CAKE ASSEMBLY AND DECORATING

Frostings Frostings, or icings, are sweet coatings for cakes and other baked goods. Contribute flavor and richness Improve appearance Improving keeping qualities by forming protective coatings around cakes.

Frostings FondantButtercreams Foam-Type Icings Fudge Icings Flat IcingsRoyal IcingGlazes

Fondant Fondant is a sugar syrup that is crystallized to a smooth, creamy white mass. It sets into a shiny, smooth, nonsticky coating. Difficult to make and is almost always purchased. Commonly used to cover wedding cakes.

Buttercreams Buttercreams are light, smooth mixtures of fat and sugar. They may also contain eggs to increase their smoothness or lightness. Many Types American French Italian Swiss German

American Buttercream American buttercreams are also called simple buttercreams. It is a simple combination of butter or shortening, flavorings, powdered sugar, and a thinner, such as milk, cream, or water. Some fat can be substituted with cream cheese to make a cream cheese frosting.

French Buttercream Made by beating a boiling sugar syrup into beaten egg yolks and whipping it into a light foam. Soft butter is then whipped in. Makes a very rich, light icing. Used for fancy cakes and cupcakes.

Italian Buttercream Made by beating a boiling sugar syrup into beaten egg whites and whipping it into a light foam. Soft butter is then whipped in. Used for fancy cakes and cupcakes.

Swiss Buttercream Made by heating egg whites and sugar over a double boiler, and then whipping into a light foam. Softened butter is then whipped in. Used to make fancy cakes and cupcakes. Often a filling for French macarons.

German Buttercream German buttercream is made by mixing together equal parts thick pastry cream and softened butter. Sifted confectionary sugar may also be added.

Foam-Type Icings Foam icings, or boiled icings, are simply meringues made with a boiling sugar syrup. Some are stabilized with gelatin Foams should be applied thickly to cakes and left in peaks and swirls. These icings are not stable and should be used the day they are prepared.

Fudge-Type Icings Fudge-type icings are rich and heavy. Many are made somewhat like candy. Fudge icings are stable and hold up well on cakes and in storage. Fudge-type icings are named for their cooking method and come in any flavor imaginable.

Flat Icings Flat icings, or water icings, are simply mixtures of confectionary sugar and water, and sometimes corn syrup and flavorings. They are used mainly for coffee cakes, Danish pastry, and sweet rolls.

Royal Icings Royal, or decorator’s icing, is similar to flat icing, except that it is much thicker. It is made with water, confectionary sugar, and egg whites, which make it hard and brittle when dry. Used for decorating cookies and fine decorations on cakes.

Glazes Glazes are thin, glossy, transparent coatings made of a sugar syrup, diluted preserves, or chocolate. They give a shine to baked products and help prevent drying Glazes include chocolate ganache, as well as glaze placed on top of fruit tarts.

Fillings Pastry Cream Whipped Cream CurdsButtercreamFresh Fruit Fruit Preserves

Icing Basics 1. Trim cake layers so they are flat and even 2. Brush all crumbs from cakes 3. Place bottom layer upside down on a cardboard cake circle the same diameter. 4. Spread filling on bottom layer out to the edges. 5. Place top layer on bottom layer. 6. Place icing at the center of the top of the cake, then spread down the sides and edges, forming a very thin layer. 7. Refrigerate 8. Repeat the icing process using a larger amount of frosting. 9. Push the icing rather than pulling to prevent crumbs. 10. Smooth the icing with a hot spatula.

Icing Basics Cutting, Filling, and Crumb Coating: relmfu Icing a Cake: relmfu

Boarders and Decorations

Masking the Sides Apply a coating of chopped or sliced nuts, coconut, chocolate, sprinkles, cake crumbs, or another material to the sides of a freshly iced cake. This is an easy way to decorate a cake while masking imperfections.

Stenciling Designs can be made on a cake by masking part of the top with paper cutouts or paper doilies and then sprinkling the top of the cake fine powders or crumbs. This includes confectionary sugar, cocoa, ground nuts, shaved chocolate, cake crumbs, or praline powder.

Marbling 1. Cake is iced in glaze or loose fondant. 2. Lines or spirals in contrasting colors are immediately piped onto the cake. 3. A toothpick or back of a knife is drawn through the icing, forming decorative designs.

Picture Credits  Frostings:  Fondant:  Buttercream: buttercream-icing-recipe.html  American Buttercream: cake-recipes.htm  French Buttercream: buttercream.html  Italian Buttercream:  Swiss Buttercream: teenie-cakes-citronge.html  German Buttercream:  Foam-Type Icings:  Fudge-Type Icings:

Picture Credits  Flat Icings:  Royal Icing: inspiration/martha-stewart-calico/  Glazes: mud-cake-for-christmas-2010/   Boarders and Decorations:  Masking the Sides:  Stenciling: with-stencils.html  Marbling: Glaze/27905