2. FIELD OF STUDY SKILLS : ART, CRAFT AND TOURISM STUDY SKILLS PROGRAM : FOOD AND BEVERAGE SKILLS COMPETENCY : PASTRY COMPETENCY STANDARD : Continental Pastry processing Creating filler and cakecover material from butter cream, royal icing and chocolate BASIC COMPETENCY : ‏ Creating filler and cake cover material from butter cream, royal icing and chocolate

3. filler and cakecover Ingredients Definition of filler and cake cover Ingredients It is used to make materials that are used both as filler and cover the cake. IngredientsThe Ingredients that can be used are : Butter cream Royal icing Chocolate, etc

4. 1. BUTTER CREAM Butter cream is a mixture of fatty material and sugar that are used as materials, coatings and the ornaments on a small cake and a big cake Kinds of Butter cream : 1. Raw Butter cream is a no cooked butter cream with icing sugar sweeteners or sweetened milk 2.Cooked Butter cream is a butter cream that is made by boiling a simple sugar syrup mixed with a new shaken cake cream

5. BUTTER CREAM Ingredients A. Butter cream basic Ingredients 1) Fat, Examples :Butter, Shortening, Margarine, Croma snow white Fat functions : a. as a body / volume b. Nutrition enhancer c. as an Absorption and water holder 2) Sugar Beside sweetened milk, sugar is an important material for making butter cream. Kinds of sugar that can be used are : castor sugar, icing sugar Ingredients B.Additional Ingredients Egg, essence and coloring

6. MAKING BUTTER CREAM STEPS 1. Shift powdered sugar 2. Make Butter cream Icing – Cream the Butter 3. Add the sugar 4. Scrape the bowl 5. Add more sugar 6. Add milk,essence and color

7. TECHNIQUE OF MAKING BUTTER CREAM A. Raw Butter cream Fat is whipped until smooth. Put Icing sugar or sweetened condensed milk into whipped fat and then whip again until smooth. Add the essence and stir it well B. Cooked Butter cream Fat is whipped until smooth Sugar and water is boiled with a small flame until it becomes simple syrup. The comparison of sugar with water is 1000 g of sugar: 300 g of water Egg is whipped until fluffy, pour the hot syrup with whipped continually. Put the mixture of syrup and egg into the fat. Then whip it until soft, The last,add the essence the scent.

8. KINDS OF BUTTER CREAM RECIPES Butter cream can be made by using these mixture/ formula such as : ¾ kg Merry Whipped ¼ kg Croma (White margarine) 1 tin of sweetened condensed milk or ½ kg Invert syrup 2 tsp of Vanilla or banana essence Oil color

9. KINDS OF BUTTER CREAM RECIPES RECIPE II 500 g croma snow white 500 g eisella cream 20 g rheum paste RECIPE III 250 g sugar 80 g water 5 egg white 25 g croma snow white 25 g margarine

10. CAKE DECORATING TECHNIQUES WITH ROYAL ICING 1. Trim the sides of cake pieces with jagged sharp knife according to the form. Round, boxes, or other forms 2. If necessary, spray the entire cake with simple syrup, or other beverage to your taste. Polish the cake with butter cream with thin layer only, so that all the cake crumbs can stuck to the cake perfectly. 3. Having secured crumbs, then start layering process. Put butter cream into plastic triangles, spray evenly around the walls and the top of cake. Trim it

11. CAKE DECORATING TECHNIQUES WITH ROYAL ICING Use patterned Scrapper or plain Scrapper to straighten the polisher in the edge or wall cake and also the top of the cake. Scrapper position is 90 º to the table / base, 45 º to the surface

12. PICTURES OF CAKES COVERED WITH BUTTER CREAM

13. TECHNIQUE OF MAKING ROSE FROM BUTTER CREAM

14. 2. ROYAL ICING Definition : a cover cake with the basic ingredients of flour, sugar, water and egg whites that can be given a taste or color as needed. The main ingredients in making the royal icing are the egg white and sugar, while the additional materials used in making icing are cream of tartar or vinegar. Making Icing ingredients : 1 egg white 175 g – 200 g of icing sugar 2 drops of acetic acid

15. ROYAL ICING Royal Icing functions : 1)Covering the surface of the cake 2) As a decoration on pastries 3)Making the ornaments 4)Increasing the power to save the cake to be more durable Types of icing most often used are Royal icing and Fondant

16. HOW TO MAKE ROYAL ICING 1. Separate the egg white2. Mix the ingredient3. Whip the icing until stiff 4. Finish the icing

17. TOPING WITH ROYAL ICING

18. CAKE DECORATING TECHNIQUES WITH ROYAL ICING

19. TECHNIQUES OF COVERING CAKE WITH CHOCOLATE 1). Spread the entire cake surface with butter cream slightly and evenly 2). After the cake covered with butter cream, place the cake on a wire which is covered with a basin underneath to accommodate melt chocolate. 3) Sprinkle cooking liquid dark chocolate, starting from middle of the cake to the edge of the circular cake.

20. TECHNIQUES OF COVERING CAKE WITH CHOCOLATE 4) Let the chocolate freeze / harden. Cake is ready to be decorated.

21. TECHNIQUES OF COVERING CAKE WITH SHAVED CHOCOLATE 1) When the cake isn’t cut: spread a cake with butter cream. Hold the edge and the bottom of cake surfaces that are not sprinkled with butter cream with both hands, then roll onto the grated/shaven chocolate to the edge of a cake till it is covered with chocolate. 2) When the cake is cut: Spread all surface of the cake with butter cream. Place the cake on the turn-table or hold the base with your left hand. Put grated / shaved chocolate in a bowl. Stick Brown paste with the right hand or use a spatula.

22. CAKES ARE COVERED BY CHOCOLATE

23. TERIMAKASIH

24. 3. CHOCOLATE Based on the taste, there are three kinds of chocolate, namely : 1.concentrated (dark) 2. dairy (milk) 3. white (white)