CakeDecoratingKit

E-bookuserguideThis simple E-Book allows you to learn cake baking and fros;ng recipes and includes instruc;ons on icing and decora;ng. It explains how to use the equipment included in your cake kit such as the icing ;ps and shows the different paAerns the icing ;ps will create. Also you will find a step by step guide how to prepare and hold your icing bags, as well how to make iced flowers and transfer them to your cake.

Contents

Chapter1:SimplecakerecipesBasic sponge cake……………………………………………………………………2

Lemon Drizzle ……………………………………………………………………………………………………………3

Chocolate sponge cake…………………………………………………………….4

Chapter2:SimplecakeFrostingsand8illersBuAer cream…………………………………………………………………………..5

Cream cheese………………………………………………………………………….6

Chocolate fros;ng…………………………………………………………………..7

Chapter3:DecoratingyourcakeListofequipmentprovided………………………………………………..8

Levellingyoucake……………………………………………………………..9

Icingandsmoothing…………………………………………………………..9

Preparingicingbags…………………………………………………………10

Using cake decora;ng ;ps……………………………………………………….11-14

Using Russian icing ;ps…………………………………………………………….15

Making roses / flowers……………………………………………………………..16

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Chapter1:SimplecakerecipesBasicspongecake(basiclightand.luffyspongecake)

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Ingredients 4largeeggs 225gselfraising8lour 225gcastersugar 225gsoftmargarineorbutter Splashofmilk

Method Heatyourovento180C/160Cfan/gas4,butterandlinethebaseoftwo20cm

spring-formcaketinswithbakingparchment. Usinganelectricwhisktobeatthebutterandsugartogetheruntilpaleand

8luffy.Cracktheeggsinoneatatimeandwhiskwell,scrapingdownthesidesofthebowlaftereachaddition.Addthemilkandapinchofsalt.Whiskuntiljustcombinedthendividethemixturebetweenthetwotins.

Bakeinthecentreoftheovenfor25-30minsuntilaskewerinsertedintothemiddleofeachcakecomesoutclean.After10minutesremovethecakesfromtheirtinsandleavetocoolcompletelyonawirerack.

RefertoChapter3fordifferentfrostingrecipesto8illanddecorateyourcake.

Chapter1:SimplecakerecipesLemonDrizzlecake(Lightandmoistlemoncake)

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Ingredients 4eggs 225gselfraising8lour 225gcastersugar 225gunsaltedbutter Finelygratedzest

Method Heatyourovento180C/160Cfan/gas4,butterandlinethebaseofloaftin

withgreaseproofpaper(8x21cm) Beattogether225gsoftenedunsaltedbutterand225gcastersugaruntilpale

andcreamy,thenadd4eggs,oneatatime,slowlymixingthrough. Siftin225gself-raising8lour,thenaddthe8inelygratedzestof1lemonand

mixuntilwellcombined. Spoonthemixtureintoyourloaftinandlevelthetopwithaspoon. Bakefor45-50minsuntilathinskewerinsertedintothecentreofthecake

comesoutclean. Whilethecakeiscoolinginitstin,mixtogetherthejuiceof1½lemonsand

85gcastersugartomakethedrizzle. Prickthewarmcakealloverwithaskewerorfork,thenpouroverthe

drizzle–thejuicewillsinkinandthesugarwillformalovely,crisptopping. Leaveinthetinuntilcompletelycool,thenremoveandserve.

Chapter1:SimplecakerecipesChocolateSpongecake(Classicspongecakewithchocolate.lavour)

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Ingredients 220gunsaltedbutter,softened 220g(73/4oz)castersugar 200gself-raising8lour 4largeeggs 1tspbakingpowder

Method Preheatyouroventogas4,180°C,fan160°C.Greaseandline2x20cm(8in)

caketinsandsetaside. Inalargebowl,beattogetherthebutterandsugaruntilpale. Addalltheremainingspongeingredientsandbeattogetheruntilwell

combined. Dividethemixturebetweenthecaketinsandsmooththetops. Bakeintheovenfor20-25minutesoruntilaninsertedskewercomesout

clean. Oncebaked,coolinthetinsfor10minutes,thenremovefromthetinsand

Chapter2:Simplecakefrostingand?illers

Buttercream(buttercreamicingtodecorateyourcake.Youcanaddcolourbyaddingalittlefoodcolouringgel)

Thesecanbeusedwiththeicingtipsandicingbags

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Method Beatthebutterinalargebowluntilsoft.Addhalfoftheicingsugarandbeat

untilsmooth. Addtheremainingicingsugarandonetablespoonofthemilkandvanilla

extractandbeatthemixtureuntilcreamyandsmooth.Beatintheremainingmilk,ifnecessary,toloosenthemixture.

