Tastier Decorator Frosting

We all learn the basic decorating frosting in our first cake decorating class, confectioner’s sugar, shortening, water.  This is fine for borders, flowers, and other decorations but if your going to serve it to guests you may want something a little tastier to frost the entire cake. 

While I use several different frosting recipes, such as boiled frosting and Italian meringue buttercream, here’s a little tip to make your basic decorator frosting more tasty.  Add 1 can of store bought vanilla frosting to your basic decorators frosting recipe.  I use Pillsbury Creamy Supreme Vanilla Frosting.  I find it accomplishes too things, it adds flavor that just adding clear vanilla extract doesn’t and it makes it easier to spread. 

I love using this for birthday cakes and someone always seems to comment on the frosting.  Note this is best to use when you are going to color the frosting.  Adding the can of store bought vanilla will give the frosting a slight ivory color and is not suitable if you are trying to achieve a pure white color such as with a wedding cake.

I suggest you experiment with the amount of store bought frosting you use based on the amount of frosting you are making.  You may want to added more or less to suit your taste and desired consistency.

 

2008 International Cake Exploration Societe Convention

The 2008 International Cake Exploration Societe (no, I didn’t spell it wrong) convention will be held July 17-20, 2008 in Orlando Florida.  For more information on the convention, classes, speakers, and of course cake competitions, visit the ICES website at www.ices.org.

 

Video: Gumpaste Calla Lillies

Edna of DesignMeACake has posted a great 4 part tutorial on creating gumpaste calla lillies.

 
More Videos:
Part II:   Gumpaste Calla Lillies
Part III:  Gumpaste Calla Lillies
Part IV:  Gumpaste Calla Lillies

 

National Wedding Cake Competition - Entry Deadline

If you planning to enter this year’s national wedding cake competition hosted by Kerry Vincent at the Oklahoma State Sugar Art Show be sure to get get your entry form completed. Deadline for entry form submission is June 30, 2008.

The actual show will be Sept. 27-28, 2008 with cake/table setup on Sept. 26 for those entering the competition. Food network star Keegan Gerhard, Pastry Chef Extraordinaire, will be one of the celebrity demonstrators this year.

This year’s theme is the Language of Flowers. There are many books available that describes the symbolic meaning behind flowers. It might be helpful to you as you are deciding on a design for your cake.

See you there!

Books on the meaning and Language of Flowers:

The Language Of Flowers

The Language of Flowers: Symbols And Myths

The Language and Sentiment of Flowers

The Secret Language of Flowers

Oklahoma State Sugar Artists - National Wedding Cake Competition

Click here for Entry Form
Click here for Event Details/Competition Rules

 

On The Wild Side Cake Decorating Competition (Chicago)

The Chicago Area Retail Baker Association will be sponsoring On The Wild Side cake decorating competition April 27th from 10am-4:30pm at the Cafe Brauer in the Lincoln Park Zoo.  The event is free, open to the public, and will feature 50 cake decorating artists.  For more information, visit their website at www.carba.com.

 

Wilton Castle Cake Competition

You have until July 31, 2008 to enter the Wilton Castle Cake Decorating Contest!

You must decorate your cake using pieces from the Wilton Romantic Castle Cake Set. Once its ready, you can upload a photo of your cake for judging online at the Wilton website or send it in via mail.

Each month Wilton judges will pick a winning entry. Prizes are Wilton products like the Cupcakes Galore Decorating Assortment, a Castle Pan and Decorating Set, and the Professional Decorating Turntable.  A grand prize winner will be chosen from the 12 monthly winners.  The grand prize winner will receive a Wilton 2-week Master Course at the Wilton School of Cake Decorating and Confectionary Arts in Darien, Illinois, including transportation and lodging.

For complete contest rules and details, visit the Wilton website at http://www.wilton.com/contests/castlecontest/index.cfm

 

Basic Cakedecorating Skills: Shells & Stars

Two of the easiest and most useful techniques a beginner can learn are shells and stars.  These are the most common techniques used on kids birthday cakes.  The shells are typically used for borders.  Stars are great for stenciling letters or even characters on a cake.  For the doll cake to the right, the doll bodice and part of the cake are decorated using the star technique.  For the base, I used a ruffle technique but a shell would have been just as nice.  To create the shell, use Tip 21 or 32 and for the star, use Tip 16 or 18.   The Wilton website has detailed instructions and video for the Shell and Star technique.

