Saturday, June 5, 2010

Creating Celebration Cakes

Whenever I have the opportunity to get near to any wedding or birthday cakes, I become more conscious of the colours, originality and designs of the cakes.  I believe there is no right or wrong to any designs cos its very much to individual taste, creativity and of course budget.  But I do get to learn mistakes from others besides learning some special skills that I may be lacking.
Personally, I just love creating any celebration cakes, be it birthdays or weddings.  Transforming a simple cake into something that can become a showcase takes lots of patience, creativity, love and passion. Be open, listen and accept criticsm, learning from mistakes and always strive to explore new ideas are some basic principles that I follow.
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Tips

Splitting Cake Layers: Split cake by pulling a piece of heavy sewing thread horiontally, back and forth through the cake.

Leftover egg whites can be stored covered in the refrigerator 7 to 10 days. To freeze egg whites, place in a plastic ice cube tray, then remove the frozen cubes to a plastic freezer bag for storage. Thaw frozen whites in the refrigerator.

Over creaming causes the cake to sink when its baked, under creaming gives a stiff textured cake

Perfect Buttercream Icing: Beat the mixture for long enough. Aim to beat it for several minutes until it is very smooth and creamy. Ensure that icing sugar is sifted (perferably twice) .

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