Cake Decorating Techniques ? Transform an Ordinary Cake into a Masterpiece! is from other source and this blog just to republish with same information about Cake Decorating Techniques ? Transform an Ordinary Cake into a Masterpiece! , if you are the owner from this article feel free to cantact me

Nowadays, when we see the novelty cakes, we appreciate them a great deal because they look so good and taste even better! Cakes decorated with white and green icing to resemble a cricket field or embossed with a photo of the person (for whom the party is being thrown) come under the category of novelty cakes. But what makes them so special? Let us find out!

The answer is simple: cake decorating techniques are used cleverly to turn something plain into something unique and wonderful. If you look at it objectively, a chocolate cake is just a chocolate cake, but when it is decorated with chocolates and icing, it takes on a completely different look. Of course, there must be no compromise on the taste either or else the entire effort of decorating the cake goes to waste.

Cake decorating techniques are taught at lots of universities that teach specialized courses in this discipline.

Be it cookies, cakes, biscuits, or pastries, if you want to learn the basics of baking delicious desserts, then you should enroll in one of their programs immediately. If you have a job or family responsibilities, then you can opt for their part time program where you don't have to attend college every day.

Always remember one fact: cake decorating techniques are an art, and like any other art you have to master it slowly. Accessorizing a cake might sound easy but in reality, it is not as simple as it needs elaborate training.  You will be trained under qualified faculty and will also have to appear for examinations on a regular basis. Before you enroll in any program, do check the credibility of the university to ensure that it is credible and not a non-descript one. A reputed institute always adds on to your resume when you are just starting out.

If you want to learn the art of cake decorating techniques at a university, then start searching right away. The market is widening and opportunities are also increasing but so is the competition so the sooner you start the better it is for you. All you need to do is go online and check out the websites of some universities. The websites have detailed information about the campus, the programs, the fee structure, and faculty listed here. If possible you can also visit their campus and talk to any representative so that you have a better idea about the institute.

The French Pastry School can teach you all about cake decorating techniquesand much more! For more information visit the website www.frenchpastryschool.com.

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Carving Cakes Into Novelty Designs is from other source and this blog just to republish with same information about Carving Cakes Into Novelty Designs , if you are the owner from this article feel free to cantact me

Cake tin moulds can be very expensive, so if you want a shaped cake why opt for a simple cake design and carve the design yourself? You really don't need any special equipment for carving as ordinary household knives are fine, but bendy blades can be a bit awkward and are best avoided. All you really need is a knife with a serrated edge for carving fruit cakes, a long bladed knife for making larger cuts and a smaller one for finer details.

The most important thing to remember when you are carving a cake is that the cake itself must be able to withstand the carving process. Some people freeze their cakes and then bring them back to room temperature before they start carving as this technique will help to firm the cake which can make the carving easier. Personally I prefer to work with a fresh cake, as apart from the carving challenge I know that there will be no over-moist areas in the centre when it is delivered to the customer.

Another important factor is the type of cakes being used, as those that are whisked, like a Genoese sponge for example, are much too light and full of air and if this type of cake were stacked up the air would be forced out and they would most probably sink/collapse.

Also remember that after you carve the cake that a thin coat of butter cream (crumb coating) will be needed and that one characteristic of a lot of margarines is that they spread easily straight from the fridge, however you will need the crumb coating to slightly crust so a firm margarine is preferable.

Most of my cake designs are created from a mixture of different heavier sponge cake recipes or rich fruit cakes, both of which are perfect for carving because they are firm and close textured.

Once you have finished carving and decorating your cake, don't waste the offcuts and left over crumbs as  they can be used to make deserts, such as trifles, baked Alaska and truffles.

Simple truffle recipe

Place all cake leftovers (including any buttercream/jam filling) into a food processor and blend it all until smooth, then add to it some coco powder to taste and blend again.

Turn the mixture out into a bowl and put in the fridge to firm up so you can then handle it. Take a teaspoon of mixture and roll it into little balls, if the cake crumbs refuse to stick together then just add a little more jam to the mixture, and then to finish roll the truffle in chocolate vermicelli and place in foil cases.

Kim makes and decorates cakes for all occasions including wedding cakes and even novelty birthday cakes.

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