Cake Decorating
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Fondant
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A type of icing made of boiled sugar syrup that is agitated so it crystallizes into a mass of extremely small white crystals.
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Buttercream
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An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and, sometimes, other ingredients.
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Boiled Icing
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Italian meringue used as a cake icing.
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Marshmallow Icing
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Boiled icing with the addition of gelatin.
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Flat Icing
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A simple icing made of confectioners' sugar and water, usually used for Danish pastries and sweet rolls.
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Royal Icing
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A form of icing made of confectioners' sugar and egg whites;used for decorating.
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String Work
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The production o decorative icing designs using a paper cone
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Flooding
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Covering a plate, or a portion of a plate, with sauce.
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Glaze
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A shiny coating, such as a syrup, applied to a food.
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Marzipan
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A paste or confection made of almonds and sugar and often used for decorative work.
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Rolled Fondant
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A dough-like sugar product with the texture of a stiff dough. Rolled into thin sheets and used to cover cakes.
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Modeling Chocolate
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A thick paste made of chocolate and glucose that can be molded by hand into decorative shapes.
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Boston Cream Pie
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Not a pie, but a sponge cake or other yellow cake filled with pastry cream topped with chocolate fondant or confectionery sugar.
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French Pastry
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Variety of small fancy cakes and pastries and single portion sizes.
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Icing screen
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A screen which cakes are set on when iced or glazed to allow excess to run off.
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Turntable
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A pedestal with a flat, rotating top, used for holding cakes while being decorated.
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Icing Comb
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Plastic triangle with toothed or serrated edges, used for texturing icings.
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Paper Cone
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A tool made of parchment paper.
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Drop-String Method
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A decorating technique in which the tip of a paper cone of icing stays above he decorative surface and the icing drops as a string onto the surface.
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Contact Method
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A decorative technique in which the tip of a paper cone of icing stays in contact with the decorative surface.
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Marbling
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Mixing of two different colors
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Piping Jelly
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A transparent sweet jelly used for decorating cakes.
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Main functions of icing
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Flavor, Crumb Coat:seals in moisture,Preserves cake and Decorative
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Swiss Meringue Butter Cream
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Heat egg and sugar whip add butter
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Italian Butter Cream
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syrup boiled at 240 degrees -sugar&water equal amts add to egg whites and butter
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Re-crystallizing prevention
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wipe down sides with a brush and water while heating to a boil
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Simple syrup
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boil equal parts of sugar and water
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Ounces in pounds
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16 ounces in a pound
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Cake flour
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used in cakes has less gluten and gives cake volume and structure
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Causes of curdling
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wrong fat used,too much liquid,ingredients too cold
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Main goal of mixing cake batter
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combine into a smooth uniform batter,form and incorporate air cells,develop proper texture in final product
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Proper Emulsion
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Add eggs slowly and alternate liquids with dry ingredients
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Proper air cell formulation
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important for texture and leavening provides pockets to hold gases released by chemical leaveners
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Pan Prep
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well greased and parchment paper
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Angel and chiffon cakes
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use no grease
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Ingredients weight vs measure
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bakers scale- when weighing anything heavier than water:flour shortening and sugar Liquid Cups-water eggs and egg whites
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Parts of a Scale
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1.Scale Scoop-left side 2. Balance scale using counter weights on rt/or by adjusting oz. weight on horizontal bar 3.Set scale weight and move oz. weight 4.add ingredients until scale balances
