Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Icings Icings, or frostings, are sweet coatings for cakes and other baked goods. The three main functions of icings or frostings: Contribute flavor and richness. Improve appearance. Improve keeping qualities by forming protective coatings. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Icings The eight basic types of icings and cake coatings: Poured fondant Buttercream Foam-type icings Fudge-type icings Flat-type icings Royal or decorator’s icing Glazes Rolled coatings Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Poured Fondant Poured fondant is a sugar syrup that is crystallized to a smooth, creamy white mass. Commonly used for napoleons, éclairs, petit fours. It is often purchased already prepared for bakeshops. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Poured Fondant Procedure and guidelines for using fondant: Heat the fondant over a warm water bath to thin it and make it pourable. Do not heat it over 100°F (38°C) or it will lose its shine. If it is still too thick, thin it with simple syrup or water. Flavorings and/or colorings may be added as desired. To make chocolate fondant, stir melted bitter chocolate into the warm fondant until the desired color and flavor are reached. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Buttercream Buttercream icings are light, smooth mixtures of fat and sugar. Easily flavored and colored for many purposes. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Buttercream Five basic kinds of buttercream formulas: Simple buttercreams: Cream together fat and confectioners sugar. Decorator’s buttercream (rose paste) is creamed less to keep it from having too much air. Shortening is used rather than butter because of its higher melting point. Meringue-type buttercreams: Mixture of butter and meringue Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Buttercream Five basic kinds of buttercream formulas (continued): French buttercream: Made by beating a boiling syrup into beaten egg yolks and whipping to a light foam. Soft butter is then whipped in. Pastry cream-type buttercream: Made by mixing equal parts pastry cream and softened butter. Fondant-type buttercream: Made by creaming together equal parts fondant and butter. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Icings Butter is the preferred fat for buttercream. Butter adds flavor and melt-in-the-mouth quality. Shortening congeals and coats the inside of the mouth. Use buttercreams only in cool weather. Blend a small quantity of emulsifier shortening with the butter to stabilize it. Buttercreams may be stored in the cooler for several days. Always return to room temperature before using. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Foam-Type Icings Foam-type icings, sometimes called boiled icings, are meringues made with a boiling syrup. These icings are not stable. Should be used the day they are prepared. Variations include: Plain Boiled Icing. Marshmallow Icing. Chocolate Foam Icing and Filling. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Fudge-Type Icings Fudge-Type Icings Are rich and heavy. Contain less fat that buttercreams and contain mostly sugar. Are stable and hold up well on cakes in storage. Store fudge-type icings covered tightly. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Flat Icings Also called water icings. Mixture of confectioners’ sugar and water. Warmed to 100°F (38°C) for application. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Royal Icings Royal Icing Also call decorating or decorator’s icing. Made with egg whites and confectioners’ sugar. Hard and brittle when dry. Must be protected from drying when in use. May be piped into designs on parchment and then dried and saved for later use. May be used for string work. May be used for flooding outlined areas of a design with colored icing. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Glazes Glazes are thin, glossy, transparent coatings that give a shine to baked products and help prevent drying. The simplest glaze is a sugar syrup or diluted corn syrup brushed onto baked product white it is hot. Fruit glazes may be make by melting apricot or other preserves that have been strained. Fruit glazes are available commercially prepared. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Rolled Icings Rolled coatings include fondant, marzipan, and modeling chocolate. Marzipan is a paste made of ground almonds and sugar. Rolled fondant is a dough-like product, consisting primarily of confectioners’ sugar, that is firm and stiff enough to be kneaded. Modeling chocolate is a stiff paste made of melted chocolate and corn syrup. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

