The Icing On The Cake

Cake decorating is always a fun lesson to do, for me and for the students! I know it’s hard for them to sit through the demonstration but they really need to see a few of the techniques that are key to a nicely iced cake. It’s important they understand these elements before starting to decorate:

 

       Try to achieve the right consistency for your icing. If it’s too hard it can tear and crumb the cake as you decorate, making your job more difficult and your cake less visually appealing. If the icing is too soft, it won’t stay where you put it and the layers might slide around, making it difficult to ice. The icing should be firm but easily spreadable.

       Make sure the cake is flat. If your cake has crowned, trim the crown off so your cake is flat and you can spread a nice even and flat layer of icing on it.

       Use simple syrup to moisten the cake. Not only does this help keep your cake moist, it also provides a bit of flavour and better texture. You’re cake should not ‘crunch’ when you bite into it.

       Hold the palette knife straight as you ice the cake. I think the hardest thing for students to do is to develop the habit of holding the palette knife straight horizontally to do the top and straight perpendicular to ice the sides.

       Use long even strokes to spread the icing. A smooth back and forth motion will help you spread the icing evenly without too many lines.

       Enough is enough! When your cake is iced evenly, stop. Sometimes trying to make things perfect can lead to problems that detract from the final appearance of your cake. Leave well enough alone!

 

Here are a few simple recipes for completing this project:

Vanilla Cake

    2 cup white sugar

    1 cup butter

    4 eggs

    1 1/2 tablespoons vanilla extract

    3 cups all-purpose flour

    1 tbsp baking powder

    1 cup milk

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
3. Combine flour and baking powder. Add the dry ingredients and the milk to the creamed mixture alternating between the two to mix the batter evenly.
4.  Pour or spoon batter into the prepared pan.
5. Bake for 30 to 40 minutes in the preheated oven.

Simple Vanilla Buttercream

1 cup soft butter

1 tablespoon vanilla

4 cups sifted icing sugar

2 tablespoons milk

1. Cream butter with an electric mixer. Add the vanilla and mix in. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape the sides and bottom of the bowl often.
2.  Add milk as the icing firms up. If the icing is too hard to spread, add a bit more milk and blend in until smooth.

Simple Syrup

½ cup water

½ cup sugar

2 strips of orange peel, just the zest part

Place all ingredients in a small pot. Bring to a boil and simmer for 3 minutes. Cool before using.