Frosting Ballet Cakes with Pastry Bag

Video Transcript

Now when you have the cakes all frosted like this and coated, we're going to just clean up the inside here. The inside is going to be white, so I just want to clear up and smooth that out a little bit. And we'll be frosting the inside with white. You also at this point want to clean up your dish or your serving tray. And you can just take a napkin, a clean napkin, and put it over your finger like this and then rub your finger carefully along the edge of the cake without touching the cake, like I just did and have to smooth that over. And then you move to another clean section and again just carefully go around the cake and wipe up any extra frosting that you have. Now we'll fill a pastry bag. I'll show you two different methods for frosting the white section here. So the pastry bag, I'm using a disposable pastry bag. You want to cut off the tip of the bag. And you'll place in the coupling end inside the bag. Now if you don't cut off enough, it's better to cut less than you need than more because if you cut too much, it'll slip right through. And then just test it until it comes out at the right place. Now to do, for filling in a large area you can use a wide round tip like this. This is a number ten. And then you put the, you screw that right on nice and tight. And we'll fill our bag with the white icing that we set aside. And to fill the bag, you want to turn the pastry bag inside out at the top and just kind of open it up with your hand. And that makes a little sack. And you can hold it like this to fill it or you can place it over the glass or cup and then fill it like that. And then you just fill it, you push it all the way down. And you just fill up to where you folded it back. You don't want to fill a pastry bag too high because you need a certain amount to be able to twist and hold on to at the top. Once you've filled it, you can turn it back right side out and just kind of shake down the icing to the tip. To fold the pastry bag, you want to squeeze all the air out here at the top and you hold it between your thumb and your finger and you use your thumb and the edge of your hand here to squeeze the top of of the pastry bag and to twist that bag. And to squeeze the bag, you'll use the palm of your hand and your fingers to create pressure there. And then when it softens up, after you use it and the bag will empty, and you'll slowly, it'll soften up. You want to continue to twist it, stop and twist once in a while to keep the pressure strong so that when you squeeze with your fingers and your palm you get a nice steady stream of icing. So, for the one slipper I'll show you how to fill the section, the inside of the slipper section, with white. We're just going to pipe a long oblong opening of our slipper. And you hold the pastry bag, you hold the tip fairly close to the cake and you can fill in an area this way. And then we'll go back over any spaces that we missed.

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