The document discusses various methods for decorating cakes, including gum paste, fondant, modeling chocolate, and blown sugar. Gum paste is easy to mold but brittle when dry, while fondant is dense, smooth, and versatile. Modeling chocolate is similar to fondant but has a better taste. Blown sugar is the most complex as it requires stretching sugar and blowing it into shapes using a tube. Buttercream frosting is a popular choice due to its rich flavor and creamy texture. In conclusion, there are simple and complex options for cake decorations that can transform a plain cake into a work of art.
The document discusses the differences between fondant and icing for cake decorating. It notes that 37% of bakers prefer fondant as it is very versatile and easy to mold. Fondant comes in two types - rolled and poured. Rolled fondant is easier to use but tastes bad, while poured fondant can be flavored. Icing also comes in varieties like buttercream, royal icing, and boiled icing. Buttercream is easiest but limited in use, while royal icing sets hard. In conclusion, fondant allows more creativity but icing is simpler to use as a basic topping.
This document summarizes the development of a new dessert product called "Cake Cone" which combines cake and ice cream. It describes how the idea was conceived by thinking of ways to innovate current desserts. The product combines yellow cake, ice cream, sprinkles topped in a sugar cone. User testing found it was very satisfying to 90% of consumers, with some feedback on price and room for improvement on taste and presentation. The overall results were positive and the document outlines lessons on meeting customer expectations, considering feedback, and continuously improving.
This document discusses various types of cake decoration including filling, frosting, topping, and glazing. It defines each type of decoration and provides examples. Several recipes and methods for popular frostings are described, such as American buttercream, Italian buttercream, ganache, and mirror glaze. The document aims to teach bakers the basic techniques for decorating cakes.
How to make ice cream 51 recipes for classic and contemporary flavors book newpolas6
This document provides an introduction to making homemade ice cream, including:
- There are two main styles of ice cream - French (custard-based) and American (lighter base without eggs).
- Ice cream is made by quickly freezing a flavored base while agitating it to incorporate air and prevent large ice crystals.
- High-quality dairy products like cream and milk are important for rich flavor and texture. Tempering eggs in custard bases ensures they don't curdle.
- Home ice cream makers make the process faster by rapidly freezing the base while mixing in air. Options include hand-crank, canister, and compressor models.
- After churning, ice cream must harden before
CHAPTER 6 CAKES DECORATION (BAKING AND PASTRY)farahamiraazman
Cake decoration involves using icings, frostings, and other edible decorations to improve the visual appeal and flavor of cakes. Common cake decoration techniques include buttercream frosting, royal icing, marzipan, sugar paste, flower paste, glace icing, ganache, and fondant icing. Basic tools for cake decoration include cake pans, parchment paper, knives, cake boards, spatulas, and fondant rollers. Properly decorated cakes can be kept fresh by sealing in moisture with buttercream or fondant, refrigerating unfinished cakes, and storing elaborate cakes in separate layers.
This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
This document provides information on baking, honey production, and sugar confectionery production. It discusses the main categories of baked goods and consumption levels. For sugar confectionery, it describes products like boiled sweets, toffees, and marshmallows. The production process involves boiling a sugar solution, cooling, beating, forming/setting in molds, and packaging. Packaging helps prevent moisture crystallization and provides a longer shelf life.
Meringues are made by beating egg whites into a foam and adding sugar. There are different types of meringues depending on the amount of sugar used and how it is incorporated. Cold meringues use less sugar added after foaming. Hot and boiled meringues add more sugar, with hot meringues adding warmed sugar and boiled/Italian meringues cooking the sugar into a syrup before adding. Proper technique and ingredient quality are important for achieving stable meringue foam.
The document discusses the differences between fondant and icing for cake decorating. It notes that 37% of bakers prefer fondant as it is very versatile and easy to mold. Fondant comes in two types - rolled and poured. Rolled fondant is easier to use but tastes bad, while poured fondant can be flavored. Icing also comes in varieties like buttercream, royal icing, and boiled icing. Buttercream is easiest but limited in use, while royal icing sets hard. In conclusion, fondant allows more creativity but icing is simpler to use as a basic topping.
