When you are sculpting cakes, there are a number of things you have to take into consideration such as the filling and the cake structure as well as the décor. Today, we look at 5 basic cake sculpting tips that will help you sculpt high quality creations.
#1 Start with planning
If you are sculpting a cake in the shape of a popular cartoon character, the first thing to do is to print the picture to scale. There are a number of programs you can use and many bakers prefer using Photoshop. You would have to decide what the height of the character would be; the next thing to do is to approximate the portions and then print them in different sections. Line them up and then pin them onto your kitchen board for reference.
#2 Choose the right recipe
You need to know what the consistency of the cake is and choose the fillings accordingly. Some other things to focus on are:
- If you are baking an open-crumbed and tender cake that won’t perform well for carving.
- It’s important you choose fillings that would firm up well under refrigeration, for your sculpted cakes.
- Try to use thicker torted cake layers for your sculpted cake.
- You can still use thick filling, but the thicker and more solid the layers of cake and buttercream, the easier it is to carve the cake. You’ll get much less crumbling and fewer chunks will jump off the cake. You will also find it easier to refine the design, without having to go over the same area too many times.
- Just like with any other layered cake, make sure the layers are firmly resting in a levelled manner upon the last.
- Before carving, remove all the excess buttercream and then place the cake in the refrigerator for approximately two hours to chill and firm up. This helps in cleaner and easier carving
- Use a sharp, straight blade rather than one with a serrated edge, for all the finer detailing and smaller tasks. A serrated knife will only give you unexpected cuts and uneven edges and it always takes off much bigger chunks.
#3 Don’t eat or throw away the cuts
It can be tempting to feast on those little delectable cuts, but you should leave them alone because you will need them shortly for the cake. Depending on what character you are making, you may need those delicious scraps for the round of the head or some other part of the design. It’s best to leave those scraps till you are done with the cake.
#4 Create a smooth base for the fondant coat
Ganache is an excellent choice to coat the fully-carved cake before you cover it either in modelling chocolate or fondant. However, if the sculpted design you are making has natural, organic curves, it’s a good idea to smoothen the base with a spatula for a great finish. The ganache becomes a great, smooth canvas to start on your design work.
#5 Focus on the finishing details
Once you have finished sculpting and detailing the cake, you may just be tempted to sit back, relax and admire your handiwork. But before that, don’t forget to finish off the cake board. These seemingly simple extras add an edge to your work and take your creation to the next level. The detailing doesn’t take more than 5 minutes, but the final result will be stunning.
At Ganache Patisserie you will find fantastic breads and delicious croissants, french cakes, sculpted cakes, cupcakes, savoury treats and other baked goods for everyday consumption as well as for special occasions. Come; explore our scrumptious world of goodies.
Thanks for reading,
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