Complete Step-by-Step Guide to Cake Decorating E-Book

Carol Deacon

• Herausgeber: IMM Lifestyle Books
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2018

Seitenzahl: 185

Beschreibung

Complete Step-by-Step Guide to Cake Decorating provides all the know-how needed to make and decorate 40 cakes that are incredibly simple, yet absolutely stunning. This book offers tantalizing cake ideas for all occasions including birthdays, anniversaries, children's parties, christenings, weddings and more. All the most popular methods of icing and decorations are covered, from buttercream, fondant and chocolate to royal icing and marzipan. Detailed, easy-to-follow instructions explain the basics of preparing and using the different types of icing, followed by recipes for imaginative designs. Beginners will pick up the basics fast and experienced cake decorators will find inspirational new ideas.

Leseprobe

COMPLETE STEP-BY-STEP GUIDE TO

Cake Decorating

COMPLETE STEP-BY-STEP GUIDE TO

Cake Decorating

40 Stunning Cakes for All Occasions

CAROL DEACON

Published 2018—IMM Lifestyle Books

www.IMMLifestyleBooks.com

IMM Lifestyle Books are distributed in the UK by Grantham Book Service, Trent Road, Grantham, Lincolnshire, NG31 7XQ.

In North America, IMM Lifestyle Books are distributed by Fox Chapel Publishing, 903 Square Street, Mount Joy, PA 17552, www.FoxChapelPublishing.com.

© 2018 by IMM Lifestyle Books

Produced under license.

The patterns contained herein are copyrighted by the author. Readers may make copies of these patterns for personal use. The patterns themselves, however, are not to be duplicated for resale or distribution under any circumstances. Any such copying is a violation of copyright law.

Print ISBN 978-1-5048-0094-5eISBN 9781607655176

Library of Congress Cataloging-in-Publication Data

Names: Deacon, Carol, author.

Title: Complete step-by-step guide to cake decorating / Carol Deacon.

Description: Mount Joy, Pa. : IMM Lifestyle Books, [2018] | Includes index.

Identifiers: LCCN 2017050069 | ISBN 9781504800945

Subjects: LCSH: Cake decorating. | LCGFT: Cookbooks.

Classification: LCC TX771.2 .D426963 2018 | DDC 641.86/539--dc23

LC record available at https://lccn.loc.gov/2017050069

We are always looking for talented authors. To submit an idea, please send a brief inquiry to [email protected].

Shutterstock photos: Amawasri Pakdara (2, 7); Phonlamai Photo (6); Hrynevich Yury (21)

For a printable PDF of the patterns used in this book, please contact Fox Chapel Publishing at [email protected], with 9781504800945 and Complete Step-by-Step Guide to Cake Decorating in the subject line.

Contents

INTRODUCTION

BAKING BASICS

CAKE RECIPES

NUMBER AND LETTER CAKES

BASIC EQUIPMENT

BUTTERCREAM FROSTING

Techniques

Celebration Cake

Silver Wedding Cake

Teddy Bear

Pretty Butterflies

Take the Train

Buttercream Flowers

Puppet on a String

Candy House

Summer Flowers

Baby Face

Bouquet of Hyacinths

Spring Blossom

Buttercream Beauty

Who’s Looking at You?

FONDANT

Techniques

Party Balloons

Fearsome Dragon

Frosted Flowers

Scary Halloween Cake

Hearts and Ribbons

Christmas Gift

Happy Gardener

Christening Cake

MARZIPAN

ROYAL ICING

Techniques

Christmas Bows

Wedding Star

Christmas Stars

Baby’s Cradle

Piped Flowers

Snowflakes

CHOCOLATE

Techniques

Quick Chocolate Cake

Marzipan Chocolates

Easter Cake

Cocoa Painting

Chocolate Feathers

Chocolate Shapes

Monster Cupcake

Chocolate Extravaganza

White Chocolate Ring

Choc ’n’ Nut

SUBSTITUTIONS

SUPPLIERS

In memory of Malcolm Martin Deacon who loved fishing, cricket... and cake!

NOTES

Every effort has been made to present clear and accurate instructions. Therefore, the author and publisher can offer no guarantee or accept any liability for any injury, illness, or damage, which may inadvertently be caused to the user while following these instructions.

