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Common Cake Decorating Questions


Common Cake Decorating Questions
Photo taken by Chelsea Fisher of cfisherphotography.com/Moment Open/Getty Images

How do I remove bubbles from a fondant covered cake?

Sometimes there are visible bubbles on fondant covered cakes that can ruin the smooth effect. The best way to solve this problem is to insert a pin sideways into the bubble and gently smooth the air out with your finger or a glider. You can also place a design element over the flaw if that is possible.

How do I keep my icing clear of crumbs when frosting a cake?

A very simple technique used by professionals is called crumb coating. This process consists of thinning your icing down with water until it is almost too thin to spread. Spread the thinned icing all over the cake and allow it to set for at least an hour or overnight if possible in the fridge. Then cover the cake with your finishing layer of icing with no fear of crumbs.

Can black icing taste good?

Black icing has a well-deserved reputation for tasting horrible due to the amount of color needed to create a deep dark color. The best way to make a tasty black icing is to start with chocolate icing and tint it black. This takes less coloring and chocolate flavor is strong enough to mask the gel taste.

How do I know when to use gum paste, sugar modelling clay or fondant for cake decorating?

Fondant and sugar modelling clay can be used for covering cakes as well as decorating elements like flowers, buttons and molded figures such as mice, fruit or even fairies!

Gum paste is very hard because it is created from gum tragacanth usually. Gum paste can be rolled very thin and it can be used to make flowers or design elements that need to be very strong such as boxes or figures.

What's the easiest method for making chocolate molding clay?

  • 24 ounces of good quality chocolate
  • 2/3 cup light corn syrup
  1. Place corn syrup and chocolate chips in a medium stainless steel bowl over gently simmering water and stir until the chocolate is completely melted.
  2. Stir until well combined
  3. Pour chocolate mixture onto plastic wrap and then cover it with an additional sheet of plastic wrap.
  4. Let clay sit at room temperature until it is dry and then store it overnight before using it.
  5. Knead a small amount on a surface dusted with cornstarch until the clay is workable.
  6. Either roll it out to cover a cake or create flowers or other design elements.

Can you cover an entire cake in royal icing?

It is definitely possible to cover a cake with royal icing but this process takes a little time and skill with a palette knife to achieve a smooth finish. You would need:

  • Perfect royal icing (not too stiff or runny)
  • A palette knife
  • A turntable
  • A scraper
  • A sharp paring knife
  1. Place your cake on a turntable and put approximately two cups of royal icing onto the top. Cover the remaining icing with plastic wrap to prevent it from hardening.
  2. Take the palette knife and spread the icing out evenly over the top of the cake. When the icing is relatively smooth with no air bubbles pull the straight edge of the palette knife towards you across the icing surface. Do this until the cake top is uniformly smooth and then remove any icing that is on the sides.
  3. Let the cake top harden before icing the sides.
  4. Use the palette knife to apply royal icing to the sides of the cake. Then use the scraper to smooth out the sides. You should hold it at about 15 degrees and slowly rotate the turntable without stopping until you reach your starting point.
  5. let cake completely dry and then repeat the entire process with a second and third coat of royal icing.
  6. Between coats remove any rough edges with a sharp paring knife.

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