Basket Weave Cake Tutorial | Cake Decorating Tutorial

Disclaimer - I am no cake decorating expert and do not claim that this is the right way to do a basket weave.I just find this method easy and thought of sharing it with you all :)

Cake decorating is something I developed an interest in a while back.Mostly because I was baking for orders and when I sell something I want it to look picture perfect.Though I am not saying my creations are perfect,but you know what I mean,right?

Someone asked me if this was my "Signature style" since I have done quite a lot of cakes in this pattern.If you follow me on Instagram,you must have seen a couple of cakes in this pattern.I would say this isn't exactly my signature as yet,but no reason why it shouldn't be right,it is indeed a pretty design!!I do this mostly on clients demand,most of them are intrigued by this pattern and I am not planning to tell them this is one of the easiest decorations ever[at least not any time soon :)]

So without further ado,let's see how to make basket weaves on cake :)

Basket Weave Cake

Things required

One 8' round Cake - Here I've used an Eggless Chocolate Cake*

One batch Dark Chocolate Ganache**

Basket Weave Tip - Ateco 48

Disposable Icing bags -1

Cake Board

Sugar syrup***

Bench scraper/Icing comb

Icing Spatula (Offset)

Cake Turntable

Serrated knife or a Cake Leveler

How to Proceed

*Bake the cake,let it cool completely and then cover it in cling wrap and refrigerate it overnight or for at least 3-4 hours.Chilled cakes are easier to torte and crumb coat.

I have used an eggless recipe here.You could use any recipe of your choice.I will add some recipe links at the end of this post.

**Make the ganache and set it overnight in room temperature or if you are short on time,refrigerate the ganache till it sets and use it as required.I have used a mix of Dark and Milk chocolate as that's how I prefer.

I used 250ml of Amul Cream and 450gms of Chocolate for one batch of chocolate ganache.

***Sugar syrup is made with one part of sugar to 2 parts of water.Just boil it till sugar dissolves completely and then let it cool down and use.I usually do not flavor the sugar syrup and use it as is.

I always lay sheets of newspaper on my kitchen counter before starting the decorating process so that when I am done,I just have to dispose off the paper leaving my kitchen counter clean.

Remove the cling wrap from the cake and 

level the top using a serrated knife or a cake leveler.

Torte the cake - this is just cutting the cake horizontally into layers(2 or more)so that you could fill it with filing of your choice.

Place the layers on individual cake boards and drizzle with sugar syrup.

This is done mainly to moisten the cake layers and keep them from drying out when you refrigerate the cake.

"How much sugar syrup to add" depends on the cake you have - I feel oil based cakes absorb more syrup while butter based cakes become soggy if you add more syrup than required.

Place the cake board on a cake turntable and dab a little ganache on the board.

Place one layer cake on the board and add the filling - 

I used ganache here.You could add chocolate chips,crushed Oreo,Butterscotch chips for added texture - 

I added some chocolate chips.

Place the second layer on top and do a crumb coat.

Crumb coat is a rough coat done mainly to seal in the crumbs and make it easier while you do the final coat of frosting.Refrigerate the cake for at least 15-20 minutes.

After chilling the cake,do the final coat of frosting.

Time to fill the icing bags.

I use the glass method to fill my icing bag.

Place the nozzle in the icing bag by snipping the end of the bag and placing the nozzle in it.

Use a big plastic glass and place your icing bag in it.Fill about little more than half of the bag with ganache.

Twist the bag closed and remove air bubbles if any by squeezing some of the icing by the tip into the bowl.

Mark vertical lines about half an inch apart on top of the cake using a scale (or as I did using the back of the serrated knife)

Start piping a vertical line of icing on the first marked line.

Beginning from the top of this line,start piping small horizontal stripes of icing with equal distance between all stripes.The distance should be the same as the size of the weave stripe.

Pipe another vertical line on the marked line-this should be on top of the horizontal stripes on the previous vertical line.

Repeat the steps.

