building, icing, & finishing cakes. building cakes to “build” a cake: –slice the cake,...

Building, Icing, & Finishing Cakes

Building Cakes• To “build” a cake:

– Slice the cake, using a serrated knife– Keep the layers even in thickness– Brush off crumbs.– Spread a thin layer frosting to collect any

extra crumbs.– Spread icing on bottom cake layer - top only!!– Top with another layer; repeat– Frost sides– Frost top of top layer w/ icing

Icing/Frosting

• Most common is buttercream icing• Made with butter & powdered sugar• Most have a long shelf life• It is very rich and serving should be kept

small• Can be made ahead of time and stored in

the refrigerator• Flavorings can be added by an extract,

paste, alcohols, fruit purees & juices

Other Types of Buttercream• Italian

– Made by adding butter to a meringue (is made with softball (240 degrees F) sugar syrup poured into whipping egg whites. Once whipped, add softened butter to the bowl, little at a time and whip until a fluffy consistency is reached.)

– Very white– Mainly used on wedding cakes

• French– Made from whipped egg yolks, sugar & softened butter– Yellow in color

More Buttercreams• Swiss

– Made with a Swiss meringue & softened butter– Made by warming the egg whites and sugar in

a Bain Marie (double boiler) until the sugar is dissolved and then transferred into the mixer and whipped until cool. Once cool, add softened butter to the bowl, little at a time and whip until a fluffy consistency is reached.

• German– Made from a whipped pastry cream– When cream has cooled, butter is added– Very rich – Often used as a filling instead of frosting– Has the shortest shelf life since it is dairy-based

Fondants

• Fondant is a sugar syrup that is crystallized to a smooth, creamy white mass and is used for both icing cakes and cake decorations. The cooked Fondant (European Fondant) is quite difficult to make but is the best Fondant recipe around due to its elasticity and smoothness.

• Rolled fondant is a Canadian term for a sugar paste

• Uncooked fondant is made by simply mixing all ingredients together.

Decorating Tools• Pastry bag

– Can be made from nylon, plastic-lined cotton, canvas, polyester, or plastic

– Cone-shaped with opening at both ends

– Smaller end fits couplings & tips

Decorating Tools

• Tips– Star

• Used to make star shapes– Leaf

• Has v-shape to make leaf shapes– Writing

• Round tip; can be very small or large– Petal

• Used to make flower petals; used with nail to make roses

• Flower nail– Used to make different flowers; most commonly used

to make roses