Week 3: Rhythm, Pressure, and Consistency

For this post, I'm going to talk about the importance of rhythm, pressure, and consistency. As I continue working at Create A Cake, I have been able to define these three things as primary aspects to baking, decorating, and frosting. For baking consistency is everything. If the consistency of the dough or batter is wrong then whatever is being made will not turn out right. In order to make sure the consistency turns out right, you have to measure as accurately as possible. You also have to mix everything for the appropriate amount of time. If the batter is not mixed enough or if the batter is mixed too much, then the consistency will be off. For decorating and frosting, however, pressure and rhythm is everything. In one of my posts, I talked about making roses. Making roses has everything to do with the consistency of the frosting and the pressure and rhythm of the hand movements. The thicker the frosting the more defined the edges of the roses. Because Eileen and I are definitely not pros at making roses, we added a bunch of powdered sugar to the frosting. When actually making the flowers if two much pressure is applied then the flower petals overflow and end up looking like mush. If there isn't enough pressure then the petals become thin and flaky. Borders and writing rely on pressure and rhythm as well.