Because of the slight risk of salmonella, raw eggs should not be served to the very young, the ill, the elderly, or to pregnant women.

In the recipes, use either metric or imperial measurements, but never a combination of the two, since exact conversions are not always possible.

ACKNOWLEDGMENTS

Carol Deacon would like to thank Pamela Eve, Elyane, Paul, Stephen, Rosie, and Holly Jones and Juliette and Charlie for their help “Twiggy sitting” during the making of this book. Carol would also like to thank Valerie Hedgethorne for her marzipan recipe here.

Introduction

Probably the most commonly uttered phrase when a decorated cake is brought out at a special occasion is “Oh, isn’t that lovely, . . .” quickly followed by “I could never do that!” Well, guess what? Neither could I, once.

The secret behind successful cake decorating is not having a steady hand, and eye for color, a creative mother, or any of the other excuses that I’ve heard over the years. In fact, there are really only two secrets to cake decorating. The first is to just jump in and give it a try, and the second is to allow yourself enough time.

However, just taking yourself to the home baking aisle in your supermarket or into the nearest cake decorating supply store with no real idea of what to buy will result in bewilderment, frustration, and quite possibly, an empty space on the table where a cake should have been. So here’s how the Complete Step-by-Step Guide to Cake Decorating can help you.

From baking the perfect sponge cake to icing a wedding cake, I have explained and demystified many of the techniques used to create simple but stunning cakes. This is not the most technical cake book on the market, but that’s because I have tried to take the simplest route to a great end result without scaring anyone.

Primarily this book is aimed at the beginners or those with a little experience who want to take their skills further. However, because some of the ideas are so simple and quick, it will also appeal to those with years of experience, too. After all, you may be the most experienced cake decorator in the world, but I bet you still get asked to produce things at the last minute!

It is easy to forget that cooking, especially preparing special items like these, is not knowledge that any of us is born with. It involves reading, learning, and practicing. However, I believe that learning should be enjoyable, information understandable, and great results easily attainable.

So, now you are about to learn a lot of new things that you never knew you wanted to know. But best of all, you are about to bring joy to a lot of people. Just watch their faces light up when you bring out your creation. I bet if you listen carefully, you’ll hear the odd whisper of “Oh, isn’t that lovely, . . . I could never do that!”

Easter Cake (see here)

BAKING BASICS

This section gives you all of the basic information that you need to know before you actually start making the cake. There is advice on what you need to think about before you start, cake sizes and portions, information on baking pans and how to line them, and a fail-safe way of calculating how much mixture you need. Basically, you’ll find everything you need to know to get you started.

There are certain questions that you need to think about beforehand to ensure that the finished cake is everything that you wanted it to be:

• How many people will the cake need to serve?

• What sort of cake does/do the recipient/s like?

• What style of cake is needed?

• How much time do you have?

• Are there things you can do in advance?

Cake sizes and portions

To get the maximum number of portions out of a cake, it is best to cut it into fingers rather than wedges.

To give you an idea of the size of cake you should be baking, opposite is a guide to the approximate number of portions you can get from cakes of various sizes.

These diagrams show the best way to cut a round and a square cake.

SIZE AND PORTION GUIDE

Size

Sponge Cake

Fruit Cake

6 in. (15cm) round

10

20

6 in. (15cm) square

15

25

7 in. (18cm) round

15

30

7 in. (18cm) square

20

40

8 in. (20cm) round

20

40

8 in. (20cm) square

25

50

9 in. (23cm) round

25

50

9 in. (23cm) square

35

70

10 in. (25cm) round

30

65

10 in. (25cm) square

45

90

11 in. (28cm) round

40

85

11 in. (28cm) square

55

110

12 in. (30cm) round

50

100

12 in. (30cm) square

65

130

Cutting cakes

To be sure you have enough to feed everyone, a cutting cake can be made. This cake does not have any decoration on it. It should be made to match the main cake—fruitcake, sponge cake, chocolate cake, or whatever and covered with the same kind of icing, but it is then left plain, as it will never be on show. It is especially useful at weddings to have a spare cake like this to provide lots of extra slices.

