Let the cake sit until the glaze sets up, then transfer to a serving plate using a wide metal spatula. Pour the glaze on the cake and immediately tilt the rack back and forth once or twice to cover evenly. Scrape up the drippings from the pan, return them to the bowl that held the glaze and rewarm the glaze. It is ready for the second coat when you can touch the glaze and it does not smear. Refrigerate the cake for about 30 minutes to set up the first coat of glaze completely. Use an icing spatula to smooth the top and sides and to remove excess puddles. Immediately tilt the rack back and forth until the glaze covers the top and falls evenly over the sides. Pour the glaze onto the center of the cake. If it is too thick, and warming does not thin it, gently stir in a few tablespoons of melted butter until the glaze flows from a spoon. If it’s too cool, warm it up slightly over hot water. Make sure that the glaze is the right temperature (about 92 degrees F) and consistency before you begin to pour it. Place the cake on a cooling rack set on a half-sheet pan. If you are glazing the cake over the frosting, refrigerate the cake for 30 minutes to firm up the frosting before glazing it. The top should be flat and the sides straight on the finished cake. Continue to rotate the turntable, if using, wiping the spatula after each stroke. Holding the spatula parallel to the top, sweep it across the top to smooth the frosting. If you are using a turntable, rotate it as you work. Holding the spatula perpendicular to the top, smooth the frosting on the sides, wiping the spatula with the towel before each stroke. Do not touch the spatula to the cake without frosting on the spatula, or you might pick up crumbs from the cake.ĭip the spatula in warm water and wipe with a damp, clean kitchen towel. Using the cardboard as a guide to how thick the frosting should be, smooth the frosting down the sides of the cake with the icing spatula, employing broad strokes and holding the spatula nearly perpendicular to the top. Think of a crumb coat as a primerits a thin layer of frosting that helps to seal the exterior layer of a cake and prevent any crumbs from getting mixed into a beautiful, decorative layer of buttercream or mousse.It also ensures a clean finish. Mound the remaining frosting in the center of the cake and smooth it gently and evenly over the top. ![]() ![]() If some of the frosting will be used to decorate the finished cake, set that portion aside before you begin. Set the plate on a cake turntable or work surface. However, baking tools, equipments and ingredients must be purchased.Place the cake, still on its cardboard, on a serving plate. Students will be able to take home the materials used for decorating their cakes.STEP 2 Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife. Everything needed to participate will be provided. STEP 1 Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water to loosen and beat until smooth. You do not need to purchase any tools or equipment for class.Video or digital recording is not permitted in class.All of our classes are offered in English and Spanish.Prerequisite: Piping & Spatula Techniques is required to take this course. Students will work on a real cake to take home. You’ll learn the correct way to create tiers, using dowels for classic and modern designs. Students will also learn all about how to build beautiful cakes for Weddings, Sweet Sixteen, or Anniversaries. ![]() Filling, crumb coat, and the correct use of spatulas to achieve an even and smooth finish. In this four-hour workshop, the students will learn all about, using the right tools and techniques for leveling using a serrated knife, cake levelers. Tiered Cake, Leveling, Filling, Crumb Coat and Icing Techniques
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