Top products from r/cakedecorating

We found 22 product mentions on r/cakedecorating. We ranked the 29 resulting products by number of redditors who mentioned them. Here are the top 20.

Next page

Top comments that mention products on r/cakedecorating:

u/SayuriSati · 1 pointr/cakedecorating

I use an American buttercream:

4 sticks (1 lb) unsalted butter
8 cups (2 lbs) powdered sugar
3 tbs of heavy cream
1 tsp vanilla extract
1 tsp kosher salt


I live in Phoenix, and have a difficult time with my buttercream melting, so I use cold butter that I cut up.

Using the paddle attachment on a stand mixer, cream the butter in the mixer, scrape the sides, and repeat a couple times.

Sift the powdered sugar and then put it all in the mixer with the butter.

Run the mixer on low until it’s combined. Mine is very thick and pretty clumpy at this point. It doesn't look like it could be frosting.

Add the liquids and salt, and then whip it on medium high for about three minutes.

This colors great using gel. If you were only using one color for the full batch, you can add it now and blend it in with the mixer. If not, you can divide the frosting up into bowls and blend by hand.

This will make a very stiff buttercream which is great for succulents! If you wanted to make a thinner frosting for basic coverage, you can add more cream 1 tbs at a time until you get the desired consistency. (I just used 6 tbls in a batch and could have even done more, but it all depends on your needs and climate.)

I really like using kosher salt because it gives that savory surprise to the frosting. (I'm not a fan of super sweet/cavity-inducing frosting.) This has a good balance and kinda tastes like ice cream!

This recipe is for a vanilla buttercream. If you want to chocolate buttercream, you can replace a cup of powdered sugar with a cup of cocoa powder. Sift the cocoa first and add it with the powder.

From there, the flavors are endless!!! You can add peppermint extract instead of vanilla to the vanilla or chocolate buttercream. Or orange juice and lemon instead of the cream and vanilla.

As for piping supplies, I use:

Wilton 55 piece master tip set (I mainly used petal and leaf tips, but it all depends on what kind of succulents you are making. You do not need this full set and can buy a few of the basic tips! I noticed from some tutorials that this set didn't have all the tips for succulents, but it worked well for me. This set also comes with 2 of the standard size flower nails.)

3 inch flower nail (I liked the standard one, but really enjoyed the size of this to make the bigger succulents, but ended up using it for all sizes.)

Parchment paper (this was a blessing! It's too hot to pipe directly on the nail... Or I just don't have the skills yet. Just cut the parchment into squares a little bigger then your intended succulent and attach it to the nail with a little buttercream. Pipe your succulent on the parchment paper, then place the finished succulent and parchment on a cookie sheet, and freeze until you are ready to decorate.)

Flower lifter (really helped for placement)

As for piping pointers, just try to work fast and keep your buttercream covered so it doesn't crust over before you use it. It's best to work in smaller batches because you can get melt (at least I had to.) There are a ton of wonderful and helpful online tutorials that will show what tips make what succulent/flower.

Most importantly, number 1, don't forget... Have fun!! I completely failed way too many batches before a few reddit angels led me to the perfect buttercream recipe. After that, all you need is a little bit of practice and you'll do an amazing job!

Best of luck and I'm here if you (or anyone else) need anything or wanna share successes and failures!

This is probably WAY to much information, but I am really excited about it! And am already ready for my next cake and challenge!

And... You of course can do this for cakes and cupcakes, but I also did terrariums with the leftover succulents and cake scraps! I have already written a novel, but I can share additional pictures and information for the terrariums, if you're interested.

=)

u/CanYouFeelItNow · 1 pointr/cakedecorating

Sorry for long reply in advanced. If the turn table is off it shouldn't make that much of a difference. More than likely when I decorate the cake, or the board is not exactly center, it shouldn't affect it too much and it wouldn't affect it in this way.

I can't find a direct link for the scraper I swear by because the brand name has worn off, it is almost 10 years old, and I got it from the first bakery I worked at. It is red and I think had a white swirly font on the middle of it.

