Syrups, Icings and Sauces Chapter 13 Syrups, Icings and Sauces On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Sugar Syrups Sugar is a key ingredient in the bakeshop. It can be incorporated in its dry form or when liquefied into a syrup. Sugar syrups take two forms: Simple syrups, mixtures of sugar and water Cooked syrups, made of melted sugar cooked until it reaches a specific temperature The syrup’s density is dictated by the purpose. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Sugar Syrups Simple, or moistening or dessert, syrups moisten cakes, make sauces, sorbets and beverages. Concentrated cooked sugar syrups are used for meringue, buttercream, candy and caramel. Here the sugar is cooked to far higher temperatures than simple syrups. Water is added at the beginning and evaporates during boiling. The less water in the final solution, the harder the syrup. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Stages of Cooked Sugar On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Icings Or frostings, are sweet decorative coatings used as filling between layers or, as coating over the top and sides of the cake. There are several types: Buttercream Foam Fudge Fondant Glaze Royal icing Ganache On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Icings On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Icings On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Dessert Sauces Provide moisture, flavor, texture and enhance presentation. Vanilla custard, the principal dessert sauce, is made with milk and cream. Other dessert sauces include: Fruit Caramel Butter Wine Chocolate On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Convenience Products Icings, glazing and toppings are available. Icings are often exceedingly sweet and overpowered by artificial flavors and chemical preservatives. The products save time and have consistent results but are more costly than scratch products. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458