Are you interested in learning how to make picture cakes? If so, you should know that you don’t really need to invest in all kinds of specialty materials in order to master the procedure, but you will need to do some advanced planning and a bit of training work too. This is because the process often involves hand illustrating and some “coloring in” of empty spaces.
The first thing to recognise, however , is that there are actually several ways you can achieve this technique, as well as:
- – High tech printing kits that require the use of edible ink and specialty papers;
- – Airbrushing kits that allow the cake decorator to project the image on the bolo de pote and next to use the airbrushes to create the design;
- – Homemade buttercream transfers; and
- – Hand drawn designs using food items pens and icing gels.
For this brief discussion, heading to focus on the last two methods because these are the most affordable as well as most readily available to all kinds of bakers. Both ask often the decorator to do a lot of hand drawing and somewhat fine work, and because of this, it is usually a good idea to make a bunch of process transfers and drawings before tackling an actual project. Keep in mind with cake decorating, practice makes perfect!
The materials for either techniques are quite simple, and include wax paper, icing, sizzling bags with fine tips, a cutting board how large the transfer, corn starch, toothpicks and some tape. Also, it is interesting to note that a lot of professional and amateur cake designers will also purchase some supplementary supplies that can help to make the the historical past of the cake part of the general image too. For instance, they can purchase aerosol cans of food color, special stencils or cutouts, and specialty piping tips to create different borders and edges.
In the buttercream transfer process, the exact cake decorator must select the graphic or image how they wish to appear on the cake. They then tape this in their cutting board or flat surface and position the soy wax paper over it. Using a gel in the appropriate color including a fine tip, they trace the outline of the contour. It is best to let this setup a bit before beginning to coloration in the design, and most decorators tend to work in “layers”, filling in the outermost colors first and the colors which is “behind” other colors last. Once the coloring in will be completed, the decorator can gently smooth the back of your transfer to make sure it is as level as possible. This is can be setup for a while, and then frosting in the same color like that used for the body of the cake is applied to a corner of the transfer to prevent any “bleeding” of color august 2010 applied to the cake.
This entire thing is then migrated to the freezer for several hours before being applied to the very cake. Some touchup work might be required, but often the image is “picture perfect”. The hand drawn moves are almost identical to the buttercream with the exception being that only the outline is transferred to the wax cardstock, and without any freezing, the paper is then placed on the main cake. The lines are allowed to setup before the paper is usually flipped, and this allows the decorator to then accomplish the coloring process directly on the surface of the cake.