4DIFFERENT GUMS GUM TRAGACANTH COMES FROM THE SHRUB ASTRALAGUS GUMMIFER, WHICH IS NATIVE TO THE MIDDLE EASTIT IS COLLECTED AND DRIED INTO A POWDERED FORMVERY, VERY EXPENSIVE
5DIFFERENT GUMS GUM ARABIC ALSO KNOWN AS ACACIA GUM Every time you gulp a soda, swallow a cold capsule, eat a jelly bean or lick a postage stamp, you're ingesting an almost ubiquitous ingredient: gum arabic.ALSO KNOWN AS ACACIA GUMIT IS PALE IN COLOR AND IS OBTAINED FROM THE EXUDATES OF THE TROPICAL ACACIA TREE
7What is Gum paste?A STRENGTHENED EDIBLE PASTE USING EITHER GUM, SUPERGUMSAFE TO EAT (BUT GENERALLY NOT EATEN, BECAUSE IT DRIES TO HARD)SIMILAR TO ROLLED FONDANT ONLY MORE GUM IS ADDED. A quick transition to gum paste is to add 1 tbsp. of Super Gum to 2# of rolled Fondont. Dry humidity-less super gum High humidity-more supergumCAN BE ROLLED OUT VERY THIN
8What is Gum paste? VERY STRONG FINISHED FLOWERS CAN LAST A VERY LONG TIME. (YEARS)CAN BE USED TO MAKE BOWS, RIBBONS, FLOWERS, FIGURES AND COUNTLESS NOVELTY ITEMSHOMEMADE OR COMMERCIAL GUMPASTEMANY DIFFERENT FORMULAS AVAILABLE (FIND ONE THAT FITS YOUR NEEDS)
13What is Rolled FondantA MIXTURE OF SUGAR, CORN SYRUP (OR GLUCOSE), GELATIN AND WATERMOSTLY SUGAR.RECORDED IN COOKERY BOOKS AROUND 1558(ITALY), BUT GOES BACK TO MEDIEVAL TIMES.IT HAS UNLIMITED USES IN DECORATING CAKES AND OTHER SWEETS.IT CAN BE ROLLED, MOLDED AND SHAPED.HOMEMADE OR COMMERCIAL FONDANTS AVAILABLE.ORIGINAL PURPOSE IS TO COVER CAKES, (WHEN APPLIED CORRECTLY, LEAVES A PERFECTLY SMOOTH COVERING.COMMERCIAL FONDANTS CONTAIN A SMALL AMOUNT OF GUMS.
14Other Names for Rolled Fondant FONDANT ICINGROLLED FONDANTCOVERING FONDANTPLASTIC ICINGROLL OUT ICINGMOLDING ICINGSATIN ICINGGELATIN ICINGPASTELLOMALLOW PASTESUGAR PASTE
15Sugar Paste AGOOD QUALITY (HOMEMADE) SUGAR PASTE SHOULD CONTAIN: GLUCOSE, GELATIN AND GLYCERINE. (THE THREE G’S)GLUCOSE- MAKES SOFT AND PLIABLEGELATIN- ALLOWS IT TO STRECTH WITHOUT CRACKINGGLYCERINE- IT AIDS IN KEEPING THE PRODUCT SOFT, AFTER IT IS APPLIED TO THE CAKE.
17A Few Simple Rules HAVE YOUR CAKES PREPPED BEFORE YOU BEGIN. WORK THE PASTE WELL BEFORE USINGHAVE CORNSTARCH HANDY.DON’T ROLL PASTE OUT TO THIN OR TO THICK.(1/8” IN THICKNESS)KEEP PASTE COVERED.WORK REASONABLY FAST.
19About Royal Icing IT’S MAKING A BIG COME BACK IN CAKE DECORATING. ROOM TEMPERATURE EGG WHITES CREATE BETTER VOLUME AND A MUCH STONGER ICING.ACETIC ACID MAKES THE ICING SET HARDER, ALSO MAKES IT WHITER.ADDING A DROP OF BLUE COLOR WILL MAKE THE ICING SEEM WHITER.
20Things to KnowHUMIDITY WILL EFFECT THE WAY THE ICING DRY’S. (THIS IS A NIGHTMARE!)ADD A LITTLE GUM TRAGACANTH FOR ELASTICITYAND A LITTLE GLUCOSE WILL HELP MAKE THE ICING STRETCH.POWDERED ALBUMEN MAKES A BETTER ROYAL ICING, BECAUSE IT IS VERY CONSISTENTDIFFICULT WITH FRESH EGG WHITESDO TO THE VARIATION IN EGG SIZES AND THE WATER CONTENT.
