Floral Face Cake! – Cake Decorating | Cake Ideas, baking ideas, cake decorating compilation

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Whether you’re making a towering skyscraper of buttercream or a one-bowl wonder, baking a cake is an investment, in time, in ingredients, and in pride. Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying .

And with so much on the line, it’s only logical that you do everything you can to guarantee that your cake is realized as slices on plates rather than scraps in the trash can. Floral Face Cake! – Cake Decorating

From the recipe you choose to the time you allow your cake to cool before digging into it, this 10-step program will help ensure your cake remain intact.

Floral Face Cake! – Cake Decorating

The single most beautiful cake I’ve ever made. To get tips and tricks on making this cake, check out the blog post –

Materials
• Three 10″ round white chocolate mud cakes (2 batches) baked at 150C for 2 hours 10 minutes
• Sweet Buttercream (750g (1lb 10oz) with raspberries added for the filling layers
– 850g (1lb 14oz) Blush for the cake itself (Americolor Blush)
– 650g (1lb 7oz) three shades of Pink (Sugarflair Claret and Ruby) for roses- I did the palest pink in Claret only, then added more Ruby and Claret for each darker shade as I went to save on wastage.
– 200 (7oz) natural for blossom flowers
– 75g (2.5oz) Black, and 50g (1.5oz) both green – (Americolor Forest Green) and red ( Americolor Red Red)
• Spatulas
• Scraper
• Piping bags
• Piping tips – #1 – black #2 blossom centres, #102 small blossom flower, #104 larger blossom and roses, #352 leaves
• Turntable
• Scissors
• Flower nail
• Parchment paper and pencil
• Edible pearl bead earring
• 10″ round cake plate

Here’s what to do:

1. Pick a reliable recipe from a book, website, or author you trust, and make sure you’re using that book—its front matter, its headnotes, and its ingredient list—as its meant to be.

2. Before you get started, adjust your recipe to fit your pan size if necessary. You don’t want to bake a 10-inch round cake in an 8-inch round pan.

Cake Ideas, baking ideas, cake decorating

 

3. Figure out what you need to do to prepare the pan: Depending on the recipe, you may leave the pan bare, line the bottom with parchment and grease the sides, or grease and flour the whole pan.

4. Properly position your oven racks. If you’re baking one cake, position the rack in the lower third of the oven. If baking two cakes on multiple racks, position one rack in the upper third and another in the lower third. Rotate the pans from upper to lower and from back to front a little over halfway through baking time. Floral Face Cake! – Cake Decorating

5. Make sure your leaveners are fresh. It’s more important to be vigilant with your baking powder than your baking soda. Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying

6. Make sure your ingredients are at the temperature specified in the recipe. Cold butter and eggs and no time to wait for them to warm up? No problem. There are fast and safe ways to bring these ingredients up to room temperature.

7. Use a scale to measure your ingredients—especially non-wheat flours. (And make sure that scale is accurate!)

If you’re not using a scale to weigh flour, it’s especially important that you’re measuring the flour the right way: Never shake or tap the measuring cup to settle the flour, or you may end with a dense, heavy cake.

8. Check to make sure your cake is finished before you take it out of the oven. Alice recommends a toothpick rather than a metal cake tester. Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying

Cake Ideas, baking ideas, cake decorating

9. It will be hard to wait, but you’ll need to cool your cake according to the recipe’s instructions. Most cakes baked in parchment-lined pans can be cooled entirely in their pans on cooling racks. Don’t cool the cake on the stove—it doesn’t make sense to cool a cake in the warmest place in your kitchen. Floral Face Cake! – Cake Decorating

10. You’re so close to victory! Don’t ruin your cake when you remove it from the pan. Detach from the sides of the pan using a knife or spatula, then cover the pan with a rack, hold the rack and pan together, and flip the everything over. Remove the pan and peel off the parchment liner. To turn the cake right side up again, place another cooling rack on the cake, hold the two racks together gently, without squeezing the cake, and repeat the flip.

Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying

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44 Comments

  1. Radhika Torawane says:

    Hie..which cream use to make flowers?

  2. Mahveen Shahrukh says:

    wowwwww but those who are saying this is not good shut up yaar 😉😉😉😉

  3. Ilana Matevosyan says:

    What a pity to cut and eat it .So lovely and stylish .👏👏👏👏👏

  4. Hala Ghorab says:

    How the parchment paper didn’t stick to the icing ?

  5. Umesh Parabat says:

    Nice cake

  6. haswell mwamengo says:

    good work

  7. Judy Fleming says:

    Where did you get your template for the face? It's beautiful!

  8. aalhwawy Classek says:

    I love thes💋

  9. Qalash Qalash says:

    👍👍👍👍👍

  10. airam ilona says:

    Was this face done in royal icing or buttercream?

  11. airam ilona says:

    What is the tracing tool called?

  12. Denese Stanley says:

    Is the frosting buttercream? if not, what type is it? Thanks

  13. Denese Stanley says:

    Absolutely gorgeous. Would love to learn to draw the face. Thanks for sharing

  14. Kay Halliday says:

    Hi is it possible to share the image of lady

  15. Gloria Campuzano says:

    Beautiful cake, thanks

  16. jalal Hussain says:

    Sooo nice

  17. Momina Patel says:

    hi.. can i get the sketch of the face? 🙂

  18. Andrea Belarmino says:

    How about the face that u put in the cake where can i copy it?

  19. Prachigodse 1992 says:

    The cream you used whipped cream or something else????

  20. AVILA pon says:

    How many Rose's u kept there

  21. Алёна Курбатова says:

    КРАСИВО ОЧЕНЬ. А МОЖНО ССЫЛКУ НА КАРТИНКУ ДЕВУШКИ?

  22. Aaliya Punjani says:

    hello ma’am how u harden tht butter cream flower

  23. Aqsa Ch says:

    very nice cake 🎂🎂🎂😋

  24. Uma Pradeep says:

    😍😍

  25. Paty Bermeo says:

    Hermoso trabajo gracias por compartir

  26. Елена Тихонова says:

    Очень здорово!👏👏👏👌

  27. تاليه تاليه says:

    واوواواو روعه استمر با المقاطع

  28. loveisallthereis 11:11 says:

    Stunning!!!

  29. ingrid vanilli says:

    Canon le gâteau fashion👍👍👍👍🎂🎂🎂🎂🎂🎂💋❤️

  30. VALERIE K. WILFRED says:

    I love this cake. Your creativity is stunning. I watched it on Instagram too. ❤❤❤❤

  31. Omaima Moosa says:

    So beautiful great work 👍🏻 new subscriber ❤️

  32. Naldson Silva says:

    Perfect!!! Is beautiful.
    Loved!!!

  33. Fiore Fer says:

    How beautiful!

  34. mirmag Godoy says:

    Wow que pastel tan bello, delicado y original. Muchas felicidades excelente trabajo!!

  35. Bethlehem Eisenhour says:

    I don't like food that looks like bodies.

  36. Ericka J Stevens says:

    Beautiful!!! I love facial details, all the beautiful colors & variety of flowers and the pearl earring.👍👌💯💖🤗

  37. Quentin Baggett says:

    Very nice

  38. ioana florina says:

    So beautiful ! ! ! 😍

  39. Alessandra Felix says:

    Lindo.

  40. Judy Sanchez says:

    Wow Wow, What Imagination Piece of art. 🎶🎵🎻

  41. Gabriela Falcon jimenez says:

    Que clase de betun es o donde lo consigo o como se hace?

  42. Albertina Freitas says:

    Magnífico!!!

  43. Francisca Moura says:

    😱😱😱😱

  44. shloka vagmi anumandla says:

    superb

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