Cross Cake / Cake Decorating
Channel: Liz Larson
Date: 2014-03-14

Liz demonstrates how to make an Easter Cross Cake with Lilies Piped on.

Some of the decorating tools I use
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Mixer: http://amzn.to/2Emi2tk
Quick Icer: http://amzn.to/2EosWi6
Icing Bag: http://amzn.to/2EnDNcg
Icing Smoother: http://amzn.to/2Bs8fz5
Spatula: http://amzn.to/2BqohK4
Decorating Tips: http://amzn.to/2EmiMi6
Candy Melt: http://amzn.to/2HbZ2vi
Turntable: http://amzn.to/2EmmcSa
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.

Royal Icing
3 eggs whites room temperature
1 pound powdered sugar (confectioners)
1 teaspoon cream of tartar

Combine ingredients, beat at high speed 7-10 minutes.
Dries quickly-keep covered. 
DECORATING BUTTERCREAM
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 it
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 Buttercream is also a good option.

www.theartoffrosting.blogspot.com

https://www.facebook.com/frostedart?ref=hl

https://twitter.com/frosted_art

http://www.pinterest.com/carljacobson68/