17 Assembling and Decorating Cakes Assembling and Icing Simple Cakes
Selection of Icing: Use heavy frostings with heavy cakes and light frostings with light cakes. Use the best quality flavorings but use them sparingly. Use color carefully. Pastel shades are more traditional and often considered more appetizing, but strong colors are often popular on modern cakes. Use paste or liquid colors. Mix a little color with a small portion of the icing, then use this icing to color the rest. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Cupcakes may be iced by: Dipping the tops of the cupcakes in the icing. Spreading the icing with a spatula. Applying a swirl of icing to each case with a pastry bag fitted with a star or plain tube. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Procedure for Assembling Layer Cakes Cool cake layers completely. Trim layers if necessary. Brush all crumbs from cakes. Place the bottom layer upside down on a cardboard cake circle of the same diameter. Spread filling on the bottom layer out to the edges. Place the top layer on the bottom layer right-side up. Ice the cake. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

17 Assembling and Decorating Cakes Basic Decorating Techniques
Tools needed for assembling and decorating cakes: Palette knife or steel spatula Offset palette knife Serrated knife Icing screens or grates Turntable Icing comb Plastic or steel scraper Brushes Sugar dredger Cake rings Cake cards and doilies Parchment paper Pastry bag and tips Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

17 Assembling and Decorating Cakes Basic Decorating Techniques Tips
Round tip- writing, lines, beads, dots, and stringwork. Star tips-rosettes, shells, stars, borders, drop flowers. Rose tip-flower petals. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

17 Assembling and Decorating Cakes Basic Decorating Techniques Tips
Leaf tips- leaves. Ribbon or basket weave tips-smooth or ridged stripes or ribbons. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Making a paper cone: Make a single cone out of a small triangle of parchment paper. Hold the cone with the fingertip in the center of the long side and curl one side. Curl the other side around to complete the cone. Fold over the peak at the open end of the cone to secure it. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Making a sturdier double paper cone: Start as for a single cone. Twist the long end around twice to complete the cone. Complete single and double cones. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Two methods for making decorations Drop-string method, or falling method: the cone is held above the surface and the icing is allowed to fall or drop from the tip of the cone onto the surface. Contact method: Hold the cone as you would a pen, with the tip in contact with the surface and at an angle of about degrees. This method is used when you want to vary the thickness of the lines and when you are decorating a vertical surface. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Filling and using a pastry bag: Fit the desired metal tip into the pastry bag. If filling or icing is thin, twist the bag just above the tip and force it into the tip. Turn down the top of the bag into a “collar.” Fill the bag half to three quarters full. Turn up the top of the bag again. Gather the loose top together and hold it shut with the thumb and forefinger of your hand. Use the fingers of your left hand to lightly guide the tip of the bag. Do not squeeze the bottom of the bag. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

17 Assembling and Decorating Cakes Other Decorating Techniques
To organize the decoration of a cake: Divide the cake into portions with the back of a long knife. Decorate the cake in a repetitive pattern so each slice has the same decorations. This also provides portion control for restaurants and retail shops. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

17 Assembling and Decorating Cakes Other Decorating Techniques
Masking the Sides Stenciling Marbling Palette Knife Patterns Piping Jelly Adding Fruits, Nuts, and Other Items Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Decorating Sequence Mask the sides of the cake with nuts, crumbs, or other coatings. If the cake is to have an inscription, put this on first. Add borders and paper cone designs. Add flowers, leaves, and similar decorations with a pastry bag. Add additional items such as fruits, nuts, or candies. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

17 Assembling and Decorating Cakes Basic Cake Components
Planning and Assembling Specialty Cakes Basic Cake Components Optional bottom layer. Optional cake ring linings. Cake layers. Additional specialty layers. Dessert syrup for moistening and flavoring cake layers. Fillings. Icings and coatings. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

