1. Cake Icings
Foods II
Obj. 6.0

2. 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

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

4. 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?

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

6. 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

7. 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.

8. 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

9. 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

10. 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

11. 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

12. 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

13. Ganache Icing
Examples of ganache

14. 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

15. Royal Icing
Example of royal icing

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

17. Whipped Cream Frosting
Example of whipped cream frosting

18. 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

19. Fondant
Example of fondant

20. 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

21. Marzipan
Example of marzipan

22. 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

23. Meringue Icing
Example of meringue icing

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

25. 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

26. Freezing Cake
Wrap in plastic
Then put in an airtight ziplockbag

27. 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