Cake icing

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Post on 15-May-2015



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A possible lesson on decorating cakes; the first in a 3 part presentation including hands on demo/activity


<ul><li> 1. Brief History <br />Start on types of Icing: Fondant<br />Cake Icing<br /></li></ul> <p> 2. Mid 17th century<br />Displays at wealthy aristocratic banquettes<br /> 3. Mid 19th century<br />French begin serving desserts<br /> 4. 1840s<br />Temperature controlled ovens<br /> 5. Wilton Enterprises<br />1929 Wilton advertises for chefs and bakers<br /> 6. Wilton Enterprises<br />1947- begin promoting their own line of baking products<br /> 7. Wilton Enterprises<br />1960s Wilton Method becomes stand-by method for cake decorating<br /> 8. Wilton Enterprises<br />1983 Wilton merged with Copco kitchenware<br /> 9. Wilton Enterprises<br />1991 Wilton merged with Rowoco creating Wilton Industries<br /> 10. Three types of icing:<br /> 11. Butter cream<br /> 12. Chocolate<br /> 13. Fondant<br /> 14. FondantIngredients<br />2 pounds confectioners sugar, sifted<br /> 15. Fondant Ingredients<br /> cup cold water<br /> 16. Fondant Ingredients<br />1 tablespoon unflavored gelatin<br /> 17. Fondant Ingredients<br /> cup glucose or white corn syrup<br /> 18. Fondant Ingredients<br />1 tablespoons glycerine<br /> 19. Fondant Ingredients<br />1 teaspoon desired flavoring<br /> 20. Fondant Ingredients<br />Cornstarch<br /> 21. Trim and smooth out your cake before applying<br />The cake will need to be completely flat.<br /> 22. Using frosting, secure the cake to your board so that it will not move around while you are icing it. <br /> 23. Apply a buttercream base to smooth out any imperfections in the cake such as crumbs or low spots<br /> 24. Let the cake sit in the refrigerator so that the surface will slightly harden. It is recommended to let the cake cool for at least 24 hours before applying fondant.<br /> 25. Knead the fondant until it becomes the consistency of clay and use a rolling pin to flatten it out to about 1/4" or so.<br /> 26. Dust the rolling pin and work surface with confectioners sugar to prevent sticking.<br /> 27. Apply the fondant to your cake with the shiny side facing up. <br /> 28. Using your hands or a smoothing tool, smooth out the fondant starting from the center and working your way out.<br /> 29. Trim any excess fondant from the bottom of the cake.<br /> 30. Decorating with fondant<br />Decorate with fondant shapes, paint, stencils, ribbons, etc. <br /> 31. To attach dried fondant shapes to a fondant cake, make the following recipe:<br />1 oz. ready-to-use fondant and 1/4 teaspoon cold tap water. <br />Knead the water into fondant until it becomes softened and sticky. <br />Brush the mixture onto the back of the dried fondant decoration and attach to cake.<br /> 32. Enjoy!<br /></p>


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