Best Cake Decorating Sets for Professionals in 2021

Do you love eating cakes? Or do you just love baking it?

Wondering about those beautifully decorated masterpieces placed in your favorite bake shop?

Such a delightful moment taking a break in the busy world and admiring that lovely little thing.

Do you bake cakes once in a while? If not then you can try making one it is very simple easy and effortless.

Did your mum bake cake for you when you were young? The question itself is so exciting, is not it? Are you a mum? Then you must be knowing how much your kid loves having those beautiful treats. You can also try decorating it. You don’t have to be a MasterChef to bake a cake and decorate it. And the results are worthy of the effort.

Nothing tastes as good in the world as a cake fresh from the oven. If you’re the kind of person who yanks a cake out of the oven the second it’s made, you know that there are only two certainties from then on. First, because impatience and greed such as this know no restraint, it’s so irresistible that you can simply burn yourself handling the cake decorating cake pans.

All our slightly stringy but much-loved aunties sort of reminding us of sponge cakes. A good sponge is not just a fabulous sponge for liqueurs and drizzles and a path to reach trifle pudding heaven, but a worthy end in itself. Completely fat-free yet light and airy. It’s a piece of comfort and love on a plate, with just a little compote or jam.

Buying Guide for the Best Cake Decorating Set in 2021

Craving for a sweet delight? Buying it seems an option but not sure about the calories it contains when you buy from a cake shop? Why not just bake the cake in your home with your family and friends? With this, you can keep a count on the calories and exercise it off the next day in the morning. It also feels like bliss when you are working with your near and dear ones to make sweet delight. You make lovely memories and save them in your heart as well as in your phone’s memory.

Well, the frosting and decorating, might seem difficult but an appropriate decorating set in hand can take your cake to another level and you can feel proud of yourself. Is it someone’s birthday or anniversary? Instead of buying cakes on every occasion, you can just turn into a pastry chef for your family and friends with the help of the tools present in a cake decorating set. In this article, we will try to guide you to amazon cake decorating tools that will be ideal for you.

TYPES OF CAKE DECORATING SET:

BEGINNER SET:

For those getting their hands dirty for the first time, or for younger bakers who want to explore baking as a hobby, a starting set of cake decorating tools is a great place to start. Some may include a few extra instruments to help you achieve satisfying results, such as spatulas or cake combs.

ENTHUSIAST AND HOME BAKER SET:

Most baking and decorating tools fall into this category, of step up in quality. Professionals and home bakers alike stock up on several sets of piping tips and hand instruments for both buttercream, fresh cream, and fondant work as well at reasonable cost of prices.

Stencils and leaf or petal cutter sets are still economically priced in the market, but it may become more costly for silicone molds and customized edible decorations. Silicone spatulas and whisks come in a variety of colors without sacrificing sturdiness in order to match your kitchen’s color palette.

PROFESSIONAL SET:

Professional instruments tend, to be sturdier for heavy works, occasionally larger, and more costly. Most hand instruments are metal with wooden or heavy-duty, heat-safe plastic handles at this level. A wider range of larger and more customized decorating tools are provided by brands such as Ateco and Wilton.

The soldier cake pan, ranging in size from 3 to 16 inches or larger, is also in this category. It’s a good time to invest in this level of equipment once you’ve become the go-to birthday cake maker for family and friends, or you’re amping up to make wedding cakes.

Features of the Best Cake Decorating Set in 2021

BUTTERCREAM ESSENTIALS:

Many individuals begin with piping tips, which are used with piping bags. The skills of piping are at the core of professional decorating projects and will be useful far beyond cakes and cupcakes when mastered. A set of pastry tips with different styles and sizes, from star-tipped cake borders to hand-piped roses, allows you to experiment with countless designs.

Couplers are two-piece plastic piping bag attachments that enable you to easily switch the tip to a frosting bag without emptying the bag. Couplers are incredibly convenient for cake designs that involve several different decorating tips. For a smoothly rounded cake, a cake comb (sometimes called a scraper) is also an essential tool.

Some struggle with a metal spatula to smooth the sides of a cake, but a cake comb makes it work very fast. For a variety of buttercream patterns, several cake combs have texturized edges as well as a smooth edge.

SPATULA:

Metal spatulas come in several different sizes and two different basic styles and are narrow and long. Larger metal spatulas are used on the top of the cake to smooth the frosting, clean up the edges, and lift the cake from the board or stand.

