Basic Cake Decorating

cakeI think one of the nicest things about bakery cupcakes and cakes is the decorating.  Most people prefer the taste of home baking though, they’re just not sure how to go about decorating them if they want something pretty for a special occasion.  For less than the cost of one store bought cake, why not give it a try?For the actual decorating, there aren’t really that many supplies you need, basically some frosting bags (see recipe for icing below) and some frosting tips for the bag. You can buy these individually, or a bit of extra money though, you can get a really cute kit. The beauty of a kit is it doesn’t seem such a chore to grab it compared to gathering up all the various supplies we need to bake from different locations, so we’re more likely to use it.

decorating kitWilton 2109-859 50-Piece Tool and Caddy Decorating Set

This kit comes with the tips and bags, plus everything you will need to get started, like colors and instructions (see list below) and its in a nice case that you can pack everything away in and tuck in the back of the cupboard until you need it again.

Standard Round Tips #2, 3, 5, 7, 12
Standard Open Star Tips #16, 18, 21, 32
Standard Basketweave Tip #47
Standard Leaf Tip #67
Standard Petal Tips #101, 103, 104
Drop Flower Tips #133, 225
Multi-Opening Tip #233
Leaf Tip #352
Tip #2004 (2D)

Colors (four .5 oz. Icing Colors):
Lemon Yellow, Christmas Red, Royal Blue, Leaf Green

No. 7 Flower Nail
18 Disposable Bags
1 10 in. Soft Touch Bag
Tip Brush
Decorator Brush
two Standard Couplers
8 in. Angled Comfort Grip Spatula
Practice Board
New Cake Decorating Beginner’s Guide

Here are some basic tips to get you started practising:

Classic Buttercream Frosting

  • 1 cup unsalted butter (2 sticks or ½ pound), softened slightly
  • 3-4 cups confectioners (powdered) sifted sugar (confession:  I don’t actually sift mine)
  • ¼ teaspoon salt (omit if using salted butter)
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream
Beat butter for a few minutes on medium speed.Add 3 cups of powdered sugar slowing on low speed until the sugar has been incorporated. then Increase mixer speed to medium. Add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes.If your frosting needs a stiff consistency, add remaining sugar.If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. For decorating you may want to use a stiffer consistency for roses or small stiff decorative features. Medium is good for spreading on the cake and for piping (if it cracks when piping thin it out a bit). Thinner is best for writing. Makes 2.5 cups.
Here is a little guide if you’re not sure how much frosting you will need to cover a cake or cupcakes.  The decorations are extra, and you can always spread the leftovers on Graham wafers:
13″ x 9″ – 2 cups
9″ x 5″ x 3″ loaf – 1 cup
12 cupcakes – 3/4 to 1 cup

Round pan size (double for layer cakes):

6″ – 1 1/2 cups
7″ – 1 1/2 cups
8″ – 2 cups
9″ – 2 1/2 cups
10″ – 4 cups
12″ – 5 cups
14″ – .6 1/2 cups
16″ – 8 cups
When you watch this basic cake decorating video you’ll want to make a large batch of frosting!

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s