This is a power point assignment for my CIT class!

1. By Miranda Offill

2. 
Getting Started
Tools you may Need
 Spatulas
 Rolling Pin
 Sifter
 Pizza Cutter
 Piping Bags
 Piping Tips
 Trimming Knife
 Mixing Bowl
 Gum Paste decorating Tools

3. 
Traditional Flavors
(white, chocolate, marble)
Fruit Flavors
(strawberry, banana, orange, pineapple,
coconut, lemon, etc.)
Nut Flavors
(almond, amaretto, hazelnut, peanut butter,
butter pecan, etc.)
Cake Flavors

4. 
Bake a Cake
Step one Step two
Follow directions on back of cake
mix; Mix ingredients together.
Place cake in oven and bake
at the temperature specified in
the directions.

5. 
 Chocolate mousse
 Chocolate Ganache
 Chocolate Fudge
 Bavarian cream
 Custard cream
 Cannoli cream
 Hazelnut cream
 Coconut cream
 Vanilla cream
 Cream cheese
 Lemon French cream
 Strawberry jam
 Raspberry jam
 Apricot jam
 Pineapple jam
 Lemon curd
Filling

6. 
Trim and Shape
Trim off the top layer for a flat,
smooth surface Shape and Design

7. 
Preparing the Cake
 Before rolling on the Fondant you
need to give your cake a “crumb
coating” with Buttercream Icing
 This helps the Fondant stick to the
cake

8. 
Ingredients for Marshmallow
Fondant
• 1 lb. bag of
Marshmallows
• ½ cup Crisco
• 2 lb. bag Powdered
Sugar
• 4 Tbs. Water

9. 
Making the Fondant
Step 1 Melt Marshmallows Step 2 Pour in Sugar
Step 3 Pour onto mound of sugar Step 4 Knead and Fold

10. 
Coloring your Fondant
Use colored
Marshmallows
Use liquid Food Coloring

11. 
Icing on the Cake
Roll out Fondant
Stretch over Cake
Smooth out surface

12. 
Decorations
Molding Ingredients
 Gum Paste
 Fondant
 Modeling Chocolate
Tools Used
 Sculpting tools
 Edible paint & Glitter
 Molding trays
 Cookie cutters

13. 
The Final Touch
• Detail
• Ribbons and Bows
• Message
• Alterations

14. 
A Piece of Cake