cake decorating kit - the kit comp
TRANSCRIPT
CakeDecoratingKit
E-bookuserguideThis simple E-Book allows you to learn cake baking and fros;ng recipes and includes instruc;ons on icing and decora;ng. It explains how to use the equipment included in your cake kit such as the icing ;ps and shows the different paAerns the icing ;ps will create. Also you will find a step by step guide how to prepare and hold your icing bags, as well how to make iced flowers and transfer them to your cake.
Contents
Chapter1:SimplecakerecipesBasic sponge cake……………………………………………………………………2
Lemon Drizzle ……………………………………………………………………………………………………………3
Chocolate sponge cake…………………………………………………………….4
Chapter2:SimplecakeFrostingsand8illersBuAer cream…………………………………………………………………………..5
Cream cheese………………………………………………………………………….6
Chocolate fros;ng…………………………………………………………………..7
Chapter3:DecoratingyourcakeListofequipmentprovided………………………………………………..8
Levellingyoucake……………………………………………………………..9
Icingandsmoothing…………………………………………………………..9
Preparingicingbags…………………………………………………………10
Using cake decora;ng ;ps……………………………………………………….11-14
Using Russian icing ;ps…………………………………………………………….15
Making roses / flowers……………………………………………………………..16
1
Chapter1:SimplecakerecipesBasicspongecake(basiclightand.luffyspongecake)
2
Ingredients 4largeeggs 225gselfraising8lour 225gcastersugar 225gsoftmargarineorbutter Splashofmilk
Method Heatyourovento180C/160Cfan/gas4,butterandlinethebaseoftwo20cm
spring-formcaketinswithbakingparchment. Usinganelectricwhisktobeatthebutterandsugartogetheruntilpaleand
8luffy.Cracktheeggsinoneatatimeandwhiskwell,scrapingdownthesidesofthebowlaftereachaddition.Addthemilkandapinchofsalt.Whiskuntiljustcombinedthendividethemixturebetweenthetwotins.
Bakeinthecentreoftheovenfor25-30minsuntilaskewerinsertedintothemiddleofeachcakecomesoutclean.After10minutesremovethecakesfromtheirtinsandleavetocoolcompletelyonawirerack.
RefertoChapter3fordifferentfrostingrecipesto8illanddecorateyourcake.
Chapter1:SimplecakerecipesLemonDrizzlecake(Lightandmoistlemoncake)
3
Ingredients 4eggs 225gselfraising8lour 225gcastersugar 225gunsaltedbutter Finelygratedzest
Method Heatyourovento180C/160Cfan/gas4,butterandlinethebaseofloaftin
withgreaseproofpaper(8x21cm) Beattogether225gsoftenedunsaltedbutterand225gcastersugaruntilpale
andcreamy,thenadd4eggs,oneatatime,slowlymixingthrough. Siftin225gself-raising8lour,thenaddthe8inelygratedzestof1lemonand
mixuntilwellcombined. Spoonthemixtureintoyourloaftinandlevelthetopwithaspoon. Bakefor45-50minsuntilathinskewerinsertedintothecentreofthecake
comesoutclean. Whilethecakeiscoolinginitstin,mixtogetherthejuiceof1½lemonsand
85gcastersugartomakethedrizzle. Prickthewarmcakealloverwithaskewerorfork,thenpouroverthe
drizzle–thejuicewillsinkinandthesugarwillformalovely,crisptopping. Leaveinthetinuntilcompletelycool,thenremoveandserve.
Chapter1:SimplecakerecipesChocolateSpongecake(Classicspongecakewithchocolate.lavour)
4
Ingredients 220gunsaltedbutter,softened 220g(73/4oz)castersugar 200gself-raising8lour 4largeeggs 1tspbakingpowder
Method Preheatyouroventogas4,180°C,fan160°C.Greaseandline2x20cm(8in)
caketinsandsetaside. Inalargebowl,beattogetherthebutterandsugaruntilpale. Addalltheremainingspongeingredientsandbeattogetheruntilwell
combined. Dividethemixturebetweenthecaketinsandsmooththetops. Bakeintheovenfor20-25minutesoruntilaninsertedskewercomesout
clean. Oncebaked,coolinthetinsfor10minutes,thenremovefromthetinsand
Chapter2:Simplecakefrostingand?illers
Buttercream(buttercreamicingtodecorateyourcake.Youcanaddcolourbyaddingalittlefoodcolouringgel)
Thesecanbeusedwiththeicingtipsandicingbags
5
Method Beatthebutterinalargebowluntilsoft.Addhalfoftheicingsugarandbeat
untilsmooth. Addtheremainingicingsugarandonetablespoonofthemilkandvanilla
extractandbeatthemixtureuntilcreamyandsmooth.Beatintheremainingmilk,ifnecessary,toloosenthemixture.
