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.
But there are ways to overcome sub-par cake inscriptions!
Just watch the video below for the tips and tricks to see exactly where you may be going wrong.
First of all WHAT you are using to write with will make all the difference in the world.
Well, they all have their place. Let me explain.
A little backstory first: (You know me and my stories!) I was a born and bred chocolate writer.
My experience both in the Culinary Institute as a student, and then one of my first and most influential jobs after school commissioned chocolate to write on cakes.
I wish I had some pictures from those days (and yes I say “those days” as if it was an ancient time long ago, but in terms of technology~ IT WAS!)
Sadly I don’t have any pictures of my work from those days……….oh wait…let me break out the scanner and get some old polaroids from 1997!
So as you can see the delicate fine lines of chocolate is (in my opinion) superior to any other writing medium.
But……. dun dun duhhhhhhhhhh………………………..
When I arrived as the new owner of a 45 year old bakery in NJ way back in 2005, I tried to incorporate the delicate fine lines of chocolate inscriptions on cakes~ I was met by my unhappy customers with:”Why is it black?” “It’s a girl, why is it written in chocolate?”
So…..major sigh…….I was forced to adapt to writing on cakes with buttercream.
But as with anything, people have personal preferences and it is up to you to decide what works for you and what you are most comfortable with.
Buttercream was definitely a learning curve from me, and while I was able to do scroll work in buttercream for wedding cakes and such, I just never really got comfortable with writing on cakes with buttercream as I thought it was inferior and well, just not what I was great at…. CLICK HERE FOR MORE
Anywho…. about Royal Icing:
I would not recommend writing on cakes with royal icing unless the cake is covered with fondant.
Gaaaah! This = disaster!
Royal Icing will melt when placed upon another recipe like those since they are so high in moisture content they will surely disintegrate the Royal.
Very fine detailed lines with royal icing for sure!
So you see, you have to be mindful of what you are working with to make sure you can maximize the potential of each and every medium!
*Cover photo courtesy of Alissa Jayne ~ my star cake decorator when I owned my bakery!