Showing posts with label Cake Decorating Techniques and Tips. Show all posts
Showing posts with label Cake Decorating Techniques and Tips. Show all posts

Ombré Cake Decorating Technique


This time of the year I prefer cakes with no frosting or lightly frosted. If I have to decorate a cake I look for simple and easy decorating techniques that require little effort, but that the outcome is an extraordinary cake. I have loved the ombre look on buttercream frosted cakes, but I had not tried it with italian meringue.

Applying the frosting is easy, all you just need is a plain round tip and three pastry bags. If you don't

How to Make Modeling Clay with Chocolate Candy Melts



If you enjoy making fondant flowers and decorations, then working with chocolate modeling clay is a true delight. The edible flowers created with this clay are not only enticing but also luscious, making them a must-have for any dessert. With only two ingredients needed, this chocolate clay is simple to make and can be done in no time at all.


The weather in my area hasn't been ideal for working with modeling chocolate, which is why I haven't shared any of my creations until now. However, I have found that candy melts are more resistant to heat, so I have been using them to make cake pops. Recently, I decided to try my hand at making chocolate roses. While they may not be perfect, as they are my first attempt, I plan to use them on a cake I am making for my daughters.

Have you ever worked with candy clay before? What types of decorations do you typically create with candy melts? Share your experiences and creations with us!







Chocolate Modeling Clay 

Ingredients: 
14 ounces candy melts (397 g)
cup of corn syrup (79 ml)

Instructions: 
Melt chocolate in microwave or bain marie following package instructions and be careful not to overheat. Stir the chocolate until it's completely melted and once it has cooled to room temperature (cool to the touch) add the corn syrup.

With a spatula gently stir scraping the sides of the bowl until the corn syrup has fully incorporated and blended with all the chocolate. It takes about a minute, and the mixture should look like a ball of cookie dough. Be careful not to over mix or you will damage the mixture and the chocolate will break up into pieces. Pour the mixture onto a plastic sheet and spread a little and wrap. Leave to set overnight at room temperature.

The next day your chocolate clay will be ready for you to mold into any shape or decoration your heart dictates. Enjoy!!

Notes: To color chocolate clay add drops a knead in after the clay has set. Only use candy colors or powder candy colors since they are oil-based and won't cease the modeling clay. I use an oil-based candy color.  A little color can be added to the chocolate at the time of adding the corn syrup and no further mixing is required; however, if a lot of color is going to be used to make a very bright or dark color, then the amount of corn syrup must be adjusted since less of it will be needed to compensate the color amount used.


Cool References:
Melting chocolate tips
How to make a chocolate rose
Introduction to moldeling clay
Lauren Sulser wonderful video below:


Lauren has made a wonderful video with the steps, except that the measurements are different and she uses gourmet chips (pure chocolate). The measurements she used are 1 pound of chocolate (454 g) and ½ cup of light corn syrup (118 ml).




“Flowers wilt, jewelry tarnishes, and candles burn out...but chocolate doesn't hang around long ehough to get old.” ― Sr. Cocoa Loca

Orchid Cupcakes


A few weeks ago I shared a photo on facebook of the dendrobium superbum orchids we have at home when they had just flourish. It is the first time that they bloom since my husband and I bought them last year. The beauty and aroma of these flowers inspire to enjoy nature, and to thank our Creator for their beautiful display which He gives to us freely. These also inspired me to create some orchid cupcakes. Below you'll also find a how to video on how I did each step. I thank my wonderful daughter, Crystal, for helping me with the video. THANK YOU Cookie :)


I am sure these cupcakes would have been nicer and neater if made with buttercream or fondant, but wanted to make it with our favorite frosting, Italian meringue to share with all friends who daily create awesome cakes and look for different options. It's the first time I do this type of flower, I know I can improve the technique, but for now I share it with you as is. I am sure that together we can learn from each other how to make prettier.  I hope you like the idea.




First we lightly frost the cakes with white or light green Italian meringue or frosting of your preference. I used tip #12 to do this.



Next we make the three sepals (tepals) using tip #104.



Then with tip #352 make the two curled petals.




Fill the pastry bag with a line of dark purple or burgundy. I recommend using a table knife or thin spatula when performing this step. If it get a bit do not worry, it will help to make it like the actual  veins that petals have.


Finish filling the pastry bag with purple or hot pink frosting. Squeeze a few times into a plate to blend in the two colors of frosting before working with it on the cupcake.


I see the lip petal (labellum) as a heart shape, so that's how I interpreted it. I used tip #61 with the two toned frosting pastry bag to form the center lip petal of the orchid. You can see how I make this step in the video below.








