Included In Your Kit
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Your cakes deserve to look as good as they taste. The experts at America's Test Kitchen have assembled the must-have tools for home cake decorating. Cue the ooohs and aaahs.
Winco Revolving Cake Decorating Stand
OXO Good Grips Bent Icing Knife
Test Kitchen Self-Assembled à La Carte Decorating Set
Digital Download: America’s Test Kitchen Cake Decorating Tips & Tricks
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Cake Decorating Tips & Tricks
Avoid these Layer Cake Mistakes
Cake layers that are domed won’t stack securely. Doming is caused by cake pans that are too small or an oven that’s too hot; use an oven thermometer to check. If your cakes do dome, slice off the dome with a serrated knife.
To ensure layer cakes bake evenly, bake side by side on one oven rack. We tested our yellow layer cake baked side by side on one oven rack, on two racks with one pan directly above the other, and on two racks with one pan on the top left and the other on the lower right. Only the cakes on the same rack baked evenly.
Lazy Cook’s Frosting
Need a simple frosting that takes barely a minute to make? Whip some cream and sugar in a food processor. Whereas whipping cream in a stand mixer produces light, billowy peaks, the sharp, fast-moving blades of a food processor can’t add as much air. Instead, they produce a dense, creamy consistency that works well as a quick, spreadable topping for snack cakes, angel food and chiffon cakes, and cupcakes; it was also very effective when piped through a pastry bag to make decorative edging. Even better, because the smaller air bubbles created by the food processor are more stable than the bigger bubbles created by a stand mixer, we found that the processed cream kept its thick, dense texture for two full weeks.
Method: Process 2 cups heavy cream, 2 teaspoons sugar, and 1/2 teaspoon vanilla extract in food processor for 45 seconds. Pulse in 5-second intervals for another 15 to 20 seconds, until cream has reached consistency of buttercream frosting.