This document summarizes the development of a new dessert product called "Cake Cone" which combines cake and ice cream. It describes how the idea was conceived by thinking of ways to innovate current desserts. The product combines yellow cake, ice cream, sprinkles topped in a sugar cone. User testing found it was very satisfying to 90% of consumers, with some feedback on price and room for improvement on taste and presentation. The overall results were positive and the document outlines lessons on meeting customer expectations, considering feedback, and continuously improving.
This document discusses various types of cake decoration including filling, frosting, topping, and glazing. It defines each type of decoration and provides examples. Several recipes and methods for popular frostings are described, such as American buttercream, Italian buttercream, ganache, and mirror glaze. The document aims to teach bakers the basic techniques for decorating cakes.
How to make ice cream 51 recipes for classic and contemporary flavors book newpolas6
This document provides an introduction to making homemade ice cream, including:
- There are two main styles of ice cream - French (custard-based) and American (lighter base without eggs).
- Ice cream is made by quickly freezing a flavored base while agitating it to incorporate air and prevent large ice crystals.
- High-quality dairy products like cream and milk are important for rich flavor and texture. Tempering eggs in custard bases ensures they don't curdle.
- Home ice cream makers make the process faster by rapidly freezing the base while mixing in air. Options include hand-crank, canister, and compressor models.
- After churning, ice cream must harden before
CHAPTER 6 CAKES DECORATION (BAKING AND PASTRY)farahamiraazman
Cake decoration involves using icings, frostings, and other edible decorations to improve the visual appeal and flavor of cakes. Common cake decoration techniques include buttercream frosting, royal icing, marzipan, sugar paste, flower paste, glace icing, ganache, and fondant icing. Basic tools for cake decoration include cake pans, parchment paper, knives, cake boards, spatulas, and fondant rollers. Properly decorated cakes can be kept fresh by sealing in moisture with buttercream or fondant, refrigerating unfinished cakes, and storing elaborate cakes in separate layers.
This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
This document provides information on baking, honey production, and sugar confectionery production. It discusses the main categories of baked goods and consumption levels. For sugar confectionery, it describes products like boiled sweets, toffees, and marshmallows. The production process involves boiling a sugar solution, cooling, beating, forming/setting in molds, and packaging. Packaging helps prevent moisture crystallization and provides a longer shelf life.
Meringues are made by beating egg whites into a foam and adding sugar. There are different types of meringues depending on the amount of sugar used and how it is incorporated. Cold meringues use less sugar added after foaming. Hot and boiled meringues add more sugar, with hot meringues adding warmed sugar and boiled/Italian meringues cooking the sugar into a syrup before adding. Proper technique and ingredient quality are important for achieving stable meringue foam.
This document provides information about cake making including different types of cakes, ingredients, methods, and equipment used. It discusses the main ingredients in cake making such as flour, sugar, eggs, butter or oil, and leavening agents. It describes five common methods for cake making: creaming method, all in one method, melting method, whisking method, and rubbing method. It also provides details on various types of cakes from around the world along with images to illustrate them. The document is a student assignment submitted to their professor on the topic of food processing and cake making.
This document provides information on different types of cake icings and their uses. It discusses the main functions of cake icing, which are to decorate cakes, hold together overall cake designs, and help prolong the freshness of cakes. It then describes various icing types like fondant, buttercream, foam icings, and glazes. It provides guidelines for using different icings and discusses potential cake problems, causes, and solutions.
Finishing methods applied to hot and cold dessertshpinn
The document provides guidance on finishing methods for both hot and cold desserts. It discusses skills like ensuring all sweets are of consistent size and shape with appealing decoration. It also covers techniques like cooling products rapidly, properly filling and portioning desserts, demolding set desserts, glazing, piping, dusting and more to achieve a high level of finishing.
This document provides instructions and recipes for making various types of candies, including:
1) Candy bar filling made from sugar, brown sugar, corn syrup, water, and egg whites.
2) Coconut bon bons made from light corn syrup and dry macaroon coconut.
3) Vanilla fondant made from sugar, water, corn syrup, salt, and vanilla flavoring.