For detailed work, smaller the best spatula for cake decorating is also used to smooth out smaller portions of frosting and pick up or place decorative features on the cake. Metal spatulas come flat as well as offset. Try both and see which style to hold while you work is more comfortable.

GUM AND FONDANT PASTE TOOLS:

Making an even buttercream frosting is the first skill to master as a basis for building the rest of the cake design when starting cake decorating.

For sculptural, pristinely smooth, or hand-painted finishes, you can choose to wrap your cake in fondant instead of buttercream decorations. You’ll roll it out and lay it over your buttercream-coated cake when using fondant. With a smoothing tool that helps to get rid of air bubbles, This fondant and gum paste tool set is then smoothed out and fits the fondant over every curve and into every cake crease.

To make figurines and floral decorations for your cakes, hand tools that help shape, slice, and texturize both fondant and gum paste are used. To easily create multiple petal shapes in large quantities, cutters are available. There are plastic mats and rolling pins to make sheeting fondant easier for those who plan to use fondant frequently.

MATERIALS:

In both plastic and metal choices, many cake decorating instruments come, with plastic tools typically being the less expensive option available for you. If properly washed and stored, both metal and plastic piping tips will last you for years, but each has the best cake decorating tools various advantages.

Metal tips could provide a sharper and cleaner sequence of piping and usually come in a wider range of sizes and styles. If incorrectly stored, the tips or round body may be flexed, making them slightly harder to use. Plastic tips are not easy to twist, but often do not provide a professional-looking piping pattern that is crisp.

Their dimensions and styles are better. If you want the instruments to last much longer then you better prefer metal or wood hand instruments than their plastic counterparts, but compared to the nearly weightless feeling of plastic hand tools they can be slightly heavier to use.

STENCILS:

Stencil kit includes many fully reusable stencils, making them environmentally sustainable and rescuing you the time you need to make a stencil by hand. All the models enhance each other, so that you can use them on various levels of the same cake, or simply choose one to add to your work some eye-catching detail.

For repeated use, this stencil set for cake decorating is designed. Many different materials, including fondant, royal icing, buttercream, luster dust, and more, can be used for them. Plus, they offer plenty of versatility because the stencils can be used on cookies, cupcakes, cakes, etc.

NUMBER OF TIPS:

Instead of sitting down to find the ideal icing tips with a number chart, choose a set that has numbered tips to avoid the last-minute hassle.

AIRBRUSHES:

Airbrushed cakes can be stunning and can put anyone in awe when they take a look at your cake. With the help of airbrushes, you have precise control over fine detail, spray-to-spray patterns designed for wider coverage.

The airbrushes for cake decorating feature both external mix and internal mix designs and patterns. The external mix is less likely to get clogged, but thanks to the internal mix which gives you more control for detail work. You can choose the option that’s right for your needs, not only giving you control over your decorating but also helping you flaunt your skills.

REUSABILITY AND VERSATILITY:

For years to come, many of the instruments included in your cake decorating tool kit will last for you, including the tips for piping, spatulas, and couplers. Things such as piping bags, cupcake liners, and any edible decorations are usually instruments for one-time use.

For a handful of projects, most of the best cake decorating kits offer enough of these disposable supplies, but eventually, you’ll need replacements. In grocery stores, as well as craft stores and, of course, cake and baking supply stores and online, replacements can often be found. For those taking an interest in a more sustainable toolkit for multi-use versions of these tools, there are options.

Disposable piping bags are advantageous and make multi-frosting colors easy to handle in a single project, but polyester and silicone piping bags can be washed and reused several times with less waste. Such reusable bags come in a range of sizes and can be used with couplers as well.

AVAILABLE PRICE:

For $20 or less, an essential cake decorating kit is available, making a huge spectrum of classic cake design features accessible without a big investment. If you’re just going to start out, instead of guessing which instruments to pick out individually, professional cake decorating tools is easier to buy.

It can also be helpful to have a kit that comes with a piping and frosting guide. Most common cake decorating tools are individually cheap, but when buying dozens of items at a time, they can add up quickly.

FAQs for the Best Cake Decorating Set in 2021

What is the best way to use the cake decorating set?

On cakes or cupcakes that have been fully cooled, cake decorating tools are best to use. The frosting will melt if the cakes or cupcakes are still toasty, and your design will be completely destroyed. After the cakes have come out of the oven, most people will generally wait 30 minutes to an hour to start frosting and decorating.

Most of the pastry chefs, create a crumb coat before they decorate. A crumb coat cake decorating is a thin frosting layer that catches the crumbs and makes the process of decorating much simpler. Before piping models, some individuals also chill their cakes to make the process easier.

