I confess that I am addicted to watching cake decorating tutorials on Youtube! As my television gives me access to Youtube, I frequently watch tutorials while I work. I thought I’d share some of my favourite videos, the ones I’ve found most useful and hope they help you too.
One job I used to hate was cleaning piping bags/nozzles. I use the tips in this video all the time and it has saved me so much time and hassle over the years!
I used to make a lot of cakes with fondant pearls around the bottom edge but it irritated me a lot if they weren’t even in size. I use the technique in this tutorial every time I make them now.
I love Cake Style videos, not just the decorating tutorials but these type too. Here are two of my favourites. I’d definitely suggest checking out Cake Style on Youtube, Instagram and their website http://cakestyle.tv/
There are so many awesome and talented cake artists willing to give away their knowledge and I appreciate every single one of them. Yes I am also willing to pay to learn (I’m also a Craftsy addict) but I love how helpful the cake community is.
I recently had a request from a customer for a cake featuring a bottle of champagne. She picked an ice bucket design. This was not a design I’d made before and searched online for any hints or tips. The one problem I came up with was that most of the tutorials I found used a lot of cake, several stacked up and carved. The customer only needed to feed up to 20. The solution I came up with was to use my ‘doll’ cake tin. Here it is lined and ready to go.
Its been a while since I used this tin so was unsure how much mix to make. I use Quaint Cakes recipes and mixed up the 10 inch recipe but I had lots left over. I think the 8 inch mix would probably be sufficient. This is the cake as it came out of the oven with cocktail stick markers to help me get the bottom of the ice bucket level.
And the cake after carving into shape.
I halved the cake, filled it with a thin layer of jam and buttercream and gave it a crumbcoat. Once the crumbcoat had firmed up in the fridge I covered the cake with grey icing.
I gave this some time to firm up before turning the cake up the other way ready to decorate. At this point I got immersed in decorating the cake and forgot to take any more photos until I had finished!
Once the cake was the right way up, I covered the top in fondant also. I rolled a length of fondant to go round the base of the ice bucket and cut a strip of fondant to go round the top of the bucket. I also added handles on each side. I then gave the bucket a coat of silver food colour.
The bottle was also trial and error. I’d bought a small champagne bottle mould, meant for using with melted chocolate. I had planned to make the bottle from gum paste but left it too late to make and it wasn’t going to harden enough to be a success. Instead I used RKT, shaped each half of the bottle and then stuck them together. I covered them in a layer of fondant first to smooth out all the bumps and then covered in a light green fondant which I then painted in various shades of green and sprayed with a couple of coats of edible varnish.
I wanted to make the ice as realistic looking as possible. Again I searched the internet for ways to make it that were fairly easy and not too costly. Options available were Isomalt, melted sugar, both needing a silicone ice tray to form the cubes, something I didn’t have. I’d previously used melted Fox’s Glacier Mints to make blue ice shards for a Frozen cake and thought they’d be good for this cake too. Before adding them to the cake I used some grey icing round the bottom of the bottle and all over the top of the cake to give a shape to the ‘ice’, I also painted this silver. I then smashed the mints into pieces, I liked how the smaller bits looked like crushed ice but I also left some larger bits too.
The finished cake