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TUTORIALS
ALL CELEBRATIONS ARE DIFFERENT WHEN THERE IS A CAKE MADE WITH LOVE. TO DECORATE A CAKE WE ONLY NEED TO FEEL LIKE HAVING FUN, FREE OUR IMAGINATION AND OUR CREATIVE POWER.
The sugar craft world offers unlimited options to make unique and amazing decorations. Sugar is the base of all elements that we use to decorate cakes, the most important are: icing, fondant, gum paste, pastillage and almond paste. All this elements can be used with different techniques and can be combined between them to decorate the same cake.
TUTORIALS BY TECHNIQUE
The Rolled Fondant is especially recommended to cover cakes and make decorations over it. It can be paint or dyed with food coloring.
The most used techniques are:
- Covering
- Marbled covering
- Embossing & Crimping work
- Ribbon insertion
- Painting, etc.
SEE TECHNIQUES & TUTORIALS
The gum paste is an elastic paste ideal to make flowers & leaves, ruffles, drape, lace, crimp, smocking paste, broderie anglaise, collage & decorative relief, Quilling, ribbon banding, edible ribbon loops and bows, fabric imitation, molded and 3D modeled (human figures). It can be paint or dyed with food coloring.
The "icing" offers multiple options to decorate cakes and it is very easy to use.
There are two types of icing: the Royal icing and the Butter icing. The first one gets completely hard when it is in contact with the air, and the second one it gets dry from the outside and it is wet on the inside, which is ideal for covering cakes using spatula or different decorating tips.
Pastillage is a paste made by confectioners sugar, gelatin and syrup, when it takes contact with the air it gets dried and it gets very resistant allowing to all kind of constructions and figures, cake separators and stands, boxes, plaques and rigid pieces.
Also we can make modelling figures using a Pastillage for modelling.
The almond paste is perfect for modeling: as this paste takes more time to get dries, it allows you to make corrections and re-use. For the modeled pieces to be wet on the inside, it can be paint with the white of the egg without beating it o place some edible varnish. It can be used also to cover cakes. It can be paint or dyed with food coloring.
To give shape to a cake it can be used molds with different shapes & designs or shape them by hand; for the last option it should be used a more compact paste without filling (see recipe cake for shaping). Also, individual cakes can be made with different shapes (mini cakes) and cupcakes.
Other edible elemnts to decorate cakes are: Chocolate, pressed sugar, sugar rocks, candy, meringue, wafer and host. SEE TECHNIQUES & TUTORIALS
COLD PORCELAIN is an other fantastic element to decorate cakes. It is not edible and all pieces made with it can be conserved for a long long time. Cold Porcelain is perfect to modelling and make flowers & leaves.
MAKE THE DIFFERENCE... MAKE YOUR CAKES
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