Cake icing

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

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  • Cake icing

    1. 1. Brief History <br />Start on types of Icing: Fondant<br />Cake Icing<br />
    2. 2. Mid 17th century<br />Displays at wealthy aristocratic banquettes<br />
    3. 3. Mid 19th century<br />French begin serving desserts<br />
    4. 4. 1840’s<br />Temperature controlled ovens<br />
    5. 5. Wilton Enterprises<br />1929 Wilton advertises for chefs and bakers<br />
    6. 6. Wilton Enterprises<br />1947- begin promoting their own line of baking products<br />
    7. 7. Wilton Enterprises<br />1960’s – Wilton Method becomes stand-by method for cake decorating<br />
    8. 8. Wilton Enterprises<br />1983 – Wilton merged with Copco kitchenware<br />
    9. 9. Wilton Enterprises<br />1991 – Wilton merged with Rowoco creating Wilton Industries<br />
    10. 10. Three types of icing:<br />
    11. 11. Butter cream<br />
    12. 12. Chocolate<br />
    13. 13. Fondant<br />
    14. 14. FondantIngredients<br />2 pounds confectioner’s sugar, sifted<br />
    15. 15. Fondant Ingredients<br />¼ cup cold water<br />
    16. 16. Fondant Ingredients<br />1 tablespoon unflavored gelatin<br />
    17. 17. Fondant Ingredients<br />½ cup glucose or white corn syrup<br />
    18. 18. Fondant Ingredients<br />1 ½ tablespoons glycerine<br />
    19. 19. Fondant Ingredients<br />1 teaspoon desired flavoring<br />
    20. 20. Fondant Ingredients<br />Cornstarch<br />
    21. 21. Trim and smooth out your cake before applying<br />The cake will need to be completely flat.<br />
    22. 22. Using frosting, secure the cake to your board so that it will not move around while you are icing it. <br />
    23. 23. Apply a buttercream base to smooth out any imperfections in the cake such as crumbs or low spots<br />
    24. 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. 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. 26. Dust the rolling pin and work surface with confectioners sugar to prevent sticking.<br />
    27. 27. Apply the fondant to your cake with the shiny side facing up. <br />
    28. 28. Using your hands or a smoothing tool, smooth out the fondant starting from the center and working your way out.<br />
    29. 29. Trim any excess fondant from the bottom of the cake. <br />
    30. 30. Decorating with fondant<br />Decorate with fondant shapes, paint, stencils, ribbons, etc. <br />
    31. 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. 32. Enjoy!<br />

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