For the past two weeks, my husband has asked me to bake him a cake he can take into work. My class ended last week, so I thought now would be a great time to get back into baking.
I made him my tried-and-true chocolate chocolate chip cake with vanilla buttercream frosting. I decorated the cake in stars with a Wilton tip 21 and used AmeriColor Orange and Lemon Yellow to color the buttercream.
I followed my usual work process, except after the cakes came out of the oven I flattened the top with a damp paper towel. This method works well. It flattens the cakes and prevents any waste from cutting off the dome. I’m always nervous flattening the cake will make it more dense, but my husband ensures me they turn out the same.
Honestly, I’m always nervous when people eat my cakes. I want to know if they liked it or not. This is why I don’t think I could own a bakery. Unless I took Xanax, then maybe I could handle it. My husband is great at telling me if the cakes were good or if they sucked.
I decorated the cake with two rows of each color on the side and three rows of each color on top.
This decorating technique is easy, but time consuming. I held the bag perpendicular to the cake with the tip slightly above the cake. I squeezed the bag with even pressure until I got the desired size of the star, then stopped squeezing and pulled the bag straight back.
After each row, I had to put the buttercream in the refrigerator to cool down. If the buttercream gets too warm the stars start looking sloppy. I also recommend using a counter or table to support your elbows when you pipe the side of the cake.
I like this technique, and I’m happy with how the cake turned out.
Have a great weekend!