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Cake Decorating Tutorial |Decorating the actual cake | Torte the cake | Fill the cake

Cake Decorating Tutorial |Decorating the actual cake | Torte the cake | Fill the cake #CakeDecoratingtutorial #FreeClass #CakeDecoratingClass #WeddingCake #ButterCream #Fondant

This is Tutorial #1

You are going to need:
2 Standard Couplers
Tips: 3, 12, 16, 21, 104 ,67 ,2D, Triple Star Tip #2010
Disposal or featherweight bags
Icing Spatula, Decorating Brush, Tip Brush & Flower Nail #7
Meringue Powder
Parchment Paper Triangles
Clown heads
Turn Table of Choice
Character Cake Pan of Choice
ButterCream (Recipe Below)
Icing Colors
Bowls at least 3
Practice, Practice, Practice, nothing comes easy if you don't work at it

Buttercream Recipe (STIFF CONSISTENCY)
1 C Solid White Vegetable Shortening
1 tspn Flavoring of choice
2 Tblspn water
1 # of Confectioners Sugar (4 Cups)
1 Tblspn Meringue Powder of Choice
A Pinch of salt (optional)

Directions:
Cream (Means to mix) - Shortening, flavoring, and water, once creamed then Add all Dry Ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend and an additional minute or so, until creamy. Water it down for Thin & Medium consistency

Chocolate Buttercream
Add 1/4 C cocoa or 3 1oz unsweetened chocolate squares, melted and an additional 1 to 2 Tblspn water to the recipe. Mix until well blended.

Free Basic Class taught to you by Malone Cakes by Pastry Chef Jermaine Malone (Yes I changed my name). If you are doing the flowers in Buttercream Please make sure you put them in the freezer for at least 5 mins before putting them on your cake. If you can't find COLOR FLOW, you can use Royal Icing.

TEMPLATES for the Flowers can be found online (GOOGLE them) or contact me directly & I will send them to you. Cut them out and Illuminate them to keep using over and over again.

Being Transparent, This is my life - Pastry Chef Jermaine Malone


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