Monday, July 15, 2013

Creative Cakes (part 3)

Marlene Terry
I love how easy it is to ice a sealed and frozen cake. Also this step requires just two tools. First is a rubber spatula, so you can scrape out and use to the very last ounce, the frosting in the mixing bowl, and a metal contoured (bent) handle spatula used when you're ready to apply the final touch to the frosting — making it appear as smooth as glass.

I like to begin by roughly applying the frosting (plenty of it ) to the sides of the tier, making sure things are covered to the excess. Then I place the tier on a turntable (great to have, but you can complete this step without one if necessary) next to the sink.

And why?

The icing process is a running water over the metal spatula to keep it free from built up frosting, applying pressure to the frosting on the tier while rotating it and removing the excess, method.
Sounds difficult I know. But it isn't. The most important thing to remember is water is your best friend. And as long as your spatula is clean and free from frosting, you'll be successful.

Every few seconds you'll need to think, "clean spatula, press in on the frosting, rotate the tier and remove excess." And you'll need to do that over and over again until you achieve the look. Then move on to the top and do the same thing.
... There is nothing like the feeling you get when you're finished and the tier you've been working on is frosted and smooth and ready to decorate. ... One of my most favorite "Aha" moments in life!

Now if you're making a wedding cake, you're going to have to figure out how to stack the tiers one on top of another without a disaster. And that involves cutting wooden dowels just the right length in order to support separator plates, columns, and the cake. But to reduce stress and because most creative cakes we make during our lifetime will be of the one tier variety — birthdays, anniversaries and other special occasions, we'll just skip to the fun stuff, making beautiful, realistic edible roses from dough!

I know, I know. What about silk flowers (very light and realistic) and even more realistic, fresh flowers? The problem is this time our bride wants roses ... purple ones, of-all things!
Best method?

Tune in tomorrow and I share the tip that will make you (if you so desire) the King or Queen of the edible rose. 
I promise anyone can do it. ... In fact when my kids were all still at home, Mom being involved in making another cake and needing a lot flowers for it, always turned out to be a family affair. And while we're making all those lovely purple roses tomorrow, I'll share the fun details.

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