ROYAL ICING

Royal icing is the one of the most common style of cake decorating.

Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used on Christmas cake, wedding cakes, gingerbread houses and many other cakes and biscuits, either as a smooth covering like marzipan, or in sharp peaks. Glycerine is occasionally added to prevent the icing from setting too hard.

As well as coating cakes and biscuits, royal icing is usually considered a decorative icing since it can be used to create many decorative effects, such as flowers and figures. Royal icing is often piped into shapes which are allowed to harden on a non-stick surface. These can then be arranged to create edible decorative effects on a variety of sweet foods.

Although royal icing has traditionally been prepared with fresh egg whites, many people substitute meringue powder, due to the risk of salmonella that using raw egg whites presents.[1] Alternatively, ready-to-use, pasteurized, refrigerated egg whites can be purchased in most grocery stores which should also provide a safe alternative to fresh egg whites.


see :

http://en.wikipedia.org/wiki/Royal_icing

www.thebakerskitchen.com

DECORATE CAKES wih BUTTERCREAM ICING

There are many versions of “Buttercream” icing. Some are made with eggs and all butter. Some varieties, you have to cook your sugar to a softball stage. Others are 100% shortening or a combination of shortening and butter.

Each decorator has his or her favorite. I personally think that the best taste and textured recipe is the one that has you cook your sugar, add to whipped eggs and use pounds of butter per batch.

The recipe of Buttercream Icing

Makes about 3 ½ pounds

2 sticks butter, room temperature
2 cups Crisco shortening
1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
1 teaspoon pure vanilla extract (I use Wilton’s Clear Vanilla)
1/2 teaspoon almond extract
2 pounds powdered (confectioners) cane sugar
1/2 teaspoon salt
1 tablespoon meringue powder (optional but the texture will be smoother)*
Water as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)

* You can purchase meringue powder at your local grocery store under the brand name of Just Whites.

In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.

Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.

Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.

Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.

Use immediately or cover and refrigerate.

NOTE: Buttercream Icing will last for weeks as long as it is well sealed.

This icing is used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.

You can make roses, but the drying time is 3 or more days depending on the humidity.

How to Make Traditional Marzipan

The marzipan composition has many uses. It can be very appreciated in cakes, for fillings, with fruits and many others. For that characteristically taste, the marzipan has to be made with bitter almonds. Be very careful with those bitter almonds because may be fatal if consumed in big quantities. If you have children, it is best to switch the almonds with a bitter almonds flavor. Here is the old, traditional marzipan recipe.

Things You’ll Need:
8 ounces sweet almonds
1 ounce bitter almonds (or 3-4 drops of bitter almonds flavor)
2/3 cup powdered sugar
2-3 tablespoons rose water

Instructions

1. The almonds have to be scalded. For this, put some boiled water in a bowl and scald the almonds. After 2 minutes, peel the almonds and sprinkle them on a tissue and leave them to dry for 24 hours.
   
   
2. Crumble the almond for 3 or 4 times and after every action, sprinkle them on a tray and freeze them for 10 minutes. Add the powdered sugar and the rose water and mix them with the almonds until you obtain a smooth and homogeneous composition.
   
   
3. Part the composition in small portions and cover them with aluminum foil. The marzipan has to be refrigerated for at least 5-6 days before you use it

see :http://www.ehow.com/how_2101119_make-traditional-marzipan.html

How to Decorate a Cake With Marzipan

Cakes can be topped off with anything from a simple layer to more extravagant decorations, all with marzipan.

Marzipan, made from almond paste, is simply something similar to the consistency of play dough and sweet like candy. To decorate cakes with marzipan are often expensive in stores, so follow these steps and save some money by decorating cakes with marzipan at home.

