Pumpkin cake-How to- Cake Decorating- Halloween

by • December 18, 2013 • Decorating How ToComments (25)1129


Cake decorating instructor,Liz, demonstrates a Halloween pumpkin cake tutorial..
www.theartoffrosting.blogspot.com

Piped on icing techniques. 25 year Commercial Cake Decorator and instructor provides step by step visual of cake decorating processes, tips , and tools as well as products. Liz teaches how to properly construct the cake for stability and delivery, sharing tried and true methods. These videos are a fun mix of Food, Technique and Artisit Flare.

Royal Icing Ingredients:

3 eggs whites room temperature
1 pound powdered sugar (confectioners)
1 teaspoon cream of tarter

Procedure:

  1. Combine ingredients, beat at high speed 7-10 minutes.
  2. Dries quickly-keep covered.

DECORATING BUTTERCREAM INGREDIENTS

2 CUP SHORTENING (SWEETEX)
1 CUP MILK (CANNED MILK IS GOOD)
2 TSP VANILLA
1 TSP. ALMOND EXTRACT
½ TSP.BUTTER FLAVORING
3 LB. POWDERED SUGAR
2 tsp. salt

Procedure:

  1. Mix together and beat 10 minutes until light and fluffy
  2. Will keep in refrigerator for about 2 wks. Is enough.
  3. To ice and decorate an 8 or 9 inch double layer cake.

You can cut the recipe in half if you don’t need that much. In this video I am using Pastry Pride Whip Topping. It can be found at most restaurant supply stores and Cake decorating supply stores. Riches Better Cream is also a good option. Liz Larson, jacobson68, the art of frosting, theartoffrosting.blogspot.com

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