This document provides information on cake decoration including types of decorations, fillings, frostings, and recipes. It discusses cake decoration techniques like filling, frosting, topping, glazing and icing cakes. Specific frostings covered include American buttercream, Italian buttercream, French buttercream, whipped cream, cream cheese frosting, fondant, ganache, and mirror glaze. Videos are also linked to demonstrate techniques like buttercream, fondant, and chocolate decorating. Fillings discussed involve pastry cream, custard, fruits and more.
Croatian desserts include Rožata pudding, made from eggs, sugar, milk, lemon, rum and vanilla cooked in a water bath and finished in the oven. Croatian pepper cookies are made from flour, black pepper, cloves, cinnamon, honey, egg, walnuts, sugar and lard. North Croatian vanilla cookies are made from butter, sugar, flour, egg yolks, baking powder, vanilla sugar and hazelnuts shaped into crescents. Cvite cookies are an airy anise and citrus cookie made with shortening, sugar, eggs, lemon, orange, vanilla, rum, anise and flour cut into flower shapes and topped with a sugar mixture.
A cookie is a small, flat-baked treat made from ingredients like milk, flour, sugar and eggs. There are different definitions of "cookie" and "biscuit" depending on the country. In the United States, a biscuit refers to a quick bread similar to a scone, while a cookie is a plain bun in Scotland. There are three main mixing methods for cookies - the one stage method, creaming method, and sponge method - as well as different types of cookies defined by their shaping technique, such as dropped, rolled, molded, or bar cookies.
Frozen dessert is a dessert made by freezing liquids, semi-solids, or solids, and can be based on flavored water, fruit, or dairy. It is classified as either still frozen or churn frozen depending on whether it is churned during freezing. Common types include ice cream, frozen yogurt, sorbet, gelato, sherbet, and frozen custard. Ingredients typically include sugar, cream, milk, and flavorings. Problems that can occur include lumps, granular texture, and poor flavor. Popular Indian and international brands that serve frozen desserts are listed.
This document provides an overview of presenting desserts. It discusses the core competencies of presenting dessert, including planning and serving plated desserts and dessert buffets. It outlines the materials, tools, and equipment needed like ovens, baking pans, spatulas, and plates. The document then discusses the art of preparing dessert and the components involved, such as the main item, sauces, crunch components, and garnishes. It explains that the main item should be the focal point and how sauces, crunch, and garnishes complement and contrast the main item. The goals of plated dessert are also summarized as satisfying customers, complementing the venue, and being affordable.
Best bakery shops in Panchkula at affordable prices. Best cake shops for both girls and boys near me. Unique cakes for both boys and girls. Best Customized cake shops.
Reindeer cookies are the perfect Christmas treat. Kids and adults alike will love them. Simple to make and easy to eat. Take to a Christmas party and see the cookies disappear instantly as everyone tucks into the chocolate goodness.
This document provides recipes and instructions for making various sponge-based desserts. It details how to make a Bakewell tart using raspberry jam, frangipane filling, and pastry decorations. It also explains how to make steamed sponge puddings, listing common varieties like blackcap pudding with currants, golden sponge pudding with syrup, and chocolate sponge pudding. The basic steamed sponge pudding recipe is given along with instructions for preparation and cooking. Finally, additional sponge desserts are mentioned, including sticky toffee pudding with dates and Eve's pudding made with apples and sponge.
This document provides information about a student named Miss Noor Fazreena Bt Abdul Wahab who is taking a Diploma in Islamic Banking. It lists her name, lecturer, student ID, and program of study.
This document provides a recipe for a vanilla ice cream cake with raspberry jam frosting. It lists the ingredients as cake flour, baking powder, salt, butter, sugar, eggs, vanilla extract, and lemon zest. The instructions say to preheat the oven, butter a loaf pan, sift the dry ingredients, cream the butter and sugar, add the eggs one at a time, fold in the dry ingredients, bake for 50-60 minutes, and cool before frosting with raspberry jam and garnishing with fresh raspberries.
