new to decorating
Hello, I have been baking since I have been 16. I am now 45. Just in the last few months I have been trying to open up a home based bakery. Making cupcakes, and cakes for family and friends. I recently took a Wilton class to learn how to make flowers and cake designs. I have noticed that tinting icing red is very hard to get a true red. It seems like I use a lot of food coloring gel. Is the a buttercream icing that I can use that will hold the shape of flowers and boarders, I do not like the taste of the buttercream that uses all shortening? Recently I have had 2 different people asking me pricing on 2 tier wedding cakes using burlap ribbon around the tiers. How would I do that without getting the burlap fibers in the cake icing? Thanks
1 Reply
Welcome snixsnaxshax to CD
1. Adding a bit of brown food colouring and getting your icing a light to medium brown before adding your red helps develop a good colour.
2. There is Swiss/Italian buttercream, but it can be tricky to make. I use cooked flour icing. Here is the recipe I use. I do add some icing sugar and meringue powder. My preferenceā¦easier to pipe.
leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
3. You never attach anything to a cake that could transfer bacteria. You can buy ribbon that resembles burlap. Or make a fondant/gumpaste version.
Hope this helps.
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