For as long as I can remember I said “NO” to cake. I didn’t want to have anything to do with decorated cakes when I started my business. My only desire was to bake cookies, and chocolate chip cookies at that, nothing else. However, when I started decorating sugar cookies four years ago I had no idea that my desire to create, and the medium in which I used would evolve. Fast forward to present day and here we are as I embark on my cake journey on the road to becoming a master decorator.
What does it mean to be a master decorator? It means a minimum of four years honing and advancing your skills in decorating, designing and crafting beautiful sugar creations in a bakery or studio. Over the years I’ve picked up bits and pieces of new trends in decorating such as using cake lace, edible painting, royal icing flowers and in the coming weeks gum paste sugar flowers. If you are reading this post hopefully that means you are familiar with my cookie work. If not and this is the first time you’ve stumbled across me, head over to IG and check out our page.
Cake however is a totally different medium with its own unique set of challenges that I am now learning. Who knew that if you do not properly damn your cake when filling you might end of with the Leaning Tower of Pisa. During my first few classes I was filling my cakes with a strawberry filling and it would look great when I finished. However, when I got my cake home that was a different story, it was a leaning, tilting disaster. I’d insert a picture but the cakes were so bad they didn’t even make it out the box. So, what is a damn? A damn is a thick border of icing piped around the edge of your cake layers. This acts as a barrier to keep your fruit filling, custard, fudge or cream filling in place to prevent bulging and sliding layers. While I didn’t get any pictures so far of my disastrous cakes I will be sure to get some going forward so you can share in my experience and have a good chuckle.
In the classes that I am currently taking we only use whipped icing. Whipped icing is that light, fluffy icing that taste almost like whipped cream. Most grocery stores use this type of icing to frost all of the cakes they sell. Now that doesn’t mean it’s an inferior frosting, but whipped icing is completely different then butter cream in the way you smooth and finish your cake as well as options for making flowers. You might wonder why that is. Simply the main reason whipped icing is so different is because it’s much softer that butter cream. Whipped icing does have some advantages like when creating a dome. It is fairly easy to mound up with and smooth over with an acetate strip. This icing is also much more gentle on a decorators wrist and hand. Even with those advantages the unfortunate downside with whipped icing is you won’t be able to get that crisp clean look you’ve come to enjoy seeing on all those pretty cakes posted on social media. Simply put too many air bubbles. Just take a look at these sculpted whipped icing cakes I’ve created in the past 3 weeks.
Thanks again for coming along with me on my journey. Until next time