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Decorate a Cake
(continued)
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Step 4:
Put in the filling
Fill the cone with icing about halfway--you'll want to start with a small amount so you can get the hang of the technique. Don't overfill the bag, or the icing will end up on you instead of the cake. Twist the bag closed just above the icing. This will push the icing down toward the tip. Squeeze a small amount of icing into the icing bowl to make sure there's no air in the bag.
Using a large, round tip on the decorating bag, squeeze a thick border of icing along the top edge of the bottom layer. This edge will prevent any filling from spilling out the side of the cake once it's put together. 
When the entire edge is covered, put the filling in. You can use more icing or something different such as fruit preserves, pudding, custard, whipped cream, etc. Start at the center of the cake and work your way out toward the border, creating a nice, thick layer. When you're finished, gently replace the cake's top layer. Make sure the layer is sitting level by measuring the height on all sides. If necessary, press down slightly on any areas that aren't laying flat, using the border and filling as a moldable cushion.
Chill the cake in the refrigerator for 15 to 20 minutes before moving on to the next step.
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