This is taken from an old handout that my Mom, Evelyn Atkinson used when she taught cake decorating. I revised it a bit when I started teaching. It is probably due for another revision as there are more resources and gadgets available. And.....smooth frosting is no longer required when cake decorating these days. Rough frosting is now part of the decoration and the decorative touches are very simple. You decide what your style is!!!
Baking your cake......
When using a cake mix I prefer to use Betty Crocker brand. Mix the cake as directed on the box. Or you can try this.....Change the oil to melted butter and double the amount. Change the water to milk. Add one additional egg than it calls for. This will make a much taller & richer tasting cake. It will also take longer to bake than the box says. Or if you have a favorite cake recipe, use it!
Prepare the pans by either spraying or brushing with Crisco. Then cut a piece of waxed paper to fit the bottom of the pan and place in greased pan. Then, I lightly spray the waxed paper too. Fill your pans (no more than 2/3 full) with the batter and bake. Start by setting the timer about 5 minutes less than the time recommended on the box. You do not want to OVERBAKE. As soon as a toothpick inserted into the center of the cakes comes out clean it is done.
Allow the cake to cool for about 10 minutes and then remove from pan. Run a spatula around the edge of the pan and then turn the cake out onto a cooling rack. Gently lift the waxed paper and leave it on the top of the cake. When completely cooled place in freezer. A frozen cake is much easier to frost and it will be super moist.
Decorator's Icing
(You may want to double this if you are doing a lot of decorating, sometimes I even triple it)
Place in mixing bowl in the following order:
1/2 c. CRISCO shortening (Yes, I only use CRISCO)
1 lb. powedered sugar
1/2 t. salt
1 t. flavoring (vanilla or lemon or butter or whatever you like)
1/3 c. milk
Beat well. Add more milk or powdered sugar as needed to reach desired consistency. Icing should be stiffer for decorating than for icing the cake. Roses and flowers need the stiffest icing. This recipe is great for cookies, cakes, and all types of decorating. For flowers and roses you can make them ahead and allow them to harden. Then simply place them on your cake and add leaves.
The secret to a nicely decorated cake begins with a smooth surface. Your background icing needs to be smooth and even, with no cake showing through. To achieve this smooth look apply plenty of icing to cover the cake and then dip your spatula in hot water and finish smoothing the icing.
Decorate in the following order:
1) bottom border
2) top border
3) side border (if any)
4 special finishes (flowers, leaves, figures, and writing) For writing you may want to make a line to trace over with a toothpick. It is easier to smooth over a line than it is to try to take off icing if you mess up or run out of room.
Basic Tools:
2 featherweight bags (I prefer WILTON bags)
2 couplers
#9 flower nail
Tips: #3, #5, #10 round tips for dots and writing
#14, #18, #21 star tips used for borders, stars, shells, rosettes, zigzag borders, etc.
#67, #352 for leaves
#102, #103 for roses, bows & various flower petals
#34, #224 used for drop flowers
LARGE tip: 4B, 2D, 127 used for big decorations
Spatulas: 11" large and 8" small
Paste colors: red, yellow, blue, green & whatever else you like
Turntable
Walmart is a good place to start. They should have most of this. Michael's and Hobby Lobby also carry cake decorating supplies.
REMEMBER: Lots of PRACTICE AND CREATIVITY is the key to being a successful decorator. It doesn't take a lot of different tools to make different designs. Different techniques will make different designs with lots of PRACTICE. Have Fun!! Make a decorated cake as a centerpiece for your next special event! You'll be glad you did!
** If you are a chocolate lover.....here is my Favorite Chocolate Frosting. It works nicely for decorating too.
CHOCOLATE FROSTING
2 c. (12 ounces) semisweet chocolate chips
1/2 c. butter, cubed
1 c. (8 ounces) sour cream
4-1/2 to 6 c. confectioners' sugar
1/4 t. salt
1/2 t. vanilla
Place butter and chocolate chips in small glass bowl, microwave at 60% power, stirring every 45 seconds until smooth and melted. Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar , add salt & vanilla and beat until smooth. Spread between layers and over top and sides of cake.
**Thin with water or milk to make a great glaze. I keep this in the fridge all the time, it is great on anything that needs a chocolate finish.
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