Cake Decoration:www.chefqtrainer.blogspot.com

Bakery and Pastry Knowledge
Cake Decoration
Delhindra/chefqtrainer.blogspot.com

 What is cake decoration
 Types of cake decoration
 Knowing filling and frosting cake
 Knowing How to make filing and frosting cake
 Basic recipe of cake decoration
Learning Objectives

Filling, Frosting, Topping and Glazing

 Cake decorating is one of the sugar arts that uses icing or frosting
and other edible decorative elements to make plain cakes more
visually interesting.
 Alternatively, cakes can be molded and sculpted to resemble three-
dimensional persons, places and things.
 Decorating a cake usually involves covering it with some form of icing
and then using decorative sugar, candy, chocolate or icing
decorations to embellish the cake. it can also be as simple as
sprinkling a fine coat of icing sugar or drizzling a glossy blanket of
glaze over the top of a cake.
Cake decorating

Types of cake decoration
 Filling
 Frosting
 Topping
 Glazing
 Icing

 A "filling" is any substance inside of a pastry or pastry ( a
filling inside a cinnamon roll, a filling inside a pie).
 Cake - anything between layers is a filling: a layer of jam,
maybe some ganache, whipped cream or fruits.
Filling
 It is made from sugar, butter, milk, and sometimes egg whites
and is often flavored with extracts, chocolate, and/or fresh
fruit.
 Some frostings are cooked, but most are uncooked and
whipped together using a whisk or mixer.
 The consistency can range from a thin glaze to a thick spread.
Frosting

Topping
 A sweet glaze used to cover or decorate baked goods like
cookies or cake.
 to make a surface shiny by putting a liquid substance onto it
and leaving it or heating it until it dries
Glazing
 In general, things on the top of a cake are called toppings,
in the same way that things on the top of a pizza are called
toppings, but that usually doesn't count the frosting or
icing or glaze.
 a sweet, creamy spread, as of confectioners' sugar, butter,
and flavoring, for covering cakes, cookies,
 a sweet coating for baked goods (as cakes)
Icing

Types of Filling and Frosting
 American Buttercream
 Italian and swiss Buttercream
 French Buttercream
 Whipped Cream
 Mousse Base
 Cream Cheese
 Cream Cheese
 Pastry Cream/ Custard
 Fondant- Rolled and marshmallow
 Fondant- Poured
 Ganache
 Glazed – mirror glaze
 Merengue

AMERICAN BUTTERCREAM
 Used for: Filling and Frosting
 Several styles. Is most popular choice for frosting. Sweet,
buttery flavor. Can be slightly gritty. Great for most
decorating.
 Butter and cream or milk are beaten together, and
then confectioners' sugar (powdered sugar) added. Flavored
with extracts and chocolate. Can be made thin to stiff
consistency, and fluffy or smooth.
 Icing can be refrigerated in an airtight container for 2 weeks
or frozen.

American buttercream

Italian and Swiss Buttercream
 Fluffy and buttery. Medium to thick consistency.
 Both use only egg whites, but differences are how they are
made. Italian: Hot sugar syrup is added to already whipped egg
whites. Swiss: The whites and sugar are mixed together over
heat and whipped. Then, cooled before the butter and flavoring
are added. This type of buttercream is the simplest.
 Needs refrigeration

Italian Buttercream

French Buttercream
 Uses egg yolks (or whole eggs) and is made the same
way as Italian meringue.
 Needs refrigeration
 Due to the egg yolks, this buttercream is very perishable
and should be kept refrigerated.

French Buttercream

BUTTERCREAM - ROLLED
Sweet. Similar to fondant.
 Used for: Covering and Topping
 Very sweet
 Covering cakes and cookies / Can be tinted; see buttercream
 Made from stiff American buttercream.
Dough-like consistency that is rolled out before applied to
cake.

