Cake decorating book free download

Graduation Book Cake — CakeCentral. Birthday cake cake ai cake vector ai free vector cake cake vector eps bakery birthday pie birthday decoration symbol background element food decorative icon cream ornament cake free vector we have about files free vector in ai, eps, cdr, svg vector illustration graphic art design format.

Find your cake decorating online course on udemy. Legal, zoning, and insurance requirementsare provided for each business idea, as well as advice on expandingthe business-and the profits. Future business owners who don't knowwhere to start will find everything they need here.

Now the editors of Southern Living, the authority on all things Southern, bring you a special edition of Southern Living guaranteed to take your home style to the next level.

Step-by-step instructions and photographs to explain the text are included. Get inspired with this fun collection of unique vintage-themed projects. You can create stunning crafts for yourself or as gifts for friends and family, with a huge selection of vintage projects to choose from—including a button necklace, suffolk puff rings, fondant fancies, fabric pin cushion, crochet hot water bottle cover, vintage tea stand, and many more. Includes printable templates for the eBook edition. Everyone will think these amazing cakes came from the best bakery in town!

First Steps in Cake Decorating reveals dozens of expert cake decorating ideas that are simple to achieve yet look stunning. All the most popular methods of icing and decoration are covered, including buttercream, sugarpaste, chocolate, marzipan and flower paste. Detailed, easy-to-follow instructions explain the basics of preparing and using different types of icing, illustrated with step-by-step color photographs. There is a delicious array of fantastic cakes here to suit adults and children alike.

Beginners will pick up the basics fast, and even experienced cake decorators will find inspirational new ideas. About All-in-One Guide to Cake Decorating: A complete, structured course in the beautiful art of cake decorating from first steps to expert skills. Teaches techniques that can be used to decorate all kinds of cake from a novelty birthday cake to a memorable wedding cake.

Over instructional step-by-step color photographs show how to decorate more than 50 finished cakes. Clearly written, straightforward text covers every aspect of sugarcrafting skill. Includes covering cakes, filling and layering, icings, chocolate, sugarpaste, marzipan, piping, flower paste, and quick and easy decoration ideas.

Any cake baked in a Bundt pan, for instance, looks perfectly elegant with a light sprinkling of icing sugar or a shiny coat of glaze. More casual cakes, pound and butter cakes or quick breads baked in loaf pans, also look and taste their best with a thin glaze rather than a full frosting. Pick one that suits your fancy and go for it! Almond Glaze You can easily change the flavor of this glaze by substituting a different flavoring - vanilla or peppermint, for the almond flavoring.

Pour over cake that has cooled for 15 minutes. Boil for minutes until thick and syrupy. Remove from heat and add 1 teaspoon vanilla. Pour over cake. Chocolate Glaze This glaze dries fast and must be spread very quickly! Add the sifted sugar, corn syrup, light cream, boiling water and butter. Mix over heat until smooth. Remove from heat and pour immediately onto cake and spread evenly and quickly with large flat spatula to cover top of cake.

Drizzle on cake and let harden. Bring to boil, stirring until caramel colored, about 10 minutes. Remove from heat, stir in vanilla and 1 teaspoon water.

Drizzle over cake and let harden. Pour glaze over cake and allow it to set. Crumb Coating The crumb. Such an itty bitty piece of cake and such a big, HUGE, nuisance when it comes to icing cakes.

The crumb will come, with a million of his closest friends, to invade your beautiful white and smooth icing. Luckily there is a fool proof way to regain your sanity. To apply a crumb coat, take some of your icing and thin it with extra of whatever liquid is part of the recipe - water, milk, or cream, until you get an almost runny consistency.

Spread the thinned icing over the entire cake, covering it completely. Don't worry about crumbs getting mixed into the icing or how the cake looks it won't look too beautiful at this point. Allow the crumb coat to completely dry. Once the crumb coat has dried all your crumbs will become glued to the surface and the cake will have a protective shell holding it all together.

Applying the crumb coat obviously adds a little time to your cake decorating, but it's always time well spent. It significantly reduces the frustration of having crumbs mix into the final icing and does a great job of firming up the cake base.

