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Birthday Cakes For Kids
Making birthday cakes for kids just got easier! From cake pans to cake kits - all the cake ideas, decorating tips, and resources you need are found right here!
It doesn't matter whose birthday is coming, all five of my kids get excited when they know it's someone in the family's birthday time. With five kids in our family, we ONLY get to have seven birthday parties a year! When I make birthday cakes for kids, I always keep in mind that the way the cake looks is ALMOST as important as what's in the presents to the birthday kid. The birthday cake is the centerpiece of any birthday party. My kids love getting involved in the party planning and cake making and decorating. That's part of the fun of birthdays to them! We all enjoy getting ready for party time!
I will be adding more and more tips, resources, and ideas here! Birthday Cakes For Kids
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Birthday Cakes For Kids
Cake Pans
Birthday Cakes For Kids
Frosting Tips
Frosting Consistency
If the consistency of your icing is not right, your decorations will not be right either. Just a few drops of liquid can make a great deal of difference in your decorating results. Many factors can affect icing consistency, such as humidity, temperature, ingredients and equipment.
You may try using different icing consistencies when decorating to determine what works best for you. As a general guideline, if you are having trouble creating the decorations you want and you feel your icing is too thin, add a little more confectioner's sugar; if you feel your icing is too thick, add a little more liquid.
In royal icing recipes, if adding more than 1/2 cup confectioner's sugar to thicken icing, also add 1-2 additional teaspoons of Meringue Powder.
Stiff icing
is used for figure piping and stringwork and for decorations like roses, carnations and sweet peas with upright petals. If icing is not stiff enough, flower petals will droop. If icing cracks when piped out, icing is probably too stiff. Add light corn syrup to icing used for stringwork to give strings greater elasticity so they will not break.
Medium icing is used for decorations such as stars, shell borders and flowers with flat petals. If the icing is too stiff or too thin, you will not get the uniformity that characterizes these decorations.
Thin Icing
is used for decorations such as printing and writing, vines and leaves. Leaves will be pointier, vines will not break and writing will flow easily if you add 1-2 teaspoons light corn syrup to each cup of icing. Thin icing is used to ice cakes smooth. Begin with your prepared icing recipe, then add small amounts of the same liquid used in the recipe (usually milk or water) until the proper spreading consistency is reached.
How To Fill
A Decorating Bag
Filling The Bag The most important thing to remember is don't overfill, or icing may squeeze out the wrong end. The right amount of icing to start with is about 1/2 cup.
Fold down the top to form a generous cuff, and hold the bag beneath the cuff. Use your spatula to fill the bag with approximately three tablespoons of icing at a time.
To remove icing from the spatula, hold the bag on the outside between the thumb and fingers. Then pull the spatula out of the bag, using the bag and your fingers to squeeze the icing off.
Closing the Bag Unfold the cuff and twist the bag closed, forcing the icing down into the bag. You can make sure you've released any air trapped in the bag by squeezing some of the icing out of tip into the bowl. This is called "burping" the bag.
Holding The Bag To hold the Featherweight and Disposable bag, place the twist in the V between your thumb and forefinger. Remember that it's important to be able to apply pressure with all your hand. Fatigue in any one finger may signal a problem in your grip. While you're decorating, it will help if you steady the tip of the bag with one or two fingers of your other hand. This helps support the weight of the bag.
Pressure Control
of the Cake
Decorating Bag
Examples of frosting as piped through a cake decorating bag.
In addition to having the proper icing consistency and the correct bag position, you'll need to master three types of pressure control: heavy, medium and light.
The size and uniformity of your icing designs are affected by the amount of pressure you apply to the bag and the steadiness of that pressure. (In other words, how you squeeze and relax your grip on the decorating bag.)
Your goal is to learn to apply pressure so consistently that you can move the bag in a free and easy glide while just the right amount of icing flows through the tip. Practice will help you achieve this control.
Do You Have A Birthday Cake Idea You Want To Share?
We would love to see pictures of the cake(s) you have made. Please send in your cake pictures or pictures of yourself with your tips, ideas, comments, or anything else you'd like to say to the world about birthday cakes!
Cakes from Other Visitors
Click below to see contributions from other visitors to this page...
Homemade Farm Birthday Cake
I made this cake for my two kids birthday party, and because they are 2 years apart and a boy and a girl (their birthdays are one day apart), I had to ...
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