How I learned to decorate cakes...

Recently, I received an email from someone asking how I learned to decorate cakes (specifically asking if I learned everything from Craftsy) and if I had any advice.  My response turned fairly epic, because I wanted to be thorough... so I decided there might be other readers looking for advice!  So below is my response!

I've been baking all of my life.  My mom never baked, so I taught myself out of her cookbooks, and we had a friend of the family who liked to bake so I baked with her a lot.  When I was little I would make cakes for my family member's birthdays and decorated them with the start tipped-type patterns (press a cookie cutter into the frosting and fill in with little stars)... when I got a little older I found a recipe for marshmallow fondant, learned how to make it and would decorate cakes with simple cut-outs...  When my cousin got pregnant, her sister asked me to make the shower cake "with her" and it was a pregnant belly cake.  It was the biggest project I'd done and it came out pretty good!  That's when my cousin suggested I take my cake making a little more seriously.

I did a lot of research online, home with an infant, I had a lot of time on my hands!  There are some great resources- Cake Central, YouTube... they were my most valuable resources at first.  Craftsy has only been around for about a year and a half- maybe two years now... so yes, I was already experienced with cake decorating before I took any Craftsy classes.  I've taken the classes to learn specific techniques, or just to see how some of the cake decorators I admire do things.  I think there are some great classes for beginners... even if you don't want/need to make the entire cake they demonstrate you can take away specific techniques you will use over and over again.

If you want to get into cake decorating my recommendations are:

1. If you are not already a baker, learn to bake!  When I started decorating I used boxed mixes, you can look up "WASC" recipe for a great "doctored" recipe.  However, they changed their formulas and when I started my business I had to think about labels... I didn't want to list a bunch of weird ingredients and chemicals, so I researched, experimented and came up with my scratch recipes.  Either way, it's up to you, but you should have something reliable that tastes great!
2.  Learn to get smooth buttercream...  there are videos on YouTube (I have one for how to smooth Swiss Meringue Buttercream) and tutorials all over the internet.  But, you should find a technique that suits your icing recipe and practice until you have it perfected.  It's one of the things that will make the biggest difference in your finished cake.  You can have a cake embellished beautifully, but if the "canvas" behind it is bumpy and lumpy there is nothing you can do to hide it.  Of course, it takes time to be able to get that perfect finish, but it's important to learn it and not rush past it to other decorating techniques.  Even if you are going to cover the cake with fondant, you need smooth buttercream because fondant will only enhance imperfections in the buttercream finish.
3. If you want to make fondant cakes, learn to cover a cake with fondant!  And learn to smooth it properly.... again, it takes time and practice to learn.
4.  Once you can get a nice smooth buttercream and/or fondant surface then expand on to other techniques...

• Craftsy: I wouldn't bother with Craftsy until you can do that, they don't really teach it.  You can take a free class called "Modern Buttercream" that will teach you to make a recipe for Swiss Meringue Buttercream and teach some simple decorating tips...  Or a "Basic Fondant Techniques" class.  These would be a great way to get an idea of what Craftsy is all about. They also have some great free recipes posted!
• Cake Central:  Cake Central has been an invaluable resource for me.  They have tons of free recipe posted, with user reviews so you can decide which ones to try.  Galleries with beautiful cakes for inspiration.  But, probably most valuable are the forums....  There are threads upon threads with tips for cake decorating.  Check out some of the "stickies" in the "How do I?" forum, for plenty of links to online tutorials.
• YouTube: I joke with my family that you can become a surgeon from YouTube.  It is a wealth of information for just about anything you want to learn!  Even before I found Cake Central I was watching YouTube videos about cake decorating.  It's my first stop for anything I don't know how to do (and not just cake decorating, changing a headlight, plumbing problems, carpentry projects, etc...)
• Pinterest:  When I started we didn't have Pinterest, but now I think it would be really useful.  People all over "pin" ideas and tutorials for cake decorating.
• Books & Videos:  My library didn't have a huge selection, but a lot of others do.  Look up any book you can about cake decorating and absorb the knowledge! "The Cake Bible" by Rose Levy Beranbaum is probably one of the most famous and most thorough resources for learning to bake.  As far as recipe books, I'm a huge fan of "Cake Love" by Warren Brown.  Sharon Zambito, owner of Sugar Ed Productions produces some really great quality instructional videos.  I have not seen them, but many decorators swear by them!
• Online Memberships:  Popping up all over are membership websites that give you access to tips, tutorials and recipes.  My Cake School is probably one of the longest running ones, and I've seen many new and innovative techniques come from there.  And coming soon, maybe even up already is Sharon Zambito's new cake school SugarEd Productions Sugar Art School (I will definitely be signing up!!).
• Experimentation:  Don't be afraid to experiment... a lot of the techniques I learned, I had to figure out on my own.  That's how this field stays new and refreshing.  Most of the time you will design cakes with different applications of the same techniques... but then someone will want to achieve something new and new technique is born.  One of the things I'm most proud of is my Cinderella Slipper... I really wanted it to be sugar so it wold look like glass... but I had never worked with isomalt before and I couldn't find any tutorials.  So I experimented!  And it worked... I was even asked to make the tutorial for SugarEd Productions (Sharon emailed me herself!).
• In Person Classes:  A lot of the "masters" travel all over to teach.  There are ICES conventions, seminars at cake shows, and even just private classes offered all over.  Find a "master" you admire and check out their website to see if they will be instructing anywhere near you.  There are also the Wilton classes offered at most crafts stores.  I've never taken one, but if you need to learn the basics, a lot of cake decorators start there.

