Wanna decorate a cake for yourself? 🙂
Get your Cake and Cupcake Decorating Supplies here:
Fondant Smoother: http://amzn.to/1IOv24y
Rotating Cake Stand: http://amzn.to/1JXqR5d
French rolling pin: http://amzn.to/1R0z7Wa
Cake Slicer/Serated Knife: http://amzn.to/1FrQD1P
Wilton Modeling Tool Set: http://amzn.to/1KiaiUW
Off set Spatula: http://amzn.to/1Aj1uKR
Ateco Decorating Comb and Icing Smoother: http://amzn.to/1PvgpIZ
Wilton Frosting tips Kit: http://amzn.to/1dhNC9K
Cake Caddy: http://amzn.to/1L6FDa1
Satin Ice Fondant: http://amzn.to/1HfrGn9
Satin Ice Gumpaste: http://amzn.to/1S8wwuY
Watch more How to Decorate a Wedding Cake videos: http://bit.ly/1FsAvgj
Alright, so we’ve got our cakes baked, we’ve got our tier boards cut, and we have some delicious Swiss butter cream ready to go.
So now we’re gonna go ahead and fill our cake tier. First thing I’m gonna do is take some wet paper towel and put it in the middle of my turntable. This is a standard turn table, there’s actually a little nozzle at the bottom here where you can tighten it so it’s hard to move or loosen it so it’s easy. Important to remember in case you pick it up. These do pop out and a 15 pound weight is gonna come crashing down on your foot.
So, I have it a little loose so I can spin it around, my wet paper towel, I have my tier board that I’m going to center here. A lot of birthday cakes typically you’ll just take two layers of cake, put them on top of each other with a layer in between. Wedding cakes tend to have three layers in between, they’re a little bit fancier. The pieces are smaller so people wanna get more of the frosting, more of the good stuff.
What I have here is a cake leveler, it’s kind of a piano wire, that I’m going to slide through the cake. It works great on cakes that are 12 inches or smaller, anything bigger than that you wanna use a large serrated blade. So what I’m gonna do is just drag this through, keeping it nice and flat on the tabletop. And I’ll do it over here as well. And this is when you call out to your family that there’s cake scraps, and people will come to gobble them up.
So I’ve got 2 different offset spatulas here, and they’re offset because they’re got this nice little bend in the blade there. I wanna chalk up fairly high on it so that my index finger is right on the bend there, and that’s gonna give me the most control. And you can play around with these. This one has a lot of tension, it’s pretty hard to move around. Whereas, this longer one is really wobbly. So it’s a matter of personal preference, what you like best. I like to do this on larger cakes, and have something a little firmer for smaller cakes around the side. So you’ll see me using them both.
The first thing I’m gonna do is take a little bit of chocolate Swiss butter cream, smear that on the bottom of the board and as that sets up it’s going to keep the cake from sliding off, which is something we want to avoid at all costs. I’ll start with the bottom. That gets centered right on the cake tier. Constantly cleaning up for crumbs. And especially here. I’m gonna fill it with a chocolate Swiss butter cream. And more is more, you can always take it off, if you keep putting it back on you’re gonna find it takes longer to make so start with a lot, nice big healthy serving.
And the movement I’m making here is kind of like your royal wave, going back and forth with your wrist motions your hand is nice and firm. That way I’m not picking up any crumbs and bringing them back into the frosting. So first I kind of spread it around, and now is when you start to turn it. And when you turn it, that wet paper towel is gonna hold it in place and you’re gonna get a nice, smooth, even, it’s all about being even. You don’t want your cake to be tilted. If the bottom tier is tilted the top tier is gonna be really tilted.
Alright? So we’ve got a nice, straight, you can see where it’s picking up excess so we’ve got it nice and flat. Top goes on here. And a lot of cakes you’ll notice drop off to the side a little bit that’s not something to panic about, you’re gonna fill that in with frosting. I’ve never heard anybody complain about too much frosting on one side. And the same motion.
The turn table’s your friend, let that do a lot of the work for you. Here we go. Okay.
And wedding cakes are typically 4 layers of cake, so I’ve got another layer right here. Again, I’m just sliding it through. And more cake scraps.
So now I’m gonna go on the top, use the top portion of the cake. That way I’m reserving this bottom side which is perfectly squared off and that’s gonna be the top of my cake. It’s gonna make it really nice and sharp.
Alright, so I’m gonna take the bottom of my last tier. Brush off any loose crumbs. And that goes on upside down. And you w