So, here is a secret. I wouldn’t say I like baking cakes using Icing spatula for cake decorating. It’s just the work required to get to decorate them. (also, I wouldn’t say I like eating them either, so I must like decorating to do as many as I do.) However, I’ll list out where I do spend time on each aspect of a cake.
Using Icing Spatula For Cake Decorating
I probably don’t deserve it, but I get a lot of compliments on my cake itself, actually, despite the fact I wouldn’t say I like baking. My secret. I use box mixes, but I make sure to mix for 2–3 minutes to get some air into the batter, but not to overbeat it. Then, I cook more slowly than the box says at a lower temp until they are ready. Different flavors are different bake times. Don’t overbake and dry it out and certainly don’t underbake a cake as that’s gross.
If you make a super large cake, learn to use the cores so that the inside cooks appropriately.
Where I do spend time is on the perfect icing to match the person, storage capabilities, the cake flavors, and the decorations I’m doing.
If I’m decorating a cake that there isn’t room to refrigerate. I use a shortening based icing flavored withextracts instead of vanilla. Almond is a good one, but raspberry, mint, orange, etc. all taste great and are “different” from what a lot of people expect. Here consistency is important too as you have to mix the icing for 5–10 minutes, or you end up with a heavy not so great version. I also use extra water for the cake icing to make it softer and a stiffer icing for the decorations, so they stand up.
If I can refrigerate the cake, I get to make butter, buttermilk, cream cheese, or whipped cream-based icing. Again, you have to pick the perfect one to go with the cake. And the type of decorations you are doing.
Fillings And Decorations
Homemade sauces take any cake up a notch, mainly if you use real fruit to make it. Strawberry, lemon, chocolate, etc. It’s all good, and they level up a cake, and the moistness compliments the cake itself (don’t put too much!). If I take the time to make a filling, it always gets compliments. Just be sure that the cake gets eaten within a day or two or stored in the fridge because the mixture can mold.
So, this shouldn’t affect the cake taste, but humans are visual animals, and it does. I’ve taught a few cake classes in my day, and that’s what beginners always mess up, and it still shows, even if they pipe on cute decorations elsewhere.
Homemade cakes are excellent. And rounded tops are honestly beautiful. People aren’t wrong when they say that it all tastes the same.