Frosting vs. There is some debate in the cake decorating world whether frosting and icing are synonymous or not. Many bakers, professional or not, use frosting and icing interchangeably since they both denote sweet spreads for cakes and other baked goods. Frostings, according to Cake Decorating Made Easy!

Depending on your preference and where you and your cake are headed for your night out on the town, you can choose either a casual frosting or a formal icing for your cake. A casual frosting consists of completely covering the cake with icing and maybe swirling or spackling in a design and topping it off with a few sprinkles, flaked coconut, chopped nuts or a grouping of fresh fruit.

Formal icing involves a little okay, a lot! Formal frosting involves learning how to get your icing perfectly smooth, no ridges, no holes, no bumps. Perfectly smooth icing is one of the more challenging steps in cake decorating, but these following tips will greatly improve your chances of success!

Some cake artists are so highly skilled that all they need is a big 8" spatula and a turntable to smooth icing into silk. But then there are the rest of us! We need a few more tips and tools than that to make icing behave and be smooth.

Icing Control The Spatula Method Warm an icing spatula by holding it under warm water before smoothing out the icing. Just make sure the spatula doesn't have too much water on it! The warmth and little bit of wet will polish your cake to a satiny smooth finish. Let it dry for about 15 minutes to form a crust. This method won't work with icing that won't crust Then lightly place a plain paper towel or a piece of parchment paper on the area to be smoothed and gently rub it with the palm of your hand.

The warmth of your hand will soften the icing just enough to smooth out any bumps and ridges. You'll be pleasantly surprised at how smooth the surface gets! Click to see this technique in action! The finished look will be completely dependent on the design of the towel. Using your hands again, smooth the surface and gently press in the design. The Frostings … 7-Minute Frosting This is a very shiny icing that spreads easily and provides an impressive pure white fluffy finish. Place over boiling water amd beat until soft peaks form.

Remove from heat and continue beating until stiff peaks form. Slowly add milk and vanilla and beat until smooth. Add more milk a tablespoon at a time until desired texture and consistency. Makes 4 cups Coconut Cream Cheese Frosting 4 tablespoons butter 2 cups coconut 8 oz. Add coconut and stir constantly until golden brown.

Spread coconut on paper toweling to cool. In a medium mixing bowl, cream 2 tablespoons butter with cream cheese. Add milk and sugar alternately, beating well after each addition. Beat in vanilla. Spread frosting on tops and side of cake. Sprinkle with remaining coconut. Gradually add confectioners' sugar one cup at a time to make frosting thick enough to spread on cake. Add sugar and chopped strawberries and beat until creamy.

Add more sugar if frosting is too thin, or strawberries if too thick. Buttercream is the most versatile of all the icings. It can be used to fill and cover a cake, pipe decorative borders, and make icing flowers and other decorations.

It performs all these functions and tastes great too! Once well combined, turn the mixer off. Add salt, meringue powder and sugar. Turn mixer on to lowest speed and mix just until the ingredients start to come together. Turn mixer to medium speed and mix for 2 - 5 minutes until smooth and a little fluffy.

The time will vary depending on the power of your mixer. Stand mixer will require about 2 minutes, hand mixer will require 5 minutes or more. If it becomes too soft, add more powdered sugar. If using unsalted butter, add a little dash of salt to cut the sweetness.

You can leave the meringue powder out, but it helps make your icing lighter and fluffier, which helps flowers hold their shape when you pipe them. It has more emulsifiers so it blends better and will not give you that "greasy" taste. Gradually beat in sugar and cocoa on medium speed, scraping down bowl often. Add milk and corn syrup and beat until light and fluffy. Chocolate Ganache This is the icing to use for a velvety smooth chocolate finish.

It is thick enough to pipe borders and other simple decorations. In a sauce pan, heat cream over medium heat, stirring constantly, just until boiling. Pour hot cream over chocolate and let sit for 5 minutes. Add the butter and corn syrup. Stir gently until smooth.

Have some faith! Place your bowl of chocolate soup over a larger bowl of ice water being careful not to splash any water into the bowl and it will cool down and set up a lot faster. One more note! You can change the ratio of chocolate to cream to get different consistencies. For a light Ganache cake filling, use 1 part cream and 1 part chocolate. And for a glaze, substitute 1 part cream to Cake Decorating Made Easy!