INSTRUCTIONS :

1. Choose how extensively you want to decorate the cake. If you are relatively new to cake decorating, start by using the marzipan to crate a layer, essentially like a frosting layer, over the cake. For those wanting to venture to the more creative side, molds can be used or decorations can be made from hand. But before starting out, write down the specifics about each decoration you want to use. A strawberry will take two colors, red for the berry and green for the stem, watermelons will need green, red, white and some black. The more decorations you want, the more marzipan will need to be colored.
   
   
2. Handle the marzipan similar to how you would handle pie crust. Knead to a smooth consistency. Roll out dusting the working area with powdered sugar or in between layers of plastic wrap to 1/8-inch thickness, wrap around the rolling pin until ready to lay on and decorate the cake
   
   
3. Brush a layer of glaze or piping gel over the surface of the cake. This will protect the cake from moisture and become a glue-like substance to hold the marzipan in place
   
   
4. Unroll the marzipan from the rolling pin and remove the bottom layer of plastic wrap. Hold the marzipan in the center of the cake and begin lying down, smoothing as you go along
   
   
5. Work with the marzipan as you would play dough when using molds to decorate a cake. Shapes need to be laid out on a cookie sheet and dried for at least 24 hours. After they dry, they can be stored in airtight containers until needed to decorate the cake.
   

Please try to make a good cake decorating

The RECIPE of BUTTERCREAM ICING

Buttercream icing is the important thing when you decorate your cake. Here is the recipe :

Making Buttercream Icing
The thick, but creamy texture of this flavorful icing makes it ideal for decorating*.
For best results, keep icing bowl in refrigerator when not in use. It can be refrigerated in an airtight container for up to 2 weeks.
Rewhip before using. YIELD: 3 CUPS.

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
4 cups (1 lb.) sifted confectioners' sugar
2 tablespoons milk (or more)
1 tsp. Clear Vanilla Extract

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

*To thin for icing cake, add a small amount of light corn syrup.

GOOD cake decorating BOOKS TO REFERENCED

Cake decorating basics,

techniques and tips for creating beautiful cakes by Rachel Brown

Cake decorating is a richly rewarding skill that anyone can master with a little help, and this fact-packed volume answers all the basic questions that beginners frequently ask: How do I level off a domed cake? What is the best way to cut a dowel? How can I get a modeled figure to sit? Plus, there’s detailed information on covering cakes with marzipan, adding ribbons, simple piping with royal icing, creating special effects with sugar paste, and basic modeling. And dessert lovers with special dietary requirements will enjoy the gluten, egg, sugar, and dairy-free treats. Each chapter features color photographs that provide step-by-step guidance—so your cakes will turn out perfectly, the first time and every time.
#978-1-84537-5188 $19.95

First Steps in Cake Decorating -

Over 100 Step-by-Step Cake Decorating Techniques and Recipes

by Janice Murfitt.

Everyone will think these amazing cakes came from the best bakery in town. From a chocolate porcupine to candied petals, the options shown in this lush guide are endless, and all presented in a way that even beginners can easily follow. Pretty sugar-paste creations embellish a marzipan-covered cake. Nuts, sugar-frosted fruits, candy, and cinnamon sticks make beautiful decorations in an instant. And there are embossed patterns, ruffled borders, sugar-paste cutouts, and other eye-catching ideas, all with instructions, recipes, and templates, to provide inspiration for every occasion. 160 pages, Paper back, all in color, 8 1/2 X 11,

#1-84537-001-5 $17.95

Party Cakes for Children

by Carol Deacon -

Whip up an eye-popping, lip-smacking, giggle-producing cake for every special occasion and every favorite person (adults, too, don't let the title fool you). Choose from 22 basic designs, plus tips for endless variations, from Sketchbook, Computer, and Racing Car to Horrible Bug, Princess, Fishing Pond, and Fairy Town--even microwave cakes that cook in four minutes, designs that start with store-bought cakes, and cool cakes kids can help make. No artistic talent, cake-decorating experience, or special tools needed (except a cake smoother and frosting tubes). Start with a cake and ready-to-roll sugar-paste icing from the supermarket, follow the clear directions, and produce the perfect centerpiece for any celebration--birthday or bon voyage, first day of school or fiftieth anniversary. 8x11 inch, soft back, 96 pages, full color

