Bree Donelly
Level 4 Wilton Cake Decorating
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Bree Donelly Quick Facts
- Main Areas
- Cake & Cupcake Decorating
- Career Focus
- Cake Decorator and Author
I've enjoyed decorating cakes and cupcakes since I was 5 or 6 years old. Mt grandmother taught me to cook and bake and I'm still pastionate about my baking. I started out making cakes for my brothers and my sister. Then I made them for my 3 children. I started to really get into the decorating aspects of cakes when they were young and having themed birthday parties. Now that they're grown, I make cakes for friends, people at work, fundraisers and events. It's been a nice little side business for me that I really enjoy. I'm a Wilton trained Cake Decorating Instructor and enjoy sharing what I know and learning from others. In Cake Decorating you mostly learn by doing.
If you want to join our community of Cake Decorators, visit us on facebook.com/LearnToDecorateCakes or check out some of the articles in the blog at www.cakedecoratingclub.com.
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Article
Paper Towel Smoothing Technique for Icing
Learn to Decorate Cakes using the Paper Towel Smoothing Technique for Icing. This technique works best with a Crusting Buttercream. Generally speaking you will need the following ingredients: 2 lbs. sifted powdered sugar 1/2 cup or 1 stick butter, softened. 1-1/2 cups solid vegetable shortening 2 tbsp. clear vanilla extract 1/3 cup water for icing cake -OR- 1/4 cup for stiff consistency. 1/4 tsp. almond extract 1-2 tbsp. meringue powder, if needed. Follow your standard instructions: Cream butter, shortening, and extracts until smooth.
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Article
Paper Towel Smoothing Technique for Icing
Learn to Decorate Cakes using the Paper Towel Smoothing Technique for Icing. This technique works best with a Crusting Buttercream. Generally speaking you will need the following ingredients: 2 lbs. sifted powdered sugar 1/2 cup or 1 stick butter, softened. 1-1/2 cups solid vegetable shortening 2 tbsp. clear vanilla extract 1/3 cup water for icing cake -OR- 1/4 cup for stiff consistency. 1/4 tsp. almond extract 1-2 tbsp. meringue powder, if needed. Follow your standard instructions: Cream butter, shortening, and extracts until smooth.
Recently added
Favorite Quotes & Thoughts from Bree Donelly
Make Cake, not War!