Here is where I’ll share the tricks that I’ve learned along the way. As I gain more experience I hope to add tons more!
Simple Syrup:
Brushing cake layers with simple syrup adds both moisture and flavor. All it takes is one part granulated sugar and one part water. Measurements depend on the amount of cake you're covering. Just keep in mind a little goes a long way.
Directions:
Combine sugar and water in a small saucepan. Bring to a low simmer, stirring constantly, until sugar is completely dissolved. Take off heat and allow to cool.
Couldn't be easier huh? Sometimes I'll add extract to compliment the flavor of the cake. For example, vanilla extract for a vanilla cake. Raspberry extract for a raspberry cake, etc. You get the picture. If you decide to add flavor do so once you've taken the mixture off the heat. Once cooled, brush evenly over cake layers, after leveling and before filling and frosting. Be very careful not to over saturate. Doing so will result in a soggy cake. Hope you find this tip helpful!
Steaming fondant:
Ever wonder how cake experts get that gorgeous glossy finish to a fondant cake? The trick is steaming. Steaming a cake will remove any cornstarch left on the surface and give it a shiny appearance. I don't own a hand held steamer so here's my secret - I use an iron! Yep. The same one I use to iron my clothes. Here's how:
Once you have a completed fondant covered cake (don't attempt this on any other type of cake), hold a preheated iron approximately 10 inches from the surface. Continuously press the steam button, moving over the entire surface. Do not hold the iron in one place; keep it moving. If you want a matte finish to your cake, use a little steam, just enough to remove any cornstarch residue. If you're looking for a glossy finish, use more. Start out slowly. Continue steaming until the desired look is achieved.
Simple Syrup:
Brushing cake layers with simple syrup adds both moisture and flavor. All it takes is one part granulated sugar and one part water. Measurements depend on the amount of cake you're covering. Just keep in mind a little goes a long way.
Directions:
Combine sugar and water in a small saucepan. Bring to a low simmer, stirring constantly, until sugar is completely dissolved. Take off heat and allow to cool.
Couldn't be easier huh? Sometimes I'll add extract to compliment the flavor of the cake. For example, vanilla extract for a vanilla cake. Raspberry extract for a raspberry cake, etc. You get the picture. If you decide to add flavor do so once you've taken the mixture off the heat. Once cooled, brush evenly over cake layers, after leveling and before filling and frosting. Be very careful not to over saturate. Doing so will result in a soggy cake. Hope you find this tip helpful!
Steaming fondant:
Ever wonder how cake experts get that gorgeous glossy finish to a fondant cake? The trick is steaming. Steaming a cake will remove any cornstarch left on the surface and give it a shiny appearance. I don't own a hand held steamer so here's my secret - I use an iron! Yep. The same one I use to iron my clothes. Here's how:
Once you have a completed fondant covered cake (don't attempt this on any other type of cake), hold a preheated iron approximately 10 inches from the surface. Continuously press the steam button, moving over the entire surface. Do not hold the iron in one place; keep it moving. If you want a matte finish to your cake, use a little steam, just enough to remove any cornstarch residue. If you're looking for a glossy finish, use more. Start out slowly. Continue steaming until the desired look is achieved.
