If you’re planning to start creating cakes, whether it be birthday cakes for your family or acquaintances, or later perhaps clients, the details and cake-related supplies available could be overwhelming. The process doesn’t have to be a nightmare and isn’t necessary to be costly.
For getting started with making cakes, there’s no have to spend a great deal of cash. This is the best part about this type of activity. It’s all you need is basic supplies to start. In this blog I’ll teach you how to begin decorating cakes using just these simple tools.
The supplies listed are not in any specific order, however they’re all reasonably priced. Some of these supplies can even be purchased using coupons from the local craft store.
They’re all pretty basic If you’re just getting started and aren’t sure how to filter through all the possibilities, acquiring these items will provide you with the foundation you need to build on.
Okay, there are plenty of different kinds of piping bags, including disposable and reusable ones. They are also available in various sizes.
The ones I use most often are the disposable 12” bags. It is possible to put a lot of icing inside them, and not have to be concerned about cleaning them out since they’re disposable. In all honesty, I don’t enjoy taking out the icing bags.
Tips on icing:
You could take a wild rabbit trail for hoarders of icing tips. This could be a tiny confession from me. A majority of my icing tips are ones I do not even use yet, yet I’m obsessed with these.
In the beginning there is no need to be a maniac. The methods I employ the most often are wilton1m, and Wilton 2D. These are big pipes tips that allow you to utilize in a variety of methods.
They are a great tool to pipe rosettes on cakes.
Gel Food Color:
This is a major issue. If you’re planning to tint your buttercream, don’t to make use of the liquid food coloring that you find in the baking aisle. It’s simply not concentrated enough, and you’ll add too many liquids to your buttercream prior to getting the shade you want.
You should use gel food coloring, or some other type that is concentrated in food coloring.
Food coloring gels can be found in small jars as well as in bottle. You can use the jars by simply using a toothpick to dip it in the color gel, and then swirling it around in your buttercream. You can then mix your buttercream.
In the event that your color doesn’t seem strong enough, you can increase the color a bit by using a new toothpick. (You don’t want to pour buttercream from the previous one and into the color jar with gel.)
To use the bottles, squeeze a few drops or two mix it up and add more, if you need to.
These are SO better than colored food dyes that are liquid.
I make use of two kinds of spatulas. The smaller one is ideal to spread filling on between layers of cake as well as for giving texture to the buttercream. The larger size is ideal to cover the exterior inside of the cake.
One of my buttercream designs I love to make is a stripe method. Simply drag the tiny spatula over the cake.
It’s easy, and really can give your cake an elegant appearance even if you’re not interested in spending too much time trying to create an even finish to your cake.
This is an absolute must. It’s impossible to make buttercream as smooth if using an icing spoon.
You can make it semi-smooth but a buttercream smoother makes your life easier. There are a myriad of kinds, so you’ll be tempted to try several and determine which is the best one for you.
I like the metal and plastic smoothers. They also have acrylic versions also. Metal smoothers are excellent because you can make use of hot water to warm them up and then smooth them over the cake.
This is an essential item. It can make your life so much easier. It is a huge help in smoothing buttercream. I’ve got two of them: The Wilton Turn Table and a Winco Turntable. I’ve also heard positive reports regarding at least the Ateco Turntable.
If you’re starting out you should consider it’s a good idea to get the Wilton turntable is affordable, and you can typically purchase one with a discount. They are reliable and I’m still using my own.
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It is possible to spend a lot for these, or make do with a large knife, or the cheap Wilton cake leveler. I generally use using the Wilton leveler. I’ve actually found that it is quite effective.
The most important thing is that you should keep the tops of your cakes to be to be level, so that when you stack the layers there won’t be any leaning.
Okay, I know it may sound odd, but listen to me out. This is one of my favorite decorating tools.
After you’ve layered your cakes, put the cake board with a cardboard on top, and then apply the level to ensure that your cake doesn’t tilt. This is particularly important in the case of stacking the tiers.
I also use this technique in my cheater method to achieve a smooth buttercream-like finish in my desserts.
It may sound odd however, non-slip liner is essential. It’s that rubber-like shelf liner.
Cut squares or circles from it, and place it on the turntable. then place your cake (on the cake’s own board) over it. This stops everything from falling over you.
It can also be used to transport your cupcakes and cakes. Place it in your car and it will prevent cakes from moving about.
White Candy Melts:
Once you’ve slapped a non-stick liner to your turntable to prevent your cake’s surface from sliding You’ll need to attach something to the cake board itself to prevent the cake from sliding about.
What I am referring to is this A few people prefer to apply a small amount of buttercream onto their cake boards prior to placing the cake’s first layer on it. I’ve discovered that it isn’t enough for me.
Buttercream is a soft cake when it is at room temperature, and I don’t want anything sliding around my face while I’m decorating. I don’t want my cake to slide around on the board while I’m moving it, either.
This is what I do melt a small portion of white candy melts (if you’re making the chocolate version, then you could make use of chocolate candy melts). Pour a little bit of candy melts melted into the bottom of your cake board, and then place the cake’s first layer on top of it.
Let it set up for a little in the fridge. This way, your cake won’t fall over on you.
It is also possible to use candy melts to attach your cake with decorations to the cake base (the display board).
This leads this to the following tip…cake boards. There are many choices here, but I would prefer plain cardboard cake round with a thin wax coating or the cake board made of foam.
I like the regular cardboard cake round for cakes that are smaller as well as the 1/4″ foam boards for larger cakes or cakes that are going to be covered with fondant.
I make use of 1/2 inch foam boards as the top presentation board as well as cover them with fanci foil, fondant or even scrapbook paper backed by contact papers.
In the end, you need some great recipes. Yes, it’s obvious but it really can make a big difference.
If you are confident that a recipe is likely to succeed and people will be delighted and you’re confident about it, you’ll have less to be concerned about. If you’re a little off in decorating…you’ll still get a fantastic tasting cake. I’m sure that we ALL have mistakes to make when decorating.