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Free Cake Decorating Ideas
- Cake decorating is one of the sugar arts that uses icing or frosting and other edible decorative elements to make otherwise plain cakes more visually interesting. Alternatively, cakes can be molded and sculpted to resemble three-dimensional persons, places and things.
- (idea) mind: your intention; what you intend to do; "he had in mind to see his old teacher"; "the idea of the game is to capture all the pieces"
- A concept or mental impression
- An opinion or belief
- A thought or suggestion as to a possible course of action
- (idea) the content of cognition; the main thing you are thinking about; "it was not a good idea"; "the thought never entered my mind"
- (idea) a personal view; "he has an idea that we don't like him"
- able to act at will; not hampered; not under compulsion or restraint; "free enterprise"; "a free port"; "a free country"; "I have an hour free"; "free will"; "free of racism"; "feel free to stay as long as you wish"; "a free choice"
- grant freedom to; free from confinement
- Without cost or payment
- With the sheets eased
- loose: without restraint; "cows in India are running loose"
free cake decorating ideas - Ateco Decorating
Ateco Decorating Comb & Icing Smoother
Ateco's Decorating Comb & Icing Smoother is made of aluminum. Dual duty allows it to be used to create designs on the side or top of cakes and also used to smooth icing in preparation for decorating. By Ateco. Since 1905, Ateco has supplied fine restaurants and bakeries with quality built, specialty baking tools. Ateco products are internationally renowned for their high quality. When you use Ateco products, you’re not only enjoying quality craftsmanship, you’re also enjoying quality design; the products are a result of over one hundred years and four generations of innovation and development.
the completed gluten-free/nut-free wedding cake
my first real wedding cake had to be gluten-free and nut-free while still tasting good. going nut-free was easy since the couple wanted chocolate and vanilla for their flavor profile. gluten-free wouldn't be terribly difficult since the CIA makes all the bakers take a class in special dietary concerns. luckily for me, the chef of that class had promised to send us all copies of his book, "living gluten-free," for helping him test his recipes, and lo and behold, the book arrived at my parents' house a month before the wedding. the recipe i used for the cakes was the gluten-free spongecake recipe from that book. however, my preliminary cake tests yielded poor results, so i had to change the mixing method-- instead of using the warm foaming method, i used separate foaming and added a little baking powder to the batter to add extra structure. the top tier (6") and the bottom tier (12") were chocolate spongecakes and the middle two tiers (8" and 10") were vanilla spongecakes. with the spongecake problem solved, i made a ton of vanilla italian buttercream. each cake was leveled into 3 layers and was filled, then coated twice with the buttercream. i opted to cover the tiers with fondant because i didn't want to worry about scuffed buttercream when i already had a 4-tier cake and a separate sheetcake (also vanilla spongecake) to worry about. i was originally just going to have the 4-tier cake, but as the wedding drew nearer, i began to worry that it wouldn't be enough cake for 120+ guests while still allowing the couple to save their top tier for their first anniversary, so i made a sheetcake as a back-up. the couple's wedding colors were red and silver originally, so i went with that when trying to figure out how to decorate the cakes. i piped dots of royal icing and then placed silver dragees (with the help of my brother) around the top edge of each cake 1" apart. i was originally going to pipe red scrollwork around the top edges (similar to the piping on my goth mourning/wedding cake), but two tubes of gel color later, and i had a pink that dyed my hand immediately upon contact. even if it had been the most beautiful shade of red, i couldn't serve something that dyed skin so readily. i concealed the cake boards by running ribbon around the bottom edge of each cake. the challenge of the separately tiered cake is that the top of each cake must be decorated in addition to the sides. i opted for the separately tiered cake in the first place because i wasn't fully convinced that i could make a gluten-free cake that was stable enough for me to stack. i realize that this cuts down on the drama created by a giant stacked cake, but i feel that the separate tiers lend a modern/contemporary feel to the cake. i now know that the cakes are quite dense once done, and could be stacked without much difficulty. if i'd known how dense the cakes would turn out, i would have made twice as many cakes so each tier could be taller, making the flower arrangements less overwhelming. the bridal party was to hold bouquets of red roses and white alstroemeria, so i used the same flowers to decorate the tops. seeing as odd numbers are more aesthetically pleasing than even numbers, i had to arrange the flowers so the roses were in odd numbers since they stood out more than the alstroemeria, which i just used to fill in the spaces between roses. to keep the flowers from dying, i stuck floral spikes filled halfway with water into the centers of each cake. to add "perceived worth," i added foliage to flesh out the arrangements and add height. the ribbons wrapped around the tubes were a fairly last minute idea in response to my mom asking me if i was going to leave the tubes empty about 3 minutes before i had to deliver the cake to the reception location. the dragees and ribbon were applied at home while the floral spikes and flowers were placed once we arrived at the reception site. my brother and i held the upper three tiers while my dad drove. if i could do it again, there are a few things i'd fix... 1) a better buttercream final coat-- i should have frosted it like it was going to be presented as is, without the fondant. 2) thinner fondant-- fondant is really hard to roll out, but it really should have been thinner. 3) more simple syrup-- the cakes were a little dry in the end because i didn't soak them with enough simple syrup. 4) taller cakes-- i should have baked twice as many cakes so i'd have more layers to play around with. i was honestly a little disappointed with the way it turned out, as it wasn't my best work. however, it was a decent attempt at a wedding cake without a lot of cake/cake decorating experience. also, the bride gave me the thumbs up after the cake feeding ritual at the reception-- as long as she liked it, nothing else mattered.
Carrot Cake with Cream Cheese Frosting (recipe)
I took a Wilton cake decorating class last year, and this cake was the my first homework assignment. I used Lynn's fantastic carrot cake and cream cheese frosting recipes, which I will include here. Cake: 4 large eggs 2 cups sugar 1 cup vegetable oil 3 cup peeled, grated carrots (be sure to peel!) 2 teaspoons cinnamon 2 cups flour 1 teaspoon salt 2 teaspoons baking soda 1 teaspoon vanilla Preheat oven to 350 degrees F. Grease the sides (and some of the bottom) of two nine inch cake pans. Flour heavily. Cut wax- or parchment-paper circles to fit in the bottom of the pans. Peel and grate the carrots. Beat the eggs and sugar lightly with a wooden spoon. Don't use an electric mixer, or the cake will turn out dry. Add the oil, carrots, cinnamon and vanilla. Mix the flour, salt, and baking soda together. Add flour mixture to carrot mixture, stir until just blended. Pour mixture into pans. Bang pans on counter to remove air bubbles. Bake for 35 minutes. Turn the pans 180 degrees at 20 minutes. Cake is done when it just pulls away from the edges of the pan -- the center may still be slightly moist if tested with a toothpick. Let cakes rest for about 30 minutes on a cooling rack. Then invert and remove the wax paper circles. Cream Cheese Frosting: 8 ouncesCream cheese (1 block) 1 stick unsalted butter 1 lb (1 box) powdered sugar 2 teaspoons real vanilla extract 1 pinch salt 1 teaspoon lemon juice Beat butter and cream cheese hard with an electric mixer until light and fluffy. Add everything else and beat well until smooth. For best results, put 1/3 of icing between two layers of cake. Make a thin layer with another 1/3 of icing around edges of cakes and top. Chill everything. Then use the remaining 1/3 of icing to finish icing the outside of the cake. Notes: This cake tastes best after resting for at least a day. If you store it in the fridge, let it come to room temperature before serving it. This carrot cake recipe has become insanely popular with everyone I've ever served it to. It's a popular request for birthdays and gets raves at parties and pot-lucks. Leave a comment if you make it to let me know how it turned out.