Cake Tips

~Sharon Biegler

Paper towel frosting smoother: Frost a cake with butter cream frosting. Just as it begins to “crust” put a plain paper towel over the cake. Gently rub with your hand and the frosting smooths out. If the paper towel has an embossed design on it, the design will transfer to the frosting…can be kind of cool.

Hot water frosting smoother. Frost a cake with butter cream frosting. Get a cup with very hot water. Dip a metal knife or spatula in the hot water to smooth the frosting. You will have to “dip” often.

Frosting cartridges: Put a large piece of plastic wrap on the counter. Plop a medium amount of frosting in the center. Roll up on an angle. Twist both ends. When you are ready to decorate, cut one end off and put in a decorating bags. It is so much easier to “load” the frosting bag and also saves a ton of time on clean-up.

For tall cakes, put a wooden skewer in the middle to help stabilize.

For tiered cakes, put cardboard or plastic under each layer. Then put 4-5 wooden skewers or straws in each layer (cut to the height of each layer). This will keep the weight of the upper layers from sinking into the bottom layers.

When frosting a cake, put strips of waxed paper around the bottom edge of the cake. Then frost away. When you are done frosting, remove the strips to have a clean serving platter.

Crumb coat your cake. Thin your icing with a little water, milk or karo syrup. Then fill your cake with the desired filling and then put on a layer of the thinned frosting. Then let this layer dry before refrosting with more butter cream. This crumb coat will keep all of the crumbs out of your final layer. It also gives a sturdier cake to work with. (especially important for fondant)

I freeze my cake layers to make them easier to work with. Not too critical for smaller cakes, but for larger cakes it makes a world of difference. Just make sure you wrap tightly to keep fresh. This also allows you to bake one day and decorate the next.

Marshmallow Fondant

~Sharon Biegler

¼ cup vegetable shortening (Crisco)

1 pound of white mini marshmallows (good quality)

1 tsp. clear vanilla flavor

1 tsp. butter flavor

2 tablespoons water

2 pounds powdered sugar

Grease the inside of a large microwavable bowl with shortening. Be careful, the melted marshmallows can get very hot.

Put marshmallows, flavorings, and water into the bowl. Microwave on high for 60 seconds. If marshmallows are completely melted, you’re ready to move on. If not, stir and return them back into the microwave for 30-second intervals—stirring after each—until the marshmallows are completely melted. If you want a colored fondant, add the color to the marshmallow mixture

Put powdered sugar into a large mixing bowl. Fit stand mixer with dough hook. (If not using a stand mixer, use a wooden spoon). I don’t put all of the sugar in the mixer (about ¾ -1 cup); You can the remaining if needed.

Add melted marshmallow mixture to powdered sugar. Process at low speed until well incorporated, then turn speed up slightly and allow dough hook to “knead” mixture until sugar is fully blended into the liquid.

Turn your fondant out onto your work surface that has been dusted with equal parts of cornstarch and powdered sugar. Make sure your hands are well dusted too. (If fondant is still sticky, knead in some more powdered sugar.) I also put shortening down on the work surface before putting the powdered sugar down.

Knead fondant into a loaf. Wrap it tightly in plastic wrap and let cool for at least one hour. (Which I never do, but may be helpful???)

To store fondant, wrap in plastic wrap and then put it in a re-sealable plastic bag. Squeeze out as much air as possible. It will keep very well in the refrigerator for weeks.

Make sure you have a fresh, but smooth layer of butter cream on the cake before placing the fondant. This helps the fondant to stick to the cake.

Butter Cream Frosting

~Sharon Biegler

2 cups shortening ( I would use 1 cup butter, 1 cup shortening for better flavor)

8 cups confectioner's sugar

1/2 teaspoon salt

1 tablespoon clear imitation vanilla extract

6 fluid ounces heavy cream

In a large bowl, cream shortening with mixer until fluffy. Add confectioners sugar (2 cups at a time) until well blended. If the frosting gets to thick at any time you can add some of your heavy cream.

Add salt, vanilla, and heavy cream and blend until combined, then blend on high until frosting is light and fluffy. If you need to add additional cream you can. (up to 2 tablespoons)

White Butter Cream Icing

(Lion House Weddings)

~Sharon Biegler

2/3 cup plus 1 Tablespoon water

4 tablespoons meringue powder

12 cups powdered sugar

¾ tsp. salt

1 tsp. clear vanilla

1 tsp. almond flavoring

½ tsp lemon flavoring (optional)

½ tsp. orange flavoring (optional)

1 ¼ cups shortening

Combine water and meringue powder, whip at high speed till peaks form. Add 4 cups of the powdered sugar and beat on low speed until well incorporated. Add salt and flavorings; beat slightly. Alternately add shortening and remaining powdered sugar. Beat on low speed until smooth. Makes 7 1/2 cups frosting.