Can someone please help me? I have been "lurking" on this site for the past 2 months and I am AMAZED!! I want to learn how to make 3-tiered cakes with butter cream icing and fondant accents. My question is...where do I even begin? Do I need to buy a book? Take a class (if so-which one), what supplies do I need? I want to learn SO bad!! Please tell me what I need to know. You all are awesome and I admire your work!
Hi LeAnn, and welcome!
Well..."instruction helps!" I'm a great baker, and I've only recently gotten more into learning to decorate. I'm a "hands-on" kind of person - I prefer taking classes where someone is teaching me while I do, if that makes sense.
I would say tackle some of the fundamentals first - find a few cake recipes (either scratch or box or doctored box) that you like. Learn to torte, fill, and frost smoothly with buttercream. There are a couple of different cake decorating books that have good recipes and clear step by step instructions (with pictures) about how to get started. Toba Garrett's "The Well Decorated Cake" is a great place to start - for a $15 book, it's a bargain considering how much information is in there (just don't get too intimidated by the stuff further on in the book!).
The Cake Bible is a little more expensive of a book, but totally invaluable as far as recipes for scratch cakes, frostings, and fillings. EVERYTHING is in there
You can also look around for Wilton classes local to you. They're relatively inexpensive, and you're right there doing things. The lessons themselves are cheap; most of what it costs is in supplies that you keep. The classes will walk you through a lot of basic techniques - buttercream piping, royal icing flowers, covering a caking in fondant, making a tiered or stacked cake, etc.
Hi Le Ann..... I too would recommend a couple of classes if you can do it.... but there are DVDs and books galore...... check e-bay for a good price, and of course , if you have a specific question, just ask on here, or PM me, an I will answer if I can.......
Hi and Welcome, razzledazzle06.
Decoding CC acronyms:
Finding CC is probably the "funnest" way to find useful info.
Sketches, Patterns & Templates:
How much filling per layer cake by size:
For a quick start...
All four Wilton cake preparation and servings charts:
(Gives batter requirements by pan size, as well as recommended baking temps. and times, and more.)
Link to Wilton's tiered cake making & decorating help links:
(Everything from making the cakes to decorating with either b/c or fondant.)
Expanded flavors version of the WASC cake:
(Moist & reliable doctored cake mix recipe.)
(Using DH white cake mixes, the full recipe makes a tad over 14 cups of batter which is great for large or multiple small pans.)
Dependable crusting b/c recipe by indydebi:
How to smooth b/c frosting using the Melvira method:
Illustrated common cake support systems:
(With complete and accurate directions.)
More on SPS system:
Illustrated method of cutting level dowels by indydebi:
How to cut clean layers of cake and filling:
(From indydebi's website.)
P.S. Just post again when you need more help.
WoW~thank you all so much for the info. I just wanted some advice from the experts before I went out wasting my money on useless books. I can not wait to get started. I think I will ask for a few things for my b-day.
www.sugaredproductions.com is all ive got to say.
Sharon is great!!!