No stirring required for the glaze; it gets poured warm over the cake. Cream Cheese Icing 1 cup butter 16 oz cream cheese, softened 2 lb. Add sugar and milk. Beat on high until smooth 1 minute. Thin with a little extra milk to ice cake smooth; use full strength for piping borders. Besides the fact that you could break a tooth! You may need slightly more liquid or slightly less, depending on the humidity factor. Makes 3 cups.

Click here to watch the King get whipped! This last chapter serves to initiate you into the wide world of cake decorating. Easy Decorating Ideas Not all cake decorating techniques are complicated and sophisticated; some are just plain simple and fun! These ideas are especially appreciated by color- crazy kids who love to have a rainbow of colorful and tasty bits sprinkled on their cake. The more the merrier! Sprinkles Sprinkles come in many shapes and colors. There are colored sugars, sprinkles, beads, non-pareils and dragees to name a few.

Many of these can easily be purchased at the grocery store. For a much wider selection of colors, visit your local baking supply store and add some color to your life! Finely chopped pecans, walnuts, or peanuts can be used in the same way and do wonders for chocolate or spice cakes.

It is sold in a variety of colors that you can mix and match to make a freehand tie-dyed effect on your cake, or you can use then with stencils. Lay a paper doily over your cake and spray to stencil the pattern on your cake. Spray colors are fun to work with and are a quick way to color in background water and beach or grass and sky for your cake scene.

Fresh fruit can be sugared for crystalline effect. Simply rinse the fruit with water and roll in white sugar. The sugar will stick and dry to form a light sugar coating. Instant shine! Fresh Flowers Fresh flowers are one of the easiest ways to add a touch of elegance to an otherwise plain cake. You do need to make sure your flowers are clean and free of any pesticides. And not poisonous! Several common flowers are poisonous and will taint the icing on your cake and might make your guests sick.

Check with your local florist or nursery for the list of flowers to be avoided. Edible Flowers Some flowers — the carnation, clover, cornflower, lilac, mint, pansy, rose, and violet, are actually edible and can be used plain or sugared much like fruit.

They can be arranged as a small bouquet or placed individually around the top and sides of the cake. You could also mix both fruit and flowers together for a naturally beautiful effect. This next section serves to introduce you to the art of making icing flowers and decorations. There are many little bits and pieces to buy, but luckily many of these items are sold all together in cake decorating sets.

Icing Bags An icing bag, also called a decorating bag, is what professional cake decorators use for squeezing out icing flowers and other decorations.

Forget those little tubes at the grocery store; the decorating bag is what you need since joining the big leagues! However, one drawback is that the plastic can get slippery and difficult to handle. Paper bags come in the form of either pre-formed parchment triangles or a roll of parchment paper, which you would use to cut and shape your own.

Some are dishwasher safe or can be boiled to sterilize. Many of them have a cloth outer layer, making for a more secure grip. Coupler The coupler has two parts, the base and the ring, which work together to secure the decorating tip to the bag. The base fits inside the bag and is pushed down into the small opening. Next the decorating tip is positioned onto the base from outside the bag and secured in place with the ring.

Tips are easily interchanged without changing the bag full of icing. Decorating Syringe The decorating syringe serves the same purpose as the bag but is smaller holds less icing and uses a pressing rather than squeezing motion to push out the icing. Decorating syringes are generally sold as part of beginner decorating kits that include several basic decorating tips.

Speaking of which … Decorating Tips! These mini bits of shaped metal are the central tools for cake decorating. They each have a different shape and size holes that magically transform icing into either thin lines or thick ropes, polka dots, shells, leaves, and flower petals of every shape and size.

The possibilities of design are endless! There are literally hundreds of these little tips, including a series of extra- large sizes and left-handed designs to choose from. It can be quite overwhelming trying to choose just the right tip from among the hundreds Cake Decorating Made Easy!

Fortunately, each tip is numbered to correspond to a certain shape and size of hole. And decorating instructions will generally include the tip number s to be used to make specific decorations.

Tips are also organized into several different groups making it easier to find the shape you need. Star Tips This group of tips is used more than any other on cakes. The star group includes a variety of shapes, namely rosettes, shells and zigzags, which are regularly used to make decorative borders to finish cake edges. The sizes most often used in the star group are: 14, 16, 18 and 21, and on large cakes: 32, and 4B. Drop Flower Tips If you want an easy way to make flowers, try the tips in this group.

