Tips and Tricks decorating cakes
Annlee Cakes of Arkansas City, Kansas
QUICK TIPS AND TRICKS
Working with frosting!
By Annlee Cakes
408 East 5th Avenue
Arkansas City, Kansas 67005
My name is Trulee Ann Wells.
I have been decorating cakes for the last 22 years. I have Professional Experience of 8 years from two Grocery Deli Departments and 13 years of making Wedding Cakes out of My Home. I also own Annlee Cakes of Arkansas City, Kansas 67005
I pray, you find some of my Tips and Tricks useful.
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Tips and Tricks
THERE ARE SEVERAL TIPS YOU CAN USE ON A CAKE, BUT THE MOST BASIC ONES ARE: WRITING, LEAF, ROSE AND STAR TIPS.
HERE IS A LIST OF TIPS YOU CAN USE.
1 - 12 PLAIN ROUND TIPS
3, 6, and 7 Used for writing, stems, scrolls, certain flowers, string work fruits,beading,borders, also used to make parts of roses
6- 12 Used in figure piping
13 - 22 OPEN STAR TIPS
16 Which means the inside points of stars are not close together, but left wide open. Used for scrolls, borders, flowers, rosettes, string work, and writing
23 - 35 CLOSED STAR TIPS
30 Inner points are closer together and ridges on the design will be more defined, used for scrolls, rosettes, borders, rims and basket handles, swags, garlands, and small drop flowers
44 - 48 RIBBON TIPS
Either straight or separated, use for ribbons or basket work
59 - 61 FLOWER TIPS
Have curved openings to form frilled petals, flowers, use to make apple blossoms, peonies, daisies, violets, pansies and small roses
62 - 64 FANCY BORDER TIPS
Used to make borders and flowers
65 - 70 LEAF TIPS
352, 67 Used for leaves, borders, poinsettias and holly
101 -104 SPECIAL PETAL TIPS
103 -104 Used for flowers and roses in full bloom
124 LARGE ROSE TIP
224, 225 DROP FLOWER TIP
199 OPEN TIP
Used for small drop flowers and borders
5 or 7 FLOWER NAIL
Used to make roses on 5 or 7
789 CAKE ICING TIP
Used to make a quick job of icing a cake.
ALL THESE TIPS COME IN SEVERAL SIZES AND DIMENSIONS, SO YOU JUST HAVE TO EXPERIMENT WITH THEM TO FIND THE SIZE THAT LOOKS THE BEST. SOME OF THESE TIPS MAY REQUIRE A LARGER COUPLER. MOST OF THE COMMON ONES USE THE SMALL COUPLER, SO BE CAREFUL WHEN YOU CHOOSE YOUR TIPS.
HERE ARE SOME THINGS I LEARNED OVER THE YEARS. MAINLY FROM MAKING THE MISTAKES AND CORRECTING THEM. I HOPE THEY WILL HELP YOU GET STARTED.
When getting the bag ready to put the coupler into your bag, never cut the hole at the end too deep. Wilton suggests you put the coupler in and marking where the threads start, then cut.
After you have put the coupler into the bag fold the bag over your hand as if you are holding an ice cream cone. Then fill only 2/3 full, otherwise you may not be able to squeeze the frosting or the frosting will fall out of the end of the bag. This makes a BIG mess.
After putting the tip you want to use on the bag, make sure you hold the bag at a comfortable angle. 45 degrees is suggested, but adjust the angle to you comfort.
I always make one bag per frosting color and change out the tips as needed. That way you don't have to keep making new bags with same color and different tips.
When you are first starting out decorating. use a practice sheet. You can use wax paper, a baking sheet, or piece of paper. The wax paper is my choice, because of being able to clean up quickly, you just wad up and throw away. With each new style or tip you use, practice several rows of the same style, tip or technique. That way you won't make a mistake on the cake, where it is harder to correct.
Always use constant pressure when squeezing the bag. This way you will get a uniform decoration and it will all look alike.
When frosting a cake, use the large frosting tip ( no coupler needed). This tip is for frosting cakes quicker and you can use the serrated edge for the sides to give an different look
A good clean up trick is to have a container of hot soapy water near to put used tips and bags in as you finish with them. The hot water and soap will break down the frosting so that when you clean them, it takes less time.
When making the color black, start with chocolate or brown frosting and then add the black.
Piping Gel will help thin down your frosting without breaking down the consistency.
If your paste colors get too dried out use a drop or 2 of glycerin or Karo syrup to thin and moisten it.
When making red frosting that really looks like red red, start with just powdered sugar and crisco and then add Addams Extract Red Food Coloring. When color is attained then add liquid if desired.