Baking pans

There are all kinds pans available for baking cakes. Some are rigid all-in-one pans; others have a spring-release mechanism that releases the sides of the pan, freeing the cake; while even more others have a separate top and side section that allows you to push the cake out of the pan when baked. There is also an increasing variety of shaped pans available, from numbers and letters, hearts and stars, to cartoon characters. There is no hard and fast rule as to what type of pan (spring-release, rigid, and so on) is best for a particular cake. You just need to ensure that whatever size or shape of pan you use, that it will provide you with enough cake for your chosen design.

Lining a cake pan

Lining a cake pan sometimes seems like the most tedious part of the whole cake-making process, but it really is the only way to ensure that all of your cake comes out of the pan in one piece. There are several products on the market, such as “cooking sprays” that claim that if you use them, there is no need to line your pan. I can’t comment on whether they are effective or not since I’ve never used them. Regardless, I prefer to line my pans.

Some specialty or online suppliers sell precut paper cake pan liners, which you simply put in the pan eliminating the need to add grease of any kind. I have used one of those in the Monster Cupcake here, where it even becomes part of the finished creation.

You can use either waxed paper or parchment paper to line the pan. The only difference is that the parchment paper does not need to be greased. The following directions will walk you through the correct way to line a cake pan.

1. Measure the circumference and height of the pan. Cut out a strip of waxed paper or parchment paper to that length and about 1 in. (2cm) wider than the height of the pan.

2. Place the pan on another piece of paper and draw around the base. Cut out the drawn shape.

3. Wipe a little butter or margarine around the inside of the pan.

4. Place the long strip around the inside of the pan (Fig. a). Slip the other piece into the bottom of the pan.

Lining a cake pan for fruitcake

The method for lining a pan ready for baking a fruitcake is exactly the same as for a sponge cake, except that you need to double-line the pan. This will protect the sides and base of the cake during its long cooking time. So cut out two strips for the sides and two base pieces.

It is also advisable to wrap a double layer of parchment paper or waxed paper around the outside of the pan. Tie string around the outside to hold it in place (Fig. b).

How to calculate how much mixture is needed for an unusually shaped pan

Not all cake pans are square or round. Here’s a handy tip to work out how much cake mixture you will need.

1. Fill a cup with water. Tip the water into the pan. Repeat until the water has reached the level that the unbaked cake mixture would reach if the pan were filled—this is usually about 1 in. (2.5cm) from the top. Count how many cups get filled.

2. Now take a cake pan for which you know how much cake mixture would be needed; for instance, an 8 in. (20cm) round pan that would take a four-egg sponge cake mixture. Using the same cup, count how many cups of water would be needed to fill that pan.

3. If the number of cups to fill the unusually shaped pan is double the cups required to fill the 8 in. (20cm) round pan, then you know that you need to make double the quantity of cake mixture. If it is half, then you know you need to make half and so on.

CAKE RECIPES

In the rush to get to the exciting, decorating part, it is easy to overlook the baking. However, no matter how exotic a cake looks, a cake is made to be eaten and it absolutely has to taste as good as it looks. Here are some basic cake recipes; they are my reliable favorites, and they always taste great.

INGREDIENTS

Square pan

—

6 in. (15 cm)

7 in. (18 cm)

8 in. (20 cm)

Round pan

6 in. (15 cm)

7 in. (18 cm)

8 in. (20 cm)

9 in. (23 cm)

Self-rising flour

3/4 cup 6 oz. (175 g)

1 cup 8 oz. (225 g)

1 ¼ cup 10 oz. (285 g)

1 ½ cup 12 oz. (350 g)

Super fine (Caster) sugar

½ cup 4 oz. (115 g)

3/4 cup 6 oz. (170 g)

1 cup 8 oz. (230 g)

1 ¼ cup 10 oz. (285 g)

Butter (softened)

½ cup 4 oz. (115 g)

3/4 cup 6 oz. (170 g)

1 cup 8 oz. (230 g)

1 ¼ cup 10 oz. (285 g)

Eggs (large)

2

3

4

5

Milk

1 tbsp. (15 ml)

1 tbsp. (15 ml)

2 tbsp. (30 ml)

3 tbsp. (45 ml)

Baking time (approx.)

1 ¼–1 ½ hrs

1 ¼–1 ½ hrs

1 ½–1 3/4 hrs

1 ½–2 hrs

Madeira sponge cake

This sponge cake recipe is extremely easy to make. You just put all the ingredients in a bowl and mix. An electric mixer makes light work of the mixing and takes only a minute. It will take longer if you’re mixing by hand. To make things easier for yourself, make sure the butter is very soft.