Have an awesome week :)


But as for you, you meant evil against me; but God meant it for good, in order to bring it about as it is this day, to save many people alive. ~ Genesis 50:20

Petal Effect on a White Cake


The decorating technique that I share today is called petal effect. This technique is usually done with a round medium or large tip like # 12 or # 1A, but this time I used Ateco tip # 199 to get a different finish. It takes a while to complete all the sides of a cake, but the outcome at end is well worth it.

Before you start to decorate, cover the cake with a thin layer of frosting  to get it crumb coated. This will help level and even out the cake giving it a smooth finish that's ready for decorating. Since you will be covering the cake with a decorative technique by adding more frosting, is not necessary to put a thick layer of crumb coat on the sides nor worry if it's smooth enough. You do have to add enough frosting on the top of the cake and smooth it out evenly if no petal technique will be used there.




Start by forming one vertical line of dots, as seen in the photo. With a small spatula slide to the right or to the left if you are lefty. In my case the tip I used was small so a table knife worked best for me. You will find that the spatula, or knife will get smeared with frosting, therefore,  you must have a damp cloth available for cleaning the knife in between each dot to get a clean finish. Repeat this pattern until the entire cake is covered. It is possible that the last petal line is not as wide as the other rows, if this happens just finished it as neat as you can and let that be the backside of the cake.


I recommend:
Recipes for Frostings.
Recipes for Cakes.
Ombre Petal Buttercream Cake @ Wilton's.


"Truly my soul finds rest in God; my salvation comes from him. Truly he is my rock and my salvation; he is my fortress, I will never be shaken." ~ Psalm 62:1-2.

Cake and Summer Break


Hola! The last few days I've been busy with house chores and many other home activities that have prevented me to update this blog. I am enjoying this vacation time with my daughters, family members that are visiting and the beauty of the surrounding nature in our farm/ home. In addition to all that, I also had a small accident with a kitchen knife and now have a cut finger with stitches that makes it very hard to type. Until my finger heals, I'll take a blog break. I'll will be replying to all emails and comments as soon as I can, please bear with me and pardon my delay in the last week.



Since I haven't had time to bake lately, I picked this cake from the photos archives that goes perfectly with the Bible verse I share today. I did it about two years ago, but for one reason or another had not shared it. It's one my favorite cakes because of its simplicity and the way I placed rosettes.

To get the recipes I used for this cake, click on the following links:
For the flowers or "rosettes" I used tip # 18, but you can also use tip # 15 or # 16. 
To form rosettes: Hold your pastry bag at a 90˚ angle, apply some pressure to begin to squeeze out frosting starting at the center (9:00) and move tip clockwise forming a tight circle rosette that ends at the starting point (9:00), stop pressure on the pastry bag and lift tip. You can also make them rotating counterclockwise. Check out some other Royal Icing Rosebuds I did a while back.


I made small leaves using tip # 67, but can also be done with # 352.
To form the leaves: locate the tip on the point where you want the base of the leaf to be, apply pressure to the pastry bag and begin to from the base of the leaf, while decreasing the pressure lift up and out to form the leaf point. As soon as I can, I'll work on a video of "how to on leaves" to share with you.

Note: These two techniques can be made with different recipes, either buttercream, meringue or frosting.
 Hatred stirs up conflict, but love covers over all wrongs.~ Proverbs 10:12

You're welcome to visit my other blog, Delights and Wisdom, and share your favorite post there with your friends.


Happy Summer,

How to Make Italian Meringue in Dark Colors

Whenever decorating a cake with Dominican frosting in red or with any dark color, you must keep in mind that too much coloring adds bitterness to the Italian meringue. What I do and also recommend is to make just simple and small decorations on the cake with the dark color,  this way you get what you want without sacrificing the taste.


Personally I don't like a lot of coloring added to frostings, but many people do like dark colors and at times need to match certain party decorations. The color red is constantly requested due to it's popularity in several holiday decorations. Many of my readers have asked me how too add a lot of coloring to the meringue without making it bitter or losing the strong consistency to be able to create borders, roses, rosettes or shells. I made it my task to find a way to achieve a dark color in meringue without the disadvantages mentioned.

In contrast to buttercream, with the meringue recipe it is difficult to achieve dark colors. Those of us who work this frosting know that no matter how much coloring we use, the outcome is always a pastel tone and the taste is not all the best. I have found a way to get a darker tone that works well for me and of course I'll be sharing it with all of you.

Note: The following process is my way of making red meringue frosting, it worked well for me, but it does not mean it's the only way to do this. As with all recipes and techniques, you should practice in advance first to see if you get what you want. You should not practice with the actual client product or family event cake.


I prepare the syrup to make meringue with just water and sugar. For this technique I removed two tablespoons of water and replaced it with coloring. Since I only needed enough to decorated the edges, I used the Italian meringue recipe halved found: HERE.

