Episode 8: Stamped Cake Designs - FineCooking.com

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Episode 8: Stamped Cake Designs

For use with Culinary School series videos only

Video Length: 4:15
Produced by: Sarah Breckenridge; videography by Gary Junken and Cari Delahanty; edited by Cari Delahanty

Lots of people think that to create an elaborate cake design, they need to be an artist. Not so! Even if you can't draw a stick figure, you can still create a gorgeous cake, with the help of rubber stamps. Watch this video to learn how.

More Episodes in this Series
Episode 1: Leveling and Splitting Layer Cakes   Episode 2: Crumb Coat for Fondant Cakes   Episode 3: Buttercream Effects
Episode 1: Leveling and Splitting Layer Cakes
  Episode 2: Crumb Coat for Fondant Cakes   Episode 3: Buttercream Effects

 

Episode 4: Fondant-Coated Cake   Episode 5: Doweling and Stacking Multi-Tiered Cakes   Episode 6: Fruit Leather Decorations
Episode 4: Fondant-Coated Cake   Episode 5: Doweling and Stacking Multi-Tiered Cakes   Episode 6: Fruit Leather Decorations

 

Episode 1: Leveling and Splitting Layer Cakes   Back to Series Intro   Erin Gardner
Episode 7: Simple Fondant Shapes   Episode 8: Stamping   Back to Series Intro

 

Great Cake Decorating by Erin Gardner
 

We're out with a cake covered in fondant. The tiers have dowels to support them, but you'll want to wait to stack the tiers until the stamped designs have dried.

You can really use any kind of stamp here-the traditional rubber ones with a wooden mount are fine, though when you're stamping directly on a round cake, flexible plastic stamps can be a little easier because they can conform to the curve of the cake. But always use a clean stamp that's just for cakes, never use one that you've used to stamp ink.

Gel food coloring makes an ideal "ink" for the stamp-you just dip a foam craft brush into the gel, wipe off the excess, and gently brush it across the raised pattern of the stamp.

Then press the stamp gently and evenly onto the fondant.

It takes a little practice to know how much pressure to use-enough to transfer the image but not so hard that you break the surface of the fondant. And if you're using a flat rubber stamp on a round cake, you want to gently roll the stamp over the surface. Start out on the top of the cake layers, which will be covered by an upper tier, before you try the sides. Always re-apply the color to the stamp before making a new stamp.

If the stamp starts to get loaded up with food coloring, wash it and dry it completely and then continue.
If you want to add color to your design, let the outline sit until it's dry to the touch, then use a small paintbrush and more gel food coloring to paint the design. Try not to load the brush with too much gel-it's always easier to add more paint than to take it away.

Let the stamps again dry to the touch, and then you can stack the tiers to finish the cake.

posted in: erin gardner, great cake decorating
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