1. Grease and line the relevant cake pan (see here) and preheat your oven to 300°F/150°C/Gas mark 2. (Timings and temperatures for conventional ovens may vary. Refer to your manufacturer’s handbook for guidance.)

2. Sift the flour into a mixing bowl to get some air into it and add the rest of the ingredients.

3. Set the mixer to a slow setting, and slowly combine all ingredients together.

4. Increase the speed and beat for a minute until the mixture becomes pale and silky.

5. Spoon the mixture into a prepared pan and smooth the top.

6. Bake for the required time. When ready, the cake should have pulled away slightly from the edges of the pan. If pressed lightly, the top should spring back from the touch. Insert a sharp knife or cake skewer into the cake. If it comes out clean, the cake is ready.

7. Turn the cake upside down on a cooling rack. Remove the lining and let cool.

Storing: Ice the cake when cool or cover in plastic wrap until ready. Use and eat within five days.

Freezing: Once baked and cooled, this sponge cake can be frozen for up to three months.

Flavor variations

Chocolate Add a tablespoon of cocoa powder in place of a tablespoon of flour for a quick chocolate sponge cake.

Orange/lemon For a hint of citrus, add the grated zest of an orange or lemon before baking.

Almond Add a teaspoon of almond extract to the basic mixture.

Coconut Add 2 oz. (60g) shredded coconut to the mixture.

Glass bowl cakes, layer cakes, and mini-cupcakes

Use the three-egg sponge cake mixture to make a 1 qt. (1 L) glass bowl cake for the Monster Cupcake (see here), 24 mini-cupcakes cakes for the Fearsome Dragon (see here), or two layer cakes for the Quick Chocolate Cake (see here).

Make sure the glass bowl is heatproof and oven-safe. Grease the inside and place a disk of waxed paper in the base. After removing the cake from the oven, slide a palette knife around the edge of the bowl to release it. Tip onto a cooling rack and peel off the waxed paper disk. If you don’t have a bowl, bake a square cake and carve it into a rounded shape.

Mini-cupcakes are fun, easy to make, and can be decorated in many different ways.

Chocolate cake

This cake takes a little more effort than the simple chocolate sponge cake recipe here, but the velvet texture of the finished cake makes the effort worthwhile. A crust will form on the top of the cake as it bakes; it might even scorch slightly. Don’t worry, this is normal and will not affect the taste of the cake underneath. Slice the crust off the cake after it has cooled and just before decorating.

1. Grease and line the relevant cake pan (see here) and preheat the oven to 350°F/180°C/Gas mark 4. (Timings and temperatures for conventional ovens may vary. Refer to your manufacturer’s handbook for guidance.)

2. Separate the egg whites from the yolks and set aside in two small bowls.

3. Melt the chocolate in a heatproof bowl (see here).

4. In a mixing bowl, cream the softened butter and superfine sugar together.

5. Beat in the egg yolks and then the melted chocolate.

6. Set the mixer to a low speed and slowly stir in the flour. Stop as soon as it has all been incorporated. Set aside.

7. Put the egg whites into a second mixing bowl. Connect the whisk attachment to your mixer and whisk the egg whites until stiff. Whisk in the confectioners’ sugar.

8. Reattach the beater to the mixer and slowly stir the chocolate mixture into the egg whites.

9. Pour into the prepared pan and bake immediately. The crust on top of the cake can make it difficult to tell if the cake is done baking by touch alone so carefully cut a little section of crust away from the center of the cake. Insert a knife or cake skewer. If it comes out clean, the cake is ready.

10. Turn the cake out onto a cooling rack. Remove the paper lining and let cool.

INGREDIENTS

Square pan

—

6 in. (15 cm)

7 in. (18 cm)

8 in. (20 cm)

Round pan

6 in. (15 cm)

7 in. (18 cm)

8 in. (20 cm)

9 in. (23 cm)

Butter (softened)

¼ cup 3 oz. (90 g)

½ cup 4 oz. (115 g)

3/4 cup 6 oz. (170 g)

1 cup 8 oz. (230 g)

Superfine (Caster) sugar

2 ½ tbsp. 1 ¼ oz. (40 g)

¼ cup 2 ½ oz. (75 g)

