Stabilized Whipped Cream Topping
One of my favorite dessert toppings is whipped cream. It’s light and fluffy with a buttery taste. You can use this in place of heavy buttercream icings on cakes, brownies and cupcakes. It’s simple to make with just a few ingredients.
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup sifted confectioner’s sugar (also known as icing sugar)
The folks over at Natizo were kind enough to send me this cake decorating set to check out and promote to my viewers. This was not a paid promotion so my opinion expressed is sincere.
You can purchase this cake decorating set at Natizo Cake Decorating Set
Flower Silhouette Decorated Cookie
Now that I’m working part-time, 24 hours per week, I have more time to make cookie decorating videos. This cookie was made with leftover icing from a previous cookie project
To learn how to make cookie templates, see my Birdhouse Cookie link. I used the below picture.
Owl Silhouette Decorated Cookie
It didn’t take much time or work to make this cookie. Check out my Birdhouse Cookie link to learn how to make templates. I used the below image:
I hope to do more of these quick tutorials for beginner cake decorating. Keep in mind that even these easy techniques take some practice and getting used to.
Shell borders are found on more cakes than any other border. They are easy to master and even if you don’t do them perfect, they still look great. It’s the border I use on my signature cookies.
Icing should be stiff enough so that the shell will hold its shape but thin enough so the icing will squeeze through the tube.
I used a Wilton tube 22 in this video.
Whether it’s for Valentine’s Day or any other day, this cake is adorable. I used the same cat template that I used for cookies a few years ago.
For my favorite chocolate cake recipe
Chocolate Fudge Filling Recipe
Buttercream Icing Recipe
A few years ago I was lucky enough to be in Puerto Vallarta, Mexico during Day of the Dead. It was fascinating to see the shrines around the towns, the festive colors and marigolds. My time there was brief and someday I would love to go back and be part of the celebration.
For this cake I used 1/2 of my Wilton 3D cake pan, black fondant, buttercream, and royal icing to decorate.
I think this is the coolest cake I’ve ever made. My Halloween Skull Cake series consists of two videos. The first is for someone who has had some cake decorating experience or a beginner who is willing to try this. In my opinion it is a great cake for a beginner to learn. You can’t really screw it up since it already looks ugly.
The second video is 2 minutes long and shows a quick and easy one dimensional cake using the same pan. Perfect for beginners and those who just want a quick but cool looking cake for Halloween. To make this cake, I only filled the one side of the pan.
Halloween only comes once a year so I don’t get much of a chance to use my favorite baking utensil, the Wilton 3D Skull pan. Unfortunately, the pan has been discontinued but I’ve seen similar pans made by Nordic Ware and a mini version of this pan by Wilton.
A few weeks ago I made a video about this pan
If you are lucky enough to get one then give this cake a try.
PUMPKIN SPICE POUND CAKE
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon 1⁄4 teaspoon salt
1⁄8 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon pure vanilla extract
11⁄2 cups 100% pumpkin, (not pie filling) 1⁄4 cup Buttercream Icing
Heat oven to 325°F. Spray Skull Pan lightly with vegetable pan spray with flour. Place Skull Pan onto baking sheet.
In small bowl, combine flour, baking powder, cinnamon, salt and nutmeg. In large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in vanilla. Add flour mixture alternately with pumpkin; mix well. Pour batter into prepared pan, dividing evenly between pan halves.
Bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Turn onto cooling grid. Cool completely. Trim crowns from cake halves, using the cut-line baked into the back half of the Skull as a guide. Place back of skull on serving plate; spread with icing. Arrange front of skull on back of skull and decorate as desired.
Makes about 16 servings.
For a very good Buttercream Icing
I was not one to jump completely on the bandwagon with rolled fondant. Not because I don’t like it. It’s just that I like cake decorated with buttercream and royal icing. It takes a lot more skill and practice to learn how to make cakes with icing stringwork, fancy borders, and flowers.
On the other hand, fondant can be used for sculpting and 3 dimensional decorations so I’m not knocking the use of fondant either. It’s just a personal preference for me to decorate with buttercream and royal icing.
The video above was made off the cuff but pretty much covers my thoughts on Rolled Fondant. As far as the taste goes, even though you can purchase flavored fondant, it still tastes nasty.