This wedding cake frosting was shared by Peggy.
INGREDIENTS:
1 tsp vanilla extract
1 tsp. almond extract
1/2 cup plus 1 tablespoon water
1 cup Crisco
2 pounds confectioners’ sugar
3/4 cup cake flour
1 tsp. salt
PREPARATION:
Add flavorings to water; in mixing bowl, cream Crisco until light then add small amount of confectioners’ sugar and water until creamy. Beat in flour and take up again until all dry ingredients are used.
Posted by Peggy
marzipan and fondant are disgusting except you like to eat sugar i mean a lot of its very heavy and dense
once baked do the swirly edges after you use a spatula thing to cover the whole cake. make sure youdo extras after the whole things covered and after the edges are done.the first layer should be like frosting,or pudding.
You should small piece coat the cake with your frosting (buttercream?) and place it int he fridge or freezer to crust over and harden up. Once that’s done, then you can close.
Are you using frosting or rolled fondant to cover your cake? If it’s frosting, spread it out over your cake. Get it as smooth as you can and then pop it back in the fridge. When it’s excellent and cold you can use a piece of wax paper or paper towel (Viva brand works well) to lay over the sides and top of your cake and "rub over it" to smooth it out even more.
If you’re using fondant, roll out a peice huge enough to cover the entire cake (measure out sides and top) and then go over the cake with it. Smooth over the fondant to adhere it to the cake and get bubbles and bumps out.
Fondant is usually used on professionally made cakes. Where it looks really smooth. You roll it out and lay it on the cake, smooth out the top and sides and cut away the excess.
If you have never done it before, I would advice you to take the first 3 Wilton Cake decorating courses. Wedding cakes are trying and don’t come until the 3rd course.
I have made wedding cakes and it isn’t a touch that you tell a person how to do. It is a touch that they have to do and experience. Do makes perfect.
If you are dead set on doing it yourself use the fondant. It is an simpler method but still can be tough.
Except you have worked with fondant or marzipan I would highly suggest going with frosting. The others can be hard and very frustrating to work with if you have never worked with them before.
I have Princess Dianna’s actual wedding cake recipe and a fantastic and simple to tint and work with frosting mix if you need it I would be more than pleased to share it with you.
If you can work with marzipan it adds flavor and smoothes out the side of the cake for simpler frosting. http://www.baking911.com/decor.....rzipan.htm
I found this website a while back, I was making a cake in the shape of a graduation cap and found some useful tips on handling marzipan.
This wedding cake frosting was shared by Peggy.
INGREDIENTS:
1 tsp vanilla extract
1 tsp. almond extract
1/2 cup plus 1 tablespoon water
1 cup Crisco
2 pounds confectioners’ sugar
3/4 cup cake flour
1 tsp. salt
PREPARATION:
Add flavorings to water; in mixing bowl, cream Crisco until light then add small amount of confectioners’ sugar and water until creamy. Beat in flour and take up again until all dry ingredients are used.
Posted by Peggy
marzipan and fondant are disgusting except you like to eat sugar i mean a lot of its very heavy and dense
i reckon its fondant
http://www.marthastewart.com/p.....nnel172031
take out the top layer, then place it inside the frozen. After 1 year, you will incredible find out that the cake will be tasting excellent.
u frost then do the other or it turns out clunky and thts terrible lol
if you want the ultimate look to be a marzipan top you must either use frosting first or some kind of marmalade to ease the placing of the marzipan.
once baked do the swirly edges after you use a spatula thing to cover the whole cake. make sure youdo extras after the whole things covered and after the edges are done.the first layer should be like frosting,or pudding.
Marzipan
You should small piece coat the cake with your frosting (buttercream?) and place it int he fridge or freezer to crust over and harden up. Once that’s done, then you can close.
Are you using frosting or rolled fondant to cover your cake? If it’s frosting, spread it out over your cake. Get it as smooth as you can and then pop it back in the fridge. When it’s excellent and cold you can use a piece of wax paper or paper towel (Viva brand works well) to lay over the sides and top of your cake and "rub over it" to smooth it out even more.
If you’re using fondant, roll out a peice huge enough to cover the entire cake (measure out sides and top) and then go over the cake with it. Smooth over the fondant to adhere it to the cake and get bubbles and bumps out.
Excellent Luck!
Fondant is usually used on professionally made cakes. Where it looks really smooth. You roll it out and lay it on the cake, smooth out the top and sides and cut away the excess.
If you have never done it before, I would advice you to take the first 3 Wilton Cake decorating courses. Wedding cakes are trying and don’t come until the 3rd course.
I have made wedding cakes and it isn’t a touch that you tell a person how to do. It is a touch that they have to do and experience. Do makes perfect.
If you are dead set on doing it yourself use the fondant. It is an simpler method but still can be tough.
Except you have worked with fondant or marzipan I would highly suggest going with frosting. The others can be hard and very frustrating to work with if you have never worked with them before.
I have Princess Dianna’s actual wedding cake recipe and a fantastic and simple to tint and work with frosting mix if you need it I would be more than pleased to share it with you.
If you can work with marzipan it adds flavor and smoothes out the side of the cake for simpler frosting. http://www.baking911.com/decor.....rzipan.htm
I found this website a while back, I was making a cake in the shape of a graduation cap and found some useful tips on handling marzipan.