1. Cake Icing Notes

2. Classic Icing Ingredients
White Vegetable Shortening
Flavors
Milk or Water
Meringue Powder
Pure Cane Confectioners’ Sugar
Salt
Sometimes Butter

3. White Vegetable Shortening
Helps create the texture.
The more you use, the creamier the icing will be; the less you use, the drier.

4. White Vegetable Shortening
Measured by pressing firmly into a dry measuring cup and then leveling excess off with a straight edge

5. Flavors Used to adjust icing to enhance the taste
Make sure to use clear flavoring; imitation clear vanilla, imitation clear butter and imitation clear almond

6. Milk or Water Use either milk or water to achieve proper consistency
Using milk will result in creamier icing. The high concentration of sugar in the icing acts as a preservative and stops spoilage
Use measuring spoons to ensure accurate measurements

7. Meringue Powder Used to stabilize buttercream icing
Pasteurized to provide a safe alternative to egg whites
May also be used for royal icing to create make-ahead flowers and for meringue dessert toppings

8. Pure Cane Confectioners’ Sugar
Measure confectioners sugar by weight
You can also purchase in the amount you need to avoid weighing

9. Salt Adds flavor to buttercream icing and cuts down on the sweet taste
Dissolve salt in the liquid before combining with other ingredients

10. Easter Bunny Cake

14. Classic Buttercream Icing

15. Wilton Video Clip

16. Ingredients 1/2 cup solid vegetable shortening
1/2 cup (1 Stick) sweet cream butter or margarine
1 teaspoon flavor (Vanilla)
2 tablespoons milk (Stiff Consistency)
1 lb. confectioners sugar SIFTED (4 cups)

17. *Stiff consistency Icing!!*
Instructions
Cream shortening, butter, flavoring and milk.
Add dry ingredients SLOWLY
Mix well on medium speed
*Stiff consistency Icing!!*

18. Icing Consistency
Stiff
Medium
Thin

19. Stiff Decorations, such as flowers with upright petals (rose)
To check consistency:
Place one cup of icing in a 9 oz. cup
Insert a straight spatula into the center
If the icing is a stiff consistency it will not move

20. Medium
Stars, dimensional decorating, borders and flowers with petals that lie flat
To convert stiff consistency icing to medium add 1 teaspoon water for each cup of stiff icing
Use same test for stiff consistency but spatula will move slightly

21. Thin Used for writing and printing, leaves and icing a cake
To convert stiff consistency to thin add 2 teaspoons of water for each cup of stiff icing
Use the same test for stiff consistency but spatula will fall over

22. Writing and Printing
Add ½ teaspoon of piping gel per cup of thin consistency icing
It will add stretch to the icing to make writing and printing easier

23. Number your paper from 1-10
Quiz…
Number your paper from 1-10

24. What are 3 icing consistencies?
What are 2 uses for thin consistency icing?
What is used for decorations, such as flowers with upright petals, like the rose?
How would you convert stiff consistency icing to medium?
What is meringue powder used for?

25. 6. What does salt do for icing?
Fill in the blanks:
_________is measured by pressing it firmly into a _____ measuring cup with a spoon or spatula, then then _______ the excess off with a straight _______.
8. List 3 ingredients in buttercream icing.
With vegetable shortening the _____ you use, the creamier the icing will be; the less you use, the _______.
What are 3 flavorings you can add to icing?

26. What to Bring…. ONE 2 lb. bag powdered sugar. ONE cake mix of choice
What to Bring… *ONE 2 lb. bag powdered sugar *ONE cake mix of choice *ONE small can solid shortening