Tutorials and inspiration on how to make edible cake decorations, toppers, figurines, flowers, patterns, and ruffles, plus how to pipe and write on cakes.
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Cake Decorating Tips
Cake Decorating Techniques
This 3D fish face cake has a simple half sphere shape that requires no sculpting. Modeling chocolate, piped chocolate and buttercream frosting are the mediums used to form the decorations although you could certainly substitute fondant for modeling chocolate if that is your preference.
The topsy turvy cake, also known as the wonderland cake, mad hatter cake, or falling down cake is a popular cake design technique that involves carving and the physics of counterbalance. This tutorial demonstrates how to carve and assemble a topsy turvy cake using a minimum amount of knife work and a very handy upside-down method.
Using a small offset spatula, crumb coat the cake with buttercream frosting. Transfer the cake onto a working platform of some sort (a flat platter, a larger cardboard circle, an old cake board, or in this case, a pizza pan) to support cake while it’s being moved in and out of the fridge to be frosted. Chill the cake in the refrigerator until the buttercream is cold and no longer sticky.
Gumpaste, also known as Gum Paste or Sugar Gum Paste, is an edible confectionery medium used primarily to form the more technical and advanced elements of a dessert display. Compared to its softer and more palatable sculpting counterparts such as modeling chocolate or rolled fondant, gumpaste hardens like clay. Depending on the size and thickness of a gumpaste decoration, it may take anywhere from 12 hours to 7 days to fully set. There are some pros and cons to working with this medium.
This download comes with four free chocolate cake writing templates of the wonky cake writing font including guides for writing the uppercase and lowercase alphabet in chocolate as well as the most common cake decorating inscriptions including: Happy Birthday Happy Anniversary Congratulations Best Wishes Bon Voyage
When painting directly onto a cake that’s covered in modeling chocolate, it’s better to do so before the modeling chocolate sits in the refrigerator. Modeling chocolate that’s exposed to refrigerator air is likely to grow moist and sticky on the surface. Too much of this moisture interferes with painting on colors.