What's the best tip to remember when writing on a cake?

Writing on a cake can be difficult as it is delicate and you worry that you would end up running it. But try following this method while writing: on parchment paper try using one of the smallest, basic round piping tips and practice the same. As you write, apply uniform pressure to the piping bag professional cake decorating tools. Put the frosted cake in the freezer for a few minutes while you practice. If you pipe icing or frosting onto a firm, chilled frosted surface, it's easier to correct any sort of errors.

Does the cake decorating sets sustain long?

The sustenance of your cake decorating set depends upon your usage. If you use it quite often try to make sure that after using the set, the components are cleansed nicely and then stored in a dry condition. The costly ones mostly last longer even if the use is prolonged.

How to use a Cake Decorating Kit?

Video Transcript:

Hello everybody today I’m going to review a cake decorating kit that I was sent by Khoo Teck 42 piece cake decorating tip kit comes with 36 metal tips um I always used metal tips never the plastic the metal works far better or much easier to clean and give a much more precise line which is what you really need they have a lot of really unique tips in here which I love for great for fine decorating on cakes or cupcakes it also comes with two couplers this right here is the coupler two flower pins for making flowers I’m not going to review those today but any cake decorators who know what those are and then also two silicone bags piping bags.

Now, normally I use disposable bags because I have found that the reusable bags especially the waxy kind are very very difficult to clean so I stopped using them so I have always in the past used its potable bags but I have to say I absolutely love these silicone bags they’re really easy to use and really easy to clean you just turn it inside out rinse it off and you’re done so I think I will definitely be using these silicone bags in future over the disposable bags so let me just show you how you set this up so what you want to do is you want to take your disposable bag.

You want to take the large part of your coupler if you don’t know what a coupler is what it does is it allows you to change your tips while decorating so you don’t need to get a new bag and refill it with frosting so what you want to do is you want to put your coupler right in the bag with the narrow side down you want to push it all the way to the end and then you what you want to do is you want to take your scissors and you want to score it all the way around and then you want to cut off the end so that it looks like this I know I’ve already done.

That I’ve already cut a little piece off the end but you can see that the silicone goes up to just below where the plastic is you don’t want it to go above the threading because then it can leak so but it’s just above the threading know what you can do is you can pick any tip you want one pop it right on the top take your small plastic piece and screw it right on then you’re ready to go and then when you want to change your tip you just screw it off put another tip on and screw it right back on and then to fill your bag turn it inside out make a kind of cup.

Shape in your hand turn it inside out take your frosting put it right inside you don’t have to be particularly neat about this and then fold your bag off and then whatever frosting is in there push all the way down to the bottom so you can get all those air bubbles out and then you’re ready to use it and now normally I would fill my piping bag up to about a third.

Of the way full I find that the easiest way for God to use it to get the most control but now here you and you can kind of use your tip to decorate any way you want and then if you decide you want a different design on it just change your tip and you’re ready for a different design so all in all I’m very very happy with the COO tech kit it comes with a great little carrying case all these great tips and the two silicone bags and yet again I absolutely love silicone bags so yes I highly recommend it if you enjoy doing detail work especially on your cakes in the frosting I think this is a great kit for thank you very much.

How to Decorate a Cake

Video Transcript:

– Today I’m gonna show you all of my cake decoration tips and tricks. You know, I love cake, it’s delicious. But it’s also like a special thing that can bring people together, be it at a party, be at a breakfast, wherever. It kind of focuses on the moment and it just is like this one thing that can transcend like, whatever your phone says, what email this came in, and it’s like it’s cake. This is important.

Let’s focus on it right now. So I love having them look special as well as taste delicious and that involves cake decoration. I get so many questions about just various minutiae on how to decorate a cake. There’s a lot of different techniques people haven’t tried before but are curious about and sometimes people have had a cake-catastrophe at home, and they wanna know what can they do next time. So I’m making a video that’s comprehensive with all the answers together that I could possibly think of for you. Okay, let’s get started. Let’s talk about our grapes because there are a lot of strong opinions going around. In America where I live Los Angeles specifically, American buttercream is kinda like the rule of thumb. So it’s what everyone grew up with.

It’s super easy to make all it is is like a little bit of cream, a lot a bit of butter and even more sugar, and then some flavorings, and you’re done. Pluses are that it’s really stable so you can build things up with it and they’re not gonna fall over. The minuses are the consistency is not as silky smooth as you might want. And it can be sweet for many people, especially outside of this country. I get a lot of questions about how clearly sweet.