Always do a vertical line first and then the horizontal stripes.It is slightly tricky when it reaches the end(also the beginning)since we are doing this on a round cake.

Finish off with a sprinkle of chocolate sprinkles on the sides(mainly to cover up the end portion but it looks pretty at the the same time!)


Video

Here are a few Eggless Recipes to try

Basic Vanilla Cake - This is one of the most foolproof eggless recipe you will ever come across.Once you master this recipe,you could add different flavors of choice and make this as a base for endless cake flavors.

Eggless Devil's Food Cake - If chocolate is your weakness,this recipe is one not to be missed.With a deep chocolate flavor and a lovely mahogany colour,this one is a gem.

Eggless Chocolate Walnut Cake - This recipe is the Chocolate version of the Basic Vanilla cake.It can be had plain as well as be used as a base for layer cakes(skip the walnuts if you want it plain or while using in layer cakes).

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How to make Whipped Buttercream | Easy Frosting Recipes

Before I ventured into a cake decorating craze,I knew of only a few frostings.I kept going back to the basic ABC aka American Buttercream or a simple chocolate ganache.Though I liked the ease at which ABC could be made and the consistency as well,I was not entirely happy with the texture.Despite using fine icing sugar,sifting it a couple of times,I could taste the grainy feeling in my mouth after having a slice of cake.

My frosting 'guru',as I'd like to call her,directed me to this recipe by Veena's Art of Cakes.It is called a 'whipped buttercream' and uses a unique method of beating together icing sugar and cream and then adding butter at the final stage.I was intrigued at this amazing method and decided to try it out.However,the original recipe uses meringue powder as an added ingredient.

I was a bit apprehensive to try it out initially.But believe me,you absolutely cannot taste it in the final product.I believe it is added for that shiny texture in the buttercream which looks nice when you are piping flowers and the like.Once,I had to make an eggless cake for someone and couldn't use the meringue powder.I went ahead without the meringue powder and thankfully,it turned out as good without it.Ever since I've been making it eggless :)
I have used this buttercream for frosting as well as filling.Though I'd suggest a different filling for a contrast in taste,however it is up to you.This recipe makes enough to frost an 8' round cake but that too depends on what decorating tip you are using.Rosette tip needs double as much whereas a star nozzle might require less.

Whipped Buttercream
Recipe source - Veena's Art of Cakes

Ingredients

Icing sugar - 4 cups,sifted
Salt - 1/4 tsp
Meringue powder - 1 tbsp (optional)
Fresh cream - 1/4 cup
Unsalted butter - 1 cup/200gms at room temperature
Vanilla extract - 1 tsp

Method

In the bowl of your electrical mixer,add approximately 1/3 of the icing sugar,salt and meringue powder(if you are using).Stir to combine.
Now switch the mixer on low and slowly add in 1/2 of the cream.Let the mixer run on medium for about 5 minutes.The mixture will become light and sticky giving your buttercream a velvety texture later.Don't make haste with this step.Let it cream well.
After 5 minutes start adding the rest of the sugar slowly.Continue to mix on medium.If the mixture appears too dry add a tbsp or two more cream.Be careful with the quantity,add cream only if the mix appears too dry.I stop when no flecks of sugar remain.Even if the mix is lumpy,it's fine.
After about 3 minutes,start adding the butter into small batches making sure it is well incorporated.Add the vanilla.
Once all the butter is in run the mixer on high for about 3-5 minutes or more until you have a creamy velvety texture and the buttercream does not taste grainy.
When you taste it,you should have a smooth velvety texture in your mouth with no trace of any sugar grain.

Variations - You can flavor the buttercream with your choice of extracts.Strawberry,Almond,Pineapple and so on.For a chocolate version,add cocoa powder along with the icing sugar.A couple of spoons of Nutella would taste great as well.
Here's a cake I decorated using whipped buttercream.I used two different leaf tips for the top as well as the sides.I posted a query on the facebook page regarding a step by step for this one and thanks to all of you for the tremendous response.I will be putting up the tutorial shortly.
 

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