HOW to make cake decorating?

Icing The Cake to make cake decorating.

As a first step in our study of cake decorating, we will examine the methods and materials of icing a cake. The icing or frosting serves as the setting for the decorations and is actually the initial step in the cake decorating process.

Frosting helps keep the cake moist. It is important to have your cake cold and free from crumbs before it is frosted. When frosting layer cakes, lay four strips of waxed paper on a plate or doilie as illustrated. Invert one layer, spread filling evenly over this, then place the second layer on top and frost. If you are using a thin icing, you may start by pouring the icing on the top and then work to the sides.

In using a heavier icing such as a marshmallow or butter-cream, we prefer to start on the sides first and then go to the top of the cake as illustrated. The spatula may be dipped in hot water if a very smooth effect is desired. Here are a few effects that may be obtained by following the simple cake decorating instructions.

• we decorate cakes with SPIRAL EFFECT
  The spatula is held at the center of the cake. Turn the cake slowly with the left hand and move the spatula gradually to the outer edge of the cake.
  


• we decorate cakes with FLUFFY STUCCO EFFECT
  A boiled or marshmallow icing should be used. After the cake is iced the spatula is placed on the cake and then pulled away to make a series of peaks.
  

we decorate cakes with ZIG-ZAG PATTERN
Cut saw-like teeth along the edge of a cardboard approximately the same width as the cake. Take the cardboard in both hands, as illustrated, and start at the edge of the cake moving the cardboard along the cake top using a series of side to side motions.

The stencil cake is first iced with a hard drying icing. The desired cake decorating pattern is cut out of cardboard and placed on the cake top. The pattern is then iced over in a contrasting color using a spatula knife.
The Spider Web effect was obtained as follows. First ice the cake in any desired color. Then with three ounces of melted bitter chocolate in a small cone with a No. 3 tube, start a series of circles working from the outer edge of the cake. Draw a knife lightly over the cake as illustrated giving the desired effect. Chocolate Drip Effect cake is iced in a hard drying icing and chocolate is poured over the cake as illustrated.