Icing a cake with butter cream,author marathon. Ever wondered how we professionals get our layer cakes to look so smooth and neat? Well this video is fo' YOU! I will show you step by step how it's done, with lots of tips and tricks.
Use features like bookmarks, note taking and highlighting while reading The Contemporary Buttercream Bible: The Complete Practical Guide to Cake Decorating. Using creamy icing, heavily ice cake, using spatula to make diagonal markings on side of cake. Spatula ice spiral on top of cake. You can cook Icing a cake with butter cream,author marathon using 4 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Icing a cake with butter cream,author marathon
- Prepare 3 Cups of butter cream.
- You need 1 Kg of cake.
- Prepare 1 of Cake board.
- You need 1 of Cake box.
Buttercream Flowers for All Seasons: A year of floral cake decorating projects from the world's leading buttercream artists Place the small amount of buttercream on a cake board the size of our cake. Then add the first layer right side up on the cake board. Add the cake board on a cake turntable (this makes the frosting a cake easier) Begin adding frosting and smooth with an offset spatula. Silky and not cloyingly sweet like American buttercream, Italian buttercream is my go-to icing when I need to smoothly ice cakes – or when I want a super satin-y swirl (say that three times fast.
Icing a cake with butter cream,author marathon step by step
- I will be icing the zebra cake i made earlier please check the earlier recipes.
- Level the top of the cake with a knife by cutting some bits off to make it even.
- Put a small amount of buttercream on the board.this acts as glue to keep the cake in place.
- Turn the cake upside down on the cake board.
- Apply a small amount of the buttercream on the cake apply sparingly.with your pallette knife or offset spatula this step is called crumb coating.put in the fridge for 10 minutes to let it harden.
- Next apply with your offset spatula or palette knife a generous amount of buttercream on the top and sides of the cake.you can leave a small amount of buttercream for colouring.
- Put it in the fridge for 5 minutes to harden.
- Colour the remaining butter cream your desired colour.
- Meanwhile boil some hot water.
- Put the water in a cup dip your palette knife. And wipe it.this warms the knife and helps smoothen the cake.
- Smoothen the sides and top of the cake dipping back and wiping the knife as desired.
- Put coloured cream in a piping bag and put star nozzle and decorate the outer part of the cake.change the nozzle to writing nozzle and write on the cake.
Since buttercream transfers need to be frozen, you'll want to use a buttercream recipe that's ½ shortening and ½ butter. An all-shortening recipe will not freeze hard enough for the transfer to work properly. The butter helps your frosting harden, so it's best to make your frosting from scratch. Piping Techniques Check-out the wide range of piping techniques we've assembled to help your next bake stand-out. Everything from getting familiar with how a piping bag works, to piping a perfect poinsettia, has been compiled by Wilton to increase your skills, without stressing you out.
