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Hi, my name is Amanda Oakleaf. I am owner, head baker, decorator of Amanda Oakleaf Cakes in Winthrop, Massachusetts where we do custom cakes of all kinds — wedding cakes, birthday cakes, sculpted cakes. Anything you can think of we can make it into a cake. And today I will be talking to you about cake decorating. So now our cake is butter creamed and we’re ready to start decorating. We want to fill our piping bags with butter cream, and we’ll pipe on both trim and a couple roses on the top. So, this is our piping bag. You want to turn half of it inside out, it’ll be easier to fill. So, hold it with one hand. We have couplers that go inside, and that allows us to change the tips. The tip screw holds it on, and then you’re ready to fill. You want to use this lavender color, and you want to hold it inside out and pack it in tight. You don’t want too many air bubbles sneaking in, otherwise you’ll get a big splat on your cake when you got to pipe it out. And then shake it down. And then you want to twist right where the frosting ends. Twist it up. So when you squeeze the frosting goes down rather than out the opposite end. So, were gonna do a reverse shell pattern on the cake with the piping. You can use any round tip that kinda has a star on the top. You can practice before you do on the cake on some parchment paper. And you just want to squeeze evenly. It’s like a backwards curly-cue every other time. The main trick is to get the hang of how much pressure to squeeze the bag

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