21Things to KnowIF POSSIBLE USE 6XX SUGAR WITHOUT CORNSTARCH / REQUIRES MORE MOISTURE TO GET THE RIGHT CONSISTENCY.GLYCERIN /GLYCERINE / GLYCEROL SLOWS DOWN THE DRYING PROCESS, MAKING IT EASIER TO CUT / ONE (1) TEASPOON PER POUND OF ROYAL ICING.NEVER ADD GLYCERIN TO A RUN OUT ICING OR AN ICING THAT IS GOING TO BE USED TO MAKES FLOWERS / WILL NOT DRY.FOR FINE STRING WORK MIX BY HAND.USE AN EYE DROPPER TO ADD COLOR / SO THE SAME SHADE CAN BE REPEATEDIT TAKES THREE COATS OF ROYAL ICING TO COVER A MARZIPAN CAKE / SOFT PEAK FOR THE FIRST COAT, ADD WATER AND SOFTEN FOR THE SECOND COAT AND SOFTEN AGAIN FOR THE THIRD COAT. (LET DRY OVER NIGHT IN BETWEEN EACH COAT
22Royal Icing Formulas MERINGUE POWDER 4oz CONFECTIONERS SUGAR 5# COLD WATER #ADD DRY INGREDIENTS TO A CLEAN 20-QUART MIXING BOWL AND BLEND DRY. ADD WATER, MIX UNTIL BLENDED. (SCRAPE) MIX 8 – 10 MINUTES 2nd SPEED.1 EGG WHITE (room temp)1 ¾ CUPS CONFECTIONERS SUGAR (sifted)2 DROPS WHITE VINEGARPLACE EGG WHITE IN A GLASS BOWL AND BEAT GENTLY TO BREAK UP. GRADUALLY ADD THE SUGAR ONE SPOONFUL AT A TIME MIXIMG WELL AFTER EACH ADDITION. KEEP ADDING THE SUGAR UNTIL THE MIXTURE IS THE REQUIRED CONSISTENCY, THEN ADD THE VINEGAR IF USING. MIX WELL AND CONTINUE ADDING SUGAR UNTIL THE MIXTURE REACHES THE REQUIRED CONSISTENCY. PREP TIME: MINUTES
23Royal Icing Formulas CONFECTIONERS SUGAR 1LB EGG WHITES ALBUMEN POWDER 1ozWATER 2ozCONFECTIONERS SUGAR 1#DISSOLVE THE ALBUMEN POWDER IN THE WATER, THEN STRAIN. PLACE THE ALBUMEN MIXTURE IN A CLEAN BOWL. GRADUALLY ADD THE ICING SUGAR, ONE TABLE SPOON AT A TIME, AND BEAT THE TWO TOGETHER. IT WILL TAKE ABOUT 20 MINUTES TO REACH SOFT PEAK CONSISTENCY.CONFECTIONERS SUGAR 1LBEGG WHITESCREAM OF TARTAR (OPTIONAL)ADD CONFECTIONERS SUGAR TO A CLEAN MIXING BOWL. SLOWLY ADD ROOM TEMPERATURE EGG WHITES. MIX MINUTES 2nd SPEED
25Selling Wedding CakesAttending to the Bride (and her mother)“The Ladies of the Day’’With few exceptions, whatever they want, is what you try to deliver.Deciding on a wedding cake:Chef’s previous work / pictures.Wedding cake books and magazines.Martha Stewart.Deciding on a SizeBride's wishes.Number of guests.Shape of cake used (round / square / octagonal / heart shaped).Bride's budgetplease remember that the top tier is not counted when determining wedding cake size.
27Real Cake vs. Dummy Cake Tradition Real Wedding Cake Advantages Cake can be made well in advance.No crumb coat.Cake does not have to be leveled.No refrigeration needed / can stay outdoors a long time.More creativity.It provides a solid base for heavy ornaments or water fountains.No support system needed.Bride has a bigger selection of flavors to choose from.Sheet cakes are served at the reception (much easier).Transporting the cake is much easier.
28What Is a Dummy Wedding Cake? A dummy cake is a non-edible wedding cake, consisting of Styrofoam or cardboard.Usually part or all of the cake is fake.Top tier is always real (usually saved and not served).Two different Styrofoam are available to use.
29Real Cake vs. Dummy Cake Dummy Cake Real Wedding Cake Disadvantages Cake can not be made too far in advance.Needs a crumb coat.Cake has to be leveled.Refrigeration needed / can not stay outdoors for a long time.Does not provide a solid base for heavy ornaments or water fountains.Needs a support system needed.Bride has a limited selection of flavors to choose from.Transporting the cake is difficult.None: Home Run!!Remember to have a real piece of cake for the bride and groom to cut into.You can accomplish this in two (2) ways.By inserting a piece of cake into the dummy.By placing a six-inch cake next to the wedding cake.Real Cake vs. Dummy Cake
30Selling Other Pastry to Go Along with the Wedding Cake This isextramoney4 you!!!Havesamplesuponrequest
33ContractsContracts spell out what is expected from both the bride and cake makerWhat is in the contract?Dates, times and locationsBreak down of cost:DepositsSave the dateFood costHardwareDelivery and set upHardware that is usedCake flavors and finishing mediums to be usedSize, number of guestsWhat kind of set up and who is providing themFlowersHardware / items that need to be returned to the cake makerCutting of the cake
34$ 2.50 per serving and up depending on: Pricing$ 2.50 per serving and up depending on:local area.your reputation.degree of difficulty.filling and flavors.cake hardware used / mirrors, cake stands, etc.
35Deposits To cover the food cost of the cake in case of cancellation. To make sure all of the hardware is returned (cake stands, cake board, etc…)Sell it to them, its easierYour time…(Remember your time is MONEY!)
36Delivery / Transporting Ship disassembled.Bring extra icing, bags, tips…Apply fresh flowers / ornaments last.Take a photograph after the cake is set up.Delivery cost depends on the time and distance requiredVery Important!Know where you are going in advanceGive yourself plenty of timeDO NOT BE LATE!** please remember, you’re the boss… don’t get in over your head….**