½ cup 4 oz. (115 g)

3/4 cup 5 oz. (150 g)

Eggs (large)

3

4

6

8

Semisweet chocolate

3/4 cup 5 oz. (150 g)

3/4 cup 6 oz. (170 g)

1 cup 8 oz. (230 g)

1 ¼ cup 10 oz. (285 g)

Self-rising flour

¼ cup 3 oz. (90 g)

½ cup 4 oz. (115 g)

3/4 cup 6 oz. (170 g)

1 cup 8 oz. (230 g)

Confetion- ers’ sugar

2 tbsp. 1 oz. (30 g)

2 tbsp. 1 oz. (30 g)

4 tbsp. 2 oz. (60 g)

¼ cup 3 oz. (90 g)

Baking time (approx.)

45–55 mins

45 mins–1 hr

1–1 ¼ hrs

1–1 ¼ hrs

Storing: Frost the cake within a day of baking. If this is not possible, freeze until required.

Freezing: When cooled, this cake will freeze well for up to three months. Leave the crust on if freezing.

Quick Chocolate Cake (see here)

Special effects with sponge cake

Forget decorating for a moment; there are a few special effects that can be achieved with the cake itself.

Checkered sponge cake

This effect is fun, as from the outside it looks like an ordinary cake, but when you cut into it you have a checkered effect. You need two round sponge cakes of contrasting colors; usually a plain sponge cake and a chocolate sponge cake are used.

1. Using cutters, cut two rounds out of the plain sponge cake. Do the same with the chocolate cake (Fig. a).

2. Before assembling the cake, coat the inside of each piece with buttercream or jam. Swap the middles around—so the middle of the chocolate cake goes into the middle of the plain sponge cake and vice versa (Fig. b).

3. Sandwich the cakes together with your chosen filling (Fig. c).

Striped sponge cake

This is another way of adding interest to the cake itself. Children especially like the surprise of seeing the unexpected when the cake is cut. You need two round sponge cakes of contrasting colors; usually a plain sponge cake and a chocolate sponge cake are used.

1. Cut each cake in half. Reassemble the cake by sandwiching together the plain and chocolate sponge cake pieces in alternate layers (Fig. d).

2. You can use your filling of choice to assemble the layers. Try to keep the layers as level as possible (Fig. e).

Fruitcake

I’ve said this before, but I’ll say it again since it’s so true—there is absolutely nothing that beats the seasonal aroma of cinnamon and spices wafting through the house in the dreary winter months before Christmas. Visitors to your home will not only want to stir the mixture and make a wish but they will also start telling you tales of how they used to visit their grandmothers when they were young, and how she used to bake wonderful cakes. Before you know it, you will have spread the Christmas spirit without even trying.

Making your own fruitcake is a lot easier than you might think. The secret is to make sure you have everything together before you start. See Substitutions here for hard-to-find ingredients.

1. Place all the dried fruit into a bowl and pour the brandy over them. Stir and cover the bowl with a plate. Let the fruit soak for a few hours, preferably overnight.

2. Prepare the cake pan (see here) and preheat the oven to 300°F/150°C/Gas mark 2. (Timings and temperatures for conventional ovens may vary. Refer to your manufacturer’s handbook for guidance.)

3. Cream the butter and sugar together, then beat in the eggs.

4. Sift the flour. Slowly mix in the sifted flour, spices, and ground almonds. Add a little more flour if it seems too runny.

5. Stir in the soaked fruit, lemon zest, and flaked almonds. Spoon the mixture into the prepared pan. Smooth the surface and bake.

6. Check the cake 15 to 20 minutes before the end of the baking time. If the top is turning very brown, place a disk of parchment paper over the top.

7. To test the cake, insert a sharp knife or cake skewer. If it comes out clean, the cake is done.

8. Allow the cake to cool completely in the pan. If you will be using the cake right away, turn it upside down when cooled and remove the paper lining.

INGREDIENTS

Currants

5 oz. (150g)

6 oz. (175g)

7 oz. (200g)

8 oz. (225g)

Black raisins

5 oz. (150g)

6 oz. (175g)

7 oz. (200g)

8 oz. (225g)

Golden raisins

5 oz. (150g)

6 oz. (175g)

7 oz. (200g)

8 oz. (225g)

Candied fruit peel