This document discusses different methods for making cakes and types of icing. It describes five main methods for making cakes: creaming, rubbing-in, boil-and-bake, all-in-one. It also outlines six popular types of icing used to decorate cakes: buttercream, whipped cream, royal icing, cream cheese frosting, meringue, and fondant. Each icing type has its own characteristics in terms of ingredients, texture, flavor, and use for decorating cakes.

1. METHODS OF
CAKE-MAKING
Prepared by: Maria Merllan Estrellante Mier

2. METHODS OF CAKE-MAKING
 There are several different ways
of making a cake, and the
method is determined by the fat
you are using and the end result
that you want to achieve.

3. CREAMING
 This is the term used when a cake is made
with butter or block margarine (soft or
whipped margarine is unsuitable). It means
that the fat and sugar are beaten together
until creamy and pale: the eggs are then
beaten into this mixture bit by bit.

4. CREAMING METHOD

5. RUBBING-IN
 A cake made by this method starts off
with the fat being rubbed into the
flour – exactly the same as for short-
crust pastry. Butter, block margarine,
and lard can all be used. It is a very
easy method.

6. RUBBING-IN METHOD

7. BOIL-AND-BAKE
 In recipes of this kind, the fat and liquid are
boiled together before the flour is added.
Again, a very straightforward method.

8. ALL-IN-ONE
Exactly as the name suggests, these
cakes are mixed all in one go. All the
ingredients go into the bowl together
and the mixing is done in seconds. Soft
margarine is tailor-made for this
method.

9. ALL-IN-ONE METHOD

10. 6 Different Types of
Icing for your Cake

11.  The proverbial ‘Icing on the Cake’ gets
even better when there are 6 different
ways of professional cake decoration
by which you can add visual and
toothsome pleasure to your freshly
baked delicious cake.

12.  Whether it be creating an artistic-looking
cake for an occasion or simply a dessert
to finish a special meal or something
that you would indulge in only to satiate
those cravings, a cake does not seem
complete without the icing over it. Here
are the most well-liked kinds of icing that
you can use to finish your cakes.

13. 1. Butter Cream
 is softer and more spreadable than most icing and is the
preferred choice for taste and flexibility. It can be used as
a filling inside cakes and also as a coating for decoration.
It is made by creaming together sugar and butter or other
fats like lard or margarine.

14. 1. Butter Cream
The quality of the fat used will affect the taste,
consistency, and appearance of the cream
frosting, as also the temperature at which the
butter is whipped. Add a burst of flavour with
vanilla extract. The cream melts easily in hot
weather and so must be kept chilled to keep its
form.

15. 2. Whipped Cream
 If lighter frosting is what you need then whipped
cream is the answer. Often called Chantilly cream or
crème Chantilly, it is made by cold-whipping together
heavy cream and sugar till light and fluffy. You could
also add or use meringue powder for stability.
Enhance your cake’s taste by adding flavours to the
cream.

16. 3. Royal Icing
Traditionally used to cover and decorate dense
fruit cakes, Royal icing is a pure white and fluid
paste that solidifies into a hard outer shell on
drying. Made by beating together egg whites,
icing sugar, and lime juice, it looks smooth,
hard, and matte when dry.

17. 3. Royal Icing
Some may use meringue powder instead of
egg whites because of the risk of salmonella
when using raw egg whites. Glycerine is
often added to prevent the icing from setting
too hard. It is easily dyeable using edible
food colourings.

18. 4. Cream Cheese Frosting
Cream cheese frosting is perfect for carrot cakes,
cupcakes, red velvet cake, as a filling for
doughnuts, and well just about any kind of pastry
with all that creamy and cheesy deliciousness.

19. 4. Cream Cheese Frosting
It comes together quickly by creaming
together part buttercream frosting and a good
quality cream cheese. A bit heavier than most
types of cake icing, the texture and taste are
best when made with high-fat cream cheese.

20. 5. Meringue
This very light & frothy icing is made by beating
together egg whites, cold water, and
granulated sugar. The technique of introducing
air to the mixture gives it a foamy consistency.
The added sugar stiffens the foam.

21.  It can be plain or flavoured and with nuts
added to it. There are 3 popular varieties of
meringue – French, Italian, and Swiss. The
difference lies in the methods of beating the
eggs. Uncooked meringue can be used as
pastry toppings, or it can be baked until
crisp and eaten like cookies.
5. Meringue

22. 6. Fondant
 Fondant is a popular heavy frosting that
can be easily sculpted and is used mainly
for celebration cakes. Basic fondant
ingredients include water, gelatine,
glycerine, water, sugar (icing or castor
sugar), and shortening.

23.  Some use marshmallows in place of
gelatine and glycerine. The ideal texture is
a fondant that can be stretched without
tearing. It can be worked into different
shapes using carving and decorating
tools.
6. Fondant

24.  THANK YOU 
-ma’am Lyn