Cake Art – Learn to Ice a Cake American Style
There is a particular technique to achieve the cake art known as “American Style.” It varies from its European cousin in two primary ways: an American style cake is typically high, with three or four layers, and there is a 90 degree angle at the top edge, rather than a curved or soft edge more common in the European style.
What You’ll Need for American Cake Art
Achieving this style of cake art takes a few simple tools, some patience, and a bit of practice. The key to successful cake art is to have the tools you need, and plenty of time to work. Let’s get started! You’ll need:
* A baked layer cake, cold
* Cake decorating turn table
* Round cardboard cake board, slightly larger than the layer cake
* Serrated cake knife
* Offset spatula
* Flat spatula, 1 1/2 inches wide
* Metal cake scraper
* Icing, preferably Italian meringue for good spreading consistency
Achieving the American Cake Art Look
1. Using the serrated knife, dived one layer into two equal layers. (Use cold, not just cool, cake. You’ll have fewer crumbs, and the butter in the icing will adhere better.) Leave the second layer undivided.
2. Put the unsplit layer onto the cake board, on the turntable. Spread with a generous layer of icing.
3. Top with one of the split layers, adding another layer of icing. Add the final split layer, using the bottom of the layer as the top of the cake (this will help keep crumbs to a minimum).
4. Using the cake board as your guide, and the straight spatula, spread your icing all along the sides of the cake. Allow the icing to rise above the top of the cake; this lets you create a nice sharp edge on the finished cake, which is a hallmark of this style of cake art.
5. Using the offset spatula, fill the top of the cake with icing, being careful not to disturb the high edge of icing from the sides. (Hint: use just the first few inches of the front of the offset spatula to spread the icing on the horizontal surface.)
6. Place the bottom edge of the scraper against the round cake board. Hold the scraper lightly in place, and use the turntable to turn the cake, scraping icing smooth as you go. Clean the scraper frequently.
7. Use the offset spatula to level off the top of the cake. Hold the spatula flat and move it toward your body, wiping off the excess each time. This takes patience, and the resulting cake art is worth the trouble. Don’t rush this step!
Once the top and sides are straight and sharp, pick up the cake board from underneath, and place the iced cake on a pedestal serving cake. Enhance and embellish with cake art, flowers and other decorations as you wish. Congratulations! You’ve created a genuine piece of American cake art!
Chef Susan Holtz has taught professional cake art and baking for over 30 years. She has been featured in the Los Angeles Times, Home and Garden magazine, and on Fox News Television. If you want to learn more about cake art visit: www.BakingandCakeArt.com.
