Cake icing
Upcoming SlideShare
Loading in...5
×
 

Cake icing

on

  • 1,566 views

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

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

Statistics

Views

Total Views
1,566
Views on SlideShare
1,556
Embed Views
10

Actions

Likes
0
Downloads
53
Comments
0

2 Embeds 10

http://smurdock-educ2201.blogspot.com 9
http://www.smurdock-educ2201.blogspot.com 1

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment
  • Cop
  • Cop
  • Cop
  • Cop
  • Cop

Cake icing Cake icing Presentation Transcript

  • Brief History
    Start on types of Icing: Fondant
    Cake Icing
  • Mid 17th century
    Displays at wealthy aristocratic banquettes
  • Mid 19th century
    French begin serving desserts
  • 1840’s
    Temperature controlled ovens
  • Wilton Enterprises
    1929 Wilton advertises for chefs and bakers
  • Wilton Enterprises
    1947- begin promoting their own line of baking products
  • Wilton Enterprises
    1960’s – Wilton Method becomes stand-by method for cake decorating
  • Wilton Enterprises
    1983 – Wilton merged with Copco kitchenware
  • Wilton Enterprises
    1991 – Wilton merged with Rowoco creating Wilton Industries
  • Three types of icing:
  • Butter cream
  • Chocolate
  • Fondant
  • FondantIngredients
    2 pounds confectioner’s sugar, sifted
  • Fondant Ingredients
    ¼ cup cold water
  • Fondant Ingredients
    1 tablespoon unflavored gelatin
  • Fondant Ingredients
    ½ cup glucose or white corn syrup
  • Fondant Ingredients
    1 ½ tablespoons glycerine
  • Fondant Ingredients
    1 teaspoon desired flavoring
  • Fondant Ingredients
    Cornstarch
  • Trim and smooth out your cake before applying
    The cake will need to be completely flat.
  • Using frosting, secure the cake to your board so that it will not move around while you are icing it.
  • Apply a buttercream base to smooth out any imperfections in the cake such as crumbs or low spots
  • 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.
  • 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.
  • Dust the rolling pin and work surface with confectioners sugar to prevent sticking.
  • Apply the fondant to your cake with the shiny side facing up.
  • Using your hands or a smoothing tool, smooth out the fondant starting from the center and working your way out.
  • Trim any excess fondant from the bottom of the cake.
  • Decorating with fondant
    Decorate with fondant shapes, paint, stencils, ribbons, etc.
  • To attach dried fondant shapes to a fondant cake, make the following recipe:
    1 oz. ready-to-use fondant and 1/4 teaspoon cold tap water.
    Knead the water into fondant until it becomes softened and sticky.
    Brush the mixture onto the back of the dried fondant decoration and attach to cake.
  • Enjoy!