cake decoration -new (1)

8/2/2019 Cake Decoration -New (1)

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Why cake are decorated ?????


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Cakes are decorated for celebrating something

Theme to decorate the cakes is depend on the event


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THEME

Personal celebration :

1. Birthday

2. Wedding3. Anniversary

4. Born

5. Congratulation6. etc


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Universal Celebrarion :

1. New Year2. Easter

3. Christmas

4. Mother Day5. Thanks Giving

6. Independent day

7. Valentine

8. etc


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COLOUR

Usualy 3 colors are apply to the cake

The colors should be suitable with the themeGreen, Red and white are the chistmas color

Pink is apply to the birthday cake for girls


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ornament

Ornament should be suitable with the theme

Dolls are for girlsCars or train are for boys


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Letter

Letter is for sending the message for the one who celebratee the event

Letter should be easy to read

Font type should be suitable


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HAPPY BIRTHDAY

Happy Birthday

Happy Birthday


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Other messagges


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Cake Bases

Sponge Cake

Butter Cake

English Fruit Cake Lapis Surabaya

Lapis Legit


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Decoration Material

1. Butter Cream

2. Marzipan

3. Plastic Icing4. Chocolate

5. Royal Icing

6. Fondant


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Butter Cream

Light bases should could be covered anddecorate with the butter cream

Butter cream can be colored with food color

Piping technique is applied in decorating cake with butter cream


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High skill piping technique is required

Many kind of tube can be use to form :

roses

leafbasket

shell

staretc


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Piping


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tools

Turn table


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tubes


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Palette knife


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Piping bag


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Cake bottom & doyle papper


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MARZIPAN


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Marzipan is a confection consisting primarily of sugar and almond meal.
http://en.wikipedia.org/wiki/Confectioneryhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Almond_mealhttp://en.wikipedia.org/wiki/Almond_mealhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Confectionery


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Decorating

1.Covering cakes

2.Flowers3.Animals

4.Fruits


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Covering cake with marzipan


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Banana and carrot


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Marzipan tools


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``


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PLASTIC ICING

Plastic icing is the sweet dough made of icing sugar and glucose


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Chocolate

1. Coating1. Ganache

2. Chocolate coating

2. Modeling3. Moulded

4. Chocolate decoration


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Coating Chocolate


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Coating


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MOULDED


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Chocolate mould


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modelling


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Chocolate Decoration


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ROYAL ICING


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Royal Icing is a heavy meringue

Mix Icing sugar and egg white, adding cream of tar-tar or acid (lime juice or vinegar )to whiten the color

Do not over mix as the air in the royal aicing will not easy to pipe


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Soft and hard peak


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FONDANT


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Fondant

Fondat is s the smooth, white-as-snow glaze. It is the traditional topping for petits fours but can be used to glazecakes, cook

ies, doughnuts, cookies, brownies, andclairs. Candy centers can also be dipped, as well. When dry, itgives a shiny, alab

aster finish.
http://www.baking911.com/recipes/cakes/almond_petitfours.htmhttp://www.baking911.com/recipes/cakes/almond_petitfours.htmhttp://www.baking911.com/decorating/cakes_glazes.htmhttp://www.baking911.com/cakes/101.htmhttp://www.baking911.com/decorating/cookies101.htmhttp://www.baking911.com/decorating/cookies101.htmhttp://www.baking911.com/quikbrds/doughnuts.htmhttp://www.baking911.com/cookies/101_intro.htmhttp://www.baking911.com/cookies/brownies.htmhttp://www.baking911.com/pastry/pateachoux.htmhttp://www.baking911.com/candy/fondant.htmhttp://www.baking911.com/candy/fondant.htmhttp://www.baking911.com/pastry/pateachoux.htmhttp://www.baking911.com/cookies/brownies.htmhttp://www.baking911.com/cookies/101_intro.htmhttp://www.baking911.com/quikbrds/doughnuts.htmhttp://www.baking911.com/decorating/cookies101.htmhttp://www.baking911.com/decorating/cookies101.htmhttp://www.baking911.com/cakes/101.htmhttp://www.baking911.com/decorating/cakes_glazes.htmhttp://www.baking911.com/recipes/cakes/almond_petitfours.htmhttp://www.baking911.com/recipes/cakes/almond_petitfours.htmhttp://www.baking911.com/recipes/cakes/almond_petitfours.htmhttp://www.baking911.com/recipes/cakes/almond_petitfours.htm


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When made, poured Fondant should be soft enough to pour and spread itself. Test the thickness by coating one or two pastries

or candy centers; you should be able to clearly see the sides throughout the Fondant or the candy.


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