If, after practice, you think you want to make your hobby a business.  First do your market research and put together a business plan so you will be fully prepared and know if you have a market for your products.  Then you will need to look into your local rules and regulations.  Some areas have cottage food laws that allow you to produce from your home.  Some areas require you to find a separate commercial kitchen to work from.  When you're ready reach out to your local health department to find out what you need to do.

And "is it a big investment?"  Well, that's tough... it depends on how far/involved you want to get.  Does it cost ME a lot... honestly, yes.   I'm still a new business and there are still lots of tools I don't have.  It CAN be very costly.  But, a lot of us do our best to utilize what we already have when designing cakes.  You can start small, especially if you are just a hobby baker.  Get a set of pans, some spatulas, a turn table and some pastry tips.  I didn't start out with the large collection of tools I have, but I buy new things as I need them.  Making custom cakes is not cheap, that is why it costs so much.  Ingredients aren't cheap, tools aren't cheap and most importantly the time we put into learning and decorating isn't cheap!  That's probably not what you were hoping to hear, but so many people don't realize the costs and time involved in making cakes.  I don't mean to scare you off... if you are just starting out and learning the basics it won't cost you much.  But, if you ever set out to make cake decorating a legitimate business, be prepared that there is some investment.  On top of all of your tools, ingredients and your time you have your license fees, business insurance and overhead.  I rent my kitchen by the hour, but even if you are able to bake from home under cottage food law you have added costs for electricity, gas, water, etc...

Well, I hope that gives you an idea of how I got here, and where to start if you want to get into cake decorating!

Happy Caking :)

How to Stack a Tiered Cake

Hey everyone!  So, this probably should have been one of my first posts... back with my "Getting Started" series of posts.  But, hey, better late than never!

One of the first things you probably want to do once you have graduated from the basics of baking and cake decorating is to make a tiered cake!  But, if you're new to cake decorating... it may not be entirely obvious that you can't just plop one cake on top of another (well without disastrous results!).  Mosey on over to Cake Wrecks (on any day but Sunday) and you are sure to see what happens when a cake is not properly supported!

Methods for Stacking and Support

you can skip to the bottom of this post to see a 

video demonstration of the system I use

1. Dowels/Straws
There are many different ways to stack and support your cakes.  The cheapest, most readily available and one of the most common methods is the dowel method.  I used this method when I first started, before I knew there were other ways... It DOES work, when done properly, but transportation always seemed a bit perilous!

All you do it insert wooden dowels (Wilton sells them), into your cake, mark and cut them to the height of your cake, and then place the upper tier (that is on a cake board) on top of the dowels.  Don't get me wrong, this technique is widely used in cake decorating, and used successfully... However, you can run in to a few problems... and when people speak of cake disasters, very often this is the support system they used.