American Buttercream - Rolled

 Whipped cream is cream that is whipped by a whisk or
mixer until it is light and fluffy.
 Whipped cream is often sweetened and sometimes flavored
with vanilla, coffee, chocolate, orange, etc.
 Stabilized for longer life with gelatin.
 Whipping cream contains 30%- 40% fat. Uses: Perfect for
mousses and soufflés, filling cakes and gateaux, decorating
trifles and topping fruit and ice cream.
 Whipped cream is often called Chantilly cream or crème
Chantilly
Whipped cream

Whipped cream

CREAM CHEESE
 Cream cheese and butter are beaten together, liquid (milk,
liqueur) is added and beaten in, then confectioners' sugar is
added, with flavoring at end, such as vanilla extract.

Mousse base
 Used for: Filling and as desserts
 A mousse (French 'foam' / mu s)ˈ ː may be sweet or savory.
 Dessert mousses are typically made with whipped cream or
whipped egg whites , flavored with chocolate, coffee,
caramel, puréed fruits or various herbs and spices, such as
mint or vanilla.

Pastry cream/ Custard
 Used for: Filling
 Custard is a variety of culinary preparations based on a
cooked mixture of milk or cream and egg yolk.
 Depending on how much egg or thickener is used, custard
may vary in consistency from a thin pouring sauce (crème
anglaise) to a thick pastry cream (French: crème pâtissière)
used to fill éclairs.
 Most common custards are used as desserts or dessert
sauces

 Chiboust cream : pastry cream with gelatin and
Italian meringue
 Mousseline cream : pastry cream plus cream or
butter
 Diplomate cream : pastry cream plus whipped
cream
 Frangipane : pastry cream plus almond cream

Derivative Pastry Cream

Pastry cream/ Custard

FONDANT - Rolled
Rolled Fondant and Marshmallow Fondant
 Used for: Covering, Topping and decorating
 Used for its special look on wedding cakes. Rich, sweet
flavor.
 Combination of sugar and vegetable shortening that makes a
thick white dough-like substance, and then rolled out.
 Can be made with marshmallows. Knead in flavor and color
of your choice.
 Can be purchased ready-made.

FONDANT
Rolled Fondant and Marshmallow Fondant

 Used for: Covering and Topping
 Very sweet flavor. Covers cakes with perfectly smooth,
satiny iced surface
 All cakes, petit fours and cookies
 Pours and dries to a semi-hard, smooth surface.
 Excess may be refrigerated, gently reheated and poured
again
FONDANT - POURED

FONDANT - POURED

GANACHE
 Used for: Glazing. filling, frosting and Topping
 Rich velvety taste - a little more complex flavor than a
buttercream.
 This is a rich emulsified mixture of chocolate and cream.
 Buttercream consistency can be made by whipping soft
butter into its base, resulting in ganache beurre.
 Whipped or smooth / Natural color is dark to medium brown
or white

Ganache – Method 1
 Chocolate and Cream

Ganache – Method 2
 Chocolate and Butter

GLAZES – Mirror Glaze
 Used for: Covering
 To make a surface of cake shiny by pouring the glaze
 It’s has sugar, glucose, condensed milk, gelatin and white
chocolate.

Mirror Glaze

MARZIPAN
 Used for: Covering, Topping, Decorating
 Similar rolled fondant because gives a smooth look. It has
a delicious and unique almond flavor
 Marzipan is made of almond paste.
 Can purchase ready-made.
Dough-like consistency that is rolled out before applied
to cake
 Can be used to mold flowers and other decorations

MARZIPAN

ROYAL ICING
 Used for: Topping, Decorating
 Pure white, sticky icing that dries to a hard finish.
 Heavy paste of egg whites and confectioners' sugar
beaten with a little vinegar or lemon juice
 Used for general piping or delicate work such as
elaborate "string" decorations. Decorating cookies and
gingerbread houses

ROYAL ICING

MERINGUE
 Used for: Covering, Topping
 Pure white fluffy beaten egg whites
 Is made from beating egg whites with sugar. There are
many types depending on the ratio of its ingredients.
 Used for covering pies, cakes and Baked Alaska. Can be
piped
Tips
 Make sure the bowl you use is clean and dry. Even a drop of
water or another substance in the mixing bowl can prevent
the egg whites from achieving the right texture.
 Don't beat the egg whites too long before adding the sugar.
Beat with the salt just until they become frothy, then move
on to the next step

MERINGUE

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