2 edition of First Steps In Cake Decorating found in the catalog.
|LC Classifications||June 30, 1996|
|The Physical Object|
|Pagination||xvi, 57 p. :|
|Number of Pages||49|
nodata File Size: 3MB.
With your knife hand, lightly score the edge of the cake where you'll be making your cut. Trimming the tops and bottoms off of your cake rounds lets you moisten the cake layers with a simple sugar syrup. -- Booklist "A must have' for anyone with the slightest interest in cake decorating.
Cut and rotate until you've worked your way around the entire cake. Chill the cake in your fridge or freezer until firm. If you have a cake turntable, use it.
Rotate the cake, continuing the swooping and gliding motion until the sides and top of the cake are smooth. Pretty sugar-paste creations embellish a marzipan-covered cake. Continue with the back-and-forth sawing as you rotate the cake, until your knife cuts clear through the layer. As you add layers, bend down so you can see the cake right at eye level and make sure the layers are stacked flush.
Keep the palm of your non-working hand resting on the domed top of the cake. When you reach your final layer, apply syrup and frosting, spreading the frosting right to the edge of the cake.
The frosting will have pushed up to form a rim above the top layer of the cake. You should be able to cut through the whole layer with another steady back-and-forth cut Set the trimmed cake on a cake circle, if you have one. Holding your spatula away from you at the far edge of the cake, pull it towards yourself; you want the flat blade to skim the edge of the cake so excess frosting is smoothed onto the top surface, toward the center. To trim the cake, you must first let it cool completely so it doesn't tear when you cut it.
Rotate the cake, continuing the swooping and gliding motion until the sides and top of the cake are smooth.
Top with another layer of cake.
Place it on a flat cutting board, on a sheet of parchment paper.