#746172 $14.95

Creating Celebration

CAKES AND SUGAR FLOWERS

by PME Arts & Crafts

Introduced at the ICES 2006 Convention. Enjoy the magic of creating your own celebration cakes with the help and guidance from our team of expert cake decorators. A collection of thirty-two wonderful projects for all occasions, complete with simple step-by-step pictures and full instruction. Our highly talented decorators include Nadene Hurst, Karen Goble, Christine Smith, Ann Grimshaw, Eileen Harper, Elaine MacGregor, Ulla Netzband and Pat Trunkfield! A must have edition. #9780955-276309 $19.95

BASIC CAKES DECORATING TECHNIQUE

Learn To Decorate - Basic Decorating Lessons

Using Your Decorating Bag and Coupler
You can make many different designs with just one decorating bagful of icing by using the Wilton Featherweight or Disposable Decorating bags and coupler and changing decorating tips.

NOTE: Wilton Featherweight bags are the longest lasting. Be sure not to get their RUBBER bags! These are rubber and become harder and stiffer with each use. While Featherweight bags become softer and easier to use with each use.

Just follow these steps:

1. Screw ring off coupler to expose series of tiny threads 1/2 in. above coupler base.
2. Force coupler base as far down into decorating bag as it will go.Then mark where bottom thread of coupler shows through bag; remove coupler and trim bag at pencil mark with a pair of scissors.
3. Reposition coupler in bag and push end through opening to expose bottom two threads.
4. Position decorating tip over coupler and screw ring in place to secure. To change tips, unscrew ring, replace tip and replace ring.
5. To fill, cuff open end of bag over your hand and insert icing with a spatula. Fill bag no more than half full.
6. To close, unfold cuff and twist top of bag shut. Hold twist between your thumb and forefinger.

Note: You can eliminate any air bubbles that may have have formed by squeezing bag gently over icing bowl until air is released.

Important: Be sure to wash the Featherweight bag in hot soapy water, then rinse and dry after every use. A degreaser can make clean-up easier.

Using Parchment Bags

Parchment bags made from parchment paper triangles give you more versatility and the convenience of one-time use. Follow package directions. To "pipe-in" using a cut parchment bag, cut the point of the bag to desired opening.

Decorating With Sugarcraft's Buttercream Icings

Sugarcraft Frosting Mix: You will need 2-3 packages of White Buttercream Icing Mix.
To prepare, follow package directions. Each package makes about 2 cups icing. Excellent for tinting any shade required. If you're using another type of frosting mix, you will need three 15.4 oz. packages of the white buttercream type that will frost two 8 in. or 9 in. layers. For each package of frosting mix, use four less teaspoons water than package directs. Each package makes about 1 3/4 cups icing. Do not refrigerate icing before decorating. Cake may be refrigerated after it is iced.

Sugarcraft's Ready-to-Use Decorator's Icing: You will need approximately 2-3 cans of our delicious white icing. Each 16.5 oz. can holds about 2 cups. It's ideal for all of your decorating needs –frosting, decorating and flower making. (also see : BUTTERCREAM ICING'S RECIPE)

see : http://www.sugarcraft.com/catalog/misc/lessons/basiclessons1.htm

The BASIC OF CAKE DECORATING

Cake decorating has come a long way since the ultimate in cake design consisted of smoothing some frosting from a can on to the cake with a butter knife, sticking a candle in the middle (which you thought was a nice decorative touch) and you were done.

Create a decorative cake that's that little bit more special is a lot more difficult these days as there are higher standards to be met. To produce a more impressive cake you are going to have to be a little more creative.

