Cake Decorating Advice

Bunny200

In december I've got to make and decorate 3 cakes (birthdays & xmas) I was planning to use the ready rolled royal icing that you can buy in the supermarket but thought I would ask your guys for advice. I'm not at all experienced in cake decorating so not confident that I could ice a cake any other way but what do you think?

I've made a fruit cake ready for xmas and the birthday cakes will be sponge cakes (thought maderia cake was too expensive and a little rich for 3 & 6 years old parties). I'm happy about the fruit cake but not sure when I should make and ice the sponge cakes before the parties.

Thanks for the help

thriftlady_2

I'm no good at icing either but I'll give you the benefit of my experience anyway

First, the sponge cakes, definitely make a day before the parties unless you freeze them. I would go for a simple buttercream (soft butter and icing sugar), or water icing (icing sugar and water or lemon juice). You can freeze these types of icing, but they're fairly quick to do so I'd do them fresh.

For the fruit cake, I think you mean ready-rolled fondant-type icing ? Royal icing is a soft, fluffy, spreadable icing made of egg white and icing sugar, a bit like meringue. You can buy this ready made. You heat it up in the microwave and just spread it on.

The advantage of royal icing is that you can swirl it for a snowy effect. This disguises any lack of decorating skill you may have;) I used this kind of icing recently for a birthday cake and provided you heat it up enough (should be quite runny) it is really easy to use.

I've used ready to roll fondant icing before but without great success. I found it hard to get a smooth finish. But, that may just have been my cack-handedness.

taplady

Hi!

Like Thriftlady said the swirled effect for royal icing is great if you are inexperienced at icing - I make my own with an egg white, icing sugar and a tiny bit of glycerine to stop it going too hard - this can be thickened for piping along the edge of the cake or writing on it.
I have frequently used the roll out type of icing and find that if you knead it a bit before rolling it out it makes it softer and easier to roll - its just like using pastry.(dont roll it too thin) It also seals a sponge cake and makes it keep for longer although as Thriftlady said sponge cakes freeze well and I have found they are easier to handle when icing if they are still frozen. The regal ice stuff(fondant)needs gentle handling but with practice is easy to use - I have iced hundreds of cakes in my years as a confectioner at a Bakery.
Anything else I can help you with please jusy ask!

tramps

if you roll out the fondant icing use cornflour not icing sugar so that it does not stick to the rolling pin or surface you are rolling out on that way it is much easier to handle

nesssie1702

With the regal icing, you have to be careful not to overhandle it or it dries up and will crack

thriftlady_2

taplady wrote: »

I make my own with an egg white, icing sugar and a tiny bit of glycerine to stop it going too hard

The glycerine is a great tip. Last time I made royal icing from scratch I didn't put glycerine in. The icing set so hard that when lifting the cake down from a high shelf it slid and the peaks of icing actually tore a sizeable gash in my hand. My cake had become a dangerous weapon:eek:

Bunny200

Thanks for all the advice, forgot about freezing cakes, might make it easier to ice. Think I will still use the roll out stuff for the birthday cakes as I've used it before and can add nice stuff to make them pretty for my girls but will think about the snow effect for the xmas cake, can't decide just yet. Was wondering which was cheaper....

shegha

If you are short of time for the sponge cake you can alway make in advance and freeze. It will defrost over night.

If you want to cover in sugarpaste (ready rollable icing) measure the cake with a piece of string side -over the top - back down the side.
So when you roll out the icing you will know it is large enough, if it is same or larger than string length.
Cover the sponge all over with buttercream and in the middle to if you want.
This will help stick the icing and smooth in fill any dents.
Place over cake and smooth with you palms top to bottom annd trim of any extra.
Edge with piped royal icing or a ribbon.

Butterfly_Brain

when you have used the fondant - wet your hands slightly and smooth over the whole of the cake, this leaves no visible seams and looks professional.
I made a wedding cake in May (my 1st) and had loads of kind remarks.
You have to remember to leave it a little longer to dry out - I put mine in the airing cupboard