Baking a cake can be a daunting task, but decorating a cake can feel downright impossible! This basic cake should help you to ease into your own decorating skills. Feel free to make changes as you see fit, and remember simple is elegant when it comes to cake decorating!
What you will need:
1x 20cm 2 layer cake
Decorative cake board
Cellulose gum powder (tylose, CMC, Dyocell)
800g base coloured plastic icing/ Pettinice
100g of each coloured plastic icing/ Pettinice for decoration
Set of circle cutters
8mm piping nozzle for small dots
A nice sharp knife
A nice sharp knife
Bake your cake, or buy a plain iced cake. If your cake is very soft, refrigerate for an hour before decorating.Choose your main base colour for your cake and 3 or 4 secondary colours. This particular cake was decorated in a retro 70’s style with suitable colours.
Roll out your base coloured plastic icing between 2 sheets of plastic/vinyl, lightly sprayed with ‘spray ‘n cook’.
Working quickly, Run your hands along the top of your cake to smooth out any air bubbles and start smoothing down the top half of your cake, about 4cm down the sides.
Now smooth down the next 3cm of your cake, pulling out the skirt of icing as you go. This takes practice, and may well need a few tries before reaching a smooth result.
Gently finish off the smoothing down to the base of the cake, running the bottom side of your hands or cake smoothers down to the cake board.
Using a pin, poke any air bubbles that may appear on the surface of your iced cake and work the air out. Pin holes can be covered up, but air bubbles grow bigger as the cake releases air, so although it may not look so bad now, you may wake up in the morning to a bulbous cake!
Cut off the excess icing with a rounded palette knife, so as not to leave lines in your cake board. Cut straight down, as opposed to at an angle where you would be tucking the icing under your cake, leaving a gap or exposed cake.
Smooth the cut edges gently with your fingers.