Crimping
ADVANCED DECORATING TECHNIQUES
INTRODUCTION
Decorating a cake — whether it is a child’s party cake or a sugarcraft masterpiece — is a skill anyone can master with a little practice. It really is fun, and all you need to do is learn a few of the basics.
Throughout my many years in the cake-decorating business, I have often been asked to write down my experiences. That is exactly what I have done here — and believe me; I have included all of my secrets! This book takes you back to the beginning. It covers essential equipment, methods for lining tins (pans), delicious cake recipes (including several that are suitable for people with food allergies and intolerances) and step-by-step instructions for decorating your cakes in dozens of different ways.
Each chapter includes invaluable hints, plus all of the information you need to successfully make and decorate a cake for a special occasion. Enjoy the book and happy cake decorating.
CHAPTER ONE
BAKING BASICS
This section gives you all of the information you need to know before you start making a cake. There is useful advice on choosing and lining various tins (pans), plus tips on making suitable cakes for allergy sufferers and diabetics.
Equipment
There is no need to rush out and buy everything on this list before you decorate your first cake. Generally, tins (pans), a rolling pin, sharp knives, a palette knife (metal spatula), a smoother and, if you plan to work with sugarpaste (also known as rolled fondant or ready-to-roll icing), a paintbrush will suffice. Over time, you will work out which pieces of equipment you need most, and your collection will gradually build.
Airtight bottles (4) Useful for storing the alcoholic mixture used to ‘feed’ fruit cakes.
Airtight containers (16) A selection of large and small containers stores ingredients between use and protects fruit cakes while they mature.
Baking trays Use with frames to prevent cake mixture from spilling out during baking.
Balling mat (13) Use with a balling tool to frill or give ‘movement’ to sugarpaste and Mexican paste.
Balling tool (14) Use to model shapes and figures, and to frill or give ‘movement’ to sugarpaste and Mexican paste.
Boards (6) Place under cakes as a finishing touch; boards should always be 7.5cm (3in) larger than cakes.
Cake wire (2) Use to slice sponge cakes in half for filling.
Cel stick (11) A slender stick with a pointed end used to model shapes and figures; usually made of durable, non-stick plastic.
Cling film (plastic wrap) (8) Use to line novelty tins and to prevent sugarpaste and marzipan from drying out.
Cocktail sticks (toothpicks) (10) Ideal for adding colour to sugarpaste and royal icing.
Cooling racks (20) Use to cool cakes.
Crimpers (1) Tweezer-like tools used to create patterns on sugarpaste.
Cutters (17) Available in a variety of shapes and sizes.
Dowels (19) Run through pillars, separators and stacked cakes to support the tiers; available in plastic and can be cut to size.
Drums (7) Thick boards that lift up cakes for decorating.
Embossers (15) Leave imprints of pictures or words when pressed into sugarpaste.
Food