Krystal and Kiyah gave a presentation on cake design and dessert trends. They discussed top cake designers like Roxanne Wickware, who has won national awards, and Samantha Lee, founder of Flour Fancies Inc. The presentation covered 2012 cake trends like cupcakes, fresh fruit, complex flavorings, cake pops, push-up cakes, and macaroons. It provided information on texture, color, theme, and media in cake design.
This document provides instructions for making a creamed layer cake in 15 steps. It begins by choosing a recipe and baking pans, then preparing ingredients like bringing them to room temperature. The instructions describe mixing dry and wet ingredients separately before combining batter and baking. It emphasizes allowing the cake to fully cool before frosting. The final steps cover assembling layers, applying a crumb coat then finishing coat of frosting.
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
Cake decorating involves using icing and other edible elements to make cakes more visually interesting. It takes a lot of time and creativity. Popular cake decorating shows include Ace of Cakes, which features Duff Goldman and his shop Charm City Cakes, known for unique creations like anatomically correct ears and replicas of machines. Local options for creative cakes include Cakes on Walnut, which matches drinks to cupcakes, and a cake decorating class at County Market on November 15th.
This document provides an introduction and overview of 500 Cupcakes. It discusses the basic components of cupcakes including batter, frosting, decorating, and equipment needed. It also summarizes different types of cupcakes from around the world and the basic ingredients commonly used in cupcake recipes such as eggs, butter, flour, sugar and other flavorings. The document serves as a guide to the variety of cupcakes covered in the book.
Baking cookies requires following specific procedures for ingredients, mixing methods, baking techniques, cooling, and storage to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, mixing and baking methods, judging criteria, and expressions of satisfaction for baking cookies according to standard procedures.
1. The document discusses drop cookies, which are cookies formed by dropping spoonfuls of dough onto a baking sheet. Common examples are chocolate chip cookies, peanut butter cookies, and oatmeal cookies.
2. Drop cookies are less work than rolled cookies since there is no need for cookie cutters, rolling pins, or shaping the dough.
3. The document provides a recipe for chocolate chip cookies and instructions for making drop cookies, including baking them at 325°F for 15-18 minutes.
Baking cookies requires following procedures for ingredients, mixing, shaping, baking, cooling and storing to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, techniques for mixing, baking, cooling and storing cookies, as well as a scoring criteria for judging baked cookies.
This document provides information about cake making including different types of cakes, ingredients, methods, and equipment used. It discusses the main ingredients in cake making such as flour, sugar, eggs, butter or oil, and leavening agents. It describes five common methods for cake making: creaming method, all in one method, melting method, whisking method, and rubbing method. It also provides details on various types of cakes from around the world along with images to illustrate them. The document is a student assignment submitted to their professor on the topic of food processing and cake making.
This document provides information on different types of cake icings and their uses. It discusses the main functions of cake icing, which are to decorate cakes, hold together overall cake designs, and help prolong the freshness of cakes. It then describes various icing types like fondant, buttercream, foam icings, and glazes. It provides guidelines for using different icings and discusses potential cake problems, causes, and solutions.
Finishing methods applied to hot and cold dessertshpinn
The document provides guidance on finishing methods for both hot and cold desserts. It discusses skills like ensuring all sweets are of consistent size and shape with appealing decoration. It also covers techniques like cooling products rapidly, properly filling and portioning desserts, demolding set desserts, glazing, piping, dusting and more to achieve a high level of finishing.
This document provides instructions and recipes for making various types of candies, including:
1) Candy bar filling made from sugar, brown sugar, corn syrup, water, and egg whites.
2) Coconut bon bons made from light corn syrup and dry macaroon coconut.
3) Vanilla fondant made from sugar, water, corn syrup, salt, and vanilla flavoring.
This document provides information on cake decoration including types of decorations, fillings, frostings, and recipes. It discusses cake decoration techniques like filling, frosting, topping, glazing and icing cakes. Specific frostings covered include American buttercream, Italian buttercream, French buttercream, whipped cream, cream cheese frosting, fondant, ganache, and mirror glaze. Videos are also linked to demonstrate techniques like buttercream, fondant, and chocolate decorating. Fillings discussed involve pastry cream, custard, fruits and more.
