4 cake decorating advice for beginners
CAKE is a must-have in and the highlight of every party. The history of cake dates back to ancient times, around 13th century. The first cakes were very different from what we eat today. Cake is a term with a long history (the word is of Viking origin, from the Old Norse kaka) and denotes a baked flour confection sweetened with sugar or honey; it is mixed with eggs and often, but not invariably, with milk and fat; and it has a porous texture from the mixture rising during cooking. Medieval European bakers often made fruitcakes and gingerbread. Cakes are the symbol of sweetness and celebrations. The good times do not need an excuse to knock at your door. This is exactly what a cake denotes in dream. Cake is the centerpiece as well of every wedding. The wedding cake tradition is far older than many of you may even believe. In fact, the first “wedding cakes” date as far back as the Roman Times, when the groom broke bread over the bride’s head. This used to symbolize the end of the bride’s purity, as well as the beginning of her being submissive to her husband.
Eight centuries later, the cakes of today are simply not the gingerbread and fruitcakes back in the day. They are much more colorful, sometimes complicated, but all the more delicious and sweet, a moment so festive to woot. Students who are inclined and are interested in enhancing their cooking skills and would enlist themselves in the Home Economics strand of the Technical Vocational Livelihood ( TVL) strand of the K- 12 curriculum in high school would not miss learning at least the five best cake decorating lessons; knowing so, among other cooking skills and techniques, will help them in many ways than one.
Cake decorating advice number one is to go easy on the butter cream. Butter cream comes in many forms. You can rely on canned frosting but one should know that they can also try meringue butter cream that can be made by whipping up sugar that is dissolved in heated egg whites to a stiff peak and then whipped in butter and vanilla until it is light, fluffy and delicious. It may somehow take forever to make – one has to heat the egg whites, whip them, let them cool, then whip in the butter and if one has to make a lot of cakes then it is a huge amount of time. But all journeys must begin in a single step. The harder that step be, the more one can value the virtues in it.
Cake decorating advice number two is the marshmallow recipe for a fondant. For beginners, fondant can actually be homemade. There is a recipe that involves combining marshmallows with powdered sugar. If you are starting and could not buy more fondant, buy more marshmallows instead; it is just within a wise budget. Marshmallows are soft, stretchy and do not tear. Melting marshmallows, adding powdered sugar and a little bit of pre-made fondant; fondant-making has never been easy this way.
Cake decorating advice number three is to use a scale. When scale is to be used to measure the ingredients, no longer does one has to worry about whether the cake