Cake Decorating Chat Thursday September 5, 1996
Nice turnout! Sorry we had so much computer trouble. Made me think of all our friends on the east coast in the terrible hurricane. It wasn't a storm for us, just a series of technical troubles. I want to thank LBead for sending me the chat log.
Q. EmThomas: I have noticed a raw taste in my white frosting from the powdered sugar, is there any way to remove it? A. I'm not too clear on the exact problem. But, it could be simply not the formula you prefer. I would try another. Most important are the AMOUNTS of [Crisco (or butter) and the powdered sugar]. Giudelines: 1 cup shortening to 2 pounds p. sugar. A little more is no harm & is less sweet. Then too, there are 'beet' sugar and 'cane' sugar. If the pkg doesn't list it as cane sugar, it is beet sugar. May be more course tasting.
Q. EmThomas: What would you reccomend as a sturdy board? A. For regular sheet cakes we at least use 2 cardboards taped together and covered with FDA foil. For a 11x15 or 12x18 cake we use 2 boards with a smaller one between. Otherwise, the icing gets creases. Often, we also set the sheet cakes on a Masonite board for awhile. For wedding cakes I use a Masonite board I've covered first with white Contac Paper, then with pretty foil in the bride's colors.
Q. Bkrgal:I don't know about Pettinice. Where do you find it? A. Pettinice is not edible. I wanted to make this clear. It is used for display cakes in shops. It dries very hard and is easily washed off when it becomes dirty. There are 'tricks' you can use to thicken it, etc.
Q. CLC1040: "Will the chat be next Thursday? The schedule I got only goes up to Sept. 8." A. YES, the cake decorating chat is held every Thursday at 9PM...as long as its possible for us to host it, of course.
STRINGWORK IN ICING:
We'll start off talking about the more 'commercial' type stringwork. Some that Pwd sugar and I do is much more fine than the 'everyday' stuff. We'll gret to that another time. But you need an icing that will do the job. Here is my Buttercream in case you don't have it:
(Pwd sugar has something to add on this) Then I'll give you the icing recipe I use, plus some tips. I'm sure Pwd has some good tips for you too.
BUTTERCREAM ICING: 1 cup Crisco, 1 teaspoon flavoring, pinch of salt, *milk or water to consistency, 2 lbs. confectioners' sugar... * Guidelines...start with about 1/2 cup milk or water-more or less Add ingredients in the order given. Add only about half the p.sugar and blend well while the icing is still thin and soft. Then add the rest. (You don't absolutely have to add the entire 2 pounds). Or, if you want to add all the p. sugar, you can also add more liquid. For stringwork, you might want to add Karo syrup as part of the liquid. This will make the icing more stretchy for stringwork.
Stringwork is draped on the cake before applying borders. TO DO: Usually the method for applying strings is to 'touch to start and touch to end.' Let the string drape freely as you move to your right (if you are right-handed).
Now, here are some STRINGWORK GUIDELINES: 1. Icing should never be real stiff for strings. Why, if it is stiff, the stringwork doesn't stick as well amd when you move the cake the strings fall off. (Add more liquid if you are having this problem). 2. If while learning, you plan to apply stringwork OVER GARLANDS, it is easier. With Stringwork applied directly to the iced cake (just strings, no garlands,) you'll have much more breakage. 3. Usually strings are applied with a #3 tip. Larger and they look too heavy and smaller are very fragile. This is not a 'rule' but what I usually do. (Cornelli lace should never be applied with anything larger than a tip 2.) And I have seen other cakes that the tip 3 do not apply to also. 4. Practice! Practice on small cakes that don't matter so much, then do the strings on wedding cakes. 5. Do strings in WHITE on WHITE at first. If you make mistakes, pulling them off won't show. 6. DO NOT fill the bag too full. You will have much better control. I like 10" bags for this too. 7. Cakes with stringwork should always be placed on sturdy boards (or separator plates) that won't'give.'
NOTE: I have posted the September newsletter both here and on Internet already. It is in AOL's Software Libraries under 'Windows software. Also, don't forget to check out my web page at: http://w3.one.net/~proicer/index.html If you need recipes or other info, do check my LINKS. Especially Mimi Hiler's, who also has MANY good links. DO let me know if you ever find another cake decorator's homepage devoted to sharing.