Cake decoration has skyrocketed recently in popularity as more and more people are trying to hone their cake decoration skills to a new level. Here are some tips to take your cake decorating skills to a higher level.

Cake Decorating Instructions Rules

Rule # 1 - Don't Panic
Now you may have decided to bake and decorate your own cake starting from screatch.So with this new inspiration you head for the kitchen, how difficult can it be ? it's not that complicated is it?
Before you know it you have told a few people that you are going to bake a cake. Filled with new found confidence you even promise to share your cake at dinner or to bring your creation to the next dinner party. Then the doubt sets in, but whatever you do don't panic.
It is best not to offer your cake to other people if it is your first attempt at baking a cake. The best thing is to try out your new creation on yourself, just to be on the safe side.
If you think you would like to bake your first cake for a really special or big occasion on your first attempt then I have one word for you,don't. This just puts you under extreme pressure to create the perfect cake.

Rule # 2 - Remember That There Is No Such Thing as the Perfect Cake
As you make your first entrance into the exciting world of cake decorating and baking, you'll probably be thinking why are my creations not perfect?
You can forget baking the perfect cake, it's just not possible, even the best bakers cannot control the baking process to that extent.
Each time you bake a cake it will end up slighty irregular or a bit off. This cannoy be helped as the baking process cannot be predicted. Amateur and professional chefs alike all agree this is whet makes it so challenging, not to mention interesting and exciting.
Mistakes and irregularities will happen with your baking endeavours. The most experienced pastry chefs understand that this will happen,the only difference between them and you is that they have the necessary experience to quickly mask their mistakes.

Rule # 3 - Walk Before You Can Run With Your Confectionary Creation
Keep your first cake decorating uncomplicated, do not try to make some sort of elaborate affair. This is very important and could save you a lot of frustration.
If you try to create something too elaborate for your first attempt You will just be setting yourself up for disappointment. Keep it simple with just a few little touches of decoration.
Keep it fun and light at first, start by using ingredients that you have never thought of before. This could be something simple such as decorating with nuts and dried fruits and even edible flower petals.

Rule # 4 - Look Through Books and Magazines But Don't Become Intimidated
If you feel you need some ideas for your first baking and cake decorating project, then read some magazines and books. One thing about this is it can leave you feeling intimidated by all the information available, three words here don't let it.
Modern day cake decorating has gone well beyond the usual butter cream variety.
Finding cake decorating instructions and motivation is easy all you have to do is get one or two of the many books, ebooks and magazines out there. You will also get a lot of useful ideas from these publications.
Quickly and easily learn how to make a cake by visiting cake decorating instructions a popular website that provides tips, advice and resources on cake decorating techniques.

see :http://hubpages.com/hub/cakedecoratinginstructions

TO MAKE CAKE DECORATING

These are only a few of the reasons that may have attracted you to make decorated cakes . However, whatever your motives may be, here are step by step to make decorated cakes / cake decorating:

1. Equipment, utensils, tools and preparations


2. The basics of cake-baking: decorating techniques, lining your tines, working with marzipan and more


3. Decorating your cake with butter cream icing


4. Decorating your cake with royal icing


5. Decorating your cake with sugar flowers


6. Creating decorative children's cakes


7. Holiday and celebration cakes, as well as


8. Cake and frosting recipes
   
   When we're finished, you'll be armed with everything you need in order to create delicious decorating cake designs with the power to make mouths start watering (and other bakers go green with envy). If those are the results you're looking for, let's get started...

REVIEW

Book's review :

"HOBBY CAKES" by Lindy Smith

More informations, makes me inspired the good idea to make special and unique cake decorating.

See :http://www.lindyscakes.co.uk/HobbyCakes.html

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.

CAKE DECORATING SETS & ACCESORIES

Everything needed for Starter (beginner/student) Levels through Professional. From the best quality manufacturers, from 2 to 100 piece sets include decorating bags, pans, tips, couplers, scrapers, spatulas, flower nails, instructional books, food colors, cake testers, much more.