Stirinthefoodcolouring,ifusing,untilwellcombined. Fortheorangebuttercreamvariation,omitthemilkandvanillafromthebasic
recipe.Stirinthezestandjuiceuntilthoroughlycombined. Forthechocolatevariation,omitthemilkfromthebasicrecipe.Creamthe
butterandsugar,asabove,alsoaddingthecocoapowder(25g).Allowthemeltedchocolatetocoolfor10minutesbeforeaddingtothewhippedbutterandsugar.Beatuntilwellcombined.
Ingredients 140g/5ozbutter,softened 280g/10ozicingsugar 1-2tbspmilk ¼tspvanillaextract fewdropsfoodcolouring(if
Chapter2:Simplecakefrostingand?illers
CreamCheese(sweetwithtang,perfect.inishforcarrotcake,redvelvetandmore)
6
Ingredients ½cupunsaltedbutter,softened 1package(8oz)creamcheese,softened 1teaspoonvanilla 3cupspowderedsugar,plusmore
Method Inlargebowl,beatsoftenedbutterandcreamcheesewithelectricmixeron
mediumspeed2to3minutes,scrapingbowloccasionally,untilsmoothandcreamy.
Stirinvanilla,thenstirinpowderedsugar.Addmorepowderedsugarasneededuntilfrostingisathickspreadableconsistency.
Spreadorpipefrostingoncooledcakeorcupcakes.(seechapter4forpiping
Chapter2:Simplecakefrostingand?illers
ChocolateFrosting(simpleeasycreamychocolatefrostingandcanbeusedwithicingtips)
7
Ingredients 1cupsoftenedbutter 1/2cupcocoapowdersifted 5cupspowderedsugar 1teaspoonvanilla 3-4tablespoonsmilk
Method Whipbutterandcocoatogetheruntilsmoothinlargebowl. Stirinvanillaandpowderedsugar. Slowlystreaminmilkuntilfrostingreachesdesiredconsistency. Scrapesidesandwhipagainuntillight,8luffyandsmooth,1-2minutes.
Chapter3:Decoratingyourcake
YourJRC73piececakekitprovidesyouwitheverythingyouneed to smooth, decorate and serve your cake. This nextchapter teaches you the basic cake decorating techniquesusingyouritemsfromtheJRCkit.
Item Whentouse1caketurntable Revolvingcircularcakeicingturntablefor
decoratingcakesorcuttingyourcake
24stainlesssteelicingTip Tipsarethenozzlesontheendofapastrybagthatthefrostingor8illingisforcedthroughtoapplyittocakes.
1pastryreusablebag Toholdthefrostingoricingsoitcanthenbepipedontothecake
1cakebrush Fordustingorbrushingcrumbsofacakebeforeicing,andcleaningyournozzles.
1cakecutter Tolevelyourcakeandprepareforicing
1cakepen Towriteordrawonyourcakeinicing
3cakescrapers Thesewillhelpyoutocoveryourcakeinicingbutter/frosting
2cakenozzlescoupler Couplerallowyoutochangetheicingtipsonthesameicingbag
30disposablebags Icingbagsholdtheicingforyoutopipeonyourdecorationsusingtheicingtips
1icingspatula(27cm) Autensildesignedtospreadthefrosting/icingontothecake
1angledicingspatula(27cm) Autensildesignedtospreadthefrosting/icingontothecake
18lowernail Tomakerosewithrosepetals
3Russianpipingtips Toiceanddecorateyourcakeusingdifferentcolouricingatonce
8
Howtolevelacake/usingthecakecutter
Removing the rough dome shape on top of your cake, which forms during baking, isessentialtoallowfordifferentcakestobelayeredontopofoneanotherevenlyandtoensureyourcakelookssmoothandprofessional.
Forlevellingyourcake,youwillneedtouseyourcakecutterprovidedinthekit.Yourcakecutterisabow-likecontraptionwithawirerunningacross.Whenused,thesidesofthecakecutterarchoveryourcake,whilethewirecutsthrough.Itisimportanttoadjusttheendsofthecuttingwiretoyourdesiredheightbyusingthenotchesonthesideofthecakecutter.Seethepicturesbelow:
Startbyleavingyourcaketocoolforatleast1hourandthenplaceyourcakeontheturntableprovidedinthecakekit.Withthesidesofthecakecutterontheworksurface,rotatetheturntablewhilstyoudrawthecuttingwireintothecakeusingagentlesawingmotion.Onceithaspassedthroughthecrustkeeppullingthewirethroughthecakeuntilitcomesoutontheotherend.Thedomeshouldsliceoffcleanlyandevenly.