Croatian desserts include Rožata pudding, made from eggs, sugar, milk, lemon, rum and vanilla cooked in a water bath and finished in the oven. Croatian pepper cookies are made from flour, black pepper, cloves, cinnamon, honey, egg, walnuts, sugar and lard. North Croatian vanilla cookies are made from butter, sugar, flour, egg yolks, baking powder, vanilla sugar and hazelnuts shaped into crescents. Cvite cookies are an airy anise and citrus cookie made with shortening, sugar, eggs, lemon, orange, vanilla, rum, anise and flour cut into flower shapes and topped with a sugar mixture.
A cookie is a small, flat-baked treat made from ingredients like milk, flour, sugar and eggs. There are different definitions of "cookie" and "biscuit" depending on the country. In the United States, a biscuit refers to a quick bread similar to a scone, while a cookie is a plain bun in Scotland. There are three main mixing methods for cookies - the one stage method, creaming method, and sponge method - as well as different types of cookies defined by their shaping technique, such as dropped, rolled, molded, or bar cookies.
Frozen dessert is a dessert made by freezing liquids, semi-solids, or solids, and can be based on flavored water, fruit, or dairy. It is classified as either still frozen or churn frozen depending on whether it is churned during freezing. Common types include ice cream, frozen yogurt, sorbet, gelato, sherbet, and frozen custard. Ingredients typically include sugar, cream, milk, and flavorings. Problems that can occur include lumps, granular texture, and poor flavor. Popular Indian and international brands that serve frozen desserts are listed.
This document provides an overview of presenting desserts. It discusses the core competencies of presenting dessert, including planning and serving plated desserts and dessert buffets. It outlines the materials, tools, and equipment needed like ovens, baking pans, spatulas, and plates. The document then discusses the art of preparing dessert and the components involved, such as the main item, sauces, crunch components, and garnishes. It explains that the main item should be the focal point and how sauces, crunch, and garnishes complement and contrast the main item. The goals of plated dessert are also summarized as satisfying customers, complementing the venue, and being affordable.
Best bakery shops in Panchkula at affordable prices. Best cake shops for both girls and boys near me. Unique cakes for both boys and girls. Best Customized cake shops.
Reindeer cookies are the perfect Christmas treat. Kids and adults alike will love them. Simple to make and easy to eat. Take to a Christmas party and see the cookies disappear instantly as everyone tucks into the chocolate goodness.
This document provides recipes and instructions for making various sponge-based desserts. It details how to make a Bakewell tart using raspberry jam, frangipane filling, and pastry decorations. It also explains how to make steamed sponge puddings, listing common varieties like blackcap pudding with currants, golden sponge pudding with syrup, and chocolate sponge pudding. The basic steamed sponge pudding recipe is given along with instructions for preparation and cooking. Finally, additional sponge desserts are mentioned, including sticky toffee pudding with dates and Eve's pudding made with apples and sponge.
This document provides information about a student named Miss Noor Fazreena Bt Abdul Wahab who is taking a Diploma in Islamic Banking. It lists her name, lecturer, student ID, and program of study.
This document provides a recipe for a vanilla ice cream cake with raspberry jam frosting. It lists the ingredients as cake flour, baking powder, salt, butter, sugar, eggs, vanilla extract, and lemon zest. The instructions say to preheat the oven, butter a loaf pan, sift the dry ingredients, cream the butter and sugar, add the eggs one at a time, fold in the dry ingredients, bake for 50-60 minutes, and cool before frosting with raspberry jam and garnishing with fresh raspberries.
Krystal and Kiyah gave a presentation on cake design and dessert trends. They discussed top cake designers like Roxanne Wickware, who has won national awards, and Samantha Lee, founder of Flour Fancies Inc. The presentation covered 2012 cake trends like cupcakes, fresh fruit, complex flavorings, cake pops, push-up cakes, and macaroons. It provided information on texture, color, theme, and media in cake design.
