{"id":22820,"date":"2022-06-13T07:00:26","date_gmt":"2022-06-13T12:00:26","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=22820"},"modified":"2025-05-15T15:09:09","modified_gmt":"2025-05-15T20:09:09","slug":"what-can-you-learn-in-a-cake-decorating-class","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/what-can-you-learn-in-a-cake-decorating-class\/","title":{"rendered":"What Can You Learn in a Cake Decorating Class?"},"content":{"rendered":"

You bake and decorate a cake, and it looks nice\u2014from a distance! But when you lean in close, you can\u2019t help but notice the flaws. A bit of uneven frosting. The left side dipping just a touch below the right. Piped lettering that\u2019s a little shaky. Does that say \u201cMary\u201d or \u201cMarv?\u201d<\/p>\n

Proper education can make the difference between cakes that are good enough for friends and family, and cakes that are good enough to sell.<\/p>\n

In the cake decorating class<\/a> included as part of Escoffier\u2019s Baking & Pastry curriculum<\/a>, students can explore professional techniques that help bring their cakes up to that higher standard. Here\u2019s what you could discover.<\/p>\n

Mixing Batter for Proper Texture<\/h2>\n

A beautiful cake begins before it even goes into the oven.<\/p>\n

When you stack sponges on top of each other, the weight of the top layers can squish the lower layers, making the cake look deflated or uneven. Sponges must be sturdy enough to hold their shape, but light enough that don\u2019t flatten the bottom tier. Plus, they need to taste delicious!<\/p>\n

A properly mixed batter is crucial to the final look and texture of your creation. In cake decorating classes, you may learn the best methods for combining your ingredients. Creaming, for example, involves beating room temperature butter and sugar together until they\u2019re light and fluffy, and then adding eggs one at a time. Then you add dry ingredients and any liquid ingredients. This technique incorporates air into your batter to help it stay light.<\/p>\n

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A mirror glaze finish by Alexis G., Escoffier student and owner of Galadriel\u2019s Goods<\/p><\/div>\n

Assembling Sponges for the Perfect Canvas<\/h2>\n

What happens after you pull your sponges from the oven? If you try to frost a warm cake, you\u2019ll be faced with melting frosting, crumbling cake, and a big goopy mess. So the cooling stage is critical! But when do you tip the layers out of the tins, and how long should you let them cool? Should you put them in the freezer before assembly and decoration? These are all concepts you can explore\u2013and practice!\u2013in a cake decorating class like Escoffier\u2019s.<\/p>\n

Next, there\u2019s the leveling. Most cake sponges will round slightly as they rise. But if you try to stack them with rounded tops, you\u2019ll get a wobbly, unsteady cake. In cake decorating classes, you may learn techniques for leveling your sponges so they\u2019ll lay flat on top of each other.<\/p>\n

You may also discover some tricks that the experts use for extra stability. A sturdy sponge is great, but if you\u2019re stacking five tiers high, you\u2019ll probably need a little extra help! Dowels and platforms can spread out the weight and prevent your cake from collapsing on itself.<\/p>\n

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Escoffier Austin pastry arts student Jacey M. and team\u2019s wedding cake final project<\/p><\/div>\n

Creating a Smooth Frosting Surface<\/h2>\n

The difference between a mediocre cake and a showstopper starts with a beautifully smooth surface. In a cake decorating<\/a> class, you may explore different types of frostings and coatings like buttercream, royal icing, and fondant, and when to use each. You may also experiment with food coloring to create the perfect color combinations.<\/p>\n

Then there\u2019s the all-important crumb coat\u2014a thin layer of icing that keeps crumbs from marring the cake\u2019s final texture when you add the final decorative layer of frosting.<\/p>\n

Escoffier pastry arts student Tara Steinbach says that she learned the proper way to apply a crumb coat and use an offset spatula for a beautiful, smooth finish in the Cake Design and Decoration class at Escoffier.<\/p>\n

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\u201cThere’s so much about the production of cakes that has been eye-opening. I had some huge epiphanies about [simply creaming the butter and sugar]. I don’t think I was properly doing it [before]. And I can see the enormous difference between a professional and home cook, just knowing the proper way to do these most basic things.\u201d*
\nTara S., Escoffier Online Baking & Pastry Student and Owner\/Baker, Andy\u2019s Artisan Bread<\/strong><\/p><\/blockquote>\n<\/div>\n

The Finishing Touches: Adding Decorations and Embellishments<\/h2>\n

Trends in cakes come and go, but there are certain cake decorating techniques<\/a>\u00a0that have withstood the test of time.<\/p>\n

Basket weaves, delicate latticework, fine line piping, dots, and lettering are popular techniques that add dimension and visual interest to a cake. Leaves, rosettes, and other flowers bring a natural touch to your design, and are particularly popular in wedding cakes<\/a>.<\/p>\n

All of these skills require a steady hand and a great deal of practice. In cake decorating classes, students may receive instruction in all of these techniques. Then they just have to practice until they get them right.<\/p>\n

Go Cake Crazy at Escoffier<\/h2>\n

Wondering how you can explore all of these techniques (and so much more!) without<\/em> quitting your job or going to baking and pastry school full-time?<\/p>\n

With Escoffier\u2019s online programs, you could study baking and pastry from your home kitchen<\/a>. In the online cake decorating class included in the curriculum, you can practice baking sponges, getting those layers just right, smoothing out the icing, and decorating to your heart\u2019s content.<\/p>\n

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An embellished cake by Kimberly K., Escoffier student and owner, SugarFoot\u2019s Eats & Sweets<\/p><\/div>\n

To find out more about what you could learn in Escoffier\u2019s Boulder, Austin, and online baking and pastry<\/a> programs, contact us<\/a> today!<\/p>\n

Read more about the world of cakes and pastry in these articles:<\/strong><\/p>\n