7 - Frillsکیک مدل چین دار

Frills

Frills and flounces, which are made in the same way, add pretty, side decorations to sugar pasted or royal iced cakes. Frills can be wide or narrow, white or coloured, single or layered, and in many different combinations.

Fit template around the cake and mark the scalloped shape with an icing marker (Scriber) or pin and remove the template.

Garrett Frill

Using a frill cutter, cut out a thin layer at sugar paste or modelling paste.

Full the sugar paste by rolling The cocktail stick backwards and forwards to create frills. Cut frill in half and attach to cake.

Attaching the Frill

Use fine paint brush dipped in a little egg white or water and apply frill on cake pressing gently. The second frill is attached top the first frill line.

Finish edge by indenting with the end of a paint brush or piped Dots.

6 - Covering a cake کاور کیک با خمیر فوندانت

Covering a cake with sugar paste

Just follow the instructions for the right ways to knead roll out and lift the sugar paste, and you will find that covering a dummy cake is easy.

Prepare cake by using a brush; wet the surface of the dummy cake.

Knead in a little icing sugar. Lightly dust your smooth work surface and your rolling pin with icing sugar to prevent sticking. Roll out sugar paste sized to your cake. To keep sugar paste from

sticking, lift and move as you roll. Add more icing sugar if needed.

Gently lift sugar paste over rolling pin and position on dummy cake.

Shape sugar paste to sides of cake with hands; be careful because the pressure of your hands may leave impressions on the icing sugar paste.

Remove the excess icing on the side of the cake to neaten the top edge using a small palette knife.
Leave the cake to dry for at last 4 hours in a warm, dry place.

Your cake is now ready to decorate.

5 - کاورکیک بورد با خمیر فوندانت

Covering a board Cake

Raw materials:
250 grams sugar paste
Just follow the instructions for the right ways to knead roll out and lift the sugar paste, and you will find that covering a cake board is easy.

Using a brush, wet the surface of the cake board.

Sprinkle some icing sugar on your working surface.

Using the rolling pin make a thin layer 5mm thick.

Hold the rule or straight edge comfortably in both hands and pull it towards you in one steady movement to smooth the top of the cake board.

Shape the sugar paste with the hands, be careful because the pressure of your hands may leave impressions on the icing sugar paste.

If you see a bump, with a needle make a hole in the bump, smooth the surface of sugar paste.

Remove the excess icing on the side of the cake board to neaten the top edge using a small palette knife. Leave cake board to dry for at least 4 hours, in dry place.

4 - Piping Scrolls پیچک مدل

Piping Scrolls

3 - Piping Rope مدل تنابی برای دور کیک

Piping Rope

-Pipe icing sugar like a crescent.

-Start position from the middle of the crescent, and pipe another crescent. Move your hand up when you are crossing the previous crescent.

-Continue doing the above in a straight line .

2 - Piping Shell مدل صدفی

Piping Shell

To put the Royal Icing Sugar in the piping bag, you need to us the palette knife.
To hold the piping bag you need to have 45 degrees from the board, also in the picture you can see the way the piping bag is held.

Firstly, hold the icing tube in a still position, then with the help of the thumb; push the dough through the piping bag. When a sufficient amount of dough came out you stop, and slowly pull your hand backwards.

To make a shell border, start the end of your next shell so that the fanned end covers the tail of the preceding shell to form and even chain.

1 - Royalicing روش تهیه کرم رویال

Royal icing & Piping shell

Ingredients
15ml (1 tablespoon) dried egg albumen (egg white powder)
75ml (5 tablespoons) tepid water
500g (1lb/3 ¹/₂cups) icing (confectioner’s) sugar, sieved

Instructions
Put the egg albumen into a clean bowl, gradually stir in the water and blend well together until the liquid is smooth and free from lumps.

The finished icing should be smooth, glossy and light. Do not add too much sugar too quickly as this will produce a dull, heavy icing which is difficult to handle.