Stirinthefoodcolouring,ifusing,untilwellcombined. Fortheorangebuttercreamvariation,omitthemilkandvanillafromthebasic

recipe.Stirinthezestandjuiceuntilthoroughlycombined. Forthechocolatevariation,omitthemilkfromthebasicrecipe.Creamthe

butterandsugar,asabove,alsoaddingthecocoapowder(25g).Allowthemeltedchocolatetocoolfor10minutesbeforeaddingtothewhippedbutterandsugar.Beatuntilwellcombined.

Ingredients 140g/5ozbutter,softened 280g/10ozicingsugar 1-2tbspmilk ¼tspvanillaextract fewdropsfoodcolouring(if

Chapter2:Simplecakefrostingand?illers

CreamCheese(sweetwithtang,perfect.inishforcarrotcake,redvelvetandmore)

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Ingredients ½cupunsaltedbutter,softened 1package(8oz)creamcheese,softened 1teaspoonvanilla 3cupspowderedsugar,plusmore

Method Inlargebowl,beatsoftenedbutterandcreamcheesewithelectricmixeron

mediumspeed2to3minutes,scrapingbowloccasionally,untilsmoothandcreamy.

Stirinvanilla,thenstirinpowderedsugar.Addmorepowderedsugarasneededuntilfrostingisathickspreadableconsistency.

Spreadorpipefrostingoncooledcakeorcupcakes.(seechapter4forpiping

Chapter2:Simplecakefrostingand?illers

ChocolateFrosting(simpleeasycreamychocolatefrostingandcanbeusedwithicingtips)

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Ingredients 1cupsoftenedbutter 1/2cupcocoapowdersifted 5cupspowderedsugar 1teaspoonvanilla 3-4tablespoonsmilk

Method Whipbutterandcocoatogetheruntilsmoothinlargebowl. Stirinvanillaandpowderedsugar. Slowlystreaminmilkuntilfrostingreachesdesiredconsistency. Scrapesidesandwhipagainuntillight,8luffyandsmooth,1-2minutes.

Chapter3:Decoratingyourcake

YourJRC73piececakekitprovidesyouwitheverythingyouneed to smooth, decorate and serve your cake. This nextchapter teaches you the basic cake decorating techniquesusingyouritemsfromtheJRCkit.

Item Whentouse1caketurntable Revolvingcircularcakeicingturntablefor

decoratingcakesorcuttingyourcake

24stainlesssteelicingTip Tipsarethenozzlesontheendofapastrybagthatthefrostingor8illingisforcedthroughtoapplyittocakes.

1pastryreusablebag Toholdthefrostingoricingsoitcanthenbepipedontothecake

1cakebrush Fordustingorbrushingcrumbsofacakebeforeicing,andcleaningyournozzles.

1cakecutter Tolevelyourcakeandprepareforicing

1cakepen Towriteordrawonyourcakeinicing

3cakescrapers Thesewillhelpyoutocoveryourcakeinicingbutter/frosting

2cakenozzlescoupler Couplerallowyoutochangetheicingtipsonthesameicingbag

30disposablebags Icingbagsholdtheicingforyoutopipeonyourdecorationsusingtheicingtips

1icingspatula(27cm) Autensildesignedtospreadthefrosting/icingontothecake

1angledicingspatula(27cm) Autensildesignedtospreadthefrosting/icingontothecake

18lowernail Tomakerosewithrosepetals

3Russianpipingtips Toiceanddecorateyourcakeusingdifferentcolouricingatonce

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Howtolevelacake/usingthecakecutter

Removing the rough dome shape on top of your cake, which forms during baking, isessentialtoallowfordifferentcakestobelayeredontopofoneanotherevenlyandtoensureyourcakelookssmoothandprofessional.

Forlevellingyourcake,youwillneedtouseyourcakecutterprovidedinthekit.Yourcakecutterisabow-likecontraptionwithawirerunningacross.Whenused,thesidesofthecakecutterarchoveryourcake,whilethewirecutsthrough.Itisimportanttoadjusttheendsofthecuttingwiretoyourdesiredheightbyusingthenotchesonthesideofthecakecutter.Seethepicturesbelow:

Startbyleavingyourcaketocoolforatleast1hourandthenplaceyourcakeontheturntableprovidedinthecakekit.Withthesidesofthecakecutterontheworksurface,rotatetheturntablewhilstyoudrawthecuttingwireintothecakeusingagentlesawingmotion.Onceithaspassedthroughthecrustkeeppullingthewirethroughthecakeuntilitcomesoutontheotherend.Thedomeshouldsliceoffcleanlyandevenly.