You can create either a plain or swirled flower with each tip — your choice! The more commonly used sizes include numbers 31, , , , , , , and 2D. Round Tips The round tips are used to create everything from dots and beads to lines and ropes. The most popular of the round tips are numbers 1, 3, 5, 10 and Leaf Tips Add realistic leaves, plain or ruffled, to the flowers and stems with a tip from this group. Look for numbers 65, 67 and to add a little greenery to your cake!

Following the directions provided later in this book, you will soon be creating beautiful roses fit for the most exquisite wedding cake, as well as pretty carnations, daisies and pansies. Those elegant, ribbon swags and bows that encircle some of the most charming cakes are also created with the rose tips.

The most common tips include numbers , , and , and for the larger flowers, tips number and Basket-Weave Tips You can turn any shaped cake into a basket with this group of tips. Basket-weave tips have both a smooth and serrated side. By interweaving horizontal strips of icing, you can create a pretty lattice or basket-weave effect. Now all you need are the Easter eggs or pansies! These tip numbers include 45, 46, 47 and Fill the bag with whipped cream or any other light and fluffy frosting, and pipe individual rosettes or rows of beads or shells.

Fill the press with some whipped cream and pipe away! Especially if you dream in color! Food Coloring Food coloring comes in several different forms — liquid, gel paste and powder form and each form is suited for different purposes. Liquid Colors There are several kinds of liquid food coloring, but the most commonly used and readily available is the small plastic or glass bottles of red, blue, yellow and green that you can buy at most grocery stores.

Liquid colors are relatively weak compared to the other forms and are not suited for producing dark, intense colors such as red, purple or black. The color is squeezed plastic bottles or allowed to drip glass bottles one drop at a time into your icing. Paste Colors Paste color is a highly concentrated form of food coloring and comes in tiny screw-top pots in a variety of colors.

Depending on the brand, the paste color may be more liquid or thick and gummy. For color that is too gummy or that dries out over time, add a drop or two of glycerin into the pot and leave it sit for a couple of days before mixing into the paste.

Use a wooden party pick to pick out the tiniest amount of paste to color your icing. Gel Colors Gel color is the consistency of liquid honey and is equal to paste color for intensity. It comes in small squeezable plastic bottles or tubes and like paste colors, is available in a variety of colors. The number of premixed colors Simply squeeze the bottle or tube to add a drop of color to your icing.

The powder is very fine and with the slightest disturbance or breeze, it will drift and stain anything it lands on. Handled with care, this risk is manageable and well worth taking if you need to mix dark colored icings.

The Color Forecast As with the Baking Forecast and High-altitude baking, there are several factors at work behind the scenes that will affect the color of your icing. The factors include ingredients, temperature and humidity, time and light. Ingredients — Back to the Chemistry lab we go! The chemical properties of certain ingredients are known to react with food colors to darken, lighten or alter the desired colors. To avoid this from happening, mix the icing the day before to allow each grain of salt to completely dissolve and dilute into the icing.

Temperature and Humidity — Icing containing any amount of fat will be susceptible to absorbing the heat and humidity from the air. The warmer the icing, the darker the color. The more humid or wet the icing, the longer it will take to dry and the longer the drying time, the darker the icing. An air-conditioned room is the ideal environment for cakes, from mixing the batter to placing the last icing flower in place. When mixing red, I start with a bright orange or pink and add red food color.

This cuts down on the amount of red color needed and helps prevent the bitter taste associated with too much red color. Light — Exposure to bright light causes more problems for colored icing. Pink will pretty much disappear and turn back into white, black will fade to purple or green , purple to blue, and blue to gray.

The thing to remember when adding color to icing is that a little goes a long way. Dark Colors When mixing dark colors such as red, purple and black, there is another just one more!

Colorants are by nature bitter tasting. To save your cake and your reputation, try following these tips for mixing dark colors. Powder is the best choice. The salt will cut the bitter taste. The Pied Piper You have your cake, still sitting there on the counter or in the fridge waiting for you make your move; you have your cake decorating equipment and supplies all lined up; you have your icing, colored and ready to go; and now it looks like you have the courage to pick up the decorating bag and pipe out some decorations!