Typically when looking at scrapers my best advice is one that is about 5" tall, silicon (but not too flexible, you want it to be able to have about a 20 degree bend in it), not a sharp/thin edge straight edge (not as sharp as a dough cutter, but a smooth edge, but flat and sturdy), has almost 90 degree angles on 2 corners (this helps if needing to scrape the board and not get build up at the bottom), and one that had a width of about 3"-4" to make it easier to hold (Measurements of 5" x 3.5" x .1")

These links look similar, but I have not tried any of these ones This edge may be a little sharp, but great shape & flexibility. Corners not right angles but good shape and size I would go with trying to green one and use the one with the curve back, not the trapezoid one. I don't ever use a metal scraper.

Also, a few other tips, when you chill in between layer make sure that your first layer is very thin. It is ok to still see the cake, that is encouraged for the first ice. The point of the dirty ice is to get it even and when you apply your second coat it does not scrape the cake off, only the icing.

Next, you can use a piping bag to get the icing the same thickness across the cake, rather than just slathering with buttercream. This what I did when I first started decorating, as it made it easier for me to get a hang of how thick the icing should be and made it even.

Lastly, when you are scraping the order I do is:

  • -Side (get any excess icing off), Wipe scraper,
  • Top (semi smooth, with overhanging corners), wipe scraper,
  • Side (to make the icing even, watch your angle of your hand), wipe scraper,
  • Top (make clean, should be minimal overhang), wipe scraper,
  • Side (clean up some), wipe scraper,
  • Scrape board for excess BC, wipe scraper,
  • Side (to even from board scrape), wipe scraper,
  • Top (final), wipe
  • Side (final).

    Hope this helps! Tag me if you make any other cakes soon or PM me if you ever have any specific questions!

    Your ombre inside is perfection!
u/bamboozelle · 1 pointr/cakedecorating

For vegan cake and frosting recipes, Isa Chandra Moskowitz and Terry Hope Romero's Vegan Cupcakes Take Over the World is outstanding. For decorating (and understanding cakes), Rose Levy Beranbaum's The Cake Bible. Your library might have copies.

For decorations, I would first just start googling "cake decoration", and look for videos that show technique. If you have no decorating experience, start practicing now. Cake decoration does require some basic equipment, like piping tips, offset spatula, etc, depending on how you want to decorate it. Creating complex designs will require more specialized equipment to work with fondant, pastillage, etc., and those things take lots of practice. You can purchase some pastillage decorations like sugar flowers (food-safe but inedible) from local baking supply shops or online.

You can practice piping by making "practice frosting" (basically Oreo filling):

  • 10 oz veg shortening
  • 16 oz. powdered sugar
  • 0.5 oz. water
  • 0.75 oz. light corn syrup

    Put shortening in the bowl of the mixer, then alternate beating in wet and dry ingredients on low, then increase to medium and beat until smooth. Use it to work on techniques on wax paper-covered plates. You can re-use it; just scrape it into a Ziploc when you're done and stick it in a cool cabinet, and it will keep for ages. Re-beat it if you need to smooth it out. If it's too loose, stick it in the fridge; if it's too stiff, warm it gently with a heating pad. You can make piping bags out of waxed paper or freezer bags, and a basic tip set is inexpensive.

    If you're really going for a vegan-themed cake (wasn't sure if that's what you were requesting), I would definitely make marzipan fruits and vegetables. Marzipan is delicious to eat and it can be forgiving to work with.
u/[deleted] · 2 pointsr/cakedecorating

You are very welcome!
As for youtube channels, I don't have any favorite ones, because my type of work is a little bit different and I'm starting my own youtube channel where I'll show the process of my work. But if you put any related to your needs keywords in youtube search field (ex: cupcakes decorating for beginners; cupcakes decorating techniques etc), you'll see the most popular videos and I would start from there.
A set of tips I bought for my work:
https://www.amazon.com/gp/product/B0725PKW6Y/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1


https://www.amazon.com/gp/product/B06XQ12VSX/ref=ppx_yo_dt_b_asin_title_o07_s01?ie=UTF8&psc=1


But you can find a better set with more nozzles and useful decorating tools on Amazon. You can also check this channel:

Useful channel with lots of tutorials

u/Blobby_the_Blobfish · 1 pointr/cakedecorating

Thank you!

I bought the fat Daddio celebration set: https://www.amazon.com/dp/B00L9CQV2O/ref=cm_sw_r_cp_apa_i_PkdYCb6K3CV00

What I really like about the set is that it only needs half the batter of my usual cake baking, or the same amount as one dozen cupcakes. 😊

u/timothybakes · 2 pointsr/cakedecorating

Sorry for the late response! Personally, I found it alright...this was the specific lace mold that I used. I think depending on the thickness of your mat, it'll be easier/harder to get it out.