Icingandsmoothingyourcake

Start decorating by placing butter cream on top of your cakewith an angled spatula(includedinyourkit)andspreadoutevenlywiththehelpoftherotatingturntableand

1cake8lowerlifter Thisisusedtoremovepreparedbuttercream8lowersfromapipingnailandplacementonadecoratedcake.

1Russianpipingtipscoupler Acouplerisadevicethat8itsontoyourdecoratingbagandholdstheRussiandecoratingpipingtipsinplace.

1chocolatemould Fillthemouldswithchocolateandthenrefrigerate.Thechocolateheartscanthenbeusedtodecorateyourcake

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the spatula.Once the top is coveredevenly inbutter cream,placemore butter cream on sides and start spreadingwith the spatulawhilerotatingtheturntable.Onceyouhavecoveredyourcakewithicing,smooththesidesofthecakewithscraper,whichyouwill8indinyourcakekit.Thescraperbottomshouldrestonyourturntable,keeping your arm 8ixed rotate the turntable 360 degree. Keeprepeatingthisuntilyouachievesmoothsides.Oncethesidesoftheiced cake look smooth, then you can use the angled spatula toremoveanyexcessicingontopofthecake.

Youmayneedtoputthecakeinthefreezerforapprox.1houruntiltheicingbecomes8irm.Youalsomaywishtosmooththecakeoncemoreafterthis,withtheangledspatulaandthescrapertogettheperfectroundshape.

Preparingicingbags

Thispartofthee-bookwillexplainhowtodecorateyourcakeusingtheicingtipsandicingbags.

Prepareyouricingbagusingthesimplestepsbelow(youneedonedisposableicingbag,1icingtipand1couplerfromyourkit)

Step1:Ifyouplantousethesamebagoficingwithdifferenttips,prepareyourbagwiththecoupler,whichisprovidedinthekit.Dropthebaseofthecouplertotheendofthedecoratingbag.Useapairofscissorstomarkaspotonthebag,aboutinchbeforethe8irstthreadonthenarrowendofthecoupler

Step2:Pushthecouplerbasebackintothebagandcutatthemark.Youshouldbeabletopushasmallpartofthecoupleroutoftheopeningofthedecoratingbag.

Step3:Placethedecoratingtipoverthebaseextendingfromthebag.

Step4:Puttheringoverthetipandtwistitontolockthetipinplace

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Step5:Thekeyto8illingabagwithicingistoensurethatyoudon’tover8illit.Abagwithtoomuchicingishardertosqueezeandhardertocontrol.Startwithabout1/2cupoficingforbestresults.Foldthetopofthebagdown(abouthalfway)tocreateacuff.

Step8:Whileholdingthebaseofthebag,usetheangledspatulato8illthebagwithicing.

Step9:Pinchthetopofthebagtowipethespatulacleanasyouremoveitfromthebag.

Theicingtips,howtheywilldecorateandhowtousethemThe different icing tips in your kitwill enable you to decorate your cake in differentways. This part of the e-book will explain what each icing tip can be used for. It isimportant to remember that holding the icing tip at different angles can producedifferentstylesoficing.

Howtoholdyouricingbag

● Toachieveevenpipingandpreventfatigue,pressuremustcomefromtheentirepalmarea,whichiswhyitisessentialnottoover8ill.

● Twistthetopofthebag.Ifdesired,securewitharubberbandtopreventtheicingfromoozingupward.

● Placethebaginthepalmofyourhand;positionthetwistofthebaginthecreasebetweenyourthumbandfore8inger.

● Closeyourhandaroundthebaganduseyourentirepalmtosqueeze.● Placetheindexandmiddle8ingerofyourotherhandonthecouplertosteady

yourdecoratingbag.● HINT:Beforestartinganyproject,practicepipingonwaxpaper,acuttingboard

orany8latsurfacethatcanbewipedclean.

Openstaricingtips

Open star icing tipsprovided in yourkit arepopular for frosting cupcakes and cakes.When swirled in a continuous motion they make lightly textured ruf8les; held at an

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angle,theycreatesmall,shell-typedollopswhichcanusedasthebordertothebaseofacake.Pipingstraightdownata90degreeangleinshortbursts,creates"gems"thataregreatformeringuekisses,mini-cupcakesortinyburstsofbuttercream.

Closestaricingtips

Theseicingtips inyourkitareperfectforpipingruf8ledbuttercreamonyourcupcakeandaddingborders to cakesandcookies.Closedstar icing tips createamorede8inedtexture than open star tips because their ridges are tighter. The picture below showswhattheseicingtipslooklikeinyourcakekit.