American buttercream is in general, but it’s kind of like a cultural thing if you will. So that’s one then there are Swiss and Italian buttercreams, which I love to use. They’re very creamy, you can make them with less sugar, so they’re not nearly as sweet. And they take flavors really well. They’re beautiful to decorate with, and they’re just a joy. They are kind of soft though. So if you’re in warm weather climates, it not the best gonna tell you right now, that cake is gonna be leaning and falling and those flowers will be wilting.

But you know if it’s chilled, totally fine. There are other kinds of buttercreams like I haven’t personally used French buttercream yet. I hear it’s delicious, but I will tell you that if you wanna try a non-merengue based buttercream, I love using mascarpone cheese to make either mascarpone buttercream, which is kind of like an American buttercream with mascarpone folded in, or even more of a favorite of mine is mascarpone whipped cream. I get so many questions about people wanting to know how to use whipped cream to decorate a cake and when I was just starting out.

I had some questions ’cause I love whipped cream. I love creamy things. It’s not too sweet. It complements all these flavors. But as you know if you’ve ever tried it doesn’t last long and it’s really soft. So as it gets a little bit older at weeps, it loses its consistency and your cake will fall down. Sad times, if you fold in some mascarpone cheese, which tastes like solid cream, cause that’s basically what it is, your whipped cream will be much more stable and you can do some more building with it and it just lasts longer. It’s also delicious and it reminds people slightly of cheesecake. So we all know that one of the most delicious things.

In the world is fresh cake straight out of the oven. But you can’t decorate it, you have to let it cool down clearly, I’m sure you all know that. But you also really need to chill your cakes at various portions of the decoration. So when I decorate a cake here’s what usually happens. I let my cake layers just hang out and firm up a bit because there’s so tender and delicate at the beginning they’re just not really stable enough to stack. Then once that happens and they’re totally cool and a little bit firm I’m going to pipe on the first layer of buttercream.

Stack the second layer, pipe the third and continue If it looks unstable at that point like if you see it wobbling, don’t crumb coat it yet at a skewer through the center and chill the cake but just make sure you covered in saran wrap so it doesn’t absorb any fringe smells. After that, once it’s firm, then you can add your buttercream on the outside crumb coated it and it’s now ready to chill again. I know it sounds like it’s like so much fridge time, but it’s really important and I’ve had so many disasters in the kitchen that are off-camera when I have the hubris to just keep decorating and my cake becomes unstable and it just goes so I can tell you though.

Even I’ve chilled cakes, trying to save them sometimes if I don’t add a skewer to the center. I’ll open the fridge and a cake piece let’s go. Because it was firming up in the fridge but it wasn’t firm enough to hold together and it was just waiting to explode. So take my advice skewer through the center, chill it And then have that nice crumb code that you can use as a base for any decoration scheme in the world. I love for all of my cakes to have a surprise of some kind when you cut into them so I often make a two-tone or even multi-tone interior buttercream. You can do that two ways. If you wanna do various colors just go ahead and pipe different rings in between.

Each layer. If you wanna have a two-tone look it’s like a swirl. You’re gonna add one color of buttercream in one piping bag another into a second piping bag. Snip the tips off of those two piping bags and then add them into a third piping bag either with a large round tip or just the tip sniffed off as well. Make sure you don’t overfill those piping bags because it has to be manageable. It’s like squeeze it with one hand while you twirl the cake or it’s gonna be frustrating.

A couple of things you wanna watch out for when you pipe a swirl are bubbles in the piping bags. Those suck because the piping bag will go and it’ll have this gap. This is a little bit frustrating, it doesn’t ruin it, you can go back over it, but it’s breaking up that perfect line you created. So, you know, try not to have any bubbles in there. I’ve said it before and I’ll say it again, it is so important to whip your buttercreams just before adding them into your piping bags especially for Swiss and Italian marine buttercreams. The Marine gives it a wonderful consistency.

It’s glossy and smooth, but it’s very temporary. So if you let hang out for too long before using it, it’ll become kind of frothy and bubbly and it just won’t pipe well and you can’t smooth it well either. This is sad because you’ve put all this effort into a buttercream you might as well get the most out of it. So let’s make sure you give it a quick whip for a few seconds either by hand or your mixer right before using it. So after you have your crumb coat done, you can add your second or final layer of buttercream. This is an opportunity for you to experiment with different colors or just get a perfectly smooth layer.

