1. Buttercreams And Cake Decorating

2. Objective Compare the two types of buttercream and explain the advantages and disadvantages of each

3. Buttercreams Most often used as fillings and frostings for cakes

4. Buttercreams Buttercream is very stable and is not extremely sensitive to heat Two common types of buttercream are American and French Both can be flavored in many different ways

5. Buttercreams American buttercream is –also known as simple buttercream or frosting –very sweet –stable in hot conditions –easy to prepare and preferred by many pastry shops

6. Buttercreams French buttercream is –more complicated to make, richer, and less sweet then American buttercream –less stable in hot environments

7. Objectives Be able to recognize and understand common terms associated with Cake Decorating.

8. Cake Decorating 101 Leveling: Removing the “crown” of a cake to provide a flat surface for frosting or decorating. Pastry Bags: Cone- Shaped, bag with two open ends; one large and one small.

9. Cake Decorating 101 Couplers: a two part plastic device, that consists of a base and a ring, that fits in the pastry bag. This allows you to interchange decorating tips. Decorating Tubes/Tips: The size and shape on a tube determines the type of decorations it will produce.

10. Cake Decorating 101 –There are 7 basic decorating tips: Round Specialized Star Basket Weave Leaf Rose Drop Flower

11. Cake Decorating 101 Piping- Decorative details created using a pastry bag and various metal tips. Piping details include: –Leaves –Borders –Basket Weave –Patterns –Flowers