Freezing a Cake: Freezing the cake layers for at least an hour and up to even a month in advance will make frosting the cake way easier, since it will create a firmer surface. To do this properly, let the layers cool, level them and then immediately wrap in plastic wrap twice to make sure no areas are exposed.
Crumb Coat: A crumb coat is a very thin layer of frosting that helps prevent any loose crumbs from turning up on the outside of the cake. Once the layers are stacked, use an offset spatula to spread a thin layer of frosting all over the outside.
Writing on Cakes: This can be intimidating, but it gets way easier with practice. Use a small round piping tip and practice on parchment before going for the real thing, applying even pressure as you go. Any practice frosting can be easily scraped off the parchment and reused.
Fondant cutouts: These are an easy way to add whimsical elements to the cake. Knead gel food coloring into fondant, roll it out, cut out the desired shapes and then stick them onto the cake.
Tiered Cakes: To create supports in tiered cakes so that they hold up sturdily, stick a few milkshake straws or dowel rods into the cake underneath where the next tier will go and trim them so that they’re the same height as the cake. Place each tier on cardboard for support.
But if your cake decorating skills are lacking you can always visit Gazebo Party Shop. They specialize in candy making supplies, cake baking & decorating supplies, packaging, and wedding items. They also have Captain Rodney’s Boucan Glaze, which makes the most amazing cheesebake dip, Wind & Willow dip mixes, cheeseballs, & soup mixes. Gazebo Party Shop also offers cake decorating classes & candy making classes. Find them on facebook & instagram. 225 E Market St, downtown Kingsport. 423-245-0771