Cake decorating 101: fixing problems

Even the most experienced of cake decorators can run into problems now and then. We decided to pick Paul's brains on some of the most common problems you're likely to face when crafting your latest cakey creation - and exactly how to fix them.

How to solve common cake decorating issues

Q: How can I stop sugarpaste cracking around the edges?

A: The trick here is speed. Fast, fast, fast! The longer you leave between rolling out the sugarpaste and applying it to the cake, the more likely you are to get unsightly cracks. Keep touching the sugarpaste while its on the board to keep it warm and supple.

Q: My cake is wobbly under the sugarpaste/bulging around the sides - help!

A: The main cause of unwanted cake bulges is putting the sugarpaste on before the filling is set. If you’re using buttercream, pop the cake in the fridge for an hour or two, then bring out and cover. Better yet - use ganache.

 

Q: How can I attach flowers to my design?

A: Use a little (uncooked!) spaghetti to hold the flower in place until it dries properly. Once dry, carefully removed the spaghetti.

Q: How can I create my own colour of sugarpaste?

A: Many people use food colour gel, however this can end up pretty messy and doesn’t always give you the colour you want. Instead mix two or more shades of sugarpaste to achieve the desired shade. It works out cheaper too!

Q: How can I stop the sugarpaste sticking to the rolling board?

A: When you’re rolling out the sugarpaste, make sure you keep flipping and turning. Roll, turn, roll, turn, roll, turn… Constant movement is the key. Use icing sugar or cornflour on the board before you start too.

What tips and tricks do you have? Share your top tips with us in the comments section below 🙂