July 14, 2009 | 
Author Cake Decorating Recipes
Cake Making and Fondant Question, need recipes and help. 10 Points for the best answer!?!?
Hi,
I am making my friends birthday cake and I had a few questions:
1). I am covering 3 square tiers in COLORED fondant I want to know what a great fondant recipe is and how to get the color really vibrant (Your answer can be a article to a website that answers this)
2). I am making it a yellow cake with fudge frosting what are some yummy and moist (for the cake) recipes
3). What are any other tips or tricks you have used in the past for cake decorating?
1) Take 1 bag of marshmallows and micorwave it for a minute. … Spread a tablle with crisco then powdered sugar. coat your hands with crisco ( it sounds gross but it makes the marshmallow not stick on your hands as much) put about half the bag of powdered sugar into the bowl and knead. it will eventully turn to a substance like fondant. it molds and will work like fondant it tastes sweeter then regular fondant too. OR use this recipe: http://www.foodnetwork.com/recipes/emeril-live/fondant-recipe/index.html
2) I use cake from a box. OR use this: http://allrecipes.com/Recipe/Moist-Yellow-Cake/Detail.aspx
3) I like to use food coloring and make cream cheese frosting (but vanilla or buttercream work too) different colors and draw a colored-frosting scene on the cake. It’s homemade and imperfect and fun. Once I did a yellow cake with a Russian solider and a pony on it for my friend A., for example.
Cake Decorating Recipes
Learn How to Cake Decorate in Your Own Home!
If I can do it, so can you! If you want to teach yourself how to decorate cakes like a professional or if you just want to get tips on how to get your own cakes looking better, then take advantage of the internet and it’s plethora of information on everything. You can get ideas for a cake, tips and shortcuts, recipes, courses, ebooks, supplies…etc. It is all here. Find out how I learned to decorate cakes, and get information about my cakes. I will always be updating information with new websites for how to, products, my own tips and cakes.
Here is a quick filling and frosting for Cupcakes that kids love (I have discovered if the cupcakes are filled, they will eat all of it instead of just licking off the frosting): use a small package of instant pudding and mix with 1 cup of milk, let set about 5 minutes, then mix it with an 8oz container of non-dairy whipped topping (like cool-whip, just make sure it is thawed- and not in the microwave- you’ll have soup). Any flavor pudding is good. Put this mixture in a pastry bag with a large star tip, insert tip into Cupcake and squeeze in the filling, you will feel the cupcake expand, do not use to much pressure or you will have a blow out, then in a circular motion swirl the filling on top of the cupcake. If you do not want the filling and frosting the same, then just fill cupcake and frost with buttercream after filling cupcakes. If the filling oozes out a little, just swipe it off and frost. Hope you enjoy. http://ilovecakedecorating.blogspot.com.
About the Author
Does anyone on here have any REALLY yummy Cake Recipes?
That could be used possibly for wedding cakes ?
Looking for some that can have different fillings, and are moist. I am going to be taking some Cake Decorating Classes and would like to learn to bake them as well.
Thank you!
I’m looking for from scratch recipes
Since you said you are looking for a yummy Cake Recipe that you could possibly use for a wedding cake, here is a yellow cake recipe I used to make a Bassinet Cake for a Baby Shower. The frosting tasted like custard and was very easy to work with (I made flowers for the baby pillow and to make the wicker basket pattern on the cover for the top of the bassinet). The original recipe I had called for cutting the cake in half width-wise and mixing strawberry preserves with some of the frosting to be used between layers.
YELLOW CAKE
3 1/2 c sifted all-purpose flour
1 tsp salt
4 tsp baking powder
1 c shortening
2 1/4 c sugar
4 eggs, unbeated
2 tsp vanilla
1 1/2 c milk
Sift flour, salt and baking powder together and set aside. Combine shortening and sugar in large bowl and cream at medium speed until light and fluffy. Add eggs and vanilla and beat for 2 minutes or until thoroughly blended. Add dry ingredients alternately with milk, beating at low speed only long enough to blend after each addition. Pour batter into prepared pan and bake for about 50 minutes or until Cake Tester inserted in center comes out clean. Batter may be kept in pan in refrigerator up to 3 hours before baking. Cool cake in pan on rack for 10 minutes, then loosen around the edges and turn out on rack. Remove paper from bottom; turn top side up on rack to cool completely before frosting. Makes 8 cups of batter; about 30 servings.
BUTTERCREAM FROSTING
1 c milk
1/4 c unsifted, all-purpose flour
1 c butter at room temperature
1 c granulated sugar
2 tsp vanilla
Combine milk and flour in small saucepan over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and cool to room temperature. Cream butter and sugar until very fluffy. Add vanilla and cooled flour mixture. Continue to beat at medium speed until frosting is very fluffy and sugar is completely dissolved.
CAUTION: If buttercream is to be used for tube work, (borders, etc.), flour and milk mixture should be rubbed through a wire strainer before it is added to creamed butter and sugar. Makes 3 cups – enough to frost, fill and border a 9″ cake.
FILLING FOR BETWEEN LAYERS: 1 cup Buttercream Frosting
1/2 c strawberry preserves
Combine buttercream and strawberry preserves and blend well. Spread between cake layers. Will fill a 10″ layer cake.
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