 

Recipe: Lemon Cake

Every well decorated cake deserve a tasty cake underneath.  Here’s a great lemon cake recipe with lemon filling:

Lemon Cake Recipe
Preheat oven to 350 degrees Farenheit

1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon lemon extract
2 eggs
2 cups sifted cake flour
1 teaspoon baking powder
3/4 teaspoon soda
1/4 teaspoon salt
1 cup buttermilk

Stir shortening to soften.  Gradually add sugar and cream until light and fluffy.  Add vanilla and lemon extract.  Add eggs 1 at a time, beating well after each one.  Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour.  Beat after each addition.  Bake in 2 paper-lined 8-inch round pans in 350 degree oven for 30 minutes.

Remove from over. Test for doneness with toothpicks.
Let cool then fill with lemon filling.

Lemon Filling Recipe
3/4 cup sugar
2 tablespoons cornstarch
Dash salt
1 slightly beaten egg yolk
3/4 cup water
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1 tablespoon butter or margarine

Mix sugar, cornstarch, and salt; add egg yolk, water, and lemon juice; cook in double boiler till thick, stirring occasionally.
Remove from heat and add lemon peel and butter.  Cool.  Makes 1 1/2 cups.

 

Mid-Atlantic Cake Show

The 2008 Mid-Atlantic Cake Show and Wedding Cake Competition will be held April 19-20, 2008 at Shipley Arena on the grounds of the Carroll County Agriculture Center in Westminster Maryland. For more information, click here to visit the Mid-Atlantic Cake Show website.

 

Updated: Food Network to air the National Wedding Cake Competition

The Food Network Challenge will air the National Wedding Cake competition in February.  Over 80 top cake decorators from all over the world will compete in this wedding cake competition.  Judges will be Kerry Vincent (Sugar Arts Show Decorator), Millie Green (Amazing Cakes by Millie), Mary Gavenda (Wilton Test Kitchen & Master Decorator), and Felicia Pritchett (Associate Professor Pastry Arts Johnson & Wales).

AIR TIMES:   May 03, 2008 9:00 PM ET/PT May 04, 2008 12:00 AM ET/PT May 10, 2008 6:00 PM ET/PT

 

Baking Tip: Releasing cake from pans

I’m back.  Its been a while.  Well, I made a castle cake last weekend.  One of the things I always have trouble with is getting the cake out of the larger pans without it tearing apart.  Sure, I’ve used the old butter (or shortening) and flour method.  I’ve used the commercially available “Pan-free’ products also.  But I find that the larger the cake, the more likely you are to have trouble getting it to release without tearing.  After watching an episode of PBS’s America Test Kitchen, I’ve learned to line the bottom and sides of the pans with parchment paper.  I very lightly grease the bottom and sides of the pan with shortening first.  Just enough to make the paper stick.  When I say lightly, I mean lightly.  You don’t want to use so much that the shortening affects the batter.  I’m sure many have used this method for years but beginners don’t hear much about this.  Let me tell you, the cake comes out perfect.  And best of all, it reduces the amount of crumbs on the cake.  And when you’re doing your crumb coat, that means a lot. 

 

Frostings and Celebrity Comments

I was reading my posts today and I almost fell out of my chair.  Kerry Vincent posted a comment to this blog.  Thank you Kerry Vincent for your comments. 

For those of you new to cake decorating, Kerry Vincent is a celebrity in this field.  Not only does she create amazingly beautiful cakes, she has been a judge for the Food Network’s cake decorating series and she hosts the annual Oklahoma State Sugar Art Show.  I’m sure I have not done here accomplishments justice here but suffice it to say that I am a big fan.  If you ever get the chance, I highly recommend you go to the Oklahoma Sugar Art Show (OSSAS).  Here’s a link to the site for more information:  http://www.oklahomasugarartists.com/.

I went to the OSSAS the first year I started decorating.  You will be so inspired by the cakes you see there.  They hold a cake decorating competition for all ages and in many categories.  Even the youth entries are amazing.  The big event is the wedding cake competition.  I have yet to get up the nerve to enter the competition but I will one day.  In addition, there are many educational sessions by other great decorators showcasing new techniques and vendors on hand displaying new products.  Definitely put this event on your must attend list at some point in your career.

Well, let talk about frostings.  My friend Roshini asked, “How do I store frosting in a tube?  Do I just recap it and store in the pantry or do I have to refrigerate it?”

Depends on how the frosting was made.  If it is merely confectioner’s sugar, shortening, and a bit of water (your standard decorator’s frosting), then you can put the cap on it and put it in the pantry.  Most of the tube based frostings in the grocery store can be stored without refrigeration.  If its, Pillsbury, Duncan Hines, Betty Crocker or any other can based frosting, they need to be refrigerated after opening but I don’t recommend keeping them for more than 2 weeks after opening/refrigerating.
 
The rule of thumb is that if the frosting is made with any diary products (butter, milk, eggs, etc.) you MUST refrigerate.  1-2 weeks is as long as you would keep any frosting containing these items before throwing them out.