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
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.
jen
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!
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!
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