Tea Party Cake Tutorial 🍰 Best Cake Decorating Tips 🍰 Cakes with Lorelie

Tea Party Cake Tutorial 🍰 Best Cake Decorating Tips 🍰 Cakes with Lorelie


Welcome to wedding cakes for you cake
tutorials. In this video you will see how to make this timeless cake design with
old-school cake decorating. If you’re looking to make a dainty classy cake fit
for a tea party stay tuned. Subscribe and ring the bell
to be notified every time I upload a new baking or cake decorating video. This
luscious cake begins with a 6-inch lemon cake layer brushed with lemon syrup. Dam
the layers with a ring of buttercream to keep the filling in place and to glue
the cake together. Add a layer of English lemon curd. The recipe link is at the end
of the video. The simple syrup recipe is also in the end cards. I added 1/4 cup of
fresh lemon juice and 1 teaspoon of lemon extract to the simple syrup recipe. This is a crumb coat which helps contain
the crumbs. The final frosting is delphinium blue
which is from Wilton and you can find that in my Amazon shop. This layer is thicker so that you can
scrape it down to make a smooth. This is one way to do that. Get your
frosted cake cold and then scrape a thin layer using a bench scraper to get a
nicer finish. You can mark your cake by first cutting
a six inch piece of waxed or parchment paper and folding it into eighths. Mark
each portion with a knife. One way to mark this cake is with a round
cookie cutter. This one is 2 and 3/4 inches. You can find specific templates
and markers on Amazon for cakes. You can click the link below to shop through my
links. I would really appreciate that. It helps me a little bit to keep the
channel running without any extra cost to you. I experimented a little bit with
a smaller cookie cutter and that is why one of these is off just a little bit.
But because this is a demo cake I’m not really concerned about that. And I’ll
just put it to the backside. You’ll need a petal tip number 104 for this part. The
angling was the biggest challenge here. Start at the back of the cake just in
case you need to disguise your first two or three attempts. I left some of these undone for a
Facebook live video. I’ll link to that under the video for you in case you want
to see it. You will need a star number 14 for this
rope border which goes along the edge of your ruffles. To make the scrolls use the same star
tip number 14. The dots are a number five for the
larger ones and a number three for the smaller ones. Use a number five round for the drop
strings. Touch the buttercream to the cake keep the pressure steady as you
pull the tip away. Slowly bring the tip to the endpoint while allowing the
string to drop slightly. Practice these a lot and they will be a lot less scary.
The buttercream does need to be very smooth and very soft with no bubbles. If
there are our air bubbles it will break the string. If the string does
break refrigerate the cake for five to ten minutes remove the strings and try
again. The imperfect drop strings on this cake go to the back when presenting.
Don’t expect perfection when you first begin this type of piping. As you can see
this is not perfect. I also experimented a bit. The best
side faces forward so no worries. If you want to build your skills and your
confidence to create beautiful cakes and memories head over to Cakes with Lorelie
Academy. Check out my classes. The link for my courses is below in the
description box. A double ruffle with a 352 perfectly
edges and adds more interest to the border. Reverse scrolls or you could do a shell
or rope here. Tiny stars and fresh Strawberries. This is a timeless cake design that I
for one will be making more of and I hope you’ll join me. Here’s a tip for
enjoying a slice of cake even more. Pop it into the microwave for
about 20 to 30 seconds to warm up the layers and the buttercream. Happy cake
decorating and I’ll see you in the next video πŸ™‚

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