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

2. Decorating Cakes To adapt to current decorating trends a cake decorator should: Visit local bakeries Attend workshops Subscribe to Wilton Cake Decorating magazine Start with a “Crumb Coat” - Simply put: crumb coating is a very thin layer of icing that will “glue” any crumbs down. Once the crumb coat is completely dry, you are ready to continue icing and decorating.

3. Fudge Type Icing Fudge icing is thick and rich with a strong chocolate flavor. Other flavors, such as almond, peanut butter or mint, are often added. Using both butter and shortening, corn syrup, sugar and a variety of other ingredients, this type can be somewhat time consuming to prepare, but the finished product is stable and can be refrigerated and used at a later time.corn syrup It is best for a dense cake

4. Fondant Rolled fondant is almost like a very sweet dough. It is made from confectioners sugar, marshmallows, and shortening. The fondant is rolled out flat into sheets which can then be colored and used to decorate cakes. Covers cakes with a perfectly smooth, satiny iced surface. Easy and fast to use.

5. Buttercream Icing Sweet, buttery flavor. Tastes the best and looks beautiful for most decorating Thin-to-stiff consistency depending on the amount of sugar added (sugar stiffens). Icing cakes smooth, borders, writing. Most decorations including roses, drop flowers, sweet peas and figure piping.

6. Swiss Style Butter Cream Icing Swiss Butter Cream Icing is a combination of Swiss Meringue and Butter Swiss Meringue is prepared by cooking the egg whites and sugar together in a bowl placed on a pot of boiling water. The mixture is whisked while it cooks until the temperature of the mix reaches 60°C. The mixture is then removed from the heat and whipped at high speed until it forms stiff peaks and has cooled

7. French Butter Cream Icing French buttercream is prepared with egg yolks in place of the whole egg. Butter and flavorings (extracts, oils, or juices) are whipped in. This icing is very rich, smooth, and light. French buttercream tends to melt faster than other buttercreams due to the high content of fat from the egg yolks and butter. This type of buttercream is best suited for use as a filling or an icing, but not for decorations.

8. German Butter Cream Icing German Butter Cream is a combination of butter, emulsified shortening, and custard fondant prepared by beating together a thick type of custard called pastry cream and softened butter, and may be additionally sweetened with extra confectioners' sugar.pastry creamconfectioners' sugar Like French buttercream, this icing is very rich and smooth and is best suited for use as a filling or an icing, but not for decorations.