A lot of the time I’ll have an American buttercream on the inside of my cake because it’s thicker and more stable in warm weather. And then on the outside, I’ll have a Swiss or Italian marine buttercream because it’s lighter, creamier, less sweet and it will decorate perfectly smooth. I love that cross that kind of combination. You don’t have to do it, you can do all one kind, but something that I prefer when it’s time to smooth that exterior layer, I will use a bench scraper for the sides. And if you’ve seen my videos, you probably know that I always have a twirling kickstand, it makes things so much easier. You can DIY one at home or you can just buy one online there are lots of different kinds and they’re basically all fine as long as they spin and don’t stutter, meaning they have to have an okay ball bearing inside. For better control. When I smooth the top of the cake I’ll use an offset spatula.

You just twirl it and smooth it and then clean off the edges. You’re gonna pull in slowly and gently Just make sure to clean your tool after every swipe. You won’t get any little ruffles of stray frosting anywhere that way. Some people love drip cakes and some people hate them. My husband is not a fan for example, but I am kind of in-between I like them sometimes, but not all the time, I think they can be a nice way to introduce another flavor or texture to a cake by adding like a chocolate ganache on top, for example, to give you a little bit of added richness, and of course, I love the contrast and color that you can introduce as well.

There’s one thing I’ll tell you though, it’s the most frustrating part of cake decorating. For me personally, I find it so difficult because the drip has to be perfect consistency-wise. If it’s too thick, it won’t drip, if it’s too thin it’s a stripe that goes straight to the bottom. So here’s the deal, you have to do a couple of things, making a ganache or whatever candy melt situation you’re doing. Try to get a consistency that looks drivable. Once that’s done, it has to be the right temperature. So if you wait too long, and that ganache chills, it’s not gonna drip this is gonna be very thick. But if it’s too hot, it’ll melt the buttercream. So you want to be a little bit kinda like tepid almost. And then when you’re ready to pipe it, find any flat surface, take it to vertical, and then use your piping bag to test it out.

If you can see the drip going down nicely, good. If it’s too thin and might need to cool down or do you might have to add more chocolate and if it’s too thick, maybe a little bit of cream or maybe just heat it up a bit. So it’s a very good idea to experiment on a plate or any kind of surface you can go to vertical and just do a practice drip or two. I like to add my drips on first at the edge of the cake. Then fill the top with the ganache and then give it a very light smoothing with my offset spatula. That way I can control as much as possible.

This is my best friend for testing buttercream consistency. If I’m ever piping a dollop and I’m worried it’ll be too droopy or too hard and like how have weird ridges in it. All this use my piping bag, pipe it onto a spatula, and oh good or bad. Like he knows it’s good to go or I have to add some more cream or some more sugar or some more butter or whatever else to get that just right consistency. Dolls are a really fun and easy way to jazz up a cake and it should be really low stress. Sometimes though your buttercream is too thin, sometimes it’s too thick.

So once again, I wanna say use that spatula to practice. I love skirts on cakes, a skirt just so you know is like a band of something on the lower part of that cake’s rim. So I often will use either like confetti sprinkles, you could use crushed chocolate cookie crumbs, graham cracker crumbs, anything you can imagine, even cocoa nibs. For example, one of my favorites on my ultimate chocolate cake. All you’re doing is using your hand to press a handful onto the bottom of the cake and then because I’m an extra Virgo, I will hand place a couple has the bits and pieces that are I’m using up higher so I get kind of a gradient.

I don’t the wanna a solid band I want it to be really thick transitioning to like a thin sprinkle on top which means you’re just gonna be either dragging your hand up carefully or adding little bits on individually and once again, I will say your cake should not be super warm trim is it’s best to have it a little chilled, not totally hard, cause they think what you’re adding on might not stick very well but it should be a chilled cake because it can get messy really fast. So you could also use a tooth decorating comb to get more texture on your buttercream. But let me tell you something. This has to have a very smooth buttercream.

It can’t be really thick because this tooth comb will pull out chunks of that buttercream so it’s probably best for an Italian or Swiss meringue buttercream or a more silky American buttercream. Not just thick. Alright then you’re using this you’re going to use it just like you would a bench scraper and pull across the cake while you turn it, you’ll now have some texture here. That could be the end of the story, but I like to chill my cakes. So those are now hard.

