Cake icing
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Cake icing



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



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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
  • 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!