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Transporting you cake, especially a long distance, can be a challenge. When you follow certain suggestions, it can be assured that your cake will get there at its location in the ideal condition. First of all make sure to have your cake on the strong foundation. Many cake decorators are using the English Style Cake Drums to put their cakes on. Cake Drums are foil covered ½” thick boards that add elegance to the ultimate product. They can be found in Gold, Silver, and White. English style cake drums are usually found at in stores that sell cake decorating supply.
Cakes on pillars must be transported unassembled. Toppers, candles, and ornaments should not be transported on the cake. The cake should be positioned in a clean sheltered box which is sized to the foundation. Bakery Crafts carries such boxes and can be bought at cake decorating supply stores. A correctly sized box will inhibit the cake from shifting within the box and perhaps crushing the cake sides. If you find that the box is just too big, remove the cake, place pieces of masking tape, sticky surface out, and attach to the inside underside of the box. Place the cake base on the top of the tape. The tape will hold the foundation in place inside the box.
Put the cake on carpet foam or perhaps a non-skid mat on the floor of the car. Keep the box flat and do not place it on the car seat. You don’t want it to plunge any distance at all. The cake may also be located for shipping in the vehicle trunk assuming that the weather conditions is cool enough. Explore the web for cake decorating ideas that are made for simple cake transportation.
Drive with awareness. To remove the cake, cut out the sides of the container. Many cake decorators will carry along a repair kit, such as extra tips, pastry bags, extra icing, a spatula, and flowers in case you have to repair any impairment caused during transportation to your final location.
Certain circumstance will effect the cakes appearance when transporting so take safeguards. Sunlight will alter icing colors therefore keep the cake stored in a covered box. Humidity can soften royal icing and gumpaste decorations. If you reside within a climate with high humidity pay attention to this. The cake should then be transported in air-conditioning. Heat, obviously, is not your cake’s buddy! It can melt icing and cause decorations to droop. So, keep your cake as cool as possible. By adding a couple teaspoons of Meringue Powder, the cakes buttercream icing will be stabilized. Finally, avoid using foil or plastic wrap to cover a decorated cake since these materials can stick to the icing and crush fine decorations.
For additional information about the storage, transportation, and handling of you cake, please visit our huge oasis online Edible Image store. We are always happy to help because we love cake too!
Tags: cake decorating designs, cake decorating supplies, cake decorations, rolled fondant, Wilton cake decorating
Posted in Baking · March 9th, 2010 · Comments (0)
Buttercream Icing has a sweet and buttery flavor. It tastes one of the best and appears beautiful for most decorating. It has a thin to stiff texture depending on the amount of corn syrup or sugar added. It’s best used for icing cakes smooth, borders, and writing. Most cake decorators can make roses, drop flowers, sweet peas, and figure piping with buttercream. This unique icing yields all colors. Most colors become deeper upon setting. Let the icing set for two to three hours to make the deepest colors, although some colors may become paler upon sitting under bright lights. This frosting may be refrigerated in an sealed container for up to two weeks. An iced cake may be kept at room temperature for two to three days. The flowers from your buttercream icing remain soft enough that they are cut with a knife.
A Snow-White Buttercream frosting has a sweet almond flavor and is great for wedding cakes. It has a thin to stiff consistency determined by the total amount of corn syrup or sugar added. Additional sugar will stiffen the icing. Uses for this icing would be for borders, writing, flowers and usually most decorations. This frosting yields a truer color due to its pure white base color and as well creates many deep colors. Like buttercream most colors become deeper upon setting. This Snow-White icing may be cooled in an sealed container for up to two weeks. An iced cake may be kept at room temperature for two to three days. The flowers from this type of a buttercream frosting stay soft enough to be cut with a knife.
The Royal Frosting has a really sweet flavor and it dries candy-firm for lasting decorations. The consistency is thin to stiff depending on just how much water you have added. The Royal Frosting is utilized for flower making, figure piping, making flowers attached to wires. Also, for decorating cookies and gingerbread homes. The sort of frosting is created using a meringue powder. Royal frosting yields incredibly deep and long lasting colors, but like the other icings some colors might fade due to sitting under brilliant lights. Royal frosting calls for more base color than buttercream to attain a similar intensity. This variety of icing can be kept in an airtight, grease free container at room temperature for two weeks, though the air-dried decorations can stay fresh for months. Cake Decorators use this kind of icing to decorate fake or dummy cakes that they will use for display purposes because of its long lasting character. Please cover up this icing using a damp cloth to avoid crusting, and as well be sure to keep the bowl and utensils that you are using free from grease.
While practicing your cake decorating techniques, try out any of the three icings to determine which one works the most effective for you. It is fun to figure out cake decorating designs and best of all, you are able to eat any mistakes which might be made! Please feel free to contact us, we are going to be more than pleased to help you with your oasis cake decorating supplies.
Tags: cake decorating designs, cake decorating supplies, cake decorations, rolled fondant, Wilton cake decorating
Posted in Baking · March 7th, 2010 · Comments (0)