Initiation to Cake Decorating & Decoration

 

Initiation to Cake Decorating & Cake Decoration

 

Elements
Paper cones:
The paper cones are very useful when using small amounts of glaze and, above all if we are working with various colors (especially black which would stain the decorating sleeve). Besides, they are disposable. The way of making these paper cones for decorating cakes which is the containing element of the material which we will use (glaze, cream, jam etc.).
  • Cut the butter paper of good quality in a square of 25 cm, cut after in a diagonal form to make two triangles for two paper cones.
  • Get one of the triangles and mark the center on the biggest side of the triangle.
  • Holding the paper from this center point with your left hand, flip with your other hand the side that is on your right rolling it toward the center until it coincides with the inferior vertex.
  • With your left hand get the point that is left free and involve the paper cone until you get to the center.
  • Place the cornet upward; roll the three joined tips outward three times, this way the paper cone won’t come apart.
  • Fill the center with and then close the top part well and cut the vertex in the shape required with scissors.

Decorating sleeves: When working with a large amount of glaze or cream, we can use the decorating sleeves which are of many sizes according to the amount that will be used for decorating, but the best one recommended is a medium sized one (# 2 or 3 according to the brand) which can be used for practically everything. Since they can be washed (do not wash with hot water since they harden) they can be used repeatedly.

A filter tip holder is placed on the inside of the decorating sleeve to make it come out a little from the center hole. Put the desired filter tip and the ring is placed. It is very useful when needing to change the different types of filter tips in the same preparation since we don’t have to empty the decorating sleeve.

Once the filter tip is placed and tightened proceed in filling the decorating sleeve. Fold the sides outward; hold it between the thumb and the index finger of your left hand while with the right hand you place the glaze into it with a spoon. Don’t fill until the end of the decorating sleeve; leave a space to twist it for the glaze not to spill out.

Filter tips: They are the ones that allow us to make a wide variety of effects if we know how to give the decorating sleeve the right pressure and the appropriate movement.

The filter tips come in many different forms: smooth round shapes, star shaped (open or closed), leaf shaped, petal or flower shaped, etc. there are also the ones with multiple holes which allow us to get the same effect with less work.

 

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