CAKE DECORATING BAG / ICING BAGS

Icing Bag Ties

These convenient bands wrap around the twist of your bag,
then lock to prevent icing from oozing out the top. As you squeeze out icing,
slide the tie down to maintain the pressure.

A wide selection from single bags to packs of 100, sizes from 8" through 24". Clear, disposable, canvas, plastic coated, polyurethane, featherweight, professional (Wilton and Ateco).

CAKE DECORATING'S TOOLS :

Designer Pattern Imprints elegant designs of decorating cakes for easy over piping. Includes: symmetrical swirl, small & large fleurs de lis, corner flourish, flowers, heart bow, scroll and curlicues.


Decorator Favorites Pattern Includes double heart; fluer de lis; open heart; heart; closed scroll; large, medium and small c-scrolls; crest; medallion; double scroll and vine.


Make-Any Message Letters Imprint the perfect sentiment! Press words up to 10 1/2" wide, letters are 3/4" high.



Script Message Combine the words Happy, Birthday, Best, Anniversary, Congratulations, Wishes. Word height approx.



Italic Make-Any-Message Pretty and sophisticated letters for a custom message.





Cake Dividing Set Measures equal sections of cake decorating for precise placement of garlands, stringwork and other designs. Dividing wheel marks up to 16 divisions on cakes to 20" in diameter. Garland Marker adjustable to 7 widths.

Icing Sculptor Cake Decorating Sets

A terrific idea! Create graceful scallops, bold bands & delicate ridges! You can create limitless beautiful sculptured effects with this icing decorating set. Includes 64 easy to attach blades, a sculptor blade holder and complete instructions

see :http://www.candylandcrafts.com/press_sets.htm

CAKE DECORATING'S STYLES & METHODS

Cake decorating's style are made from :

1. airbrushing
2. buttercream
3. fondant
4. ganache
5. marzipan
6. royal icing
   
   To make a cake decorating usually involves covering a cake with some form of icing and then using decorative sugars, candies, chocolate or icing decorations to embellish the cake. But it can also be as simple as sprinkling a fine coat of icing sugar or drizzling a glossy blanket of glaze over the top of a cake. Icing decorations can be made by either piping icing flowers and decorative borders or by molding gum paste, fondant, or marzipan flowers and figures.

   The precursor to most styles of cake decorating is the European style, which entails covering a cake with a smooth layer of icing, either royal icing or rolled fondant, and then using royal icing to pipe flowers, borders and decorative stringwork to adorn the cake. Traditionally, the wedding cake is a graduated multi-tiered cake stacked in Victorian style or separated by pillars with flowers and other decorations applied to each tier.

   To make cake decorating with The Lambeth Method uses intricate dimensional overpiping of borders on a fondant covered cake.
   

   To make cake decorating with The Australian Method also uses intricate royal icing piping over fondant-covered cakes, but then adds delicate lacework and detailed extension and curtain work.

   To make cake decorating The Wilton methods use buttercream icing to both cover the cake and then pipe flowers and decorative borders.
   

   To make cake decorating The Wafer Mache Method, a new dimension in cake decorating, created by Donna Horn of New Jersey,uses edible rice paper to create three-dimensional figurines, animals, and other imaginative cake decorations.

   
   

   
   

WHAT IS CAKE DECORATING?

Cake decorating is....

Cake decorating is one of the sugar arts that uses icing and other edible decorative elements to make otherwise plain cakes more visually interesting. Alternatively, cakes can be molded and sculpted to resemble three-dimensional persons, places and things.

In many areas of the world, cake decorating (decorated cake) are often a focal point of a special celebration such as a birthday, graduation, bridal shower, wedding, or anniversary.

The history of cake decorating :
The art of cake decorating dates back to mid-17th century in Europe and has since flourished in many regions and countries, including Northwestern Europe, North America, Australia, New Zealand and South America.