Yum Cakes and Decors
You can dance...you can sing...but you can make a delicious cake the easy way!

Saturday, June 13, 2015

Time Tested Ways to Learn Cake Decorating Techniques Using Fast and Easy Methods #CakesAndDecors





Time Tested Ways to Learn Cake Decorating Techniques Using Fast and Easy Methods #CakesAndDecors


If you want to learn cake decorating techniques, you'll be glad to know that the internet is filled with them! Whether you're brand new to cake decorating or simply wish to improve your skills, you can learn everything from basic techniques to more advanced ones at home on your computer.

Whether you are a novice to cake decorating or simply want to improve upon your skills, you can learn everything from basic techniques to more advanced ones on your own home computer. Online courses are the way to go because they allow you to learn at your own pace and practice techniques over and over again. Plus, they cost a LOT less than onsite classes! When you are trying to learn a new technique, do not allow yourself to become discouraged. Even if you make an enormous mess, do not give up. Keep practicing until you learn your new skills.


There are a few easy things you can do to make cake decorating techniques easier to master. For example, you must make sure you?re using the right pastry bag. You should not use large bags because they can be awkward to handle. When beginning, smaller ones will make adding color and writing a lot simpler.

Using the smaller pastry bags will also help to prevent you from wasting a lot of icing. The larger ones may be useful later on but you only need to practice the techniques---not perfect them! Practice makes perfect after all.

One more thing you can do to make sure that your practicing goes well is to learn to cut the pastry bag the right way. It must be cut so that it fits the coupler perfectly. Do not forget that the bigger end of the coupler faces up towards the tip of the bag. Position it down inside and then slice the end of the pastry bag so that the smaller end of the coupler sticks out a little bit.

It might take a few tries before you master how to prepare the pastry bag and coupler precisely, but once you get the used to it, it will make learning cake decorating techniques A TON easier! Cake decorating instructions can call for thin, medium, or thick consistency icing. As a novice, you might find assessing the correct consistency to be quite confusing, but you will catch on soon enough.

Whether you want to learn basic cake decorating techniques or more advanced, intricate ones, you need to accept the fact that you probably won?t learn everything in just one night. You may find yourself talented at one style but not so much with another style. Just take your time, don?t get discouraged, and good luck!

Learning cake decorating techniques does not have to be frustrating! Here's a tip: Get a comprehensive online class, take it in the privacy of your own house and then make a fabulous cake for your extended family. They are going to be STUNNED when they see what you can do! Hey, you can even turn it into your new house business and make extra cash each month!





Source: Maria Campbell@cakedecoratinglesson

Monday, November 24, 2014

How to Make Filipino Cheesecake #CakesAndDecors





How to Make Filipino Cheesecake #CakesAndDecors

This is awesome cheesecake recipe wherein you could choose your ideal Filipino toppings like tropical fruits, jams or according to your choice.

Ingredients:

For the Crust
12 graham crackers
6 tablespoons butter, melted; plus more, room temperature, for pan
2 tablespoons sugar
2 tablespoons Cocoa powder
pinch of salt

For the Cake
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature

Procedures:

1. Preheat the oven to 350 degrees. Butter the sides of a 10-inch spring-form pan. Wrap exterior of pan (including base) in a double layer of foil.

2. To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, cocoa powder and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.

4. In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.

5. Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of spring-form pan.

6. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely.

7. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.