Cake Decorating
I decorated cupcakes for my fourth blog post, using the star tips. I think it turned out okay, but I would definitely stick to regular cakes since you can just do much more on a bigger surface.
"We are no longer afraid to bake, and our creations are becoming more sophisticated and adventurous as time goes on" (Sullivan). As time goes on people are learning how to add their own unique touch on things, exploring what they can do in the world of cake decorating. For this attempt at cake decorating I used Italian meringue buttercream frosting and chocolate ganache.
Ingredients: Italian meringue buttercream
- 5 large free-range pasteurized egg whites
- 1 1/4 cups granulated sugar
- 2 1/4 cups unsalted butter, softened
flavoring, optional
(Sullivan 26)
Ingredients: Chocolate ganache
- 3/4 cup heavy cream
- 7 0z (200g) good-quality dark, milk, or white chocolate, broken into pieces
(Sullivan 38)
Directions:
- Put the broken chocolate and heavy cream into a pot.
- Put the pot on the stove and stir over low heat
- Let cool for 1-2 hours before spreading
(Sullivan 38)
First I spread the ganache on the cupcakes and then started piping stars on the cupcake - "Create Individual stars (below) or link them together as a border, using a medium open-star tip" (Sullivan 76). It was really easy to get the hang of piping stars, since the tip is so easy to use.
I also attempted to do the Rosette technique - "Use a medium open star tip to swirl tiny rosettes that can be linked or used individually. I tried to do a really big Rosette in the middle of my cupcake, and it didn't really turn out well. Instead it turned out looking like a swirl.
All in all I think that I'm going to stick to decorating cakes because they are easier to decorate since they have bigger area for decorating.
What are some themes that I could base my decorating on?
Sullivan, Karen. Step-by-step Cake Decorating: Hundreds of Ideas, Techniques, and Projects for Creative Cake Designers. London: DK, 2013. Print.
