advanced cake decorating

Advanced Cake Decorating

Chef Emmerich Zach

Calla Lily

Gums

DIFFERENT GUMSGUM TRAGACANTH

COMES FROM THE SHRUB ASTRALAGUS GUMMIFER, WHICH IS NATIVE TO THE MIDDLE EAST

IT IS COLLECTED AND DRIED INTO A POWDERED FORMVERY, VERY EXPENSIVE

DIFFERENT GUMS

GUM ARABICEvery time you gulp a soda, swallow a cold capsule, eat a jelly bean or lick a

postage stamp, you're ingesting an almost ubiquitous ingredient: gum arabic.

ALSO KNOWN AS ACACIA GUMIT IS PALE IN COLOR AND IS

OBTAINED FROM THE EXUDATES OF THE TROPICAL ACACIA TREE

GUMPASTE

What is Gum paste?

• A STRENGTHENED EDIBLE PASTE USING EITHER GUM, SUPERGUM

• SAFE TO EAT (BUT GENERALLY NOT EATEN, BECAUSE IT DRIES TO HARD)

• SIMILAR TO ROLLED FONDANT ONLY MORE GUM IS ADDED. A quick transition to gum paste is to add 1 tbsp. of Super Gum to 2# of rolled Fondont. Dry humidity-less super gum High humidity-more supergum

• CAN BE ROLLED OUT VERY THIN

What is Gum paste? VERY STRONG

FINISHED FLOWERS CAN LAST A VERY LONG TIME. (YEARS)

CAN BE USED TO MAKE BOWS, RIBBONS, FLOWERS, FIGURES AND COUNTLESS NOVELTY ITEMS

HOMEMADE OR COMMERCIAL GUMPASTE

MANY DIFFERENT FORMULAS AVAILABLE (FIND ONE THAT FITS YOUR NEEDS)

Working With Gum paste

• LET SIT AT LEASE 12 HOURS.• KEEP WRAPPED AT ALL TIMES.• WORK WITH SMALL PIECES.• HAVE SHORTENING HANDY AT ALL TIMES.• ROLL OUT VERY THIN.• COLOR IN ADVANCE.• HAVE PLENTY OF PATIENCE

Commercial Brands

SATIN ICEAMERICAN BAKELSWILTON

Rolled Fondant

What is Rolled Fondant A MIXTURE OF SUGAR, CORN SYRUP (OR GLUCOSE),

GELATIN AND WATER MOSTLY SUGAR. RECORDED IN COOKERY BOOKS AROUND 1558(ITALY),

BUT GOES BACK TO MEDIEVAL TIMES. IT HAS UNLIMITED USES IN DECORATING CAKES AND

OTHER SWEETS. IT CAN BE ROLLED, MOLDED AND SHAPED. HOMEMADE OR COMMERCIAL FONDANTS AVAILABLE. ORIGINAL PURPOSE IS TO COVER CAKES, (WHEN APPLIED

CORRECTLY, LEAVES A PERFECTLY SMOOTH COVERING. COMMERCIAL FONDANTS CONTAIN A SMALL AMOUNT OF

GUMS.

Other Names for Rolled Fondant FONDANT ICING ROLLED FONDANT COVERING FONDANT PLASTIC ICING ROLL OUT ICING MOLDING ICING SATIN ICING GELATIN ICING PASTELLO MALLOW PASTE SUGAR PASTE

Sugar PasteAGOOD QUALITY (HOMEMADE) SUGAR PASTE SHOULD CONTAIN: GLUCOSE, GELATIN AND GLYCERINE. (THE THREE G’S) GLUCOSE- MAKES SOFT AND PLIABLE GELATIN- ALLOWS IT TO STRECTH WITHOUT CRACKING GLYCERINE- IT AIDS IN KEEPING THE PRODUCT SOFT, AFTER IT IS

APPLIED TO THE CAKE.

