Icing and Decorating!
Frosting and Filling Filling used to add sweetness and flavor to cake. Filling used to add sweetness and flavor to cake. Frosting is used as the “glue” to hold the cake together. Frosting is used as the “glue” to hold the cake together. Frosting/Icing used to decorate the cake. Frosting/Icing used to decorate the cake.
Types of Filling Fluffy whipped cream Fluffy whipped cream Creamy puddings Creamy puddings Sweet fruits Sweet fruits
Types of Frosting Canned frosting and frosting mixes are available. Canned frosting and frosting mixes are available. Cooked and Uncooked frosting Cooked and Uncooked frosting Cooked Frosting: uses principles of candy making. Cooked Frosting: uses principles of candy making. Uncooked frosting: popular for creamy texture Uncooked frosting: popular for creamy texture
Frosting Butter cream Butter cream Whipped icing Whipped icing Royal Icing Royal Icing Rolled fondant Rolled fondant
Butter Cream Butter Cream Flavor: Flavor: sweet, buttery. Tastes the best. sweet, buttery. Tastes the best. Consistency: Consistency: thin-stiff depending on amount of sugar added. thin-stiff depending on amount of sugar added. Best used for: Best used for: icing cakes smooth, borders and writing. Flowers remain soft. icing cakes smooth, borders and writing. Flowers remain soft. Ingredients: Ingredients: Butter or margarine, powdered sugar, flavorings and liquid. Butter or margarine, powdered sugar, flavorings and liquid.
Whipped Icing Flavor: Flavor: Light, delicate vanilla flavor. Light, delicate vanilla flavor. Consistency: Consistency: Velvety consistency for decorating almost anything. Velvety consistency for decorating almost anything. Best used for: Best used for: Icing cakes, most decorations. Icing cakes, most decorations. Ingredients: Ingredients: Powdered sugar, flavorings, whipped cream. Powdered sugar, flavorings, whipped cream.
Royal Icing Flavor: Flavor: Very sweet flavor, dries candy-hard for lasting decorations. Very sweet flavor, dries candy-hard for lasting decorations. Consistency: Consistency: Thin-stiff depending on how much water is added. Thin-stiff depending on how much water is added. Best used for: Best used for: Flower making, figure piping making flowers, decorating cookies and gingerbread houses. Flower making, figure piping making flowers, decorating cookies and gingerbread houses. Ingredients: Ingredients: Use meringue powder combined with liquid and powdered sugar. Use meringue powder combined with liquid and powdered sugar.
Rolled Fondant Flavor/Description: Flavor/Description: Covers cakes with perfectly smooth surface. Easy and fast to use Covers cakes with perfectly smooth surface. Easy and fast to use Consistency: Consistency: Dough like consistency, stays semi soft for cakes. Dough like consistency, stays semi soft for cakes. Best used for: Best used for: Cutting molding decorations Cutting molding decorations
Ganache This fancy term is simply chocolate melted with heavy cream. This fancy term is simply chocolate melted with heavy cream. If you chill a ganache, beat it until it's fluffy and stiff, then form it into balls, you'll end up with truffles. If you chill a ganache, beat it until it's fluffy and stiff, then form it into balls, you'll end up with truffles. Ganache can also be used to quickly frost a layer cake. Ganache can also be used to quickly frost a layer cake.
Time to Practice Decorating! Partner up with one person in your lab group: Partner up with one person in your lab group: Each pair will receive 1 icing bag, 1 coupler and 1 bag with different decorating tips. Each pair will receive 1 icing bag, 1 coupler and 1 bag with different decorating tips. Other materials needed: metal spatula, decorating templates (in plastic sleeves) Other materials needed: metal spatula, decorating templates (in plastic sleeves) Read the instructions in the packet and have fun practicing! Read the instructions in the packet and have fun practicing! Remember next week is our cupcake decorating contest Remember next week is our cupcake decorating contest