Cake Decorating #101 part 2

Hi there! I am back, as promised! Well this was an experience, I must say. I do know one thing though, as soon as I can get a video camera I will. It will be a lot easier to post a video than trying to take pictures all by my one some! One hand with a camera and the other with the decorating apparatus. What a sight! It was different. Enough said about that.

Tonight's lesson: 9" cake with raspberry filling. Disney's Cars edible photo birthday cake. I hope this is OK? I will take all the feed back that you want to give. I promise, it is constructive for me, right?



Before you begin:

Cake plate or disposable cake board covered with greese proof paper
9" two layer cake
2 lb batch of butter cream icing
1 -7" edible photo of Character
1 large icing bag 18"
1 large icing tip
2 8" disposable pastry bags
2 coupler sets
1 #3 tip for writing
1 #32 tip for shell boarder
small amount of red icing for writing
red sprinkles
2 flags 1 racing 1 American or two of the same. Whichever you prefer.

Step #1 I use a skid proof shelf liner under my cake board so it does not move.






Step #2: After covering your board with foil or using a grease proof doily, place the bottom layer on the board: bottom side on the board.

Step #3: Using a filled 8" bag with icing. Go around the outside edge of the layer.



Step #4: Spread raspberry filling on bottom layer. You need about 6 tablespoons of filling for a 9" cake layer. Spread it up to the edge of the icing barrier, if you see cake you have not put enough on so add more. Smooth it out. Be careful not to break the icing barrier because the filling will seep out through the side and hinder you icing the cake. It become quite messy in other words.



Step #5: Place the other layer top side down on the cake. Brush loose crumbs off the top and sides. Now you have a smooth survace to decorate.



Step #6: Now you will apply a crumb coat. Put a spoon full of icing on the top and run a thin strip around the cake with your icing tube. Very little icing is needed for this step. You are just going to smooth the icing all over the top and sides so that is fills in any creavices and picks up the crumbs so they do not get into your finished coat of icing. This is not expected to look neat. Just smooth.





Step #7: Now cover the top of the cake working around the outside edge of the top of the cake first, with your large 18" bag and large icing tip. A 9" cake takes two times around and just a fill in the center. Then starting on the bottom side of the cake, again with your large bag, run a strip around the entire cake. Then repeat for the other half of the cake.



Step #8: Using a large angle spatular and having a container deep enough for your knife, filled with boiling water: start smoothing the top. I go around the cake in the circular motion rather than going accross the top from side to side. This is where a turn table is a must. I forgot to mention that above.
Keep cleaning your angle knife and heating it in the hot water. Use only one stroke before cleaning and reheating the blade. Now proceed to smoothing the side of the cake. Again going in a circular motion. Place your blade at an angle to the icing and drag the blade towards you rather than away from you. You have much more control this way. Clean and reheat your blade. Continue till the sides are smooth. Now bring your blade to the side edge of the top of the cake. Bring the knife towards the center of the cake. Smooth the top again. Finished.

Step #9: Placing the edible photo on the top of the cake.
After printing or using a purchased icing sheet remove the photo from the icing sheet very slowily. Make sure your hand are very dry. If need be dust your hands with powdered sugar so your fingers do not stick to the icing sheet.
Place onto the cake, centered.



Step #10: Now fill an 8" pastry bag with icing. With the shell tip #32. Start edging the bottom first. At an 80 degree angle squeeze the icing so that it touches the plate and swirl it to the left and around. Now repeat the same step but toching the plate with the icing and swirl to the right. You will be forming the shell in left right pattern tapering when you finish the shell and you release the pressure from the pastry bag. You can practice this on waxed paper or a cookie sheet for awhile before you start putting the shell trim around the cake.



Now you will do the top in the same method.




Step #11: Now using a pastry bag with with a #3 tip write on the cake and emblelish with sprinkles and add acouple of flags.

Done!