First of all... an integral piece of the support puzzle is to make sure your cakes are level... it's not just aesthetics, if your cake isn't level, it is extremely likely to slide, lean or collapse (unless you are intentionally making an unlevel cake- ie Topsy Turvy, in which case you'll need a bit more careful structuring...).  When cutting your dowels, it is very easy to cut them just a bit off, resulting in an uneven, unlevel and unstable cake.  Next, what if you don't insert the dowels exactly perpendicular?  You're dowels can go in skewed or even slip under the weight of the cake it's supporting... You end up with an uneven and unstable cake...  What if your cake boards get soft from the butter or oil or whatever moistness is in your cake or buttercream?  The dowels don't have a rigid surface to support and/or rest on!

Now, yes, these are the extreme case "disaster" scenarios... but they DO happen.  Cake Central has a dedicated "Cake Disaster" forum, filled with stories of cake collapse... and many (granted, not all) start with "I used dowels."  Now, if this is what you have, go for it!  Just be careful to cut your dowels evenly, and take care to make sure your cakes are level.  A slight variation to this method, that many swear by, is to use Bubble Tea straws (you can buy them online or at Asian markets).  I have not used the straws, so I can't comment about how sturdy they are, but I think a lot of the problems that could arise from the dowels would apply here as well.

2. Metal Cake Plate/Rod System
If you are looking for a more secure and reliable method for stacking and supporting your cakes you will probably run across metal systems, such as Cake Stackers, in your research.  Now, I have not used this system, but I have been "Wowed" by the video of a woman holding a 5 tier stacked cake completely horizontally!  In my opinion, this system looks great!  However, it is an investment... the pieces are intended to be used over and over... so they can cost a pretty penny.  Then, you have to "rent" out your set when someone orders a cake (and if you're busy with cakes then you'll need a few sets) and worry about getting everything back, undamaged and in a timely manner.  And, if you are just a hobby baker this system might be cost prohibitive.  For the Cake Stackers, smallest tiered set (10-8-6 rounds) you're looking at about $100 (on sale!).  If you are inclined to invest in this system, I say go for it!  If cost wasn't an issue an issue I would!

3. SPS (Single Plate Separators) System by Bakery Crafts
SPS is the system I use... SPS is a system of plastic plates and pillars/columns.  I like it for many reasons.  It is extremely sturdy.  The columns lock into "feet" on the bottom of the plastic plates, they aren't going to shift under the weight of the cake above.  The columns are thick plastic and won't splinter or crack!  The plates have a little plastic peg on them, you poke it into the cake board of the tier resting on it and in combination with royal icing "glue" the tier isn't going to shift around!  The pieces are cheap enough, that you can consider this a disposable system.  No hassle trying to get your pieces back, worrying about deposits, rental fees, and the possibility that your investment has been damaged or lost.  However, the plates and pillars are sturdy and durable, if you wish to re-use them you certainly can!

Here is the video demonstration I put together of how to stack a cake with the SPS system.  I was just stacking a small 2-tier cake in the video, but I've used it on a large 4 tier cake, with no worries!
(I apologize for the lack of narration!  My audio got messed up and the microphone on my new computer is terrible!  I had to explain the steps with captions)

The SPS pieces come in a variety of colors and size (and shapes for the plates).  I just use the White Round plates and the 4" White Grecian Columns.   I prefer to build my cakes to exactly 4" tall and not have to worry about having to cut the thick plastic.  However, the columns come in 9" lengths that are scored for easier cutting... or you can get extenders if you need to add a few inches to the 4" pillars.

You can find SPS almost any online cake supply store... as well as some of your local cake supply shops.  My local shop does not carry SPS, so I order from Global Sugar Art online.

I hope you've found this post helpful!

Happy Caking :)

Getting Started Part 4: Baking Tips

I was originally going to add my baking tips to my Getting Started Part 3 post about cake pans, but my list got fairly lengthy!  Here are just a few tips I’ve gathered since I’ve started baking:

