Cake Decorating

The Icing is In

One of the best ways to brighten up a cake is to decorate and personalize it yourself. What is better than having someone slave over a cake just for you...? The fact that you didn;t have to do it yourself. Well now its time to return the favour, and return the flavour.

I find the best icing is Betty Crocker premade icing. Using pre-made icing allows you to know how it will taste and how it is to work with. Other icing that you use made from scracth often come out to liquidy, not spreadable, etc.

 

*When filling your piping bag with the icing put the bag in a cup, thus allowing you to put the icing in without holding the bag*

Here is a site with great step by step ways of icing, with tips to get the best results!

http://www.howcast.com/guides/168-How-to-Decorate-a-Cake

Get inspired

http://www.youtube.com/watch?v=ij2GOSdXHuo

Blueberry Blast Tart

Ingredients

For the Crust

1 1/4 cups all-purpose flour

1/3 cup sugar

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into small pieces

 

 

 

 

For the Filling

6 cups fresh blueberries, rinsed and dried

2 tablespoons cornstarch

2 teaspoons finely grated lemon zest

3 tablespoon fresh lemon juice

2/3 cup sugar

Pinch of salt

Directions

1.Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).

1. Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
2. Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
3. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
4. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.