Icingandsmoothingyourcake
Start decorating by placing butter cream on top of your cakewith an angled spatula(includedinyourkit)andspreadoutevenlywiththehelpoftherotatingturntableand
1cake8lowerlifter Thisisusedtoremovepreparedbuttercream8lowersfromapipingnailandplacementonadecoratedcake.
1Russianpipingtipscoupler Acouplerisadevicethat8itsontoyourdecoratingbagandholdstheRussiandecoratingpipingtipsinplace.
1chocolatemould Fillthemouldswithchocolateandthenrefrigerate.Thechocolateheartscanthenbeusedtodecorateyourcake
9
the spatula.Once the top is coveredevenly inbutter cream,placemore butter cream on sides and start spreadingwith the spatulawhilerotatingtheturntable.Onceyouhavecoveredyourcakewithicing,smooththesidesofthecakewithscraper,whichyouwill8indinyourcakekit.Thescraperbottomshouldrestonyourturntable,keeping your arm 8ixed rotate the turntable 360 degree. Keeprepeatingthisuntilyouachievesmoothsides.Oncethesidesoftheiced cake look smooth, then you can use the angled spatula toremoveanyexcessicingontopofthecake.
Youmayneedtoputthecakeinthefreezerforapprox.1houruntiltheicingbecomes8irm.Youalsomaywishtosmooththecakeoncemoreafterthis,withtheangledspatulaandthescrapertogettheperfectroundshape.
Preparingicingbags
Thispartofthee-bookwillexplainhowtodecorateyourcakeusingtheicingtipsandicingbags.
Prepareyouricingbagusingthesimplestepsbelow(youneedonedisposableicingbag,1icingtipand1couplerfromyourkit)
Step1:Ifyouplantousethesamebagoficingwithdifferenttips,prepareyourbagwiththecoupler,whichisprovidedinthekit.Dropthebaseofthecouplertotheendofthedecoratingbag.Useapairofscissorstomarkaspotonthebag,aboutinchbeforethe8irstthreadonthenarrowendofthecoupler
Step2:Pushthecouplerbasebackintothebagandcutatthemark.Youshouldbeabletopushasmallpartofthecoupleroutoftheopeningofthedecoratingbag.
Step3:Placethedecoratingtipoverthebaseextendingfromthebag.
Step4:Puttheringoverthetipandtwistitontolockthetipinplace
10
Step5:Thekeyto8illingabagwithicingistoensurethatyoudon’tover8illit.Abagwithtoomuchicingishardertosqueezeandhardertocontrol.Startwithabout1/2cupoficingforbestresults.Foldthetopofthebagdown(abouthalfway)tocreateacuff.
Step8:Whileholdingthebaseofthebag,usetheangledspatulato8illthebagwithicing.
Step9:Pinchthetopofthebagtowipethespatulacleanasyouremoveitfromthebag.
Theicingtips,howtheywilldecorateandhowtousethemThe different icing tips in your kitwill enable you to decorate your cake in differentways. This part of the e-book will explain what each icing tip can be used for. It isimportant to remember that holding the icing tip at different angles can producedifferentstylesoficing.
Howtoholdyouricingbag
● Toachieveevenpipingandpreventfatigue,pressuremustcomefromtheentirepalmarea,whichiswhyitisessentialnottoover8ill.
● Twistthetopofthebag.Ifdesired,securewitharubberbandtopreventtheicingfromoozingupward.
● Placethebaginthepalmofyourhand;positionthetwistofthebaginthecreasebetweenyourthumbandfore8inger.
● Closeyourhandaroundthebaganduseyourentirepalmtosqueeze.● Placetheindexandmiddle8ingerofyourotherhandonthecouplertosteady
yourdecoratingbag.● HINT:Beforestartinganyproject,practicepipingonwaxpaper,acuttingboard
orany8latsurfacethatcanbewipedclean.
Openstaricingtips
Open star icing tipsprovided in yourkit arepopular for frosting cupcakes and cakes.When swirled in a continuous motion they make lightly textured ruf8les; held at an
11
angle,theycreatesmall,shell-typedollopswhichcanusedasthebordertothebaseofacake.Pipingstraightdownata90degreeangleinshortbursts,creates"gems"thataregreatformeringuekisses,mini-cupcakesortinyburstsofbuttercream.
Closestaricingtips
Theseicingtips inyourkitareperfectforpipingruf8ledbuttercreamonyourcupcakeandaddingborders to cakesandcookies.Closedstar icing tips createamorede8inedtexture than open star tips because their ridges are tighter. The picture below showswhattheseicingtipslooklikeinyourcakekit.
