Cake is like a Canvas for me. I use it to create designs that are visually appealing and those that activate a salivating effect on the tasters tongue.Just like a painter uses different mediums to paint a picture,a cake maker uses various edible mediums to create an impactful cake. As a cake artist I like to see “the cake” as my canvas.I create designs,structures,models,shapes and themes on or out of cakes based on my clients preferences.
MY EDIBLE MEDIUMS
GANACHE:Popularly known as chocolate truffle,this is a shiny chocolate icing made with different proportions of melted chocolate and dairy cream.Colored ganache is made by blending a selected gel color in white chocolate ganache.
BUTTERCREAM:A fluffy white or colored frosting made to a special vegetarian recipe at cakeline.It’s an intensely sweet buttery icing often flavored with vanilla,strawberry,orange,lemon n more.Kids love it.Goes as a perfect companion with cupcakes.Many creative designs and motifs can be piped with buttercream icing.Used for cut out or shaped cakes.Buttercream can be used for blobbing or imprinting on cakes.
FRESH WHIPPED DAIRY CREAM/WHIPPED TOPPING/NON DAIRY CREAM:Light,airy cream used to sandwich fruit gateaux.Best recollection would be the finger-licking cream and swirls on a pineapple cake.Fresh double dairy cream or non dairy whipped topping are available to whip and use 🙂
EDIBLE IMAGES:Photographs,pictures,logos are printed in edible ink on an edible sugar sheet.These are later placed on cakes,cookies,cupcakes and dissolve into the icing.
FONDANT:This is a soft,sugar dough which is rolled and primarily used to cover cakes.It gives the cake a smooth porcelain finish.Once a cake is covered with fondant it gets a neat look. Well made fondant cake,cuts through with ease and tastes amazing too. Flavored fondants like chocolate,strawberry,mango,vanilla are a popular trend.At Cakeline we always undercoat our fondant cakes with chocolate ganache. If you would like stylishly designed tall cakes,which gives a mind blowing look…..then go for fondant.Fondant is preferred by many cake artists to give an artistic feel and realistic finish to the cake design.
GUM-PASTE/FLOWER-PASTE:This could be explained as a tightened version of fondant. Often made with egg whites,eggfree gum-paste is made and used extensively by many sugarcrafters now.Best quality gum-paste is stretchy,rolls out super thin and dries out hard.As this is used extensively to create life-like flowers,it is also called Flower paste.Figures,flowers,leaves,shoes etc are made of this.
MODELLING PASTE/FIFTY FIFTY PASTE: More or less equal blend of fondant and gum-paste yields modelling paste.This helps in creating “clay”ish,edible models on cakes.Used to make figurines,animals,fruits,vegetables,wedding couple toppers,inanimate objects to decorate cakes.
MODELLING CHOCOLATE: This is made by a measured blend of compound and corn syrup/liquid glucose.A relatively newer medium….modelling chocolate is loved by many cake artists as it tastes great,much like a chocolate dough and can be reshaped and molded easily.Many decorators mix it with fondant too, in order to make it more pliable.It stays well in colder climates and needs to be kept away from the sun.
PASTILLAGE:This is the stiffest of all the sugar dough’s. Because of the cornflour content, it dries rock hard very quickly.It tends to be brittle and needs to be handled with care.Mostly used to build sugar structures like geometrical shapes, buildings,monuments,frames and more.Many isomalt showpieces are highlighted with pastillage add ons.
ROYAL ICING:A sweet white icing which dries hard.Formulated with egg whites and icing sugar.Can be seen on custom designed cookies and traditional or classic wedding cakes.Extensively used for minute,detailed work by cake makers.Have you seen the new cross stitch icing trend……most delicate and beautiful.
ISOMALT OR SUGAR WORK:This makes creative use of isomalt or pure sugar.Glass like edible creations are molded or shaped.This art includes pulled or blown sugar.Structures,beads,gems are made by casting or molding hot isomalt. A dehumidifying spray protects these from getting a haze.
GELATIN WORK:Sheer beauty !.All edible flowers made from colored gelatin,which gives a glass like look.Called gelatin plastic,its non toxic and edible.Bows ,abstract shapes,hearts can be made of this.
CHOCOLATE WORK/WHITE OR DARK COMPOUND:Chocolate is piped or molded to make beautiful shapes.Garnishes are hand cut,rolled or shaped to decorate cakes. Coloured compound is used to make quick and easy decorations.
SUGAR LACE:Mesmerizing,delicate edible sugar lace is made from cornflour,sugar etc.Ready made lace powder is often used to get thin lace like sugar cutouts.Intricate and elaborately detailed silicon lace molds are availible to make these.
WAFER PAPER:Translucent delicate edible paper is very popular with cake artists to create paper like flowers,feathers and more .Wafer paper is,mostly rice-based,it imparts little flavor to the cake.It is manipulated in a some ways,like hand or die cut,collage making or using decoupage techniques, to design a cake.
HAND PAINTING/STENCILING/AIRBRUSHING:Edible gel colors are diluted with alcohol and used like water colors to outline and paint marvelous drawings,portraits, sketches and what not on fondant cakes.Pretty stencilling adds a contempoarry look to fondant cakes.Food artists use airbrush machines to throw color washes on their cakes.Large cake structures are quickly colored with an airbrush machine using special colors.
CANDY BARS/MARSHMALLOWS/GEMS/FRUITS: Just innumerable requests for these to be used as cake adornments and I love to oblige.Who doesn’t like a red cherry or luscious strawberry or their favorite candy bar on the cake !
FRESH FLOWER ADORNMENTS:Used by many cake decorators to instantly lift their cake design.Though these cannot be eaten,they work as a popular edible decoration medium.They are hygienically inserted in a flower pick and centered in your cake.
Remember a good and devoted cake artist will tinker with and use various edible mediums only.A cake artist works hard,uses her/his deft fingers and a bank of her/his creativity to finally give you a cake to remember.
Creating and designing simple to spectacular,unique to bold,majestic to dainty cakes is my passion……..This is what brings joy and invisible color to my life !
Hope this post works as an easy guide for you.And helps you in planning your next cake design 🙂