HELP! Beginner making a birthday cake

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Permalink Reply by Anna Mills on August 22, 2010 at 7:55am

Thanks Karen! I love the direct link to the buttercream. That's a tremendous help. :)

Karen Marie said:

Hi Anna:
Wow that is alot of advice for a newbie...I would make things very simple...make a cake from a 13x9 pan and make 2 layers. Ice the cake with a crusting buttercream from Edna De La Cruz's site www.designmeacake.com/recipes.html nd you can use the viva paper towel to smooth it...she has tutorials to show you how http://www.designmeacake.com/tuts.html
To color icing black start with chocolate buttercream and then add black. Use gel colors because you use less and the colors are concentrated....you can buy them at Walmart or Michaels...Wilton offers them. Then ice your cake with the colors you want. Get a few tubes of gel colors to make the lines. Here is a pic of a cake I found for a guide

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Permalink Reply by Anna Mills on August 22, 2010 at 9:59am

Hi Karen - quick question, I looked at the links recipe for the crusting buttercream and she mentions for thin spreading and for stiff pure white. which do you think would provide the most flat surface?

Anna Mills said:

Thanks Karen! I love the direct link to the buttercream. That's a tremendous help. :)

Karen Marie said:

Hi Anna:
Wow that is alot of advice for a newbie...I would make things very simple...make a cake from a 13x9 pan and make 2 layers. Ice the cake with a crusting buttercream from Edna De La Cruz's site www.designmeacake.com/recipes.html nd you can use the viva paper towel to smooth it...she has tutorials to show you how http://www.designmeacake.com/tuts.html
To color icing black start with chocolate buttercream and then add black. Use gel colors because you use less and the colors are concentrated....you can buy them at Walmart or Michaels...Wilton offers them. Then ice your cake with the colors you want. Get a few tubes of gel colors to make the lines. Here is a pic of a cake I found for a guide

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Permalink Reply by Karen Marie on August 22, 2010 at 1:03pm

The thin spreading type I would use for the crumbcoat so it wont tear the cake up....then use the other for making the final coat before decorating....so reserve at least half of the batch for that before you add liquid (a little at a time) to crumb coat your cake....crumb coat means to coat with a thin layer of icing to seal the cake and prevent crumbs from getting in your icing...apply the crumb coat then refrigerate or wait till it crusts then add your final layer.

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