Cake Icings Foods II Obj. 6.0

Cake Icings That sweet, sugary mixture used to fill and cover cakes, pastries and other confections Numerous types of frostings (icings) exist Thick and thin Cooked and uncooked

Important to Match the Icing to the Baked Good The icing should complement the flavors and texture of the dessert Ex: Cinnamon Rolls

Icing Consistency Proper consistency = spreading easily over the baked good and adheres to the surface Never frost a cake or any other pastry that is still warm. Why?

Types of Icing Buttercream Ganache Royal Icing Whipped Cream Frosting Fondant Marzipan Meringue

Buttercream Icing 5 basic types Basic buttercream German buttercream Light, creamy, and smooth icing used to fill, frost, and decorate (flowers, leaves, etc.) May contain the following ingredients… Powdered sugar Eggs Butter Shortening Milk Flavorings 5 basic types Basic buttercream German buttercream Swiss buttercream Italian buttercream French buttercream

Basic Buttercream Aka America Buttercream Made with butter and/or shortening, confectioners sugar, and egg whites Great for decorating and ideal for warm weather Doesn’t taste as well as other icings due to greasy taste and gritty texture.

German Buttercream Made with butter and fondant Fondant replaces 6x sugar Sweet in taste and smooth texture Not as cost effective as basic Not ideal for warm occasions

Swiss Buttercream Made with butter and swiss meringue Smooth texture Swiss meringue is made with heating the sugar and egg whites to 120°F and whipped to full volume Tastes like marshmallows! Smooth texture Not as airy as Italian buttercream

Italian Buttercream Made with Italian meringue and butter Italian meringue is make with simple syrup that is cooked to 250ºF and is added to whipped egg whites. Most expensive buttercream due to labor costs. Very smooth and airy texture Choice of preference

French Buttercream Made with a pate a bombe Sugar syrup cooked to 250ºF and added to egg yolks Very rich and egg flavored buttercream Ideal for fillings Too rich to ice a whole cake Very labor intensive Off yellow color

Ganache Icing Can be a frosting or glaze When barely warm and liquid, pour over a cake for a smooth, shiny glaze If cooled to room temperature, becomes spreadable filling and frosting\ Can be whipped for a lighter filling and frosting

Ganache Icing Examples of ganache

Royal Icing Pure white icing that hardens with exposure to the air Produces a perfectly flat, smooth and glossy hard surface Ideal for frosting cakes and cookies, intricate piping of decorations (flowers, boarders, lettering, etc.) Consists of powdered sugar, egg whites or meringue powder, and water

Royal Icing Example of royal icing

Whipped Cream Frosting Used to fill and frost any type of butter or foam cake Flavors added to make variations

Whipped Cream Frosting Example of whipped cream frosting

Fondant Used as both candy and icing Mixture of simple sugar-water-cream of tartar mixture cooked to soft-ball stage Mixture is beaten and kneaded until extremely pliable Can be rolled or draped over cake Can be formed to make decorations or candy

Fondant Example of fondant

Marzipan Paste made with ground almonds and sugar Can be molded into almost any shape you want The shape is then sculpted and painted Results in an edible decorative item

Marzipan Example of marzipan

Meringue Icing Very light buttercream Made with egg whites and sugar at soft ball stage Difficult to make yet the taste is divine Holds up well for decorating and applying to cakes

Meringue Icing Example of meringue icing

Cooling Cool in the pan for ten minutes Than place on wire rack to finish cooling

Cake Serving Put the knife in warm water to prevent sticking Unshortened should be cut with bread knife with a sawing motion Shortened cakes should be cut with thin sharp knife and little pressure

Freezing Cake Wrap in plastic Then put in an airtight ziplockbag

Mistakes and Mishaps If a layer cake has a big hump in the center lower oven temp by 25 degrees for next cake The best shortened cake should have a rounded top and evenly brown crust Always grease the pan Pound cakes are different from most shortened cakes because they contain no chemical leavener