Commercial Brands

• SATIN ICE •AMERICAN BAKELS •MASSA TICINO

A Few Simple RulesHAVE YOUR CAKES PREPPED BEFORE YOU BEGIN. WORK THE PASTE WELL BEFORE USINGHAVE CORNSTARCH HANDY. DON’T ROLL PASTE OUT TO THIN OR TO THICK.(1/8” IN

THICKNESS) KEEP PASTE COVERED. WORK REASONABLY FAST.

Royal Icing or Piping Icing

SOTAS

CORNELLI LACE

About Royal Icing IT’S MAKING A BIG COME BACK IN CAKE

DECORATING.

ROOM TEMPERATURE EGG WHITES CREATE BETTER VOLUME AND A MUCH STONGER ICING.

ACETIC ACID MAKES THE ICING SET HARDER, ALSO MAKES IT WHITER.

ADDING A DROP OF BLUE COLOR WILL MAKE THE ICING SEEM WHITER.

Things to KnowHUMIDITY WILL EFFECT THE WAY THE ICING DRY’S.

(THIS IS A NIGHTMARE!)

ADD A LITTLE GUM TRAGACANTH FOR ELASTICITYAND A LITTLE GLUCOSE WILL HELP MAKE THE ICING STRETCH.

POWDERED ALBUMEN MAKES A BETTER ROYAL ICING, BECAUSE IT IS VERY CONSISTENT

DIFFICULT WITH FRESH EGG WHITES

DO TO THE VARIATION IN EGG SIZES AND THE WATER CONTENT.

Things to Know IF POSSIBLE USE 6XX SUGAR WITHOUT CORNSTARCH / REQUIRES MORE

MOISTURE TO GET THE RIGHT CONSISTENCY.

GLYCERIN /GLYCERINE / GLYCEROL SLOWS DOWN THE DRYING PROCESS, MAKING IT EASIER TO CUT / ONE (1) TEASPOON PER POUND OF ROYAL ICING.

NEVER ADD GLYCERIN TO A RUN OUT ICING OR AN ICING THAT IS GOING TO BE USED TO MAKES FLOWERS / WILL NOT DRY.

FOR FINE STRING WORK MIX BY HAND.

USE AN EYE DROPPER TO ADD COLOR / SO THE SAME SHADE CAN BE REPEATED

IT TAKES THREE COATS OF ROYAL ICING TO COVER A MARZIPAN CAKE / SOFT PEAK FOR THE FIRST COAT, ADD WATER AND SOFTEN FOR THE SECOND COAT AND SOFTEN AGAIN FOR THE THIRD COAT. (LET DRY OVER NIGHT IN BETWEEN EACH COAT

Royal Icing FormulasFormula #1 1 EGG WHITE (room temp)

1 ¾ CUPS CONFECTIONERS SUGAR (sifted)

2 DROPS WHITE VINEGAR

PLACE EGG WHITE IN A GLASS BOWL AND BEAT GENTLY TO BREAK UP. GRADUALLY ADD THE SUGAR ONE SPOONFUL AT A TIME MIXIMG WELL AFTER EACH ADDITION. KEEP ADDING THE SUGAR UNTIL THE MIXTURE IS THE REQUIRED CONSISTENCY, THEN ADD THE VINEGAR IF USING. MIX WELL AND CONTINUE ADDING SUGAR UNTIL THE MIXTURE REACHES THE REQUIRED CONSISTENCY. PREP TIME: 25-30 MINUTES

Formula #2 MERINGUE POWDER 4oz

CONFECTIONERS SUGAR 5#

COLD WATER 1# ADD DRY INGREDIENTS

TO A CLEAN 20-QUART MIXING BOWL AND BLEND DRY. ADD WATER, MIX UNTIL BLENDED. (SCRAPE) MIX 8 – 10 MINUTES 2nd SPEED.

Royal Icing FormulasFormula #3

ALBUMEN POWDER 1oz WATER 2oz CONFECTIONERS SUGAR 1#

DISSOLVE THE ALBUMEN POWDER IN THE WATER, THEN STRAIN. PLACE THE ALBUMEN MIXTURE IN A CLEAN BOWL. GRADUALLY ADD THE ICING SUGAR, ONE TABLE SPOON AT A TIME, AND BEAT THE TWO TOGETHER. IT WILL TAKE ABOUT 20 MINUTES TO REACH SOFT PEAK CONSISTENCY.

