Before you start exploring the vast ocean of cake decorating, I would like to share with you some of the basic tips you need to know to make a perfect cake. I have gathered all those tips I learnt during these years of cake decorating. Some I read online, some I saw in videos and some came with experience. I hope this post will help you if you are beginning your cake decoration journey.
After I started making cream cakes for my YouTube channel, I get so many queries regarding the cream I use and how I stabilise it so that the flowers stay put on the cake. So to clear all your doubts, I have made this video. Using a good cream is the major factor while decorating cream cakes. When I was a kid, all bakeries would have butter cream cakes, but nowadays, whichever bakery I visit, I see an array of eye catching colourful fresh cream cakes/ pastries as they call it.
Do you remember my Best Home Made Cream Cheese I posted a while back. Apart from using it for cheese cake shots, I also used it to make frosting for my cakes. I have been getting so many requests for the cream cheese frosting recipes and it is time to give it. I have demonstrated three types of frosting with the cream cheese. If you are not interested in making it at home, use the store bought one. But nothing can beat the home made one.
Last time when I made a video on dark modelling chocolate, I had so many messages on FB and YouTube asking for the recipe of white modelling chocolate. But white modelling chocolate has been my nightmare since long. Whenever I try it, I get a stiff, crumbly chocolate whatever recipe I follow. I have tried so many recipes so far, in so many ratios and I don’t know why, I never succeeded. Most of the recipes suggest corn syrup but they also say that liquid glucose can be substituted. So I just blindly followed their recipes. So every time I end up with a crumbly candy clay, I add a few drops of water and knead it to bring it to dough consistency. But I know that is not the way modelling chocolate needs to be treated.
Modelling chocolate / Candy clay has been in my to do list for long. Once I made candy clay and made some diyas for a cake and I loved the outcome. But it was too hard and I had to add some drops of water to it to make it soft. I even have it on blog but I was never convinced that it was the best recipe. I wanted one recipe which stayed soft and worked like fondant.
After the success of my Baking Basics and Baking 1001- FAQ, here I come with one other category of basics – cake decorating. First I would like to tell you that I am not a professional baker. And I haven’t attended any classes. What I am going to share with you are some lessons I have learnt in these 6 years of baking and cake decorating. I am a self learnt baker and cake decorator who has failed nearly 75% times. But all those fails has helped me in understanding the reasons of the failure. As I have mentioned earlier, they are like stepping stones. If I look back at my very first cake, I feel that I have come a long way and I also need to go a long way to perfect my decorating skills. This series is to share my experiences and the lessons learnt during the awesome journey.