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Amateur cake decorators

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Amateur cake decorators

This is for cake decorators that are just starting off. I see a lot of professionals but I want to know about those that haven't got to that point yet. From the looks of my cakes I still have a long way to go. Can anyone relate.

Members: 480
Latest Activity: Nov 26, 2014

Discussion Forum

Let everyone know where you are from?

Started by Crystal Stricklin. Last reply by June Kowalczyk Sep 16, 2013. 182 Replies

This discussion is for everyone to introduce themselves. Let us know where you from. I'm from High Point, North Carolina. And have been making cakes for about a year but only seriously for about 4…Continue

Fondant Mat

Started by Sharon. Last reply by Babes Sep 16, 2013. 12 Replies

This silcone fondant mat is so wonderful for a beginner cake decorator. I used it today and it made it so easy to cover a 10" x 10" x 5" inch square cake with fondant. I don't think I could have done…Continue

Cupcake liner peeling off...

Started by KAMiNi GOPAL. Last reply by KAMiNi GOPAL Aug 28, 2012. 4 Replies

The cupcake liners peel off and sag to the sides after a while. It looks so awful. Does anyone have a solution to this problem?TIAKAMiNiContinue

Amateur Cake Decorating Competition Tyler, TX

Started by Cakies Custom Cakes Jun 27, 2012. 0 Replies

Hello all!I just wanted to let anyone know in the Tyler, TX/ East Texas Area about our Cakepalooza Live Amateur Cake Competition & Fundraiser event at the Harvey Convention Center.It is $25 to…Continue

Tags: tyler, tx, 2012, competition, cake

Comment Wall

Comment by Maridsa on January 20, 2010 at 6:34pm
Yes, I can relate. I started with the Wilton Cake Decorating courses at Michael's but have baked since my early 20's. Now I recently signed up at the Culinary Institute in Jersey City, NJ so I can make it a professional thing.
Comment by Crystal Stricklin on January 20, 2010 at 7:19pm
That is a great thing but don't have enough time for class outside of my house. So I have to be self taught.
Comment by Diana Ralleta on January 21, 2010 at 4:21pm
I'm so glad there is a group for those of us who are professionals in training!
Comment by Crystal Stricklin on January 21, 2010 at 5:33pm
Yeah I thought I would start a group for those that are still trying to get where the professionals are.
Comment by Nur Ainee Muhammad on January 22, 2010 at 11:29pm
I joined both the amateur and professional groups coz Im not quite sure where I am. I took up cake decor more than ten years ago. Even managed to exhibit my cakes at a wedding trade fair. Then I took off and focued mainly on baking, managing a hypermarket inhouse bakery, a sandwich place and.... But now Im back and to brush up I have taken all the Wilton courses and also completed the SK courses. I would love to be able to share and learn with anyone from both these groups.
Comment by Crystal Stricklin on January 23, 2010 at 12:13am
Nur sounds like you have experience for sure. And information that you can supply us with will be greatly appreciated. With that being said what do you think is the best way to smooth a cake? I can get my icing to crust but can't get it to become smooth enough where I don't have holes in the icing.
Comment by Nur Ainee Muhammad on January 23, 2010 at 4:59am
I assume you are refering to royal icing. The holes come from having too much air in the icing as you beat it to get it smooth. What I do is as I dig my palette knife into the bowl I actually place my palette knife of icing and press it against the side of the bowl and in an to and fro motion I 'flatten' the icing against the side of the bowl. Then I pick up the icing again and use it to ice the cake. That does help to get rid of the air bubbles. I do the same for buttercream if I find that I had beaten too tuch air into it. Hope this helps.
Comment by Crystal Stricklin on January 23, 2010 at 9:38am
I heard that a bench scrapper works wonders? I have yet to try this myself.
Comment by Flourpower on January 23, 2010 at 10:20am
This is what I do to get my frosting smooth.....after I have all my frosting on and smooth it the best I can with a spatula...I wait about 15-20 min for it to crust a bit, then I take a Viva paper towel lay it on the top and very gentle rub with my hands....do this for the sides also. Do this until it is smooth.:-) I hope I have explained it right.
Comment by frogkingkonfections on January 23, 2010 at 11:03am
I have a high density paint roller from Lowe's and after the icing crusts, smooth it out with it. Works great. I have 3 different sizes.

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