Cake Icing Notes

Classic Icing Ingredients White Vegetable Shortening Flavors Milk or Water Meringue Powder Pure Cane Confectioners’ Sugar Salt Sometimes Butter

White Vegetable Shortening Helps create the texture. The more you use, the creamier the icing will be; the less you use, the drier.

White Vegetable Shortening Measured by pressing firmly into a dry measuring cup and then leveling excess off with a straight edge

Flavors Used to adjust icing to enhance the taste Make sure to use clear flavoring; imitation clear vanilla, imitation clear butter and imitation clear almond

Milk or Water Use either milk or water to achieve proper consistency Using milk will result in creamier icing. The high concentration of sugar in the icing acts as a preservative and stops spoilage Use measuring spoons to ensure accurate measurements

Meringue Powder Used to stabilize buttercream icing Pasteurized to provide a safe alternative to egg whites May also be used for royal icing to create make-ahead flowers and for meringue dessert toppings

Pure Cane Confectioners’ Sugar Measure confectioners sugar by weight You can also purchase in the amount you need to avoid weighing

Salt Adds flavor to buttercream icing and cuts down on the sweet taste Dissolve salt in the liquid before combining with other ingredients

Easter Bunny Cake

Classic Buttercream Icing

Wilton Video Clip http://www.wilton.com/buttercream-icing/WLRECIP-41.html

Ingredients 1/2 cup solid vegetable shortening 1/2 cup (1 Stick) sweet cream butter or margarine 1 teaspoon flavor (Vanilla) 2 tablespoons milk (Stiff Consistency) 1 lb. confectioners sugar SIFTED (4 cups)

*Stiff consistency Icing!!* Instructions Cream shortening, butter, flavoring and milk. Add dry ingredients SLOWLY Mix well on medium speed *Stiff consistency Icing!!*

Icing Consistency Stiff Medium Thin

Stiff Decorations, such as flowers with upright petals (rose) To check consistency: Place one cup of icing in a 9 oz. cup Insert a straight spatula into the center If the icing is a stiff consistency it will not move

Medium Stars, dimensional decorating, borders and flowers with petals that lie flat To convert stiff consistency icing to medium add 1 teaspoon water for each cup of stiff icing Use same test for stiff consistency but spatula will move slightly

Thin Used for writing and printing, leaves and icing a cake To convert stiff consistency to thin add 2 teaspoons of water for each cup of stiff icing Use the same test for stiff consistency but spatula will fall over

Writing and Printing Add ½ teaspoon of piping gel per cup of thin consistency icing It will add stretch to the icing to make writing and printing easier

Number your paper from 1-10 Quiz… Number your paper from 1-10

What are 3 icing consistencies? What are 2 uses for thin consistency icing? What is used for decorations, such as flowers with upright petals, like the rose? How would you convert stiff consistency icing to medium? What is meringue powder used for?

6. What does salt do for icing? Fill in the blanks: _________is measured by pressing it firmly into a _____ measuring cup with a spoon or spatula, then then _______ the excess off with a straight _______. 8. List 3 ingredients in buttercream icing. With vegetable shortening the _____ you use, the creamier the icing will be; the less you use, the _______. What are 3 flavorings you can add to icing?

What to Bring…. ONE 2 lb. bag powdered sugar. ONE cake mix of choice What to Bring… *ONE 2 lb. bag powdered sugar *ONE cake mix of choice *ONE small can solid shortening