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PAGE: L01PC1LE0912 ST CHARLES AND ILLINOIS CMY K
EVERYDAY • COMICS, PUZZLES, TV, MOVIES & ADVICE INSIDE
WEDNESDAY • SEPTEMBER 12, 2007 • SECTION L
STLTODAY.COM/COOKING • ST. LOUIS POST-DISPATCH
STEP 1
LET’S EAT
Trim tops of cakes so they are level. (Use a ser-
rated knife or commercial cake leveler.) Place
one cake layer on a cardboard cake circle or on
a cake plate. Use a decorating tip to pipe a thin
bead of buttercream around the edge, forming a
frosting dam, and fill with a thin layer of frosting,
jam or ganache. Invert the second cake layer
over the first (the bottom of that layer will be the
top of the cake).
STEP 2 Apply a “crumb coat” (not pictured) to avoid
picking up crumbs. Add about 1 tablespoon wa-
ter to 1 cup of buttercream. Spread a thin coat
over the cake. Let set about 30 minutes.
3
STEP 3 If desired, set aside a small amount of icing to
use for decorative details. Cover the cake with
the remaining buttercream, using a decorating
bag fitted with a wide cake-icer tip. If you don’t
have a cake-icer tip, use a spatula. Spread the
frosting evenly with a small offset spatula or an-
other icing spatula.
Photos by Sarah Conard | Post-Dispatch
4
STEP 4
STEP 5
If desired, smooth the surface by rubbing with a
non-textured paper towel, such as Viva brand.
Other options: run an icing comb around the
side of the cake, creating an interesting texture.
Or use a No. 6 decorating tip and a pastry bag to
apply dots of the reserved icing.
Spray both sides of a decorative fabric ribbon
BUTTER
& BOWS
with nonstick cooking spray, then wipe off the
excess with a paper towel. Wrap the ribbon
around the base of the cake. If necessary, hold
the ribbon in place with dabs of icing.
With advice from a seasoned pro, even a TRICKS OF THE TRADE
novice can decorate a show-stopping cake • For best results, make the gum
paste 24 hours in advance and re-
frigerate until ready to use.
6 By Stefanie Ellis • Gum paste dries out within min-
SPECIAL TO THE POST-DISPATCH utes; keep it covered when not in
use. Refrigerate unused gum paste in
STEP 6 To make a bow, roll out some of the gum paste a covered container up to six weeks.
In the land of cake decorating, an unadorned cake lives on bor-
with a rolling pin or run it through a pasta ma-
chine, sprinkling liberally with cornstarch to pre- rowed time. At any moment, a spatula, pastry bag or mound • Bring ingredients to room tem-
vent sticking. With a pizza cutter or sharp knife, perature before baking or making
cut out a rectangle.
of gum paste can appear, transforming the cake from a simple frosting.
conglomeration of flour and sugar to
RECIPES, L9 • When baking a chocolate cake, use
STEP 7 Gather the center of the rectangle by pinching a stunning work of art. unsweetened cocoa powder in-
the edges together. Brush the two short edges Of course, it’s not the spatula that stead of flour to prepare the pan.
of the rectangle with a bit of beaten egg white;
fold the ends of the gum paste toward the cen- • Buttercream turns the cake into Cinderella on • If baking in glass pans, reduce
ter, creating loops in the bow. Cut a small strip of the night of the ball — it’s the artist the oven temperature by 25 degrees.
gum paste. Place the strip across the gathered Icing
center of the bow; secure in the back with a dot holding the spatula. • Rather than relying on the tim-
of egg white. • Devil’s Food Pat Jacoby, owner of Patty-Cakes, ing given in a recipe, test cakes for
doneness by inserting a toothpick in
Buttermilk is one such artist. She’s been turning the center. If it comes out with moist
batter attached, the cake is not ready.
Cake out sweet temptations in her shop in
If just a few crumbs adhere or the
Highland since 1981. toothpick comes out clean, the cake
Her workshop holds boxes filled is done.
LEARN ABOUT
THE TOOLS OF with edible glitter in all colors of the • Buttercream is best made with un-
THE TRADE, L9 salted butter, which holds its shape
rainbow and flowers carved from
better.
sugar. Don’t be fooled by the bells
7 • To fill a pastry bag, insert the tip,
and whistles, though. Jacoby says that anyone can decorate a
then place the bag in a deep drinking
cake that looks as if it were adorned by a professional. glass. To hold the bag in place, fold
STEP 8 Stick a paper towel in each loop of the bow to “Just be patient with yourself,” she advises. “Keep at it. Be- the top of the bag over the top of the
fluff it out and keep the gum paste from sticking glass. Spoon in the icing, then fold
together. Arrange the bow in the shape you plan fore I got into the business, every cake I ever made was a di- over the top.
to use on the cake. Let dry for 10 minutes.
saster. My brothers used to tease me relentlessly, so I went out
• To use a pastry bag, hold the top
and took a beginner’s cake-decorating class. Then I took an ad- closed with one hand. If necessary,
STEP 9 Roll out more gum paste, and cut out two rectan- guide the tip with the other hand.
gular strips to use as the tails of the bow. Fasten
vanced class. Eventually, I did the cakes for all their weddings.” Use steady pressure to squeeze out
to the body of the bow with dots of egg white. Jacoby is living proof that a little practice and a lot of elbow the contents.
grease can produce stunning results. • When writing on a cake, use the
STEP 10 Arrange the bow on the cake. If the bow does “I look forward to coming to work,” she says. “I really do feel same icing that covers the cake, then
not adhere, use a dot of buttercream as glue. Let go over it with the desired contrast-
dry overnight. like an artist, painting a new picture every day.” ing color.
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L01PC1LE0912_17477 1 9/10/2007 13:19:32
