DECORATING IDEAS

CAKE DECORATING CAN BE SIMPLE OR elaborate, depending on the amount of time you have and the desired effect. Figures 5 through 11 outline our preferred method for frosting a standard two layer cake. If using a soft buttercream, see Figures 25 through 27 for tips on combing, swirling, or stippling the frosting.

When you want a more professional look, you will need to use a decorating frosting and pastry bag. Figures 28 through 33 demonstrate how to assemble and fill a pastry bag. The illustrations in this chapter (see figures 34–41) offer some ideas for using a pastry bag.

A few points to remember. We find that a 14- or 16-inch nylon or polyester pastry bag is best for most uses. Advanced bakers may want a smaller bag suited to fine decorating as well.

To prolong the life of a pastry bag, wash it thoroughly in hot water after each use. If hot water is not up to the task, soak the bag in hot water splashed with a little vinegar. Air-dry the pastry bag before storing. Inverting the bag over a wine bottle can speed up this process.

Do not overfill the bag or it can be difficult to control the flow of frosting out through the tip. A bag that is two-thirds full is easy to work with.

If you are writing "Happy Birthday" or some other message on top of the cake, do this first; then apply other designs. That way, if you make a mistake, you can remove the writing, refrost the top of the cake, and try again.

When working with a pastry bag, keep a damp cloth nearby to wipe clean the opening on the decorative tip.