1. Frostings
And Fillings

2. Fillings and Frostings …
Fillings and frostings can make a simple cake into a really special dessert.

3. Fillings Fluffy whipped cream (highest fat content) Creamy puddings
Sweet fruits
Fillings can be spread between layers of cake, rolled in the center like a jelly roll, or spooned into the middle of a cake

4. Cooked vs. Uncooked
Cooked frostings use the principles of candy making, and include ingredients that interfere with the formation of crystals in a heated sugar syrup
Uncooked frostings are popular for their creamy texture. Cream cheese frosting and butter creams are popular uncooked frostings.

5. Types of Butter Creams
Simple butter cream – butter, shortening, powdered sugar, flavorings
French butter cream – egg yolks, butter

6. Types of Butter Creams continued…
Swiss butter cream – swiss meringue and butter
German butter cream – butter emulsified shortening, fondant

7. Appropriate Frostings
Fudge type icings are best for dense cakes
Glazes and fillings are best for light cakes

8. Tips for frosting cakes
Remove hump from both layers of layer cake with a bread knife
Before frosting, remove loose crumbs
Apply even pressure for best linear effect
To create a smooth finish, dip the spatula in warm water
When working with frosting, keep the frosting bowl covered to keep from drying out

9. Decorating Cakes Fill decorating (pastry) bag no more than ½ full
Use hand to steady bag
If using fondant or marzipan do not refrigerate
Cake decorators can keep up with current trends by attending workshops or subscribing to publications like Wilton, or networking
You do not need a great deal of money to implement designs and be successful in cake decoration

10. Storing Decorated cakes
Use airtight container
To prepare for freezer storage, wrap w/ plastic and store in airtight container