How to write on cakes is probably one of the most NOT asked questions!
If that makes any sense!?
What I mean is that many people have trouble with it, but most won’t really dig in or ask why they are having trouble!
I think it is because this is where a lot of frustration occurs, and perhaps even embarrassment if the final inscription on the cake is not what you had envisioned.
Even if you have never made a wedding cake before in your life, there is nothing to fear when
Gretchen’s Bakery is here to help!
Here I have four fabulous wedding cakes for beginners.
I show you step by step in the following videos how to make a perfect tiered cake with ease. (Just click the links below for full video tutorials)
This is probably my 3rd time showing you all
how to build a wedding cake in my 5+ year career on youtube!
Practice makes perfect don’t you know!
I am happy to do it, since each time I do I feel that I am providing more valuable information based on the questions I get regularly on this topic.
Does your Chocolate have a BAD TEMPER!???
Well, let’s put it back in it’s place! Show it who’s BOSS!
In the video below I will show you How to Temper Chocolate and explain why we do it in the first place.
Here we are once again the
Russian Decorating Tip craze is not stopping, it is only getting better!
I have tried my hand at the
Russian Ball Tips & Ruffle Tips and I love them!
I made a quick video tutorial for you to share my experiences using these tips for the first time
Now let’s not forget the most important part to having success with your
Russian Piping Tips.
BUTTERCREAM! You must be using a stiff consistency Buttercream Recipe which just happens to be my
American Style Buttercream.
It is absolutely perfect for these tips and I know you will love the taste too!
I feel it is a cross between the
Swiss Buttercream in silky smooth taste and a decorators icing in stability.
(Here is the video for the buttercream and the recipe is below)
In the video for the tips demonstration I used some
vanilla cake cupcakes and strawberry cupcakes too, just to show you how the piping techniques would look and you can pretty much use any cupcake recipe you like for your masterpieces!
The Raffaello Coconut Ruffle Cake is another project you can attempt with your new
Ruffle Tips not to mention those cute little mini doll cuppies too!
Flowers and ruffles and mounds of buttercream is what we got going on here today at Gretchen’s Bakery so be sure to
get your tips ordered and have some fun!
Unsalted Butter 1½ Cups (3 sticks) (336g) Hi Ratio Solid Vegetable Shortening 1½ Cups (336g) Confectioners Sugar (Domino Brand 10X Sugar) 6 cups 720g) Heavy Cream 6 Tablespoons (90ml) Vanilla Extract 2 teaspoons Butter Extract 1 teaspoon Salt ¼ teaspoon
Combine the butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment Whip on medium to high speed for about 3 minutes. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt. Mix well. Stop mixer and add the sifted confectioners sugar all at once. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes. Scrape the bowl again and then while mixing on low speed slowly drizzle in the heavy cream. Increase speed to high and whip for another 5 minutes Add the flavor extracts and then you are done! The icing will gain volume almost to the top of a 6qt Kitchen Aid bowl and get very white. (*If you are using a hand beater, the volume will not get as high since the hand beaters cannot incorporate air as efficiently as the Kitchen Aid or stand mixers)
Here’s a quick and easy way to make coral decorations for your next ocean themed cake!
All you need is some white chocolate and a bowl of ice!
I use the
Merckens Non- Tempering Chocolate coins for this, but any chocolate will due since it is being tricked into setting up with or without tempering!