Icing and Decorating!. Frosting and Filling Filling used to add sweetness and flavor to cake. Filling used to add sweetness and flavor to cake. Frosting.

Slides:

Advertisements

Similar presentations

Kinds of Cookies Rolled Dropped Bar Refrigerator Pressed Molded.

Advertisements

Chapter 44 Cakes.

FFT ch. 46 Describe the 6 different types of cookies. Give examples of each. Why should you avoid over-working cookie dough when making molded cookies?

Cakes & Cookies.

How to make a good pastry dough Avoid gluten development as much as possible Disperse fat so that it will perform its tenderizing functions.

Cakes, Fillings and Frostings

Cookies, Cakes, Pies and Candies

CAKES COOKIES PIES YEAST BREADS QUICK BREADS

Quick Breads Chapter 28.

CHAPTER 8 desserts & bakery products

Food Technology GCSE Theme 2014: Cake Decoration.

ICINGS & TOPPINGS. The dessert sauce and filling can be as important as a pretty decoration on cake. Served on a side in a sauceboat or presented on a.

Chocolate Ganache.

CAKE ASSEMBLY AND DECORATING. Frostings Frostings, or icings, are sweet coatings for cakes and other baked goods. Contribute flavor and richness Improve.

Cookies Goodston Production. Quick Notes Cookies are easy to prepare. Many peopleconsider homemade cookies well worth the little time and effort they.

© 2009 Cengage Learning. All Rights Reserved. Chapter 15 Syrups, Creams, Custards, Egg Foams and Icings.

 Frosting versus Icing is there a difference? The names are quite often used interchangeably Frosting is supposed to be thick for coating the outside,

Cakes, Pies & Candies Chapter 24. Bell Work Have you ever made cakes, pies or candies? What was your favorite? What was the easiest part of making these.

Cookies. Types of Cookies: 1. Bar – Baked and cooled in pan before cutting into squares. Examples: Brownies and Lemon bars.

INGREDIENTS AND TECHNIQUES

Icings Production and Application Frosting or Icing - sweet coatings for baked goods.

Chicken parts main Call us: +38 (093) W e e x p o r t p r o d u c t s w o r l d w i d e w w w. p r o d e x p o r t. c o m. u a Skype: irina-borovik2.

Conventional method/ Standard Method. Step One Requires the fat and sugar to be creamed together until light and fluffy, resembling whipped cream. Step.

American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Section Seven Unit 13 Cookie.

Quick Breads & Cakes & Custard Y2.U8.3. Quick Bread Biscuit, scone, muffin, cake Chemical leavening Generally a Batter: a semi-liquid mixture containing.

Cakes, Cookies, & Candies. Shortened Cake A shortened cake is also called a butter cake It contains a solid fat, flour, salt, sugar, eggs, & liquid The.

FOODS II 7.03 Understand marketing issues specific to cakes, fillings, and frostings.

Icing and Decorating!. Frosting and Filling Filling used to add sweetness and flavor to cake. Filling used to add sweetness and flavor to cake. Frosting.

Three basic types of Icing?. The three types of icings are:  B Butter Cream  Fondant lat Icing.

Cake Decorating. Cake Decorating Basics Buttercream icing is the best icing for taste and good decorating results.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 32: Baking All.

Food Service 2: Unit 10 Cakes and Icing. Cake Ingredients FatButter, margarine, and shortening. (Shortening holds more air than other types of fat which.

Cakes, Fillings, and Frosting By: Sarandan Abernathy.

Building, Icing, & Finishing Cakes. Building Cakes To “build” a cake: –Slice the cake, using a serrated knife –Keep the layers even in thickness –Brush.

Cookies and Cakes.

American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Section Nine Unit 16 Icings,

Baking and Pastry.

Desserts Pies, Cakes, & Cookies.

Building, Icing, & Finishing Cakes. Building Cakes To “build” a cake: –Slice the cake, using a serrated knife –Keep the layers even in thickness –Use.

Chapter 8.4 Pies and Cookies. Pastry Pie Dough Basic dough –Made of three parts flour, two parts fat, and one part water (by weight). –When made.

Chapter 8.3 Quick Breads and Cakes.

Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at.

Cookie Unit Cookie – are small, thin cakes, which are cooked on flat metal sheets. The batter or dough is thick.

1 FRMCA Level 2, Chapter 8 Desserts and Baked Goods 2015 Summer Institutes Level 3.

Cakes. 2 Main Types of Cakes Shortened  Shortened gluten strands = more tender  Contain fat such as butter, margarine, or shortening. Also called butter.

Cakes, Pastries, and Desserts

C AKES AND F ROSTINGS. C ATEGORIES OF C AKES Shortened (Butter Cakes) Tender, moist and velvety Contains fat (butter, shortening) Uses chemical leavening.

