How To Manage Crumbs When Cake Decorating. At one time or another we have all had this happen to us. We have been decorating a cake and everything was going smoothly, then all of a sudden you notice crumbs in your beautiful icing mixture. When this happens you can ruin the whole effect of your cake. There is a way to combat the dreaded crumb problem when decorating your cake; the method is called a 'crumb coat.' A crumb coat is a thinner mixture of the exact same icing that you use on your cake. You can thin the mixture down with whatever liquid you have used to make your icing, for example water or milk. The icing has to be thinned down just enough to cover the surface of the cake with a thin layer.
Once you have applied a crumb coat to the surface of your cake you will then need to let it set awhile. Place your cake in the refrigerator and let it set overnight, or for at least an hour or two. Don't be overly concerned if crumbs get into your crumb coat, as the crumbs will become "glued" into the surface of the cake. Once set the surface will be ready to decorate. By following these instructions you will win the war on crumbs!
Beating Bulging Cakes.
Often people who decorate cakes are faced with the problem of their fillings bulging out of the sides of their cake. Luckily there is a remedy for this little cake decorating disaster. Below are some helpful tips to stop the dreaded cake bulge.
By baking your cake in advance, for example the day before, you will firm the cake up, and give it time to settle down. Freshly baked cakes tend to be unstable and won't hold fillings as well as settled cakes.
Another procedure that can be used to stop fillings from overflowing or bulging is to use piped icing to create a dam. This will act as a barrier and keep your fillings from bulging out the sides of the cake.
After you have created your icing dam, you can then cover the whole cake with a crumb coating; a thinned down version of the icing that you intend to use to decorate your cake with.
Once you have done a crumb coating of the cake you will find that refrigerating the cake overnight, or for at least 2-3 hours will help the icing to firm up. This will reduce the likelihood of bulging also.
Once the cake has had time to firm up in the fridge, the dams that you put in place and the crumb coat will stop the cake from bulging.
Follow these steps and you'll be well on your way to having beautiful bulge-free cakes!
Freezing Cakes To Save Time.
Finding the free time to prepare a specialty cake can be a frustrating task. Thankfully, the practice of freezing cakes has become an invaluable tool for the novice and professional alike. Just think, you can have a cake baked and ready for decoration weeks before the special occasion.
Some cake makers shy away from freezing cakes due to the fear that their creation might dry out. If the proper method is not utilized, that fear will be justified. The key lies in how you wrap the cake. It's also important to postpone the decorating process until the cake has fully defrosted. Icing tends to sweat and become gooey when a cake is left out to defrost. Air and moisture will eventually ruin a cake. To keep the air out, wrap three layers of sturdy cling wrap around the cake. Then just prior to freezing, wrap one layer of aluminum foil over the cling wrap. This storage method helps keep the moisture and flavor from escaping.
Allow the cake to slowly defrost at room temperature for 1-2 days before the event. Do not decorate the cake until it has completely thawed. By following this method cake decorating should be easier and quicker, especially if you are put on the spot to make and decorate a cake at the last minute.
The world of cake decorating is far more interesting and exciting than you probably think. There is a whole world out there that is dedicated to cake decorating. Cake decorating can be high edible art. It is known as sugar craft to some, and this is an appropriate term because it captures the fun and confectionary nature of cake decorating.
What Exactly is Sugarcraft?
Sugarcraft is an all-encompassing word that describes icing and any kind of decorative work that is used to create well-defined and sometimes elaborate cake designs. However, more specifically, sugar craft describes a specific kind of cake decorating that involves creating a three-dimensional modeling technique to create elaborate decorative cakes. Sugarcraft stands in contrast to more simple styles of cake decoration.
Basic Design of Sugarcraft
There are many basic designs that are associated with sugar craft. One of the most basic designs of sugar craft is the use of icing dots in order to form a larger overall pattern. Many sugar craft edible artists take these designs a few steps beyond in order to create more elaborate modeling figures on the cake. Many professional edible sugar craft artists liken their craft to the art of sculpting, and indeed the two have much in common.
Special Icings Used in Fondant
The art of sugar craft tends to require the use of specific icings. The most common type of icing is known as the rolled fondant. The rolled fondant is special icing dough that can be used in many different ways. It is a kind of icing that is used both for making specific icing decorations, and for covering whole cakes. If you have never used this type of icing, you will find that it can be compared to the texture of play dough.
How Sugarcraft Artists Use Rolled Fondant
Sugarcraft artists used rolled fondant in many different ways. The most common methods for working with it is to manipulate it into sheets and then drape it over the cake. The rolled fondant can also be cut into various shapes and sizes. Common shapes include flowers, ribbons and bows. In order to be able to manipulate the fondant, you will want to prepare it in advance and keep it stored in the refrigerator in an airtight container.
Preparing Rolling Fondant for Sugarcraft
There are many useful tips and techniques for preparing rolled fondant. One of the tricky parts of preparing it is to add color. You may be tempted to add liquid food coloring to your fondant in an attempt to add some quick color. You should resist this urge. Instead, use coloring paste, which works much better with rolled fondant.
Overcoming the Rolled Fondant Learning Curve
Working with rolled fondant can allow you to create exquisite and elaborate cake decoration designs, but it is also notorious for being difficult to work with. That is, there is a steep learning curve that often accompanies using rolled fondant. Many novices tend to find rolled fondant frustrating and difficult to work with. For many novices, it can take months of practice and visual guidance in order to master the basic techniques of cake decorating with it.
Using a Visual Guide to Learning Sugarcraft
Although there are many fine sugar craft books out there, you may find it helpful to take a more visual and hands-on approach to learning sugar craft and cake decorating. Many local community colleges offer cake decorating classes where you can learn the fine art of sugar craft. Another way to learn through visual instruction is to invest in a cake decorating video or DVD set. This is a fun and easy way to learn about cake decorating from the comfort of your home.
Both Samantha Mitchell & Josephine Gauttier are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Samantha Mitchell has sinced written about articles on various topics from Cooking Tips, Wedding Cake and Cooking Tips. Samantha Mitchell, Co-AuthorCake Decorating Made Easy! Vol. 1 & 2The Worlds First Cake Decorating Video BooksSign up for for fantastic cake decorating tips, tricks and secrets of the pros at. Samantha Mitchell's top article generates over 9900 views. to your Favourites.
Josephine Gauttier has sinced written about articles on various topics from Food And Drink, Cooking Tips and Food And Drink. Josephine Gauttier is the author of the popular eBook "The Art of Cake Decorating". You can find more information about cake decorating at