Formula #4 CONFECTIONERS

SUGAR 1LB EGG WHITES CREAM OF TARTAR

(OPTIONAL) ADD CONFECTIONERS

SUGAR TO A CLEAN MIXING BOWL. SLOWLY ADD ROOM TEMPERATURE EGG WHITES. MIX 8- 10 MINUTES 2nd SPEED

SELLING WEDDING CAKES Attending to the Bride (and her mother)

“The Ladies of the Day’’ With few exceptions, whatever they want, is what you try to

deliver. Deciding on a wedding cake:

Chef’s previous work / pictures. Wedding cake books and magazines. Martha Stewart.

Deciding on a Size Bride's wishes. Number of guests. Shape of cake used (round / square / octagonal / heart shaped). Bride's budget

PLEASE REMEMBER THAT THE TOP TIER IS NOT COUNTED WHEN DETERMINING WEDDING CAKE SIZE.

THE WEDDING CAKE SERVING CHART

Cake Size Round Square16” 100 12814” 77 9812” 56 7210” 37 508” 25 326” 14 184” 6 8

Real Cake vs. Dummy CakeReal Wedding Cake

Advantages

• Tradition

Dummy Cake Advantages

Cake can be made well in advance. No crumb coat. Cake does not have to be leveled. No refrigeration needed / can stay outdoors

a long time. More creativity. It provides a solid base for heavy ornaments

or water fountains. No support system needed. Bride has a bigger selection of flavors to

choose from. Sheet cakes are served at the reception

(much easier). Transporting the cake is much easier.

WHAT IS A DUMMY WEDDING CAKE?

• A dummy cake is a non-edible wedding cake, consisting of Styrofoam or cardboard.

• Usually part or all of the cake is fake.• Top tier is always real (usually saved and not served).• Two different Styrofoam are available to use.

Real Cake vs. Dummy Cake

Real Wedding Cake Disadvantages

Cake can not be made too far in advance.

Needs a crumb coat. Cake has to be leveled. Refrigeration needed / can not

stay outdoors for a long time. Does not provide a solid base for

heavy ornaments or water fountains.

Needs a support system needed. Bride has a limited selection of

flavors to choose from. Transporting the cake is difficult.

Dummy CakeDisadvantages

None: Home Run!!

Remember to have a real piece of cake for the bride and groom to cut into.

You can accomplish this in two (2) ways.◦ By inserting a piece of cake

into the dummy.◦ By placing a six-inch cake

next to the wedding cake.

Selling Other Pastry to Go Along with the Wedding Cake

This is extra

money 4 you!!!

Have samples

upon request

Cookie Tray

Groom's Cake

Contracts • Contracts spell out what is expected from both the bride

and cake maker• What is in the contract?• Dates, times and locations• Break down of cost:

• Deposits• Save the date• Food cost• Hardware

• Delivery and set up• Hardware that is used

• Cake flavors and finishing mediums to be used• Size, number of guests

• What kind of set up and who is providing them• Flowers • Hardware / items that need to be returned to the cake maker • Cutting of the cake

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Pricing$ 2.50 per serving and up depending on:

local area.your reputation.degree of difficulty. filling and flavors.cake hardware used / mirrors, cake stands,

etc.

Deposits

• To cover the food cost of the cake in case of cancellation.• To make sure all of the hardware is

returned (cake stands, cake board, etc…)Sell it to them, its easier• Your time…(Remember your time is

MONEY!)

Delivery / Transporting

Ship disassembled.

Bring extra icing, bags, tips…

Apply fresh flowers / ornaments last.

Take a photograph after the cake is set up.

Delivery cost depends on the time and distance required

Very Important!

Know where you are going in advance

Give yourself plenty of time

DO NOT BE LATE!

** PLEASE REMEMBER, YOU’RE THE BOSS… DON’T GET IN OVER YOUR HEAD….**

They live

happily ever after!

The end