Chocolate Dessert Cake / Cake Decorating

Liz Shows How To Make These Chocolate Flags and How to Use A Comb and Pastry Tip Some of the decorating tools I use ======================== 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.