You need a hub, a spatula to spread frosting, shots of paper, film, a solid cake, a good recipe for butter cream icing and patiently developed. My first important tip is always a cake very cold. In fact, I recommend freezing the cake layers before filling and icing them.
My second suggestion is to use a soft cloth (but not too soft) butter cream recipe. My favorite is a recipe for Italian meringue frosting. It is light and softand not too sweet. After the cake layers have cooled, wrap in aluminum and freeze for at least a couple of hours, overnight is even better.
(Note) You can cut a cake to make two layers when you bake in an upper-sided pan that can save you from your local craft. Received Wilton, is a good brand. If you choose not to, then cut the cake after cooled, but before being placed in the freezer.
You need cardboard roundspre-cut cake of any size that you will use. Two slides for each cake into the cake, how to work with them and serve as the basis for any wrong done.
Fill the cake: a cake to practice, I recommend filling the cake with ice clean. Mousse tired but not yet! The desserts are the cold pantry mixture hardens quickly, so that the layers do not slip, while the cake with icing.
The first layer, theThey are based on the cake is the crumb coat. A crumb coat is a thin layer of ice that used to seal in crumbs. This makes it much easier to frost, without the crumbs mixed Icky
The crumb coat is not good, because you think it is a thick layer at the end of the month with one layer. If you crumb coat the cake, you will need in the refrigerator or freezer that their activities a bit '.
Now for your last layer: Placethe full and fried cake on the turntable and press plop a large amount of frosting on the cake. Now from the center outwards with a spatula, being careful not too difficult. I always use a back and forth, while the table.
You should end up with the ice farther than the edge of the cake. It should be quite thick, it will scrape off the excess later. Now some of these works on the sides of the cake with icing gently, while the table. Do not try to take another look good. The idea is to get the butter, thick cream on the cake whole and then they scratch their ultimate perfection.
Now they hold in the sides, if necessary, until the cake is fully covered. Now you're ready to take away some of the surplus. Tilt the scraper vertically, use the board as you slowly turn the table. Some of the ice starting to form a head, slightly above the tip of> Cake. That's good.
Once you have the pages very well, working the upper edges. Corner of the spatula horizontally and on the other side begins to bring the spatula to you as you clear the table and scrape the edge, I mentioned earlier. Be polite and do not scratch, do not give too much or you will make a Divet.
Note that you are in the construction of a border around the edges and ornaments at the top, or perhaps some other sweet, so, if not necessarilyis perfect any errors or irregularities may be covered.
The last step is to heat the spatula with hot water and then on the sides once more and once you really start to make it flexible. You need a long, wide spatula for this.
You can find your cake in the refrigerator if they are matte. Just make sure that there are no dominant odors, it absorbs the butter cream, some of them.
Practice makes perfect! like my motherannoying to say to me, while I practiced my notes and the agreements on the instrument of my choice, the department, believe it or not!
Friends Link : wilton cake pan