1. Icing and Decorating!

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

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

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

5. Frosting
Butter cream
Whipped icing
Royal Icing
Rolled fondant

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

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

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

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

10. Ganache 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.
Ganache can also be used to quickly frost a layer cake.