Online Cake Decorating Course

From Joanne Dilvia Charleston, South Carolina

My son Kenny loves... Elmo and I thought I would try and learn how to make a cake for his 4th birthday party.
I made 2. One for practice and this one you see here is the second one that came out great! Nobody wanted to eat it cause they said it looked too nice lol - We ate it :O)

Online Cake Decorating Course

This Online Cake Decorating Course is without doubt one of the most comprehensive all-in packages around at this moment in time and a perfect answer to anyone who is seriously thinking of starting their own business. There is the Cake Decorating How To Go From Beginner to Expert book. This is totally focused on helping and guiding you to start your own business either on or off line. You will become the envy of your friends and family with your new found cake decorating skills that you develop with this excellent Online Cake Decorating Course

Maybe you're doing this purely for the pleasure of making your own little masterpiece for yourself, family and friends. Whatever the reason for tackling this Online Cake Decorating Course, it is packed solid with information covering everything you need to get started.

Among the many things you will learn is the experts' way of covering a multitude of Cake Decorating designs using just a few icing tips.
Beautiful flower topping - Learn the techniques the pros use to get those beautiful flowers
Design a cake for any and every occasion - Create cakes for Weddings, Birthdays, Showers, Holidays, Anniversaries....
Discover the most popular cake decorating techniques used by professionals
Online Cake Decorating Course

Butter cream is an absolute dream to spread over cakes and to pipe with. While chocolate fudge frosting is..well, just so good straight from the bowl.

If you're using meringue frosting, then you may want to consider freezing the cake base about an hour or so before icing. This helps by making the cake's surface firmer while preventing crumbs spoiling the finished look of the white frosting. Once your frosting has been cooked, work as quickly as possible, using a palette knife that has been dipped in hot water (it makes spreading much easier) and cover the cake.

If you're covering the likes of shortbread or gingerbread, then glace icing is ideal. TIP Consider using an egg white to help it set firmly. Cold water can be used, but be warned the icing will not set as firmly.

BUTTER CREAM
350g unsalted butter room temp
700g icing sugar sifted
Vanilla extract optional
Cream butter in electric mixer or in large bowl with hand-held electric whisk until really soft. Gradually beat in icing sugar till smooth and pale. Add few drops vanilla extract at this point if using.

CHOCOLATE FUDGE FROSTING
350g dark chocolate roughly chopped
225g unsalted butter
225ml milk
1 tsp vanilla extract
450g icing sugar sifted
Melt chocolate and butter together in a heatproof bowl sat on a pan of just simmering water. It's very important that the base of the bowl does not come into contact with the water. Stir until it's melted and lump-free then just set aside to cool a little.
In another bowl, whisk the milk, vanilla extract and icing sugar together until smooth. Add the cooled chocolate mixture and stir until smooth and lump-free. Leave your frosting to set and thicken a little before using.

GLACE ICING
1 lge egg white
1 tblsp freshly squeezed lemon juice
250-300g icing sugar sifted
Beat the egg white and lemon juice together in a bowl until combined. Gradually add the icing sugar until smooth and has the consistency of slightly thickened double cream and will coat the back of a spoon. Cover this with some cling film until you're ready to use it.

Between now and the end of the year how many celebrations do you know of among your family and friends that may need a celebration cake? YOU could be making those cakes.
What is very important, however, is don't stop having fun while learning. It doesn't matter how many times things go wrong, that your rose petals just don't look right, that one side is drooping lower than the other because the best thing about making flowers is that they still taste yummy!

You can download today and have instant access so that you can get started with the Online Cake Decorating Course

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With Halloween on the horizon it's never too early to start preparations. The perfect centrepiece for a Halloween celebration, this cake is guaranteed to make your party extra spooky!!!

Ingredients

* 1 egg white
* 50g icing sugar
* 200ml single cream
* 200g dark chocolate , finely chopped
* ½ a 250g pack rich tea finger biscuits
* 100g double chocolate cookies
* 25g white chocolate
* silver balls , to decorate

FOR THE CAKE

* 85g cocoa powder
* 200g self-raising flour
* 375g light brown muscovado sugar
* 4 eggs
* 200ml milk
* 175ml vegetable oil

METHOD:

1. To make the ghosts, heat oven to 110C/90C fan/gas ¼. Whip the egg white in a clean bowl until stiff peaks form. Whisk in the sugar a tbsp at a time and keep whisking for a couple of mins until the mixture is thick and resembles shaving foam. Gently spoon the mixture into a large freezer bag, then cut a 1.5cm hole in one of the corners. Cover a baking sheet with some baking parchment. Carefully squeeze a small circle of whipped egg white out of the bag, pulling upwards as you do to make a ghost shape. Repeat until the mixture is used up - you should get about 15 ghosts. Bake for 1½ hrs until crisp. Can be stored in an airtight container for up to 2 days.
2. Now make the cake. Heat oven to 180C/160C fan/gas 4. Tip the cocoa powder, self-raising flour and sugar into a large bowl, breaking up any clumps of sugar. Mix together the eggs, milk and oil in a measuring cup or bowl, then pour over the dry ingredients and stir everything together until smooth. Grease and line a deep baking dish (20 x 30 x 5cm) with baking parchment. Pour in the cake mixture and bake for 30 mins. Leave to cool, then turn out onto a serving plate. Alternatively, wrap well and store for up to 2 days.
3. Finish decorating the cake: heat cream in a saucepan until just boiling. Place the dark chocolate in a large bowl and pour over the hot cream. Stir until the chocolate melts. Use a clean brush to paint a layer of chocolate over 7 rich tea finger biscuits, then set aside to cool. Pour the rest of the chocolate mixture over the cake and smooth over with a knife. Whizz the chocolate cookies, or bash in a freezer bag with a rolling pin, until small crumbs form. Sprinkle over the top of the cake.
4. Place the white chocolate in a small bowl, set over a pan of simmering water. Leave for 5 mins or until melted, then spoon into a small freezer bag. Wait for 10 mins so the mixture is not too runny, then cut a tiny hole in one corner of the bag. Pipe out 2 small blobs onto each ghost, place a silver ball on each to make eyes, then pipe out suitable words and shapes on the gravestones. Leave for 30 mins to set, then push the biscuit gravestones into the cake and arrange the ghosts around. To get the ghosts to 'fly', push a thin wire (you can get these from a florist shop - remember to remove before eating) into the bottom of the ghost, then place in the cake, hiding the wire behind a gravestone.

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Ingredients
Cake:
1 1/2 cups all-purpose flour
1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 teaspoons good quality vanilla extract
2/3 cup sour cream
Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered

Frosting:
6 ounces good quality semi-sweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioner's sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good quality vanilla extract
Sugar flowers, to decorate, optional

Directions

Take everything out of the refrigerator so that all ingredients will become room temperature.

Preheat the oven to 350 degrees F (gas mark 4).

Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs, and beat this into your bowl of mixture.

Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.

To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.

While the chocolate and butter are cooling a little, sieve the confectioner's sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.

Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla, and then, when all this is combined, whisk in the sieved confectioner's sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar with the motor running.

You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioner's sugar, depending on whether you need the frosting to be thinner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.

Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (ie slightly domed) side down.

Spoon about 1/3 of the frosting onto the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.

Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.

I love to dot the top of this with sugar pansies and you must admit they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

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