Handwrite on a Cake with the Perfect Icing

Writing on a cake, by hand, is not difficult, it just takes a bit of practice and a good all-around icing. A batch of practice icing can be a good way to get your skills perfected. Start by writing on a cookie sheet or glass plate. This way you can scrape the icing off and re-use it to continue practicing without wasting ingredients by mixing a new batch every time you want to practice a handwritten message or design.

A smooth finish on your cake is the most important part of successful cake handwriting and decorating. No matter how careful you place your design or decorations, they will look best on a smooth evenly iced cake.

The icing you will use to handwrite on the cake should not be too thick or too thin. The icing should glide on to the cake in a smooth and uniform consistency.

The correct writing tip to use when handwriting on cakes is the one with the little open tip. Write big letters, using smooth movements. Try to write individual, fat, letters that are not connected. Hold the pastry bag and tip perpendicular to the ceiling, because slanted, fancy handwriting is much harder to remove from the cake if you happen to make a mistake.

If you make a mistake or want to change the handwritten name or message once it has been applied to the cake, put the cake in the freezer until the icing gets hard. Once the icing is firm, you can use a toothpick to lift off the letters from the cake without disturbing the icing already applied to the cakes surface.

You'll need an icing that will perform well in dry or humid climates. Here's a good recipe that is considered to be reliable no matter what the weather, hot or cold.

Buttercream Icing

Ingredients:

2 cups unsalted butter at room temperature

1 cup vegetable shortening

1 Tbsp fresh lemon juice, or 1 ½ teas lemon, vanilla, or almond extract

3 lbs Confectioners sugar

½ cup + 1 Tbsp water, milk or clear liqueur

3 Tbsp meringue powder

1 tsp salt

1. Cream shortening and butter with an electric mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder (the mixture will appear dry).

2. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.

Store the icing in an airtight container and freeze for up to 3 months.

Yield: 2 1/2 quarts

Note: Add extra liquid to soften the butter cream, or confectioners sugar to stiffen it.

Use extra liquid to soften the icing to write on cakes. If using to pipe roses, add extra confectioners sugar.

Decorating a cake is the final step before the presentation. The cake is the focal center point and gets everyone's attention. Attractive cake decorations can be simple, such as a butter cream icing, glaze or a dusting of cocoa.