The tipon the left in thephotobelow iswonderful forpipingshellbordersoraddingsmall swirlsofbuttercream.The tip in themiddle creates lotsof ruf8ledand textureddrop8lowers.Thistipisalsogoodforbordersandevenpipingsmallercupcakes.

The tip on the right is a more tightly closed star tip that can pipe out ruf8led drop8lowers.Warning:Itcanbealittletemperamentalwhenpipingborders.

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RoundIcingTips

Plainroundpipingtipsareusedtopipethesimpleandroundedswirlsonourcupcakesandcakes.Inthesmallersizes,they'regreatforaddingdotsofdetailsontocakes,addingcentrestosugarblossomsorevenpipingoutnames.Youwill8indavarietyofroundtipsinyourkit.

PetalorRuf8leIcingTip

Thesetipsareidealforaddinggorgeousbuttercreamruf8lestoyourcakeorforpipingoutimpressive8lowersontopofcupcakesandcookies.Alwaysmakesurethatthefatterendofthepipingtipisclosesttothecake,withthethinnerendfacingupwards,forthemost delicate and de8ined look. These tips can also be used to create butter creamborderstoyourcake.

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Leaficingtop

Theseicingtipshelpyoucreateprettyleavesandarehandyforaddingquickdetailtocakesandcookies.They'realsousefulforwhenyouwantfoliagefordrop8lowersorrosette-pipedcupcakes.Thetrickistopracticeholdingthetipatdifferentanglesto8indoutwhatworksforyou.

Thephotobelowshowstwomaintypesofleafpipingtips.TheoneonthelefthasalargeVnotch,whichcreatesasmoothleafthatisfullatthebaseandtaperedtowardstheend.Thetipontherightwiththesmalleropening,hasacutalongthetopandsideswithatinynotchinitsmiddle.Thishelpsmakeamoreruf8ledleaf.

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UsingyourRussianIcingtips

Thenewall-in-oneRussianicingtipsinyourkitmakesitveryeasytopipegorgeousbuttercream8lowersontoyourcakes,cupcakesoranythingyou'rebaking.Hereisastepbystepguideonhowtomake8lowersusingtheRussiantips

FityourpipingbagwithaRussianicingtipand8illthebagwithbuttercream.Applypressuretothebaguntilthebuttercreamstartspokingthroughalloftheopenings.Wipethetipofthenozzlecleanbeforestartingyourdesign.

Holdthe8latendofthetipjustabovethecakesurfaceyouwanttopipeon.Applysteadypressuretothepipingbagwhilepullingdirectlyup,asstraightasyoucan.Releasepressurewhenyou'rethree-quartersofthewaydonewithyourpetal.Continuetopullthepipingbagupuntilthebuttercreamseparatesfromthetip.

Keepallyourmovementsslowandsteady,sothepetalsandcentresdon'tsmudgetogether.Applypressurefor2or3secondsandthenreleaseandpullaway.Continuepiping8lowersto8illintherestoftheareayou'redecorating.

ThenyoucanyouuseyourVshapedicingtip,attachittoanewbagwhichyou8illwithgreenicingandaddleavesontoyourcake:

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Usingyour?lowernailtomakeroseswithpetaltips

Thisnextsectionwillexplainhowtouseyour8lowernailtomakeroses.

Startbyholdingthebaseofthenailbetweenthethumbandfore8ingerofthehandwhichisnotholdingthedecoratingbag(forexample,aleft-handedpersonwilltypicallyholdthe8lowernailwithhisorherrighthand).Practicerollingthenailoutward,awayfromyourwrist.

Ifyouwantto,youcanplaceasmallsquaresheetofparchmentpaperontopofyour8lowernail(usingsmalldollopoficingtostickitdown).Thisallowsyoutotransferyour8lowersona8latsurface.However,ifyouplanonusingyour8lowerlifterprovidedinthekit,totransferyour8lowertoyourcakethenthereisnoneedtouseparchmentpaper.

Placeasmalldollopoficingonthecentreofthenailtoholddownanicing8lowersquare.Startpipingpetalsonthesideofthenailclosesttoyour8ingertipsbyholdingyouricingtipatanangleasseeninthepicture.

Asyoupipe,youwillneedtoturnthenailtoeithercompletethepetaloraddmorepetals.Turnthenailoutward,awayfromyourwrist,tokeepaddingmorepetals.

Keeprotatinguntilyoucompletealayerofpetals.

Transferringyour8lowersusingyour8lowerlifter

Totransferyour8lowersdirectlyontoyourcakewehaveprovidedyouwitha8lowerlifter.Simplyopenupthescissorsandclampthemgentlyaroundyouriced8lower.Thentransferthemacrosstoyourcakeandslowlyopenyourscissorsasthebottomofthe8lowermakescontactwiththecake.

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