It took mine ~50 minutes in the oven to dry out (rather than 10-15), and around 24 hours to dry in the open (rather than overnight). I think it was because I had added too much water to the mix at the very end, so I think it's pretty fickle to moisture content. I just had to keep checking periodically if it was ready to peel out yet, so it was time consuming for me as well on my first (and only thusfar) try.

If you haven't yet, try the lace recipe that I used. I think it's fairly forgiving. I still have the lace ~two weeks later, just stored in tupperware, and while a bit brittle, I think laying a wet towel or something to rehydrate it will bring it back right to where it was.

u/thecuriouscake · 1 pointr/cakedecorating

I've experienced similar pains as well from piping all day. I think it was just a big shock to my hands from straining all day. So I found these "therapy balls" that help strengthen your hand muscles and help promote blood flow which helps a lot. heres a link:https://www.amazon.com/Gaiam-Restore-Hand-Therapy-Exercise/dp/B00525X8KW
I also would ice my hands a bit with a little massage after work to be able to rest up for the next day.

u/abhorsen665 · 2 pointsr/cakedecorating

Amazon 😊 finally splurged! Cupcake Courier G0214B Cupcake Carrier- White Translucent, https://www.amazon.com/dp/B00B7877DC/ref=cm_sw_r_cp_api_i_yBvIDb475GD8X

u/austincaking · 8 pointsr/cakedecorating

Use a buttercream scraper...something like this:
4-Pack, Cake Scraper, Cream Scraper Accessory, Decorating Tool, White/Purple https://www.amazon.com/dp/B07WZD573C/ref=cm_sw_r_cp_api_i_OtnIDb6421ZJ6

Although in my opinion, a metal scraper works best. I haven’t worked with a plastic one yet.

u/pnutbuttry · 2 pointsr/cakedecorating

I used the matcha blueberry recipe from this book, and I copied the decorating from Preppy Kitchen! He designs such gorgeous cakes!

u/secretsquee · 1 pointr/cakedecorating

[this rolling pin](Silicone Bakeware Non-Stick Fondant Sugarcraft Dough Rolling Pin Cake Decoration, Plastic, White, Large, 20-Inch https://www.amazon.co.uk/dp/B00V4ZD62Y/ref=cm_sw_r_cp_api_b8mqxbCSWCXQZ) is ideal. The mat is to stop the fondant sticking to the work surface and to help you lift the rolled fondant onto the cake!

u/glittermami · 1 pointr/cakedecorating

Thanks! I use a fondant extruder, it comes with different circle sizes, this was made using the largest size. here's the amazon link!

u/skylarparker · 3 pointsr/cakedecorating

My collection got way too big for the Wilton caddies so I ended up buy a shelf from target for my mudroom to hold all of my baking pans, cake rounds, boxes, confectioners sugar (in a container), ap flour (also in container), etc. I also bought and mounted a tool box of sorts on the wall. It’s a large rectangular storage cabinet with something like 24 drawers that I’ve labeled with types of tips, couplers, sprinkles, flower nails, gel colors, etc. I use reusable bags that lay on top just fine. Icing spatulas live in a utensil holder next to my mixer. Turntable lives in a cabinet beneath where I work with the my fondant. That’s about as organized as I could get.


Edit: because I feel like my description of my tool organizer was a little weird, here’s what I’m talking about. Not the exact one I have but it’s the same

u/SomeWhoWanderAreLost · 5 pointsr/cakedecorating

It looks like a larger star tip. I would guess tip 1M. Just be sure to pull away at an angle before releasing pressure.

u/1cecream4breakfast · 4 pointsr/cakedecorating

Get these cake wraps! Total game changer! I used them on my last layer cake. No dry edges and perfectly flat top. You soak the wraps in cold water for a few minutes, then wrap them around your cake pans and bake! I have no idea how it works so well but it does. No issues getting them out of a well greased/floured pan, either.

The only downside is that since the cakes don’t have the slight crust on the outside, they’re a little more fragile when handling. Just flip them onto wax or parchment paper so you don’t have to handle them directly.