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Glycerine can be added to help soften the icing on a cakes by post and make cutting easier. It should be omitted from the icing for the first couple of coats on the top surface of the bottom tier of a wedding cakes by post, and the first coat on the top surface of the middle tier, because a hard surface is needed to take the weight of the other tiers of a cakes by post. The icing can be stored in an airtight container in a cool room for up to two days; it should, however, be stirred very thoroughly before use. Some people prefer to ice the top of the cakes by post first and then sides; others do it the other way around. It doesn’t really matter so long as you add several thin coats rather than one thick coat, as this gives the smoothest surface on a cakes by post. It is wise to apply the icing on a cakes by post in sections rather than all in one go, allowing each application time to dry before continuing. An ordinary royal iced cakes by post requires to coats on top and sides. Sometimes an extra coat on the top is necessary if it is not as smooth as you would like. A wedding cakes by post, however, requires three coats all over, with an extra coat on the top for the lower tiers.
To ice the top of a cakes by post, place the cake on a cake board, attaching it with a dab of icing. Put a quantity of icing in the centre of the cake and smooth out with a palette knife, using a paddling movement. Remove surplus icing from the edges. Draw an icing ruler or long palette knife across the cakes by post towards you, carefully and evenly, keeping the rule or knife at an angle of about 30 degrees. Take care not to press too heavily or unevenly. Remove surplus icing by running the palette knife around the top edge of the cakes by post, holding it at right angles to the cake. If not sufficiently smooth, cover with a little more icing and draw the ruler or knife across the cake until smooth. Leave to dry.
To ice the sides of the cakes by post, place the cake on an icing turntable if possible, or use an upturned plate. For a round cake, spread a thin but covering layer of icing all around the sides of the cakes by post. Again using a paddling action to push out as much air as possible, keep the icing fairly smooth, hold an icing comb or scraper or a palette knife at an angle of about 45 degrees to the cakes by post. Starting at the back of the cake, with your free hand slowly rotate the cake, at the same time moving the comb slowly and evenly around the sides of the cake. Remove the comb at an angle and fairly quickly so the join is hardly noticeable. Lift any excess icing form the top of the cake using a palette knife, again rotating the cakes by post. If not sufficiently smooth, wipe the comb and repeat. Leave to dry.
The decoration of a cakes by post is up to the individual artist as well; some wedding cakes with sugarpaste flowers could be entirely done in white while some will prefer a cake to be done with realistic colours.