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Hints & Tips

Cake art sugar products are seasonally made. If you purchase in a summer month the icing is best used in a summer month, it will be very firm to knead in a winter month, as the winter blend will be very soft in the summer months. The icing is perfectly ok but your kneading technique needs to be adjusted.

  • In wet or humid weather royal icing dry powder can be used to buff the icing. This aids in setting and absorbs excess moisture.  
  • Modelling paste can be used to stiffen plastic icing for drapes or pleating.
  • For icing that feels very firm, zap in the microwave for 10 seconds per kilo at a time. Remove the metal tags if using the 1kg knobs.
  • For icing that feels soft a small amount of icing sugar can be sifted into the product whilst kneading. Place in the fridge after kneading for 10mins.
  • Kneading is very important to getting the best coverage from your icing, knead small amounts first and gradually built up to the desired amount.
  • With todays cakes required to be larger in size it is important to increase the thickness of the icing to give the additional strength so the icing will not tear when applying to the cake.
  • Always buff in an upward motion especially on the corners to avoid tearing.
  • If you have hot hands you will find pure sugar the best for buffing. Have an ice pack wrapped in a tea towel close to keep your hands cool. Never wet your hands.
  • If you have cold hands confectioners fat is great to assist with buffing
  • Never use cornflour to buff sugar icings. It has a dry powdery taste and highlights any imperfections.
  • Always cover your cakes in the coolest time of the day. If using an air conditioned room remember to turn it on prior to starting your decorating session.
  • Sugar and water are not good companions when cake decorating.
  • Cake art plastic icing can be refrigerated. We do recommend that bringing it back to room temperature in an air conditioned room in very hot humid or rainy weather, sugar can and will sweat with extreme temperature change.
  • Excess plastic icing can be frozen for later use, though we do recommend this is used for packing and cake preparation. Fresh icing should always be used for the presentation coverage of a cake.
  • Cake art plastic icings can be mixed together. They all blend with each other beautifully. Dark chocolate icing and any of the range can be blended for a marble effect.
  • To remove cracks and crazes on corners where the icing is stretched, buff in a circular upward motion

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If you have any hints to share please email them to me at - sales@cakeornament.com.au