If your cake domes when baking, before baking, wrap the pan with wet rags, or use a foil baking strip. This keeps the outside cooler so the inside will bake at the same time as the outside of the cake. Also let the cake batter for 10 minutes to settle.. this prevents the dome effect and most times the falling of the cake in the middle.
If cake sticks, put back in oven for 5 minutes then turn out immediately. Make sure that before putting batter in pan that you coat it with pan coating or bakers secret. I use wax paper as a liner, that way the bottom will not stick.
To give moist cakes more body, add 1 Tablespoon of flour.
1- 18 1/2oz box of cake mix will equal 5 1/4 cups of batter. This helps when figuring out how many cake boxes to get or how much batter to make when making cake from scratch.
We are on the internet: Annlee Cakes
About Me......Enjoy My Story
Why did you start your business?
Many years ago I discovered I had talent decorating cakes and enjoyed doing them. After a bit, it became quite clear after over 22 years of decorating Wedding cakes, that I should open and build Annlee Cakes. I saw a need for personalized interactive working with customers and fulfilling their Dreams about their own Wedding Cake. And our desire to be 100 percent "Interactive" with every single Customer! That is you! We respect and honor the rights of every shopper. Our cakes are "freshly" made and never pre-frozen waiting to be decorated. We are a small family business. Seeking the American Dream! In 2009 I decided to expand my original idea and opened Four Divisions of Annlee Cakes including Annlee Cakes Native American Regalia and Crafts. This includes our Book Division and our Art and Paintings Division representing Arkansas City Artist/Author Robert William Vincent, as well as my Pow Wow vending booths division.
What makes you different than other similar businesses in your community of Arkansas City, Kansas?
Personalized hands-on service! With direct contact with our customers and an open and thoughtful atmosphere. We pride ourselves on creating beautiful and dramatic Wedding Cakes, as well as being able to personalize every Wedding Cake. And, we create Anniversary, birthday, graduation and Special Creation cakes on a One-to-One basis. You Dream----We Create We also hand craft Native American Clothing and Regalia as well as seed beaded earrings,necklaces, deer horn dream catchers, Circle items and many more Native American Crafts. We also represent Artist/Author Robert William Vincent and are able to offer his Master Art in prints and his originals at our Online Store and our store location in Arkansas City. We are proud to announce his beautiful art can now be ordered as a Giclee, which is on stretched canvas full color art reproduction of the art that looks and feels and appears like an original canvas. We carry his new books as well!
What do you like most about your community of Ark City, Kansas?
Arkansas City has the potential to grow and re-develope it's neighborhoods. Every business which is locally owned strives to work through this financial crisis in the united States, and that is one main reason: I suggest, BUY LOCAL when ever you can! Every small business needs you and we all need each other as well. Arkansas City can once more blossom!
Trulee Ann "STANDLEE" Wells
Hope you enjoyed.....Blessings..........Annlee
Author Robert William Vincent
Amazon offers many of the Books authored by Bob.
All his books are available in: Paper back, Hard Cover, PDF, E-Book, and on Amazon Kindle
Annlee Cakes also has the Hray-Mah Series of all Three Volumes ON EXCLUSIVE CD for computers.
Visit his entire Book Store at Lulu.com and type in the search pabear48
You can do this!
A never fails chocolate cake from basic scratch.
With a simple frosting that never fails to please everyone!
- .2 sticks butter melted 4 Tbs cocoa
- 1 cup water 2 cups flour
- 2 cups sugar 1/2 cup buttermilk
- 2 eggs 1 tsp vanilla
- 1 tsp soda
- Melt butter and cocoa over heat and then add water in and heat.
- Take off heat and add the flour and sugar in mixing bowl and wisk.
- Add remaining dry ingredients and soda..mix:
- Then add buttermilk, eggs and vanilla.
- Mix well and then pour in greased 12 3/4 by 9x2 baking pan.
- Bake at 400 for 20-30 minutes.
- Prepare frosting about five minutes before the cake is done.
- Pour warm icing over cake while cake is stil hot..and then let cool:
- Fudge icing:
- 1 cup chopped pecans ( add these after blending all the rest, and then fold them in)
- 1 stick butter 4 tbsb cocoa
- 6 tbsp buttermilk
- 1 box powdered sugar
- Hand blend all ingredients for the best creamy end product.
Finger Cookies - By Annlee Cakes
This is one of the most simple little cookies to make. And, it is one I do with the children all the time because they can do them with mom and enjoy eating them with mom.
- 1/2 cup butter...
- 2tbls sugar..
- 1/2cup crushed walnuts
- 2 cups flour...mix in order given:
- Make small rolls from the mixture and lay upon ungreased cookie sheet.
- Usually I try making them about two to three inches long and about a small finger in roundness.
- BAKE on ungreased cookie sheet 20 minutes at 325*
- One cup powdered sugar
- Then Roll in powdered sugar while hot....yum yum