Issue 12 of Cake Decorating magazine was released this week, and it comes with a free scallop edge crimper. The crimper can be used to add decorative detail and dainty edges to icing on cakes. The magazine explains how to decorate mini cakes with a crimped edge, and also how to make a whole handbag shaped cake.
The cake in the magazine looked very impressive, and once I read the instructions on how to make it, it actually seems fairly simple. The step by step instructions are nice and simple, and easy to follow. The magazine also showed how to carve a shaped cake, and gave tips on how to crumbcoat your cake before icing it. I’ve never done this before, so I look forward to trying it out.
Crumbcoating is where you prepare your cake ready for it to be iced with fondant. After the cake has cooled from the oven, you carve the browned bits of sponge off so that the entire cake is a pale yellow colour. You then place it in the freezer or refrigerator for 30-60mins. When you remove it, it should be nice and firm, and then you coat it in a thin layer of buttercream. Then the cake will be ready to ice with fondant and the cake will have a smooth base. Next week, the magazine comes with a free basket weaving icing nozzle, and also a nozzle case. I’m not sure how much use I will get out of the crimper, but I thought it could be a useful tool for doing a little bit of extra detail.