In spirit of my cake decorating class last night here is a step by step on
how to fill, build and ice a cake!
Keep in mind I am not quite the professional just yet..
So, consider this the best advice I can give
from one amateur baker to another! Xo
This is a 6" Wilton Pan I bought at Wal-Mart for around $6.
Don't underestimate a filled cake.
I used to bake 8" and 10", but they're huge & take up so much icing!
I am in LOVE with tall 6" cakes.
Give them try, I am sure you'll fall too!
Before you fill your pan, coat the inside with a thin layer of margarine.
Both the base and up the sides.
I use Imperial margarine, it's usually pretty cheap and it gets the job done.
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Use about a tablespoon on any all purpose flour distribute it around the whole pan.
Yes, up the sides too.
Dump out any access flour once you've covered the whole pan.
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Always make sure to mix your batter c o m p l e t e l y.
Fill your pan about 2/3's way up
Bake your cakes according to your recipe
& try your hardest to keep the oven door shut until they are done baking.
Once your cake is ready, bring it out of the oven dropping the pan fairly hard on your counter top.
This is going to help separate the cake from the pan.
Let your cake sit in the pan for 2 minutes & then turn over onto a cooling rack like below.
The cake will still be very hot so be careful not to tear the cake.
If you have two racks place the other on top of the bottom of the cake & flip.
Make sure your cake cools completely before moving on.
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You can find cake boards at any Michaels or Wal-Mart
Like I said earlier,
I used to bake a lot of bigger cakes so I only had some 10" cake boards around the house.
I used my pan to trace the perfect size and then cut out my 6" board
Wilton's Butter Cream Icing Recipe
1 cup vegetable shortening
1 teaspoon of clear vanilla extract
4 cups sifted confectioners sugar (approximately 1 lb.)
4-6* tablespoons of milk/water**
Pinch of Salt
In a large bowl, cream shortening with electric mixer. Add vanilla. Gradually add sugar & salt, 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 beating at medium speed until light and fluffy. Keep bowl covered with damp cloth until ready to use.
*For a stiffer consistency go with 4 tablespoons, the more milk/water you add the thinner your icing consistency
**You can substitute the milk for heavy whipping cream for a creamier taste. Or you can substitute the milk for water if you will be leaving your cake unrefrigerated before serving.
I personally love milk over water, but it's definitely better to be safe than sorry and having your icing go bad. Also keep in mind guest taking left over cake home and refrigerating longer than you anticipated.
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I filled a disposable piping bag using a coupler and my Wilton's #12 tip.
I like placing my bag in a tall cup and then folding down the top of the bag to fill.
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Once filled, twist the top of your decorating bag a few times and keep it tight.
Always apply pressure down so the frosting stays under the purple 'Wilton' logo.
^ ^ ^
To keep your cake from sliding off the board.
Place your cooled cake on your board.
This handy dandy item is called a cake leveler!
If you don't have one, GET ONE!
You can find a variety of cake levelers at Wal-Mart and Michaels, ranging between $3-15.
Keep it level, and just cut across.
Building an icing dam at each layer will help keep your filling from bleeding out and ruining your cake decoration.
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You can find this tapered spatula at any Michaels and most Wal-Mart's for under $10
Voila'
Place the top cake upside down; Smooth & flat side up.
This bad boy is called tip # 789
I bought mine at Michaels for under $5
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It is your best friend for covering cakes.
You'll never worry about dragging crumbs again!
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Just make sure you have a 16" piping bag for the job!
This tip is Huge!
( teeth side towards your cake )
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After you have your cake covered, smooth out the frosting using a flat spatula.
Again, I have the Wilton flat spatula it was about $8 at my local Michaels.
My cake was later decorated so I didn't have to ice my cake perfectly smooth.
If you wanted to achieve a smooth finish I suggest going with a flat spatula to dirty ice the cake
And then going back threw with a straight plastic paint scraper.
Yes, a paint scrapper.
This paint scraper is perfect for the job, and is only $3 at any Home Depot!
Use this scraper o n l y on the sides
Then using your straight spatula bring in the icing on the top from the outside in, until smooth.
I will give you one last tip that is to die for!!
When your cake is even all around and smooth, dip your straight spatula in warm water, wiping away access water with a cloth, go all around the side and over the top to get a smooth melting finish!
&That is how you fill, ice and build a cake!
Xoxo, Until next time worldddd!
Best Cake ever! Thank you! Everyone at my party loved it! You make the best Cakes around!!!
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