Liz shows a Technique making a Torted Cake. How to Split and Fill as well as how to make a filling.
Some of the decorating tools I use
Quick Icer: http://amzn.to/2EosWi6
Icing Bag: http://amzn.to/2EnDNcg
Icing Smoother: http://amzn.to/2Bs8fz5
Decorating Tips: http://amzn.to/2EmiMi6
Candy Melt: http://amzn.to/2HbZ2vi
Air Brush: http://amzn.to/2EmRKah
Piped on icing techniques. 25 year Commercial Cake Decorator and instructor provides step by step visual of cake decorating processes, tips , and tools as well as products. Liz teaches how to properly construct the cake for stability and delivery, sharing tried and true methods. These videos are a fun mix of Food, Technique and Artist Flare.
3 eggs whites room temperature
1 pound powdered sugar (confectioners)
1 teaspoon cream of tarter
Combine ingredients, beat at high speed 7-10 minutes.
Dries quickly-keep covered.
2 CUP SHORTENING (SWEETEX)
1 CUP MILK (CANNED MILK IS GOOD)
2 TSP VANILLA
1 TSP. ALMOND EXTRACT
½ TSP.BUTTER FLAVORING
3 LB. POWDERED SUGAR
2 tsp. salt
Mix together and beat 10 minutes until light and fluffy
Will keep in refrigerator for about 2 wks. Is enough
To ice and decorate an 8 or 9 inch double layer cake.
You can cut the recipe in half if you don’t need that much.
In this video I am using Pastry Pride Whip Topping. It can be found at
most restaurant supply stores and Cake decorating supply stores. Riches
Better Cream is also a good option.