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<table cellpadding="3" cellspacing="0" width="100%" class="forumline"> <thead> <caption><table border="0" cellspacing="0" cellpadding="0" width="100%" class="forumheader"> <tr> <td align="left" valign="bottom" width="25"><img src="http://picsrv.fora.pl/AcidTechTiger/images/hdr_left.gif" width="25" height="27" alt="" /></td> <td align="center" class="forumheader-mid">Topic review</td> <td align="right" valign="bottom" width="25"><img src="http://picsrv.fora.pl/AcidTechTiger/images/hdr_right.gif" width="25" height="27" alt="" /></td> </tr></table></caption> </thead> <tbody> <tr> <th class="thCornerL" width="22%" height="26">Author</th> <th class="thCornerR">Message</th> </tr> <tr> <td width="22%" align="left" valign="top" class="row1"><span class="name"><a name=""></a><b>melvinfh906f</b></span></td> <td class="row1" height="28" valign="top"><table width="100%" border="0" cellspacing="0" cellpadding="0"> <tr> <td width="100%"><img src="http://picsrv.fora.pl/AcidTechTiger/images/post_old.gif" width="12" height="9" alt="Post" title="Post" border="0" /><span class="postdetails">Posted: Sat 2:22, 23 Apr 2011<span class="gen"> </span> Post subject: Jordan 201050dsForget About Common Cake Decorating</span></td> </tr> <tr> <td colspan="2"><hr /></td> </tr> <tr> <td colspan="2"><span class="postbody">an who has ever frosted a cake knows there are periods when the icing will pluck apart the altitude of the cake and bread crumbs obtain ambition into the frosting. To stop this from happening, you ought start with a crumb wrap. This namely the same icing that you are using apt frost the cake, merely it has been thinned down a morsel. That direction you will cover any part of the cake namely might crumb with a svelte wafer of icing <a href="http://www.airjordansclub.net/air-jordan-2010" target="_blank">Air Jordan 2010</a>, and it will give you a pedestal over which you will put a regular coat of icing. Take attention that you do no make the icing also thin. It should be thinned down fair ample to cover the cake without tearing it and picking up crumbs. <br />After you apply the crumb coat to the cake, you need to let it set about 2 hours alternatively extra before you apply the repose of the icing. In truth it should rest in the refrigerator, and can be kept there overnight before you need to multiplication more icing. It is okay if you see crumbs in the crumb coat, they will be stuck in this first layer of icing and will not achieve the afterward layer of icing. The cold will set the icing and it will be a cinch to ice behind that. <br />There can be a problem with fillings spilling out the sides of the cake. There are ways to stop this from occurring when your cake decorating involves a filled navel. <br />1. Bake your cake the day before you are maneuvering to fill it. This will make the cake firmer and will give it time to bench. A freshly baked cake will be erratic and will not hold fillings for well for when they are stable. <br />2. You can also use icing to make a dam to stop the filling from spilling out. Once the dam has been made, you can frost the whole cake with a crumb coating. The cake should be set in the refrigerator for 2 to 3 hours, or overnight, this will fixed up the icing and will reserve the filling from oozing out the sides. The dams made of icing will fixed up and keep the filling in. <br />If you are a engaged person and don’t have time to roast and embroider a cake always at once, you tin bake the cake and freeze it until you absence to decorate it. A cake can be kept in the freezer a couple of weeks before it needs to be secondhand. You have to prepare the cake as freezing at wrapping three layers of muscular adhere wrap around the cake, followed by one layer of aluminum foil just prior to freezing. If you do not emulate this procedure, your cake will dry out and crumble. You will too need to determine the cake is entirely melted ahead venturing to ice it. <br />Allow the cake to defrost slowly at room temperature for at least a day or two until you are definite that it has yet been defrosted well and agreeable. Icing a cake before it has thawed will make the icing sweat and convert mushy <a href="http://www.airjordansclub.net/air-jordan-2009" target="_blank">Air Jordan 2009</a>, this will mar your cake decorating <a href="http://www.airjordansclub.net/air-jordan-2010" target="_blank">Jordan 2010</a>, and all your hard go will be for naught.</span></td> </tr> </table></td> </tr> <tr> <td colspan="2" class="spaceRow"><img src="http://picsrv.fora.pl/AcidTechTiger/images/spacer.gif" alt="" width="1" height="1" /></td> </tr> </tbody> </table>
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