Amateur cake decorators

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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