Easy To Learn Cakes For Half The Price
Cakes are an intricate part of the celebration; whether it be birthday celebrations, graduation ceremonies, or weddings. There is always a center table with a cake sitting pretty on it.
Because cakes have high demand, prices are bound to be high or vary depending on size, flavour, and design.
For this reason, it is more cost-effective for one to learn how to decorate a cake. This post will feature achievable designs that are pocket-friendly.
I have compiled a few videos that I think are concise, and explain how to easily go about various cake designs. Therefore the tutorial would be practical rather than textual for enhanced comprehension and remembrance. The first tutorial starts in 5...,4...,3...,2...Start Piping!
Start Simple, Begin with Cupcakes
Items Needed
- Butter
- Icing sugar
- Vanilla flavour
- Piping bag & Nussle
Nude Frosting
Items Needed
- Butter
- Icing Sugar
- Vanilla
- Icing smoother
Make it Drip: Whipped Cream & Chocolate
Items Needed
- Whipped cream
- Icing Sugar
- Milk
- Vanilla flavour
- Melted chocolate filling
- Tablespoon
- Piping Bag& Nussle
- Cherries (optional)
- Cake Board
Make it Fun with Fondant Paneling
Items Needed
- Already made fondant, for ease
- Turntable
- Rolling Pin
- Large Ruler
- Pizza Cutter
- Sugarcraft Knife
- Wilton Plastic Dowel Rods
- Fondant Smoothers
Viola! Easy peasy. These designs are straightforward and easy to accomplish. Also, decorating yourself won't cost as much as buying a decorated cake from a baker.
You never know...you could become a guru in this and turn it into a business. All you need is to purchase a naked cake from a store or bake one if you can, purchase the items needed, be open to learning, watch the video over again, and practice to make perfect.
Opinions and Perspectives
What I love most is how forgiving these basic techniques are for beginners.
The article could have mentioned more about different types of frosting consistencies needed.
Turned my cake decorating hobby into a side business. These basic skills were my foundation.
Using a cake board makes such a difference in presentation. Glad they mentioned it.
Important to note that success comes with practice. Don't expect perfection on first try.
Watch multiple tutorials before attempting. Different perspectives help understand the techniques.
Started with these basics and now I'm doing wedding cakes. Everyone starts somewhere!
Love that they included both buttercream and fondant options for different preferences.
The investment in proper tools is worth it if you plan to do this regularly.
Remember that room temperature matters a lot when working with frosting.
I struggled with the drip technique until I found using a squeeze bottle works better than a spoon.
My grocery store sells naked cakes for decorating. Great way to start without baking.
Finding the right consistency for frosting is crucial. Took me ages to figure that out.
Start with simple designs and gradually increase complexity. Don't rush the learning process.
Wish they'd included troubleshooting tips for common problems like air bubbles in fondant.
Try practicing piping with mashed potatoes first. Cheaper than wasting frosting.
The videos are helpful but nothing beats hands-on practice with an experienced decorator.
Learning these basics saved me so much money on my wedding cake. Made it myself!
I appreciate how the article encourages turning this skill into a business opportunity.
The supply list is missing cake levelers. They're essential for professional-looking results.
My first cake looked nothing like the tutorial but tasted amazing. That's what matters most.
Been decorating cakes for years and still learn new tricks. It's an endless journey.
The article should mention cake serving temperatures. Cold cake is harder to cut cleanly.
Just finished my first drip cake using these instructions. Not perfect but my daughter loved it!
Agree about starting with cupcakes, but don't underestimate how tricky consistent piping can be.
Practice on styrofoam cakes first! Saves money and you can reuse them multiple times.
The suggested tools are good quality ones. I tried cheaper alternatives and regretted it.
Making your own decorated cakes is satisfying even if they're not perfect.
These videos are great but I wish they showed common mistakes and how to fix them.
But whipped cream doesn't hold up as well in warm weather. Learned that the hard way at a summer party!
I find working with whipped cream much easier than buttercream. It's more forgiving if you make mistakes.
The fondant paneling technique is actually harder than it looks. Took me forever to get it right.
My kids love helping me decorate cupcakes. It's become our weekend activity.
Well, we all have to start somewhere. These techniques are basic but that's exactly what beginners need.
The article makes it sound too easy. Professional decorators spend years perfecting these skills.
Try chilling your cake between crumb coat and final coat. Makes a world of difference for clean edges.
Anyone else struggle with getting sharp edges on their cakes? Been trying for months.
I invested about $100 in basic supplies and made it back after decorating just two birthday cakes.
The cost breakdown would have been helpful. Sure it's cheaper than buying decorated cakes, but initial supply costs can add up.
Keep your cakes in the fridge until about an hour before serving. Works perfectly for me every time.
Wish they'd included more details about storing decorated cakes. My frosting always seems to melt.
The nude frosting trend is perfect for beginners. It's actually meant to look a bit rustic so mistakes aren't as obvious.
Learning to decorate cakes changed my life! Started as a hobby, now I run a small business from home.
You really don't need all those fancy tools when starting out. A spatula and ziplock bag can work just fine for basic decorating.
I appreciate that they included all the necessary tools in the lists. Nothing worse than starting a project and realizing you're missing something crucial.
These tutorials make it look easy but trust me, it takes lots of practice. My first attempts were hilarious disasters!
The secret to perfect drips is getting the chocolate temperature just right. I use a candy thermometer and aim for 90-95°F.
Has anyone tried the chocolate drip technique? Mine always comes out too thick or too runny.
Starting with cupcakes is brilliant advice. They're less pressure and you can practice different techniques without committing to a whole cake.
Not sure about the fondant suggestion. It looks pretty but most people I know peel it off anyway. Buttercream is tastier and easier to work with.
The cost savings are real! I started decorating my own cakes last year and have saved hundreds on birthday celebrations.
I love how this article breaks down cake decorating into manageable steps. I've always wanted to try but felt intimidated by complex designs.