And then I’ll add on a very soft layer of buttercream, and then smooth that with the flat side of my comb. And then I can have stripes is a little bit like an intermediate slash advanced technique, but it can give you a pretty cool effect. Sanding sugars have a larger grain than regular old granulated sugar and they’re often colored. I see blue, red and green for the holidays. And you can use them a couple of different ways you could use them as a skirt like we just talked about, or you can roll the whole cake in them and by doing that you can make a design as I did on my winter wonderland cake.

To do that you have to chill your cake and it’s a good idea to have the top and the bottom covered with parchment paper so your warm hands are not like lifting off the buttercream and melting the cake, so chill your cake really well. Add your sanding sugar into an enclosed area so it’s less messy like I use the large baking tin and then roll the cake and it will pick up that sanding sugar and a lot of the color too. It’s a really easy way to hide imperfections if you weren’t able to smooth your cake completely but you want it to look professional. So try sanding sugars out you can do a gradient like I did all one color or go crazy. I love pedal cakes.

They’re so easy to do but they look really impressive. All you need is a piping bag and nothing else. You don’t need any tips to make this if you do wanna use tips, you can use a large round tip but all you need to do is snip the tip-off of your piping bag, add a dollop on smear it, and continue the process. You can make ombre cakes all one color or multi-colors. You can click up here if you wanna see my Neapolitan cake that uses this pedal design and learn all about that. An even easier cake to make that is more impressive.

In my opinion, if the shag cake all you need is one grass piping tip. I actually picked up a set of 20 plastic ones from Amazon that were super cheap. So I didn’t have to switch piping tips and they’re also larger so like finish the cake even quicker. All you’re doing is piping some grass in its different colors. Looks kinda like a crushed ball a palm, a Shaggy Rugs, it’s very versatile. A really easy, natural, and beautiful way to decorate a cake is this to add fruit on top, you can add all one kind, multiple types a ring solid, it’s totally your choice.

And I think it really highlights fresh natural ingredients and beautiful tastes and oftentimes that fruit will have a nice zing which helps take away from the sweetness of the cake. You know, I love buttercream flowers. I use them all the time. I have buttercream rose cupcakes, I made buttercream flowers of various types on top of the side, all over various cakes and even cookies. I just love the effect, it’s very good cheerful it harkens back to nature and people love them. Whenever I make my friend’s birthday cakes and you know they have a lot of special requests, I will often have buttercream roses on top, I’ll have cupcakes with flowers made out of buttercream. And the funny thing is like at the party, I’ll have like a set of like regular cupcakes and flower cupcakes. And people always get the regular ones first because they’re like, flowers are two pretty bid.

I’m not special enough. I’m like, are you kidding me, you’re an adult, eat the buttercream flowers. And if I point is that it means a lot to people when you put the extra effort in to do something for them. And that’s part of what I love about cake decorating. Like yeah, you could just make a bundt cake or a loaf cake and it’s delicious. But people really understand that you put extra time into something and you’re making it for them. And I think that in this world of technology and modern conveniences that are very impactful. So it’s something that I hold close to my heart.

If you wanna learn all about buttercream flowers and how to make them you click up here for my buttercream flower tutorial video. But in this one, I just wanna say that when you’re adding them on, it’s a good idea to chill them in the fridge or freezer so they’re easy to handle. And then you can use either your fingers or a pair of scissors to snip off the base and then add them on to wherever you’re gonna add them on the cake. For all the advanced bakers out there, this is a technique that I’m just starting to play with it’s painting with buttercream onto a cake. You can see it in my painted rose cake which is covered in delicate little pink roses.

So fun, I love the way it looked. You can use a palette knife or even a regular knife to do almost all the applications and once again, I encourage you to practice on a plate so you’re not like trying to decorate a cake and getting frustrated. It took me like 10, 15 minutes of practicing to understand how to apply the buttercream the consistency it needed to be, and the structure of the flowers.

But once you’re there, you’re gold in and making it is a snap. So by the by, you probably can tell but I spliced together a lot of different footage over the course of last year to make this video for you, it has different haircuts, different cameras, different screaming babies. But I just thought it’d be nice to have all the different cakes I’ve made so you get the various techniques, and hopefully, you’ll find this to be instructional if not entertaining. So, thank you so much for watching. Hit that like button and don’t forget to subscribe. Happy baking.

CONCLUSION:

There’s nothing quite like sharing generous slices of mouthwatering homemade cake of course decorating it artistically like a pastry chef, with family or friends.

Now that you have been substantially whittled down to only the professional cake decorating tools according to your priorities so, making a cake you are taking advantage of some magical scientific transformations with the help of your fav to create something sugary, delicate, and delicious that everyone will love.

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