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Cake Decorating Basics Articles

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How To Color Your Icing

Posted by Jackie In the center are the primary colors - Red, Yellow, and Blue. From these, all others are made. In the inner ring are secondary colors - orange, green, violet, made by mixing equal amounts of primary colors. Mix red and yellow for orange, mix red and blue for violet, and mix blue and yellow for green. In the outer ring are the tertiary colors - achieved by mixing varying amounts of one primary color with the adjacent primary. Mix a large amount of red with a small amount of blue and you will get a red-violet color. Do the opposite for blue-violet.... read more

Cake Baking, Cutting & Serving Guide - 2 in. Deep Pans

Posted by Jackie Baking Times, Batter Amounts & Number of Servings One cake mix yields 4 to 5 1/2 cups of batter. Pans are usually filled 1/2 to 2/3 full; 3" deep pans should be filled only 1/2 full. Batter amounts on these charts are for pans 2/3 full of batter. For large cakes, always check for doneness after they have baked for 1 hour.   Note: For Pans 11" and larger, use a heating core when baking. The charts below show baking information and serving amounts for both 2-inch pans and 3-inch high pans. The figures for 2-inch pans are based on a... read more

Cake Baking, Cutting & Serving Guide - 3 in. Deep Pans

Posted by Jackie Baking Times, Batter Amounts & Number of Servings One cake mix yields 4 to 5 1/2 cups of batter. Pans are usually filled 1/2 to 2/3 full; 3" deep pans should be filled only 1/2 full. Batter amounts on these charts are for pans 2/3 full of batter. For large cakes, always check for doneness after they have baked for 1 hour. Note: For Pans 11" and larger, use a heating core when baking. The charts below show baking information and serving amounts for both 2-inch pans and 3-inch high pans. The figures for 2-inch pans are based on a 2-layer or 4-inch... read more

Non-Toxic Fresh Flowers for your Cake

Posted by Jackie Which flowers are the safest? The answer is twofold. First, no flower is safe to eat or use on or near food products unless it has been organically grown. This means no chemical herbicides or pesticides have been used on or around the plant. Rose fertilizers that contain systemic toxins are included in this category, as are any fertilizers of the weed-and-feed variety. "This also means that edible flowers that are brought home from nurseries and garden centers are not safe to eat or use on or near food products unless they have been grown organically... read more

Buttercream Roses - The Wilton Method

Posted by Anonymous Flowers are certainly the most traditional and most admired way to top a cake. Roses are the most impressive, beautiful and popular of all icing flowers. A rose is created in a number of steps. [swfobj src="http://video.google.com/googleplayer.swf?docid=5752332822979592750&hl=en&fs=true"] instructions Step 1 Make the rose base, using tip 12 and Flower Nail #7. Hold the bag straight up, the end of tip 12 slightly above the center of your waxed paper-covered flower nail, which is held in your other hand. Using firm and steady... read more

Stained Glass Effect with Piping Gel

Posted by pastrypuffgirl Use Piping Gel to Make Complex Designs on Your Cakes and Cookies Photo by: karateka Tint piping gel (Use gel or paste colors) with either paste or gel colors so it is visible against the icing for a cake. For a cookie, tint Piping gel so the design will contrast with it. Put it in a pastry bag fitted with a #1 tip or a plastic squeeze bottle (my favorite). Draw a pattern on a piece of wax paper using an indelible marker. Turn the wax paper over so the ink in on the backside. Spray backside with a light coating of vegetable oil spray. You... read more

Making Buttercream Roses on a Stick

Posted by ntertayneme This is a method of creating roses on a dowel or stick as opposed to using a flower nail. Some cake decorators prefer this method. Click To Enlarge View the video & step by step standard Wilton method of creating buttercream roses on a flower nail http://cakecentral.com/articles/83/buttercream-roses 1. Take a short piece of a dowel stick, the kind you'd use for doweling a tiered cake, approximately 6 to 7 inches in length. Tint your buttercream icing and place in your bag using tip 101, 102, 103 or 104. I start off by... read more

How To Frost a Square Cake & Get Crisp Corners with Buttercream

Posted by bkeith   This step-by-step guide with photos will teach how to get crisp sharp edges on any square cake covered in buttercream 1. First, a square "cake" (sorry -- didn't have a real cake around to mess with). Slapped some icing on a square pan, and when I went to clean some icing away, I came up with a perfect square corner without even trying. So I took an intentional swipe at the corner to mess it up a bit so you could see what's what. 2. With your left hand, hold a spatula vertically in front of you so the right edge of the... read more

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