Yesterday a friend of mine hosted a cake decorating class at her home and it was such a delight to learn about and practice! Being together with other women is always encouraging and it is refreshing to hear about what the Lord is doing in their life. Since I am home with kids most of the time, the joy of being able to sit down and work on a fun and creative project undistracted for a few hours has reached new heights! I want to share the details of the day and hopefully encourage you to maybe try something new and kick up your cake decorating up a notch, even if it is just adding sprinkles.
To start it is important to have the right tools:
– 2 cakes of equal size
– Lazy Susan (optional)
– Flat metal spatula
– frosting bags, couplings and tips
-cardboard round in desired cake size
-buttercream frosting (flavored and colored as desired)
I put nonskid pads under the lazy susan and under the cardboard, it really helped keep things secure
The 9 inch cake was cut down to a 6 inch by cutting it down with a derated knife
To achieve a professional and smooth look, cut the top of the cake off. Look on the side of the cake and cut across at the very top of the straight side, you are cutting off a lot, but it needs to be totally flat on top
Ready to start! put a little bit of frosting under the cake and on the cardboard to “glue” it down
Put enough frosting on the first layer of the cake so it will spread approximately 1/4 inch thick
First layer done
Top layer in place, trim the sides as needed
Next is called a crumb coat which keeps all crumbs in place and seals in moisture. cover the entire cake in a thin layer of frosting
In a perfect scenario, the cake would chill over night to really seal everything, we didn’t have that kind of time so 30-45 minutes was fine
After the cake chilled, it was time to decorate with the final layer of frosting. To do this I started by smoothing the top, working the sides and then cleaning up the top.
Work to get the sides as smooth as possible. Dipping the metal spatula in boiling water and wiping it off, helped to melt the frosting leaving it smooth and shiny. Make the sides “high and tight” and then smooth IN towards the center of the cake to create a nice square edge.
Now comes the decorating. Use the plastic bag and the coupling. Unscrew the ring and drop the round piece into the bag. Mark at the bottom of threading with your fingernail and cut across the “line”. Put tip on the outside and screw on coupling. Easy as that.
I used the straight round decorating tip to create dots around the bottom to conceal the crease between the cake and the cardboard. The trick to creating “beads” is to release pressure before you pull the tip off the bead. I didn’t master it at all! More practice!
That’s about it, it isn’t super comprehensive but I hope it inspires you to learn something new or make an everyday task a little more beautiful.