This process can be used with any color. The coloring I used to make this red: RED RED by Ateco Spectrum, Soft Gel Paste Food Coloring.

Steps:
 - In a small saucepan mix the sugar bowl with 2 tablespoons water and stir until sugar dissolves, then add 2 tablespoons of red food coloring and mix well.
- Cook following the normal process of making meringue.
- Towards the end of beating, you can add more drops of food coloring if you think necessary.


For the decoration, I decided on something simple, and I am sure you have seen these techniques around the web. I wanted to do something with the Wilton 1M tip and since the color is very intense, rather than covering the whole cake with roses, I just settled for large rosettes around the top edge. For the sides swirls I first traced them with a toothpick to use as a guide and then lined with colored meringue using Ateco tip # 2.





Now faith is confidence in what we hope for and assurance about what we do not see. ~ Hebrews 11:1

How to Frost The Corners of a Cake


After I shared in facebook one of my first decorated cakes in 2007, (see the cake here), I have received many inquiries about techniques to frost the corners and make them look nice and smooth. When I first started decorating cakes the corners stressed me out because they never came out perfectly smooth. I used to camouflage it with decorative borders. I kept practicing, and finally I frost the corners more relaxed and they come out smooth. Now frosting a cake is a "piece of cake" :)


What I do and what works me for me: after crumb coating the cake, place about 1/2 inch thick of meringue or any other frosting, in the corners and other dabs in the sides, then gently smooth the corners with a spatula.

So this is the trick that I works for me, I place more frosting in the corners, so that when I smooth out with a flat spatula, the corners will be equally smooth and even with the sides.

Do not let this stress you like I let it stress me in the past, after you practice several times, you'll frost around the corners without any difficulty. In all decorating techniques, meringue is always more difficult to work with, but not impossible!

I leave you with this short video, of how I frost around the corners.




Commit to the Lord whatever you do, and he will establish your plans.~ Proverbs 16:3



Don't forget to stop by Delights and Wisdom, have an awesome day,
 

How to Assemble and Decorate a Cake, Made Easy!



A cake always brings joy and in many celebrations it is one of the focal points of a birthday, christening, baby shower, graduation, or wedding etc. Having the opportunity to make one for a relative or a friend makes it even more special. To make the cake as professional as possible there are several steps to follow before decorating and adding it’s final touches. In previous posts you've been given a few techniques, today I’ll present a complete summary of helpful steps. Depending on the frosting and finish you want, the list may vary; I have only included what is essential and what has been more useful to me.

1. Start with a positive mind and remember that decorating a cake should be your hobby and something you are passionate about. It will not be like an industrial cake, decorated by a machine where it is perfectly smooth, straight and exact every time. The simple fact that it is done by a human makes it different and every little thing you think is a flaw, is what makes it special: HOME MADE!
Tip: imperfections give us the opportunity to invent decorations that we have never imagined we could do!

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2. Bake the cake with the recipe of your choice and with the one you feel most comfortable doing.
Note: In this blog you will find the recipes of the Dominican Cake, Vanilla Sponge Cake and Chocolate Sponge Cake, among others. 





DSC09881 3. When cooled, if it’s necessary, level the cake using the leveling and torting method. Making sure cake is leveled and even on all sides.
Note: To learn how to on Cake Leveling and Torting.
If you need to make a big cake and do not have a large pan, or that size of cake is to big for your oven you could bake the cake in the biggest pan you have, (if you normally bake in two pans, you’ll probably need two bake 3 or 4 cakes pieces to assemble the cake), after baked and cooled, set them together side by side and glue them with the filling and then the frosting as you decorate. The following photos show how I glue cakes together  to make on big cake or a particular design.


First I cut off the edges where cakes will be united. On this occasion I used frosting.


I then proceed to gather both cake by pressing them together, and finished it with a rim of frosting to prevent filling from overflowing out of the edges.


The cake is now ready to frost and decorate with the frosting of your choice. I do recommend you to leave it to set a few hours  or overnight before frosting since this will help cake set, and it won't slide while you apply the frosting.