Next week and the following I'll be gone. Pwd sugar will lead these chats...I'll miss you all! Here is Pwd sugar's subject for next week: 'Cake Photography and tips.' Get your camera ready! If you make a beautiful cake, then you MUST know ways to get a good picture too! Please join us and tell your friends too.
(NOTE: Is the info below a new technique to some decorators reading this? I thought it might be. We have plenty more up our sleeves in the future!...)
From Pwd sugar
Rice Paper Butterfly Instructions
About 13 years ago I wanted to do a cake for a show with butterflies on it. I was playing with rice paper and wanted to do a cake with these very realistic butterflies.
The cake was done in a lambeth style with soft colors of orange, egg yellow and turquoise. The cake was judged down for using a silk butterfly and copying a lambeth cake in the lambeth book. They were wrong on both parts. The cake then took the best of show. I demoed these butterflies for the ICES show in 1985 and now is fun to see them pop up in lots of peoples books, cake show entries and magazines.
Rice paper is edible paper that tastes like blaaaaah rice krispies. It can be used for lots of incredible things. Donna Horn does 3D figures such as giraffes, children and etc. Shirley Manbeck does lifelike feathers. Mary Beth Enderson does a technique she calls royal rice paper. It is a very versatile edible medium for us to work with.
Dolores probably has some for sale in her shop. It lasts a long time and is inexpensive
Now for the directions.
Felt Tip non-toxic pens should be used for outlining and detail work. The best brands seem to be Flair, Bic and Paper Mate. For shading and filling in colors you can use felt tip pens, pastel chalks (not powders) or air brush. Use a very light touch with the felt tip pens because if the rice paper gets too wet it will tear or dissolve very easily.
When outlining white areas ( such as the dots on the Monarch wings) with black, leave the white area bigger than desired. This will allow for the black ink to bleed into the white area. If the white area becomes to dark then you can paint it with a fine brush and Wilton’s White-White, being very careful not to get the rice paper to wet.
Most butterflies are colored brightly on the top with much softer coloring on the back. Pastel chalks give a slightly softer look for the backs.
Draw a whole sheet of butterflies - color both sides - store in full sheets and cut out as needed. Or follow steps 1 to 4 and store, coloring in when specific colors are requested for a cake. I find if I cut 1/2 inch off of a sheet of rice paper it will fit into a larger zip-lock bag and keeps moisture away from the rice paper.
1. Draw you pattern for your butterflies on white paper in dark black ink.
2. Place wafer paper over the paper pattern.
3. Draw pattern on the rice paper with black felt tip fine point pen.
4. Turn rice paper over and draw the pattern on the other side.
5. Put a sheet of wax paper between the rice paper and your writing surface, with something white under the rice paper and wax paper.
6. Color in the top sides of your butterfly wings. I prefer to use the rough side for the tops of the wings. If the humidity is high the wings will curl up slightly when the rough side is up.
7. Let Dry Completely
8. Turn the rice paper over and color the backside.
9. Cut out your butterfly with an Exacto-knife leaving the center connecting the wings. A.If you want a shiny look, brush piping gel over the wings and let dry completely.
B. Glitter is nice sprinkled over the piping gel. (Edible Glitter Only) C. Sugar makes a different texture over the wet piping gel. (Table Sugar works fine). The sugar tends to be very heavy and droops very easily so use only one side of the wings. This might be more practical to use on stained glass with royal used for extra support.
10. Fold in the center of the Butterfly very gently.
11. With royal Icing make a body with a small writing tip. # 2 or 3. (Buttercream can be used but is not as durable)
12. Insert antennas into the head. You can use black stamen, slivers of black licorice, black slivers of rice paper, and Etc.
13. Turn the butterfly over carefully and pipe the underside of the body on the bottom side.
14. Insert wire if needed for a wired arrangement.
15. Put on your cake, flowers or where ever...............
16. Prop up the wings with Kleenex, crumpled paper towel, cotton balls or something soft and leave till dry or set.
17. Books that are good sources for patterns are as follows
Illustrated Encyclopedia of Butterflies and Moths Golden Guide of Butterflies and Moths Golden Guide of Insects
18. Many other sources for patterns and colors are Decals, Wrapping paper, stationary, Magazines and Etc.
I hope you enjoy these as much as I have for that extra touch on your sugar art. Please feel free to share this information with other cake decorators in your area.
A very dear friend gave me a glass butterfly that hangs in my kitchen window and it says. Love is like a butterfly - I goes wherever it pleases and it pleases wherever it goes.
From 'Pwd sugar