Allow the icing to settle before using it: cover the surface with a piece of damp cling film and seal well. Stir the icing thoroughly before use to disperse the air bubbles, and then adjust the consistency if necessary.

Useful Information

How Big a Cake Do You Need?

Weddings can be intimate affairs with your closest friends and family or they can be huge affairs where the whole town is invited.

The question of how big a cake do you need is really boiled down to how many individuals are going to attend and how big a slice of cake you want everyone to have. Typically a cake designer is going to tell you that at least a one inch by one inch slice of cake should be offered to your guest.

This is on the whole a very small amount. Most of us appreciate at least a one by two inch piece of cake, but if you don’t have the budget the square piece will work out just fine. So when you are designing your cake or picking a design out of the catalogue you need to figure out the size of the piece of cake you will offer your guests. Remember that when you are looking through the cakes you can talk about the different styles and the cost. You could have the wedding cake designer price out a few different cakes or sizes of cakes.

For example if you know you will have 30 people at your wedding reception, you can plan for a few cakes. Price a cake at the one by one inch piece and then ask the designer to price it out for a one by two inch or a two by two inch. This will give you an idea of how much cake you are going to need. Before you can even begin to truly plan on the type of cake you want you need to have all of the invitations in. You can also try to estimate the amount you would need to draw up a first contract with the designer.

In other words if you have sent out sixty invitations or will be sending that amount out you can start planning for all of them accepting. On the other hand if some invitations are going out to those you know won’t be coming you can plan for the number that will. The number of individuals attending the reception is going to determine how much cake you need in part. The other part of course was already discussed in the size of the cake you are going to offer each guest. The top layer of your wedding cake is not going to be cut, so keep that in mind. A wedding cakes top layer is for you and the groom to share at your one year anniversary. This means that the size of the cake should be proportioned for that as well. You wouldn’t want someone to cut into that layer of the cake because they didn’t get one or get enough.

Some individuals you invite to the wedding may not like cake. This can also help you get a smaller cake if you need to. So in choosing your cake it is best to talk with the designer for how many people that particular cake is going to feed.

How to Cut the Cake

Have you been to a wedding before? Most of us have seen the traditional way to cut a cake when we attend our first wedding as a friend of the individuals getting married. If you don’t already know there is a ceremony in how to cut the cake. This ceremony is very important to the tradition of wedding receptions. In this article we are going to talk about how you should cut your cake.

If you are just having a dance reception rather than a sit down dinner you may find the wedding cake should be served a little sooner. Most often the bride and groom will have a set schedule they are going to keep. In other words you probably have the reception set up so that you spend a couple of hours and then leave. It is always a good idea to cut the cake about mid way through the wedding reception. If it is a small reception you may need time for the presents to be opened. Otherwise you can just open them when you are alone.

The wedding cake is usually cut after some toasts have been made. The bride and groom then stand up to get everyone’s attention as they stand near the cake. A side note before we get to the actual process, you need to have a wedding knife to cut the cake with. At most weddings the bride and groom do not grab the handiest cake knife from the caterers. Instead they purchase a knife they will keep forever. The type of cake knife is up to you. It can be handed down from generation to generation or it can be something that has special significance to you and your new spouse.

The cake knife should be located on the table near the cake for everyone to view while the dancing and conversations are going on. Once you are ready to cut the cake the groom should have a hold of the handle. Then the bride will lay her hands over her husband’s. The top layer of cake is meant to be saved. Most couples will cut into the first layer of the cake to leave the top pristine.

When both hands are on the knife you should then place the knife on the spot you want to cut. You will need to have one piece extracted from the wedding cake with this first cut. If it is a square cake you need to cut a square piece. With a round cake a slice like a piece of pie does very well.

Once you have cut the cake you both need to help get the piece on to a plate. Then you will set aside the knife and with your hands or with a folk feed each other a piece of cake. After this first piece has been cut and eaten the rest of the cake can be divided into equal pieces for the number of guests you have. You and the groom don’t have to worry about cutting the rest of the cake.

Tasty Cakes