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WRITING ON A CAKE?

post #1 of 16
6/26/12 at 9:02am
Thread Starter 
Hello CC experts,

What can i use to write messages on a cake?? frosting? ganache? wat else can i use. what is the standard?

Also how can i improve on my cake writing skills, font styles etc etc.

Thanx
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post #2 of 16
6/26/12 at 9:13am
i've done writing a few different ways....just to be a little creative. Ive created hand twisted wire lettering to slot in cake, shaped the fondant into letters, i also made a weird peanut butter/custard powder/syrup gum that i shaped into dinosaur bone lettering, then i use coloured butter creams for piping or white/coloured fondant icing sugar to pipe letters. You could also cut out fondant letters or stencil them on with edible paints icon_smile.gif hope this may have helped
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post #3 of 16
6/26/12 at 9:24am
Besides buttercream piping, I have done letters in royal icing (sometimes tracing a pattern of a letter shape I like under waxed paper). I also really like using tappits, patchwork and JEM cutters, clickstix, etc. - all of which are fondant/gumpaste cutters. Some people have the Cricut cake machine and use it to form letters and shapes too.
Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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post #4 of 16
6/26/12 at 10:07am
It took me a while to figure out that it really helps if the icing is thin enough to flow nicely. If it's too thick it just doesn't form nice letters and keeps breaking.
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post #5 of 16
6/26/12 at 11:32am
It helps to watch others write, if you're a visual learner. I made a video. Click on the link in my signature below.
V V V V V V V V
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
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HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #6 of 16
9/9/12 at 1:28am
Thread Starter 
Thanks a ton for the replies. it really helps to know that we are not alone on CC. your tips and guidance means a lot. Thanx again.

will practice and practice.
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post #7 of 16
9/10/12 at 8:34am
Re: Piping

If the frosting (or other material) is too "long," it will slump, and if it's on the side of anything, it will run. If it's too stiff, you'll have trouble getting it to stick, and even trouble keeping it from breaking.

From my own observations, I'd say that until you get enough experience to know when the consistency is right, it's going to be a matter of dumb luck.

I'm still entirely at the "dumb luck" stage myself.
James H. H. Lampert
Professional Dilettante
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James H. H. Lampert
Professional Dilettante
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post #8 of 16
9/10/12 at 5:15pm
If it breaks it's probably because it's too airy. Adding more liquid or piping gel helps to prevent breaks.
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #9 of 16
9/11/12 at 3:35pm
If you are using b'cream to write with -consistency is very important. You don't want it too thin, but definitely not stiff.
To 'thin' it don't add too much liquid - instead make it creamier by adding more fat. Practice - that's really the key. Find a font you want to try and make a copy to set right in front of you so you can see each stroke as you go.
For practice get that lined paper kindergarteners use to learn writing; write out the letters/words & put plastic over it. Now you can trace over until you feel comfortable doing it w/o tracing it icon_smile.gif
Also, try using piping gel, melted chocolate (thickened with the *tiniest*/ single drop of water - just thick enough that it doesn't run out of the tip - you have to work quickly when using choco!)
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post #10 of 16
9/11/12 at 4:50pm
Another tip that I learned a while back is to use a toothpick to "write" on your cake, when that is to your satisfaction, you can then go over it with the frosting/chocolate/piping gel of your choice.
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post #11 of 16
9/11/12 at 10:21pm
I like it soupy and running out of the tip especially if writing fast on cakes all day. It can't be too thin for me! Sometimes we'd use piping gel tinted with lots of liquid coloring to make it soupy. It needs to flow and fall onto the cake as you pipe above rather than "drawing" the writing directly on the cake's surface.
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #12 of 16
9/12/12 at 12:40am
Quote:
Originally Posted by Unlimited

I like it soupy and running out of the tip especially if writing fast on cakes all day. It can't be too thin for me! Sometimes we'd use piping gel tinted with lots of liquid coloring to make it soupy.



And it doesn't slump like crazy on horizontal surfaces, and run like crazy on vertical ones?
James H. H. Lampert
Professional Dilettante
Reply
James H. H. Lampert
Professional Dilettante
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post #13 of 16
9/12/12 at 3:41am
I don't write on any of my cakes. I use tappits for writing messages and make templates for large names.

Here is an example:

http://cakecentral.com/gallery/2400550/happy-birthday
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Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
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post #14 of 16
9/12/12 at 8:35am
Quote:
Originally Posted by hbquikcomjamesl

Quote:
Originally Posted by Unlimited

I like it soupy and running out of the tip especially if writing fast on cakes all day. It can't be too thin for me! Sometimes we'd use piping gel tinted with lots of liquid coloring to make it soupy.



And it doesn't slump like crazy on horizontal surfaces, and run like crazy on vertical ones?



No, if slump means spread. And, I wouldn't attempt to write on the cake's side with soup which is why I included this...
Quote:
Originally Posted by Unlimited

It needs to flow and fall onto the cake as you pipe above rather than "drawing" the writing directly on the cake's surface.



Of course, it would need to be thicker to make it possible to pipe on the sides.
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #15 of 16
9/12/12 at 9:18pm
I prefer to use chocolate and you may find this cake writing tutorial helpful:
http://www.wickedgoodies.net/2012/08/cake-writing-tips/
LL
from Kristen at Wicked Goodies http://www.wickedgoodies.net
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from Kristen at Wicked Goodies http://www.wickedgoodies.net
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