17 Assembling and Decorating Cakes
Planning and Assembling Specialty Cakes Procedure for Assembling a Basic Layered Sponge Cake Trim the edges of the cake as necessary. Cut a notch in the edge of the cake so the layers can be line up again after cutting. Split in half horizontally. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Planning and Assembling Specialty Cakes Procedure for Assembling a Basic Layered Sponge Cake (continued) Place one half on a cake card and moisten with a flavored syrup. Apply the filling with a pastry bag to get a uniform thickness. Top with second layer and mask the top. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Planning and Assembling Specialty Cakes Procedure for Assembling a Basic Layered Sponge Cake (continued) Mask the sides with the desired icing. Smooth the sides with a plastic scraper. Smooth the top with a palette knife. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Planning and Assembling Specialty Cakes General Procedure for Assembling European-Style Specialty Cakes: Assemble all ingredients and equipment. Place a cake card on a turntable. Split sponge cake horizontally into two or three layers. If using a charlotte ring line it as desired. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Planning and Assembling Specialty Cakes General Procedure for Assembling European-Style Specialty Cakes (continued): If using a japonaise, meringue or short-dough base, place it on cake card. Place one sponge layer on top of base. Brush the cake layer with dessert syrup. If fruit pieces are used, arrange them on top of the base or on top of the filling after the next step. Apply a layer of the desired filling. Top with another sponge layer and brush with syrup. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Planning and Assembling Specialty Cakes General Procedure for Assembling European-Style Specialty Cakes (continued): If you are using a third sponge layer, repeat the previous steps to add an additional layer of filling and sponge, and brush with syrup. It is sometimes recommended that the top sponge layer be placed cut-side up if a light translucent icing is being used. Ice the cake with the desired icing or glaze. Decorate. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Planning and Assembling Specialty Cakes Procedure for lining a ring mold with a sponge strip: Use the ring as a guide to measure the width and length of the strip of sponge to be cut. Brush the sponge with dessert syrup before placing it in the mold to prevent discoloration by juices seeping through from the filling. Place the ring on a cake card and fit the strip of sponge into the ring. Trim the end of the strip with a small knife. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

17 Assembling and Decorating Cakes Applying Poured Fondant
Fondant provides a thin, smooth shiny coating for cakes and serves as an excellent base for paper-cone decorations. Before applying fondant it is best to first brush the top and sides of the cake with hot apricot glaze. To ice a cake with fondant set it on an icing screen, then pour the warm fondant over the cake, using a bowl knife to guide the fondant evenly over the sides. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

17 Assembling and Decorating Cakes Applying Rolled Coatings
Prepare the cake surface by removing all crumbs and seal the surface by applying a thin masking coat of icing or by brushing with melted glaze. Roll the coating into a thin sheet large enough to cover the top and sides of the cake. Lift the coating with a rolling pin and drape it over the cake. With a fondant smoother or the hands, smooth the coating and mold it against the sides of the cake. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

17 Assembling and Decorating Cakes Assembling a Tiered Cake
Ice each tier and refrigerate so that the tiers are firm. Mark the top of the bottom tier with a circle the same size as the second tier. Measure, cut, and insert dowels to support the second tier. Place the second tier on the dowels. Repeat with additional tiers. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Swiss Rolls Bake Swiss roll sponge. Turn out onto a sheet of parchment and cool, partially covered. Trim edges with a sharp knife. Spread with desired filling. If any items are to be rolled into the center of the roll, place these along one edge of the sheet on top of the filling. With the aid of the parchment under the sheet, roll up tightly. Ice or cover the roll as desired. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Small Cakes Slices: Portion slices of rectangular strip cakes. Triangles: Sandwich together four or five layers of ¼ inch (6 mm) thick sponge with buttercream in a contrasting color. Refrigerate. Cut into strips 2-2½ inches (5-6 cm) wide. Cut according to diagram below. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Assembling and Decorating Cakes Small Cakes Squares: Layer two or three sheets of cake and icing or filling. Press the layers together firmly. Chill. Cut the cake into small squares. Ice the sides, then the top, with buttercream. Petit Four is any small cake or pastry item small enough to be eaten in one or two bites. Petits fours secs include a variety of small, dainty cookies, baked meringues, macaroons, and puff pastry products. Petits fours glacés are iced petits fours. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

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