Ideas for Decorating Cakes Iqaluit NU
Ideas for Decorating Cakes
Good wedding cakes come in small packages
Can a wedding cake be cute and friendly? Of course, if you go with cupcakes.
Pastry chef Anne Heap sells both sizes at her shop, Pink Cake Box, in Denville, N.J. (www.pinkcakebox.com). The shop’s cupcakes start at about $3 each, but fancier orders – calling for a sugar rose on each cupcake and Swarovski crystals decorating the two-layer topper – begin to creep up in price. Larger cakes, by comparison, usually cost between $5 and $15 per slice.
Our recipes, taken from a variety of sources, might become your favorites. They’re easy to make and simply delicious, whether served at a wedding or as a delightful dessert.
3 3/4 cups sifted cake flour
1 1/2 tbsp. baking powder
1 1/2 tsp. salt
3 cups sugar
1 1/8 cups vegetable shortening
1 1/5 tsp. almond flavoring
1 1/2 cups milk
9 egg whites
Preheat oven to 350. Place standard cupcake cups in muffin/cupcake pan. Set aside. Sift together flour, baking powder and salt. In large mixing bowl, beat shortening until soft and creamy. Gradually add sugar, beating thoroughly after each addition. Continue beating until light and fluffy. Add almond flavoring and stir well. Add flour mixture and milk alternately to sugar mixture, starting and ending with dry ingredients. Beat at low speed after each addition until well blended. Beat egg whites until stiff. Add egg whites to batter and fold in by cutting a spoon through egg whites and batter and turning batter over egg whites. Continue doing this until egg whites are blended and no lumps of egg whites are visible. Fill each cupcake cup 2/3 to the top. Bake 14 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. Place on racks and cool completely before icing. Makes 4 dozen standard cupcakes.
— Adapted from The Auburn Cookbook
Red Velvet Cupcakes
1/2 cup vegetable shortening
1 1/2 cups sugar
1 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp salt
2 rounded tbsps. cocoa
1 cup buttermilk
1 tbsp. white vinegar
1 tsp. baking soda
Preheat oven to 350. Place standard cupcake cups in muffin/cupcake pan. Set aside. In large mixing bowl, combine shortening and sugar; beat until smooth. Add eggs, one at a time, beating after each addition until well combined. Add vanilla. Sift together flour, salt and cocoa. With the mixer on low, add flour mixture alternately with buttermilk, starting and ending with dry ingredients. Beat after each addition. Combine vinegar and soda and, while it’s fizzing, stir into the batter by hand. Fill each cupcake cup 2/3 to the top. Bake for about 12 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with just a few moist crumbs. Place on a rack and cool completely before icing. Makes 24 standard cupcakes.
— Adapted from About.com: Southern Food
Lemon Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1/4 cup unsalted butter, room temperature
2 tsp. lemon zest
2 to 3 tbsp. fresh-squeezed lemon juice
1 tsp. vanilla extract
5 to 6 cups confectioners’ sugar, more as needed
In a large mixing bowl, beat together cream cheese, butter, lemon zest, lemon juice and vanilla extract until smooth and fluffy. Add confectioners’ sugar in two parts, beating until creamy. Add more confectioners’ sugar or lemon juice as needed for easy spreading. Tint icing with cake coloring and decorate the cupcakes. Makes about 3 2/3 cups.
— From Allrecipes.com
4 sticks unsalted butter
1/2 cup warm milk, as needed
1 tablespoon vanilla extract
3 pounds confectioners’ sugar
In a large mixing bowl, beat butter until creamy. On low speed, add about half the milk. Add vanilla. Continuing on low speed, pour in salt and confectioners’ sugar. Add the remaining milk as needed to make a spreadable consistency. Tint the icing with cake coloring and decorate the cupcakes. Makes about 8 3/4 cups.
Its one thing to make a cake and decorate it, but its another thing to actually come up with the inspiration on what NEW cake to make for that special occasion.
I know I have always struggled to find ideas for new cakes, or I have found pictures but never the instructions to make it. Once you have the basic skills under hand its easy to make professional looking cakes without any hassle.
Here are a few top tips for baking and decorating cakes:
1. Do not use butter to grease your tin, butter has water in it and when it melts it will make your beautiful cake soggy. If you use a touch of flour instead that will keep it from sticking to the cake tin.
2. Before you start icing make sure the cake is 100% cooled. Otherwise the icing will start to melt in front of your eyes, and you don't want to rush your cake decorating.
3. Always put a top and bottom border on your cake to make it look complete. Otherwise, your cake will look a little unfinished.
4. Make sure to stand in front of your cake when you are decorating it. Even better get someone else to glance at it to make sure everything is where it should be. Even take a break every now and then.
5. Make sure that you have the perfect consistency in your icing, too thick or too thin will ruin your cake before you have even started. To thin will not stay on and too thick will pull chunks of your cake off.
It is hard to find inspiration and instructions to actually have your cakes come together like the professionals cakes.
And if you find baking and decorating cakes yourself a bit difficult then you can simply order mouth watering cakes at www.birthdaycake.co.in
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