Advice For A Beginner?

Decorating By has4 Updated 6 Nov 2014 , 3:04pm by pj22

has4 Posted 5 Nov 2014 , 10:21pm
post #1 of 7

AHi all :)

I have recently started training as a cake decorator in a shop which specialises in Cream cakes. I spent the entire day attempting to finish cakes (apply the final coat) to the cakes but just couldn't get the hang of it.

So is there any advice anyone could give me with this. Also I'm curious to know how long it took everyone before getting to a high standard of decorating. I know I have a lot of work ahead of me, but I am determined to get it right :D

Many thanks

6 replies
cakebaby2 Posted 5 Nov 2014 , 11:46pm
post #2 of 7

Is this a post from 2013 again....or are you still working for the same company? sorry if I'm getting mixed up with box mix thread x

has4 Posted 6 Nov 2014 , 12:04am
post #3 of 7


Original message sent by cakebaby2

Is this a post from 2013 again....or are you still working for the same company? sorry if I'm getting mixed up with box mix thread x

Nope, I joined them 2 days ago, so definately not from 2013 haha

cakebaby2 Posted 6 Nov 2014 , 12:37am
post #4 of 7

My mistake,I got your Betty Crocker thread and your other ones from 2013 mixed up. Hopeless with computers I am!

So that's nice, you got a job in a bakery, well done you. You will learn a lot at the sharp end of things. x

ellavanilla Posted 6 Nov 2014 , 1:01am
post #5 of 7

it truly is a matter of practice. the more you work with your tools and ingredients, the more comfortable you will become.


i will give you one tip, if you are covering a cake in buttercream and want a smooth finish, think of it as taking off the buttercream rather than putting it on. Start with a lot of BC and smooth it down until you have your finished coat, rather than putting a little on and trying to smooth it and ending with bare spots. 



kakeladi Posted 6 Nov 2014 , 2:46am
post #6 of 7

The icing one uses makes a world of difference! 

Using a 'quick-icer' tip (a huge tip w/a 'slot' opening, serrated on one side, smooth on the other; used in a 16" bag) also helps when applying b'cream.  It applies just the right depth of icing and you don't take that much off.   Putting the cake on a turntable also it a big help.  Just squeeze the bag as you turn the table all the way around.  You should be able to cover the sides of a 4" tall tier in just 2 turns.  Then use a bench scraper to smooth it out.

If your icing is the proper consistency you should be able to complete a whole 10x4" cake in 5 minutes or less!

pj22 Posted 6 Nov 2014 , 3:04pm
post #7 of 7

I really want to work in a grocery store or Costco where they have a large volume of cakes, so I can get lots of practice on smoothing cakes and working fast while getting the smooth finish!! I nearly ALWAYS have a problem getting a smooth finish.. I hate doing buttercream cakes for this reason!!!


I use the hot water method because I don't like the super sweet crusting buttercream. Good luck to you!

Quote by @%username% on %date%