While achieving the professional decorative capabilities of designers in the confectionery industry may seem impossible in a short time, there are a number of techniques one can implement to get away with quality products. While purchasing cakes at a store can prove quite expensive, there are alternative to achieve similar looking treats and sweets. Cake decoration tips focus on simple strategies one may implement to assist in sparking creativity in the kitchen.
One of the most popular features include the pretty flowers, polka dots, and letters that are often placed on cakes. The key to achieving the right balance when applying decorative patterns and shapes is in the piping technique. The first step is to ensure that the right equipment is used for such purposes also allowing for greater precision.
Ensure that the piping mixture is relatively stiff or else designs from roses to basketweaves will simply collapse. A good idea is to practice not on the confectionery, but rather a plate or cupcake in order to determine whether the item remains detailed or whether it becomes soft and smooth. If the mix is not stiff enough, add the necessary ingredients to achieve the desired outcome.
A common technique involves the creation of a ruffle or star border around the bottom of cakes. When completing such a process be sure to place the heaviest part of such design against the sponge for a balanced appearance. If you are not too good with spacing consider taking measurements and lightly marking where each shape or border will need to be placed for even results.
Many face the challenge of successfully working with marzipan. This consumable is favored in the creation of various shapes making the most distinct features for celebratory occasions. The key is not to allow the substance to crack as your work will simply disintegrate and therefore do not apply cornstarch or flour to increase the dry texture.
You could make your own fondant or purchase it in the local store although it may be less flexible than a handmade batch. Careful use of shortening needs to be implemented when covering cakes in fondant to prevent cracking as well as air pockets. It is essential that marzipan remain as elastic as possible in order to prevent cracking while developing different shapes.
One may use both buttercream and royal icing in a piping mix to decorate cakes, but do not use the same bag for both types of products. This is because icing tends to become brittle and cracked when it is exposed to grease. All products that are used will need to be compatible with the different layers and ingredients that you are using during baking.
Decorating cakes can be the most fun or challenging part of the baking process. Taking the time to practice shapes and achieving the perfect mixture for creative features can make all the difference when it comes to professional looking products. It is important to implement the necessary techniques that will aid in mastering confectionery creation capabilities for continued perfection.
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