A Wedding Cake With Buttercream Icing

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					                                 A Wedding Cake With Buttercream Icing

Icing a wedding bodas with buttercream icing may seem intimidating at first. my sage advice to you is,
don't be afraid of the cake." With practice and some cake decorating tips from me you will dominate the
cake and become an expert at frosting in no time.You will need a turtable, a spatula designed for
spreading icing, cardboard rounds, plastic wrap, a frim cake, a good icing recipe and patience. My first
most important tip is always use a very cold cake. In fact I reccommend freezing the layers prior to filling
and frosting them. My second tip is to use a soft (but not too soft) buttercream recipe. My favorite is an
Italian Meringue. It is light and fluffy and not too sweet. After your cake layers have cooled, you will
wrap them in plastic wrap and freeze for at least a few hours, overnight is even better.

You can cut one cake to make two layers if you bake them in the higher sided pans, which you can get at
your local craft store. Wilton is a good brand. If you choose to do this, then cut the cakes after they have
cooled, but before they are put into the freezer. You will need cardboard rounds, precut to each cake
size that you are planning on using. Two for each cake to slide under the cakes as you work with them
and to serve as a base for each finished cake. Filling the cakes: For a practice cake, I recommend filling
the cakes with plain buttercream icing. No fancy mousses just yet! The cold cakes will solidify the
buttery mixture quickly so that the layers will not slide around while frosting the cake.
The first layer of frosting that you put on your cake is called a crumb coat. A crumb coat is a thin layer of
icing that is used to seal in the crumbs. This makes it much easier to frost without getting those yucky
crumbs mixed in.

The crumb coat doesn't have to look good because you will be covering it with a thick layer at the end
with a final coat. Once you crumb coat your wedding bodas españa, you need to return it to the fridge
or freezer to firm it up a bit. Now for your final coat : Place the filled and crumb coated cake onto the
turntable and plop a large amount of frosting onto the top of the cake. Now spread from the center out
with your spatula, being careful not to press too hard. I always use a back and forth motion while
turning the table.
You should end up with some icing further out than the edges of the cake. It should be fairly thick, you
will be scraping the excess off later. Now work some of that icing down the sides of the cake gently
while turning the table. Don't try to make it look great yet. The idea here is to get the buttercream thick
on the entire cake and then scrape it down to perfection later. Now keep adding it to the sides as
needed until the whole cake is covered. You are now ready to scrape some of the excess frosting off.
Angle the spatula vertically, and using the edge of it, as you turn the table slowly. Some of the icing will
form a ledge that is slightly higher than the top of the cake.

Once you get the sides looking pretty good, start working the top edges. Angle the spatula horizontally
and start at the opposite side bring the spatula towards you as you turn the table. Be gentle and don't
scrape away too much or it will make a divet.

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