• If you are making a CAKE don’t bake at 350 as most recipes will tell you to.  Bake at 325, the result is a cake that rises much more evenly, which means less work for you later to level it.
• If you are making CUPCAKES, preheat your oven to 425, when you put your cupcakes in turn it down to 350.  The quick burst of high heat in the beginning helps you get a nice dome, but you don’t want to bake it at 425 or the outside will cook faster than the inside.
• After you pull your cake out of the oven, before you remove it from the pan, give it a gentle press with your hands (lay a clean towel on the cake first!).  This will help level the cake before taking it out of the pan so your cake doesn’t crack.  Just be sure to use gentle pressure, and be careful of escaping steam!
• Let your cakes cool for at least 10 minutes, but not more than 15 before removing them from the pan.  You want the cake to cool enough that you can handle it and so the structure is more stable, but you don’t want the pan grease to cool off too much and cause your cake to stick.
• If your cake is raised above the lip of your pan, even after “smooshing,” take a serrated knife and using the pan as a guide, trim off the excess.  Removing the dome will help to keep your cake from cracking when you turn it over.
• I use parchment paper on top of my cooling rack to keep the cake to keep it from sticking to my wire rack.  If you have a moist recipe, or if condensation forms as it’s cooling, the cake can get a little gummy on the bottom.  The cake peels easily from the parchment once it is cool.
• You CAN freeze cake!  It freezes very well, in fact many people think it results in a moister cake.  Also, a partially frozen cake is easier to carve and/or level.
• “Think Outside the Pan!”  Wilton has covered the market on shaped pans.  You can get characters and odd shapes, domes, balls and jumbo cupcakes.  Before you run out and spend the extra money… take a look at what you already have that you can bake in!  Need a dome or ball?  Use your glass (such as Pyrex) or metal mixing bowls (as long as they are “oven safe”).
• When baking a large cake not only do you need to increase the time, but you have to help it to bake evenly.  You can purchase a “heating core” or if you have them, use an upside down flower nail!  Just grease it/them like you did your pan, and push it down until you can feel it firmly against the bottom of the pan.  It WILL come right out when you turn your cake out of the pan!  (For any pan sized 12” or larger, you should use a heating core or flower nail.  For really large pans, like 16” you may need 2 or 3 flower nails).
• Sift your dry ingredients!  You would be amazed at what has lumps in it.  Even if you use a boxed mix, sift it.  The result is a much finer crumb, give it a try, you’ll see the difference.
• Don’t over mix your batter.  I’ll say it again, don’t over mix your batter!  You may think that if you mix your batter a little longer you’ll whip air into it and get a lighter cake.  But what you are actually doing is activating the gluten in the flour and you’ll end up with a gummier, denser cake.  You should mix it 1-2 min TOPS.  Really, you just need to combine the ingredients.

I hope you find these tips helpful!  I will add to it if/when I think of more!

Happy Caking :)

Getting Started Part 3: Cake Pans

So I think of all the supplies listed on my Getting Started Part 1 post, Cake Pans, require the most in-depth description.  A great cake starts with the right pans!

What you probably have for cake pans is the “standard” ones you can find in any set of baking pans.  They’re about 1” high and usually 9” in diameter.  These are perfectly okay to use, BUT if you want a beautiful, tall, straight sided cake I recommend you purchase some cake decorator pans.  Take a look at the pans you have (assuming they are the ones I mentioned above), they probably have a slight, or not so slight, slope to the sides.  To get a straight side you’ll need to do some trimming later, and we really want to make this as easy as possible.  SO, I say ditch those pans (or at least use them for something else) and invest is a set of proper pans!

The standard cake industry serving size is 1” wide x 2” deep x 4” tall.  To get that nice 4” tall piece of cake, you will want to bake up two 2” layers of cake.  Guess what?  Cake decorator pans come in 2” heights!  They also come in 3”, but I recommend starting with the 2” height.  So now, we are on the look out for straight sided, 2” high cake pans….

What else to look for

Well, a good weighted cake pan also makes a difference.  They bake up more evenly and don’t brown as much on the outsides.  Other than that, you just need to decide what shapes and sizes you want!  Starting out, I would recommend investing in a set of ROUND pans that are 6” – 8” – 10” in diameter (these are the sizes I use most often) and then you can add to your set as the need arises.

Where to buy and what brands

Most craft stores will have a cake decorating aisle (or two).  You will typically have only they Wilton cake pans available to you at these stores.  The Wilton pans are really fine starting out with.  They are a bit “soft” (watch out for 1 year olds wielding wooden spoons- I speak from experience) and the light metal enables more browning.  But they are widely available and if you buy them piece mail using the 40% OFF coupons that stores like Michaels*, A.C. Moore or Hobby Lobby offer they become very affordable. (*Michaels is switching their stock to the Celebration line, their own product.  It is comparable to the Wilton pans, if not a bit better)

However, if you are looking to invest in a better quality set of pans, more akin to what the “pros” use, you are looking at two popular brands:  Magic Line or Fat Daddio’s.  These are a bit pricier.  You will need to buy them at a specialty cake decorating supply store, or an online retailer (and thus pay shipping).  But the quality IS superior.  I don’t have experience with Fat Daddio’s pans, but I do have a couple of Magic Line pans.  They bake up much more evenly and the outside stays nice and light, you don’t have a dark outer “crust” which could be unsightly when cutting into your cake.  I’ve also found that they are a tiny bit wider in diameter (even though they are marked the same size) than the Wilton pans, so use 2 of the same brand to make things easier on yourself.  You can either buy a set or buy the individual sizes you need.  Both brands are available at Global Sugar Art, a popular online retailer.  But a Google search will turn up countless other online stores.