The tipon the left in thephotobelow iswonderful forpipingshellbordersoraddingsmall swirlsofbuttercream.The tip in themiddle creates lotsof ruf8ledand textureddrop8lowers.Thistipisalsogoodforbordersandevenpipingsmallercupcakes.
The tip on the right is a more tightly closed star tip that can pipe out ruf8led drop8lowers.Warning:Itcanbealittletemperamentalwhenpipingborders.
12
RoundIcingTips
Plainroundpipingtipsareusedtopipethesimpleandroundedswirlsonourcupcakesandcakes.Inthesmallersizes,they'regreatforaddingdotsofdetailsontocakes,addingcentrestosugarblossomsorevenpipingoutnames.Youwill8indavarietyofroundtipsinyourkit.
PetalorRuf8leIcingTip
Thesetipsareidealforaddinggorgeousbuttercreamruf8lestoyourcakeorforpipingoutimpressive8lowersontopofcupcakesandcookies.Alwaysmakesurethatthefatterendofthepipingtipisclosesttothecake,withthethinnerendfacingupwards,forthemost delicate and de8ined look. These tips can also be used to create butter creamborderstoyourcake.
13
Leaficingtop
Theseicingtipshelpyoucreateprettyleavesandarehandyforaddingquickdetailtocakesandcookies.They'realsousefulforwhenyouwantfoliagefordrop8lowersorrosette-pipedcupcakes.Thetrickistopracticeholdingthetipatdifferentanglesto8indoutwhatworksforyou.
Thephotobelowshowstwomaintypesofleafpipingtips.TheoneonthelefthasalargeVnotch,whichcreatesasmoothleafthatisfullatthebaseandtaperedtowardstheend.Thetipontherightwiththesmalleropening,hasacutalongthetopandsideswithatinynotchinitsmiddle.Thishelpsmakeamoreruf8ledleaf.
14
UsingyourRussianIcingtips
Thenewall-in-oneRussianicingtipsinyourkitmakesitveryeasytopipegorgeousbuttercream8lowersontoyourcakes,cupcakesoranythingyou'rebaking.Hereisastepbystepguideonhowtomake8lowersusingtheRussiantips
FityourpipingbagwithaRussianicingtipand8illthebagwithbuttercream.Applypressuretothebaguntilthebuttercreamstartspokingthroughalloftheopenings.Wipethetipofthenozzlecleanbeforestartingyourdesign.
Holdthe8latendofthetipjustabovethecakesurfaceyouwanttopipeon.Applysteadypressuretothepipingbagwhilepullingdirectlyup,asstraightasyoucan.Releasepressurewhenyou'rethree-quartersofthewaydonewithyourpetal.Continuetopullthepipingbagupuntilthebuttercreamseparatesfromthetip.
Keepallyourmovementsslowandsteady,sothepetalsandcentresdon'tsmudgetogether.Applypressurefor2or3secondsandthenreleaseandpullaway.Continuepiping8lowersto8illintherestoftheareayou'redecorating.
ThenyoucanyouuseyourVshapedicingtip,attachittoanewbagwhichyou8illwithgreenicingandaddleavesontoyourcake:
15
Usingyour?lowernailtomakeroseswithpetaltips
Thisnextsectionwillexplainhowtouseyour8lowernailtomakeroses.
Startbyholdingthebaseofthenailbetweenthethumbandfore8ingerofthehandwhichisnotholdingthedecoratingbag(forexample,aleft-handedpersonwilltypicallyholdthe8lowernailwithhisorherrighthand).Practicerollingthenailoutward,awayfromyourwrist.
Ifyouwantto,youcanplaceasmallsquaresheetofparchmentpaperontopofyour8lowernail(usingsmalldollopoficingtostickitdown).Thisallowsyoutotransferyour8lowersona8latsurface.However,ifyouplanonusingyour8lowerlifterprovidedinthekit,totransferyour8lowertoyourcakethenthereisnoneedtouseparchmentpaper.
Placeasmalldollopoficingonthecentreofthenailtoholddownanicing8lowersquare.Startpipingpetalsonthesideofthenailclosesttoyour8ingertipsbyholdingyouricingtipatanangleasseeninthepicture.
Asyoupipe,youwillneedtoturnthenailtoeithercompletethepetaloraddmorepetals.Turnthenailoutward,awayfromyourwrist,tokeepaddingmorepetals.
Keeprotatinguntilyoucompletealayerofpetals.
Transferringyour8lowersusingyour8lowerlifter
Totransferyour8lowersdirectlyontoyourcakewehaveprovidedyouwitha8lowerlifter.Simplyopenupthescissorsandclampthemgentlyaroundyouriced8lower.Thentransferthemacrosstoyourcakeandslowlyopenyourscissorsasthebottomofthe8lowermakescontactwiththecake.
16