Make Professional Cakes with one Awesome Tip
Do you ever wonder why your cakes may not look the same way professional cakes look? When I first started decorating cakes I would spend hours piping and smoothing the buttercream frosting but it never ended up looking the same as professional cakes. I knew I had the techniques because I could make the same flowers with royal icing but the buttercream seemed to just kinda look a little lifeless. This was really disappointing!
Then one day I learned the secret! I am about to share the number one cake decorating tip that took my cakes from that homemade look to a more professional look. Want to know what it is? The secret is an ingredient thats in the buttercream frosting.
How to Make Professional Cakes:
Both of the buttercream flowers were made with the same buttercream frosting recipe, but I made two different batches using different ingredients. They both where piped with #104 decorating tips and were the same consistency. I wanted you to keep that in mind as we continue to find the tip that will change your cake decorating.Okay, it’s time to explain why the flowers in the picture above look so different even though the same recipe was used to make both batches of the frosting. Are you ready for the secret on how to make professional cakes at home?
The frosting for both batches was made with shortening instead of butter because sometimes you need a frosting that will withstand a little hot weather if your event is going to be held outside. If your frosting is made with all butter, it won’t hold up as well. I’ll post this recipe soon but for now we are going to talk about how important the ingredients are. Just keep in mind, the frostings were made with the same recipe but with different ingredients.
The buttercream frosting recipe called for shortening. I used two different kinds of shortening when making the frosting.
- The rose at the top of the picture was made with Crisco shortening.
- The rose at the bottom of the picture was made with a hi ratio shortening.
Huge difference! The hi ratio shortening not only makes a smoother less greasy frosting, it is creamier and holds its shape and doesn’t leave your mouth feeling like it is covered in grease. There are different brands you can get like Sweetex, Alpine or Ck and it’s a little more expensive than Crisco but to me it’s well worth the price.
The flowers made with the Crisco seem to be a bit wilted. After I made the flowers I decided to make another batch of the buttercream using the Crisco shortening. This time I used less milk and a little more confectioners’ sugar. I did get a better result but they still didn’t have the same quality look as the flowers made with the hi ratio shortening. A while back Crisco had to change their recipe because the FDA made a decision to ban trans fats. The reason it was banned was because trans fats don’t have any health benefits and it’s hard for your body to break them down.
If you don’t want to use trans fats, don’t. You can make buttercream frosting with an all butter buttercream recipe, or you can use a Swiss Meringue Buttercream, or Italian Meringue Buttercream frosting, but keep in mind that they won’t do as well at an outdoor venue because it can’t take the heat as well as a buttercream made with all shortening.
That is the secret to make your cakes look like they were made from a profession bakery instead of in a home kitchen. Hi ratio shortening makes all the difference in the world, well at least all the difference in your buttercream frosting.