Brown - Cake Decorating Basics: Techniques and Tips for Creating Beautiful Cakes

cake decorating basics

Cake decorating is a skill that anyone can master with a little guidance. In this fact-packed reference book, Rachel Brown takes the reader back to basics and proves at the same time that cake decorating really can be fun.

The book provides answers to the fundamental questions that beginners often ask, such as: how do you use a frame; how do you level off a domed cake; how do you work with more than one packet of sugarpaste; how do you cut a dowel and how do you get a modelled figure to sit?

Starting with lining tins of different shapes and finishing with making perfect wedding cakes, there is also detailed information on covering cakes with marzipan and sugarpaste, adding ribbons, simple piping with royal icing, creating special effects with sugarpaste and basic modelling. Rachel even provides her tried-andtested sponge and fruit cake recipes, with gluten-, egg-, sugar- and dairy-free versions for those with specific dietary requirements.

Each chapter is liberally illustrated with step-bystep colour photographs and peppered with hints and tips from Rachels rich experience. Here, in one indispensable book, is all the information you will ever need to make and decorate the perfect cake.

CAKE

Decorating

BASICS

Reprinted in 2011

Published in 2007 by

New Holland Publishers (UK) Ltd

London Cape Town Sydney Auckland

www.newhollandpublishers.com

Garfield House, 8688 Edgware Road, London W2 2EA, United Kingdom

80 McKenzie Street, Cape Town 8001, South Africa

Unit 1, 66 Gibbes Street, Chatswood, NSW 2067, Australia

218 Lake Road, Northcote, Auckland, New Zealand

Copyright 2007 text: Rachel Brown

Copyright 2007 photographs and illustrations: New Holland Publishers (UK) Ltd

Copyright 2007 New Holland Publishers (UK) Ltd

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders.

ISBN 978 1 84537 518 8

E DITOR: Anne Konopelski

E DITORIAL D IRECTION: Rosemary Wilkinson

D ESIGN: Casebourne Rose Design Associates

P HOTOGRAPHY: Shona Wood

A RTWORK: Carrie Hill and Sue Rose

P RODUCTION: Hazel Kirkman

10 9 8 7 6

Reproduction by Pica Digital Ltd, Singapore

Printed and bound by Times Offset, Malaysia

Disclaimer

The author and publishers have made every effort to ensure that all instructions given in this book are safe and accurate, but they cannot accept liability for any resulting injury or loss or damage to either property or person, whether direct or consequential or however arising.

D ecorating a cake whether it is a childs party cake or a sugarcraft masterpiece is a skill anyone can master with a little practice. It really is fun, and all you need to do is learn a few of the basics.

Throughout my many years in the cake-decorating business, I have often been asked to write down my experiences. That is exactly what I have done here and believe me; I have included all of my secrets! This book takes you back to the beginning. It covers essential equipment, methods for lining tins (pans), delicious cake recipes (including several that are suitable for people with food allergies and intolerances) and step-by-step instructions for decorating your cakes in dozens of different ways.

Each chapter includes invaluable hints, plus all of the information you need to successfully make and decorate a cake for a special occasion. Enjoy the book and happy cake decorating.

CHAPTER ONE

This section gives you all of the information you need to know before you start making a cake. There is useful advice on choosing and lining various tins (pans), plus tips on making suitable cakes for allergy sufferers and diabetics.

There is no need to rush out and buy everything on this list before you decorate your first cake. Generally, tins (pans), a rolling pin, sharp knives, a palette knife (metal spatula), a smoother and, if you plan to work with sugarpaste (also known as rolled fondant or ready-to-roll icing), a paintbrush will suffice. Over time, you will work out which pieces of equipment you need most, and your collection will gradually build.

Airtight bottles (4) Useful for storing the alcoholic mixture used to feed fruit cakes.

Airtight containers (16) A selection of large and small containers stores ingredients between use and protects fruit cakes while they mature.

Baking trays Use with frames to prevent cake mixture from spilling out during baking.

Balling mat (13) Use with a balling tool to frill or give movement to sugarpaste and Mexican paste.

Balling tool (14) Use to model shapes and figures, and to frill or give movement to sugarpaste and Mexican paste.

Boards (6) Place under cakes as a finishing touch; boards should always be 7.5cm (3in) larger than cakes.

Cake wire (2) Use to slice sponge cakes in half for filling.

Cel stick (11) A slender stick with a pointed end used to model shapes and figures; usually made of durable, non-stick plastic.

Cling film (plastic wrap) (8) Use to line novelty tins and to prevent sugarpaste and marzipan from drying out.

Cocktail sticks (toothpicks) (10) Ideal for adding colour to sugarpaste and royal icing.

Cooling racks (20) Use to cool cakes.

Crimpers (1) Tweezer-like tools used to create patterns on sugarpaste.

Cutters (17) Available in a variety of shapes and sizes.

Dowels (19) Run through pillars, separators and stacked cakes to support the tiers; available in plastic and can be cut to size.

Drums (7) Thick boards that lift up cakes for decorating.

Embossers (15) Leave imprints of pictures or words when pressed into sugarpaste.

Food colouring (18) Adds colour to sugarpaste, marzipan, royal icing and buttercream; available in paste, powder and liquid forms.

Food dust Apply with a paintbrush to add colour to sugarpaste and marzipan.

Garrett frill cutter (12) Scalloped cutter that gives sugarpaste and Mexican paste frilled or scalloped edges; ones with interchangeable centres are the most versatile.

Glue stick (3) Essential for attaching decorations to boards and drums.

Greaseproof (waxed) paper (21) Use to line tins (pans) and to make piping tubes (nozzles) and templates; comes in pre-cut rolls and sheets.

Icing ruler (5) Smoothes buttercream and royal icing; usually made of metal or plastic.