Finished product:


DSC03817 4. Plan how you will present the cake, if one, two or three tiers, or if they will be in separate plates. You can now prepare the boards, dishes and trays that you’ll use. I usually know in advance what I need to do, so I prepare this several days or the day before making cake. By doing this, you make the cake decorating day much easier. If you are going to use a cake plate it is recommended to use a cardboard plate underneath the cake , this prevents the  plate from being scratch when cake is served and looks more hygienic and presentable. Glue the cake to the cardboard, and the cardboard to plate with a spoon of frosting.
Note: To learn how to prepare Cardboards dividers for Cakes at home.
 
cartones para un Cake DSC03774 Cartones para bizcocho
 
DSC03779 5. Fill the cake with the filling of your choice. It is important you pipe a dam of frosting on the outer edges of the cake to contain the filling and prevent it from coming out, this also makes it easier when frosting the cake, and keeps it looking cleaner.
Note: In this blog you will find recipes for: Pineapple Jam, Strawberry Jam, Tangerine Marmalade, Dulce de Leche and Buttercream in several flavors.

como rellenar un bizcocho
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DSC03790 DSC03791
DSC03108 6. Crumb coat cake to seal the crumbs. A crumb coat is used as the basis for a smooth finish for your frosting. Having a smooth surface without any small crumbs makes your cake a much nicer and
easier place to work on. It helps to avoid having crumbs everywhere on the cake and damaging the clean and white appearance of the frosting. Note: Read post on Crumb Coating Technique with video
 
 
Time to decorate- You can decorate a cake with a variety of frostings: whipped cream, buttercream, meringue, fondant, or sugar glaze.


como decorar un bizcocho 7. After you crumb coat, frost with a thin layer with the frosting of your choice, let set to crust and the cake is then ready to put fondant if that’s what you prefer to use. 
Note: I have read that, Dominican meringue frosting could be used under the fondant. Here is how to: cover the cake with (DMF) the night before or at least let it set for at least two hours (this is so that it forms a crust and the DMF should not be wet) before covering with fondant.



8. If fondant is not what is going to be used, frost the cake with the frosting or icing of your choice. For beginners it is easier to startDecorando un bizcocho practicing with buttercream. Note: In this blog you will find recipes for: Dominican meringue frosting (DMF) and step by step video of how to cover a cake with it and several buttercreams recipes. Click Here for (DMF) with video on how to frost a cake or Buttercream.

 

9. If it will be a multi-tiered cake, then dowels would be needed. You can use homemade PVC or wooden dowels, or buy ready made ones from Wilton. If the top cake is small and with not much weight you can use straws or kabobs sticks for support. The cake I show you today, was to stay at home (lucky me) and the top level cake was small, so I only used 3 dowels but normally four should be used. To mark where dowels need to go use the cake plate of the size of cake you are going to put on top or the baking pan you used to bake it in and place the dowels in even spaces inside the marked circle.
Drowels on cake soportes para un bizcocho
Below you will see how to build a tiered a cake, this time I used a angled spatula. The trick is to mark the center with the pans used to bake the cake (top one) as a guide, and carefully place it there. If you working with a bigger cake, then I advise you use a large spatula or a cake lifter as the one shown in the following photos labeled A and B, if you do not own one, than one or two cake boards could be used.
Armar un bizcocho DSC03815
DSC03816  DSC03817
espatula grande para armar bizcochos DSC03786
10. After mounting the cakes one on top of another you can decorated the edges with the border of your choice or put flowers and ribbons. Sometimes I decorated the edges with cookie crumbs, cookies or chocolate candy. You’re free to be creative.

Tip: It's is OK to be inspired by cakes photos or another cake artist, but always try to give your cakes your personal touch. Make yourself known for your individual cake style. This will decrease the stress you could encounter if you try to compare your cakes with so and so.
Mari's Cakes Cake Dominicano

The decoration I used today is simple and easy to make at home. The birthday girl loves Dora, so I decided to put this cardboard/sticker decoration. I am often asked to use this type of decorations, so  I  always have stickers at hand. To do this: cut out the picture and stick it to a white cardboard. When cutting the cardboard leave a 3 inch extension at the end to insert into the cake. Ribbons, flowers, candy or small balloons could also be added. To do borders on the cake shown today I used tip # 22 of Wilton. The # 22 tip is one of my favorites and it’s very versatile.
decoracion simple para un bizcocho

11. Time to deliver the cake, take a deep breath and think about the next cake you’ll decorate and what you'll do differently or better, because with every cake we always learn something new.

I hope this entry will be beneficial to you Mr. or Mrs. Baker: ) When I  began baking it was very difficult because I didn't find the right guidance at my finger tips, and only after researching, practicing and asking several decorators,  I learned the proper techniques. Recalling those times when I started and my experience in browsing the Internet for step by step recipes, techniques and tips, I would be happy if my blog is of motivation and help for you to make that special cake.

Was this post helpful? What would you like to see next in Mari’s Cakes regarding cake decorating?
 
If you would like additional information please request it in the comments. 
bizcocho dominicano

If cake baking and decorating, is what you like. Keep your faith and perseverance and do not let anyone or anything discourage you.

A wife of noble character who can find? She is worth far more than rubies. Her husband has full confidence in her and lacks nothing of value....She selects wool and flax and works with eager hands.   Proverbs 31:10-13

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