There are many aspects to cake decorating. Of them all, airbrushing is by far my favorite – and by the end of the video, you’ll see why. Okay, well I’m hungry .. let’s get started.
Before Jerry gets started today I’d like to take you through some of the basic equipment that we’ll be using. And I’m going to start with the airbrush – it is a single action, gravity fed airbrush. You put your color in here. The air flows consistently through the airbrush – you don’t have to worry about air at all – and you just pull back on the trigger to release your color. Then you can set it down in this handy-dandy airbrush holder. It cradles the airbrush so it cannot fall and hit the ground and get damaged – and it also prevents you from spilling color. Also, we have a clear hose that you can see is attached to the compressor here, and basically that just lets you see if you have any water trapped in the line or any impurities.
The large compressor runs 20 to 30 psi and it’s good for the large bakery that will be doing everything from sheet cakes to small pastries. The small compressor is the 80-3. It runs at about 10 pounds of pressure – ideal for cupcakes, pastries and smaller cake projects.
There are a variety of stencils available on different themes; graduation events, sporting events and such .. and you may want to check with your preferred distributor to see what they have in stock.
Next we have out airbrush-ready colors. Again, I must stress “airbrush ready” .. and you’ll want to check with your preferred distributor to find the colors that suit your creative needs.
Finally, we have our Over-spray Cleaning Chamber which can be used to expel excess color from your airbrush.
And that’s it. Now I’m going to hand you over to Jerry who’s going to teach you some basic skills.
Basic Skills: Spraying Dots & Lines:
Now I’m going to get into practicing the techniques. What I’m going to do is show you how to work on dots and lines today. The dots and lines are something we need to practice so we can get the feel for the airbrush, the trigger, and how the food color is dispersed from the cup.
Starting with the dots .. what you want to do is aim the airbrush straight down – don’t aim it on the side or you are going to get overspray. Aim straight down and move right along – making dots that are all the same size. Now what you want to do is pull the airbrush away from the surface – about a couple of inches – and try to make dots that are the same size also – but what you notice is that they are bigger because the airbrush is further from the surface. Anytime you pull the airbrush away from the surface it widens the spray. You’ll notice when I pull it way back you get a big wide dot.
Now, the same goes with the lines. Once you’ve done the dots enough where you feel you are comfortable with the consistency, try the lines. See how I am keeping the airbrush close to the surface. You can get it very close and get a very fine line. With a cake it won’t work as well, however. I’m working on cardboard again – but on a cake if you get it that close, there’s a chance you might blow the icing out. Keeping back at a safe distance like this you can get a pretty fine line which is enough for cake decorating. Again, having this airbrush way back you get a big wide line, and you’ll notice how it fades out – it’s not as dark or bold as the closer lines were.
Practice these things and you’ll be on your way. Next I’m going to teach you how you can use these dots and lines to spray borders on cakes.