0:00
I'm going to share 11 secrets that bakeries use to make cake decorating quick, easy and more affordable
0:06
and to make their cakes look beautiful and taste delicious. Let's start with secrets for speed
0:12
Minimize time spent cleaning up by using a baking sheet or tray to catch falling ingredients
0:18
Sprinkles are the worst, so this is great for those. As you decorate, the sprinkles will fall down and bounce off the cakeboard
0:25
but the room of the tray will catch them, and when you're finished decorating
0:28
just tip the tray so that all of the sprinkles roll down into one corner
0:32
and pour them back into the jar or packet to use for another project
0:37
Fondent is beautiful but it's very time-consuming to work with. For a much quicker way to make cake-toppers
0:43
bakeries will use cookies instead. Remember to press a paper straw or cookie stick into the back before baking
0:50
Not only are these much faster to shape than fondant and faster to decorate with butter cream
0:55
they're also delicious so they're sure to actually be. eaten. So those secrets help decorate cakes quickly. What about ways that bakeries make things
1:04
easier for cake decorators? To make scheduling easier and increase productivity, bakeries hardly ever
1:11
bake, frost and decorator cake on the same day. The secret for spreading out the stages of making
1:16
a cake is the freezer After baking cakes let them cool and then wrap them in two layers of cling film or saran wrap This makes them airtight Put them in the freezer for up to a month and this means you can mix double or quadruple batches of batter to save time
1:32
baking several cakes at the same time and then pull them out of the freezer on different dates to frost and decorate then
1:39
If you make cakes, I'm sure someone has asked you for a four-tier cake to serve two people
1:45
Tier cakes are gorgeous but not always practical and that's where dummies come in
1:49
These styrofoam cylinders look just like cakes when they're frosted and decorated
1:54
and make it easy for bakeries and cost-effective for customers to create tier cakes of dreams
1:59
without having leftover cake for weeks. Minimizing waste, lowering costs, and raising profits is a priority for bakeries
2:07
and for anyone who wants to make money with their cakes. Wasted ingredients mean higher costs and lower profits
2:14
so bakeries will reuse buttercream left over from frosting cakes to pipe borders or swell
2:19
onto the cake, or they'll add colour to the bowl to tint another colour of buttercream for the
2:25
decorations on this cake or on the next cake. To stretch any investment in tools, use cake decorating
2:31
tools for cookies and vice versa. For example, cookie cutters provide a neat outline for designs on
2:37
cakes, which can then be piped onto. Using cookie cutters for this is much quicker than printing
2:42
or sketching a design yourself If you buying cookie cutters choose shapes that can be used for lots of designs Simple shapes are the most versatile like a set of circles or squares of different sizes Bakeries love piping because it quick and easy and it makes cakes look highly decorated
3:01
Piping bags are expensive, but using parchment paper, you can make your own piping bags for a fraction of the price
3:08
Cut a triangle and fold one corner down and underneath the bottom corner
3:13
Do the same with the other corner, pinch them and fold them over to make them. a cone which you can fill with buttercream and then cut the tip off to pipe a message or a
3:20
border or a design. You could use a whole bottle to tint buttercream red or black, but
3:26
bakeries limit how much they need to use with this trick. First use gel, not liquid colours
3:32
because they're more concentrated so you need a lot less. Then add just enough to make your
3:37
butter cream a dark pink or very light red. You would need almost double this amount of gel
3:42
to make a bold red colour. Now put a lid on the bowl or cover it tightly
3:46
with cling film or saran wrap. Leave it for an hour or overnight and, ta-da
3:51
bright red butter cream with a minimal amount of gel. Okay, why do people order cakes from bakeries
3:58
They're beautiful and they're delicious. What are the secrets for that? To get super smooth frosting
4:05
bakeries use metal or cast iron turntables, which have a very smooth spin
4:10
and that creates very smooth frosting without dense or indents Plastic turntables are much cheaper but their wobbly spin makes it almost impossible to get perfectly smooth frosting and any cake decoration looks its best on smooth frosting
4:24
For flawless cakes, bakeries refrigerate them after decorating them until they're picked up or delivered
4:30
because when cakes are cold, they're firm, and the decorations are stable
4:34
So they'll survive the vibrations of a car and any sudden stopping and starting
4:38
and the frosting won't sink or get bulges in the side, which happens when cakes sit out at room temperature for a long time
4:45
To ensure that cakes stay moist, even though they're rarely baked and decorated on the same day they're picked up
4:52
the secret ingredient used by bakeries is simple syrup. This is the formula for moist cakes, even days after baking them
4:59
The recipe is super simple, no pun intended. Put equal amounts of water and sugar into a pan
5:04
bring to a simmer over medium heat, let it cool and then pour it into a squeezy bottle
5:09
Drizzle over your cake layers, paying special. attention to the edges and this will keep the cake layers moist for several days
5:15
giving you the flexibility to bake, frost and decorate cakes in stages if you want to
5:19
divide the work between different days. I hope you found these secrets useful. Subscribe for a
5:25
new cake decorating tutorial every week and check out my online cake school for lots of
5:29
courses on hundreds of cake designs and techniques. Thank you for watching and happy caking