Food Prep Home & Careers 7 grade.  Use a spoon to make circular or figure eight motions.

Bavarian / Mousses Classic gelatin desserts containing custard and whipped cream. Mousses may have a softer texture than Bavarians, although there is no.

Kinds of Cakes Shortened Cakes Contain fat (butter, margarine, shortening) Tender, Moist, & Velvety Yellow Cake, Pound Cake Unshortened Cakes Do not contain.

Cakes Foods II Obj

Fillings & Frostings CAKE. 6/27/20162 Why frost a cake ? To make a cake look great. Express your creativeness. For special occasions To add flavor and.

PSTR 1306 INTRODUCTION TO AMERICAN-STYLE CAKE DECORATING AND DESIGN Cake Decorating I.

Baking Basics Chapters 44, 46 and 47.

Cake Icings Foods II Obj. 6.0.

Frostings And Fillings.

Apply procedures to prepare cakes filling and frosting

Cake Icing Notes.

Cake Decorating.

Cakes, Fillings and Frostings

Cakes, Fillings and Frostings

CAKES COOKIES PIES YEAST BREADS QUICK BREADS

Understand procedures to prepare cakes and frostings.

Icing and Decorating!.

Advanced Icings.

CAKES COOKIES PIES YEAST BREADS QUICK BREADS

Syrups, Icings and Sauces

Understand procedures to prepare cakes and frostings.

Understand procedures to prepare cakes and frostings.

Presentation transcript:

Icing and Decorating!

Frosting and Filling Filling used to add sweetness and flavor to cake. Filling used to add sweetness and flavor to cake. Frosting is used as the glue to hold the cake together. Frosting is used as the glue to hold the cake together. Frosting/Icing used to decorate the cake. Frosting/Icing used to decorate the cake.

Types of Filling Fluffy whipped cream Fluffy whipped cream Creamy puddings Creamy puddings Sweet fruits Sweet fruits

Types of Frosting Canned frosting and frosting mixes are available. Canned frosting and frosting mixes are available. Cooked and Uncooked frosting Cooked and Uncooked frosting Cooked Frosting: uses principles of candy making. Cooked Frosting: uses principles of candy making. Uncooked frosting: popular for creamy texture Uncooked frosting: popular for creamy texture

Frosting Butter cream Butter cream Whipped icing Whipped icing Royal Icing Royal Icing Rolled fondant Rolled fondant

Butter Cream Butter Cream Flavor: Flavor: sweet, buttery. Tastes the best. sweet, buttery. Tastes the best. Consistency: Consistency: thin-stiff depending on amount of sugar added. thin-stiff depending on amount of sugar added. Best used for: Best used for: icing cakes smooth, borders and writing. Flowers remain soft. icing cakes smooth, borders and writing. Flowers remain soft. Ingredients: Ingredients: Butter or margarine, powdered sugar, flavorings and liquid. Butter or margarine, powdered sugar, flavorings and liquid.

Whipped Icing Flavor: Flavor: Light, delicate vanilla flavor. Light, delicate vanilla flavor. Consistency: Consistency: Velvety consistency for decorating almost anything. Velvety consistency for decorating almost anything. Best used for: Best used for: Icing cakes, most decorations. Icing cakes, most decorations. Ingredients: Ingredients: Powdered sugar, flavorings, whipped cream. Powdered sugar, flavorings, whipped cream.

Royal Icing Flavor: Flavor: Very sweet flavor, dries candy-hard for lasting decorations. Very sweet flavor, dries candy-hard for lasting decorations. Consistency: Consistency: Thin-stiff depending on how much water is added. Thin-stiff depending on how much water is added. Best used for: Best used for: Flower making, figure piping making flowers, decorating cookies and gingerbread houses. Flower making, figure piping making flowers, decorating cookies and gingerbread houses. Ingredients: Ingredients: Use meringue powder combined with liquid and powdered sugar. Use meringue powder combined with liquid and powdered sugar.

Rolled Fondant Flavor/Description: Flavor/Description: Covers cakes with perfectly smooth surface. Easy and fast to use Covers cakes with perfectly smooth surface. Easy and fast to use Consistency: Consistency: Dough like consistency, stays semi soft for cakes. Dough like consistency, stays semi soft for cakes. Best used for: Best used for: Cutting molding decorations Cutting molding decorations

Ganache This fancy term is simply chocolate melted with heavy cream. This fancy term is simply chocolate melted with heavy cream. If you chill a ganache, beat it until it's fluffy and stiff, then form it into balls, you'll end up with truffles. If you chill a ganache, beat it until it's fluffy and stiff, then form it into balls, you'll end up with truffles. Ganache can also be used to quickly frost a layer cake. Ganache can also be used to quickly frost a layer cake.