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Cake Decorations: Working with different types of icings and examining the various techniques.
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Presenter: Mrs. C. Bogle
March, 2014
Icings and Coatings for Cakes
Sweet coatings for cakes and other baked products
What is Icing?
IMPROVE THE KEEPING QUALITIES
CONTRIBUTE FLAVOUR AND RICHNESS
IMPROVE APPEARANCE OF CAKES
Functions of Icings
Butter cream
Royal
Decorator’s
Types of Icings
Rolled Fondant
Foam-type
Marshmallow
Types of Icings
Butter cream icings are light, smooth mixtures
of fat and confectioner’s sugar. They may also
contain eggs to increase their smoothness or
lightness. They are easily flavored and colored
to suit a variety of purposes.
Butter cream
Royal icing, also called decorating or
decorator’s icing, is made with egg whites
and confectioner’s sugar. It is usually hard
and brittle when dry. It is used almost
exclusively for decorative work.
Royal Icing
Fondant is a sugar syrup that is
crystallized to a smooth, creamy
white mass.
Fondant
6 oz liquid glucose
3lbs icing sugar
1oz glycerin
1oz gelatin
3ozs tap water
Rolled Fondant
Method:1.Combine gelatin with tap water. Place over boiling water and stir until dissolved
2.Add glucose and glycerin and continue stirring
3.Add the mixture into a well of 1lb icing sugar
4.Continue adding icing sugar until the mixture becomes a ball
5.Knead on a surface until icing is elastic and pliable
6.Roll out and use as desired
Rolled Fondant
Foam-type icings sometimes called
boiled icings, are simply meringues
made with a boiling syrup.
Foam-type
Boiled icing with the addition of gelatin.
2 egg whites
1 1/2 cups white sugar
1/3 cup cold water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract
1 cup miniature marshmallows
Marshmallow
Method:
1.Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well.
2.Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised.
3.Remove from heat.
4.Stir in marshmallows and vanilla. Beat until they melt.
Marshmallow Icing
Foam-type icings sometimes called
boiled icings, are simply meringues
made with a boiling syrup.
Foam-type
Foam icing is an old-fashioned cake topping. It is essentially
a sweet meringue, made by heating egg whites in a double
boiler with sugar, and whipping it until light and fluffy. The
egg whites are heated to a food safe temperature of 160
degrees Fahrenheit in the process, which takes about seven
minutes in a double boiler.
Foam-type
Discussion on handout!!!!!
Fitting, Filling and Using the Piping Bag
Decorating Techniques
String Work
Lettering
Bordering
Basket Weave
Masking the sides
Stenciling
Marbling
Other Decorating Techniques
Palette knife patterns
Piping jelly
Adding fruits, nuts and other items
Other Decorating Techniques
Thank You