Now, the last few questions you may have about cake pans are the serving yields of the different sizes, amount of batter required for each pan and baking times.  If you check out Wilton's website the have a really nice chart that explains all of this!  Even if you are using the Magic Line or Fat Daddio pans it should give you a good idea of what you are looking at.  This is also the serving chart that most people in the industry go by.

Happy Caking :)

Getting Started Part 2: Pan Grease

I wanted to make a quick post about "pan grease."  I listed it my Getting Started Part 1 post, so this is a follow up so everyone knows what the heck I'm talking about!

When preparing your pans to bake, the “traditional” method is to grease with shortening or butter and then dust with flour to prevent sticking.  Some people add a layer of parchment paper on the bottom.  More conventional approaches are baking sprays such as Pam or Bakers Joy (with or with out flour in the spray).  Those methods work fairly well, but I have discovered the easiest way of all!  Pan Grease!  You can buy “Pan Release” or other pre-made pan greases, but it is so easy to make your own.

Ingredients

• Shortening
• Vegetable Oil
• Flour

Directions

1. Mix equal parts of the ingredients. 
2. Store in airtight container until ready to use. 

That’s it!!  I apply it with a pastry brush, but you could use a paper towel, parchment paper, your hands… It stores virtually forever, so I make a bunch and always have it on hand.  Your cakes will turn right out of your pans nice and cleanly!

Happy Caking :)

Getting Started Part 1: Basic Supplies

This is the first in a series of posts aimed at cake “newbies.”  So I’m sorry, if you are a seasoned cake decorator this may be a bit "old news" for your taste.  But for those of you who are interested in getting started with cake decorating or maybe you just have one special cake to make (trust me, when you’re done you’ll want to do it again!), I hope you find this series helpful.

Supplies

To get started you will need a few basic supplies:

• Cake Pans (*click here for more information!)
• Offset Spatula
• Cooling Rack
• Mixing Bowls
• Measuring Utensils (dry measure, liquid measure, and measuring spoons)
• Sifter
• Sharp Serrated Knife (at least 10” or 12”)
• Stand Mixer (Or Hand Beaters)
• Rubber Spatula
• Whisk
• Pan Grease (*find out what I'm talking about here)
• Cake Boards
• Dowels (or other supports for a tiered cake)
• Piping Bags or Ziplock Bags (I recommend freezer bags, they’re thicker)
• Decorating Tips (optional)
• Turntable
• Viva Papertowels
• Fondant (pre-made or Marshmallow Fondant)
• Fondant Smoother
• A Great Recipe!!

These are some of the basic supplies.  With these you can make a beautiful cake!  You’ll find, if you really get into cake decorating, that you’ll become addicted to collecting cake supplies!  You can find decorating tools in just about any store, including the hardware store or dollar store.  And there are so many more “specialized” items like silicon molds and cutters to suit just about any purpose or design you can think up!

Where to buy

Most of these supplies you probably already have on hand.  If not most of them can be located at your kitchen supply store or “big discount retailer.”  Some of the more specialized tools (cake pans, cake boards, fondant smoother, decorator tips) can be found in your local craft store.  “Caking” tools can get expensive quickly!  So take advantage of any coupons you can get your hands on.  Stores like Michaels, A.C. Moore & Hobby Lobby are very generous with their 40% OFF coupons, so if you have the time, just pick things up slowly.

Another route, to get better quality and more professional supplies, is to check out a specialty cake supply store in your area, or try an online retailer.  Some of my favorite online shops are Global Sugar Art, Cake Supplies 4 U, Jesters Discount Cake Supply and Sweetwise.  There are countless others, but these, I think, are the most popular.  You’ll just have to search for the best deal on what you are looking for, but generally the prices are on the same price point.

Happy Caking :)