This document provides instructions for making a creamed layer cake in 15 steps. It begins by choosing a recipe and baking pans, then preparing ingredients like bringing them to room temperature. The instructions describe mixing dry and wet ingredients separately before combining batter and baking. It emphasizes allowing the cake to fully cool before frosting. The final steps cover assembling layers, applying a crumb coat then finishing coat of frosting.
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
Cake decorating involves using icing and other edible elements to make cakes more visually interesting. It takes a lot of time and creativity. Popular cake decorating shows include Ace of Cakes, which features Duff Goldman and his shop Charm City Cakes, known for unique creations like anatomically correct ears and replicas of machines. Local options for creative cakes include Cakes on Walnut, which matches drinks to cupcakes, and a cake decorating class at County Market on November 15th.
This document provides an introduction and overview of 500 Cupcakes. It discusses the basic components of cupcakes including batter, frosting, decorating, and equipment needed. It also summarizes different types of cupcakes from around the world and the basic ingredients commonly used in cupcake recipes such as eggs, butter, flour, sugar and other flavorings. The document serves as a guide to the variety of cupcakes covered in the book.
Baking cookies requires following specific procedures for ingredients, mixing methods, baking techniques, cooling, and storage to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, mixing and baking methods, judging criteria, and expressions of satisfaction for baking cookies according to standard procedures.
1. The document discusses drop cookies, which are cookies formed by dropping spoonfuls of dough onto a baking sheet. Common examples are chocolate chip cookies, peanut butter cookies, and oatmeal cookies.
2. Drop cookies are less work than rolled cookies since there is no need for cookie cutters, rolling pins, or shaping the dough.
3. The document provides a recipe for chocolate chip cookies and instructions for making drop cookies, including baking them at 325°F for 15-18 minutes.
Baking cookies requires following procedures for ingredients, mixing, shaping, baking, cooling and storing to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, techniques for mixing, baking, cooling and storing cookies, as well as a scoring criteria for judging baked cookies.
Biscuits and cookies originate from different words meaning "twice baked" and "small cake" respectively. There are many varieties of cookies defined by their method of formation including dropping, rolling, pressing, and molding dough. Cookie mixing methods like creaming incorporate air for texture while rolled cookies are labor intensive. Precautions must be taken like quick mixing and releasing dough from pans to prevent sticking. Characteristics like crispness depend on factors like moisture, sugar, fat, and baking time.
TSL 032-LISTENING AND SPEAKING (Demonstrative Speech Outline)Noor Farahani
The document provides a recipe for making a no-bake Oreo cheesecake. It instructs the reader to first make a crust by melting butter and mixing it with crushed Oreo cookies. Then it details making the cheesecake filling by beating together cream cheese, whipped cream, sugar, gelatin dissolved in hot water, and more crushed Oreos. Finally, it describes pouring the filling onto the prepared crust, decorating the top with mini Oreos, and refrigerating it overnight before serving.
There are several major varieties of icings that are used for decorating and topping cakes. Buttercream is a soft icing made by creaming butter and icing sugar together. Fondant is a stiff icing that can be rolled out and used to cover cakes. Meringue is a light icing made from egg whites, sugar, and water. Ganache is a rich chocolate icing made from cream and chocolate. Cream cheese icing uses cream cheese, butter and icing sugar for a fluffy texture. Royal icing is a hard icing made from egg whites and sugar used for decorations. Icings are used to improve the appearance and flavor of cakes as well as protecting the
Our group was tasked with making chocolate fudge according to the provided instructions. The three main steps for making chocolate fudge are melting, cooling, and freezing. To make the fudge, chocolate chips and condensed milk are melted together in a double boiler. The mixture is then poured into a pan and allowed to cool before cutting into squares. However, our group struggled to properly freeze the fudge, resulting in a sticky texture that was difficult to cut.
This document provides a recipe for a simple hot milk sponge cake made using box cake mix. It can be dressed up with confectioners' sugar, frosting, or other toppings. The recipe calls for mixing dry and wet ingredients separately, beating eggs and sugar until fluffy, and gradually folding the mixtures together. Boiled milk and butter are added to the batter before baking. Instructions are included to modify the recipe by making one's own homemade cake mix instead of using a store-bought mix.
Steps in Filling and Assembling Cake Based
If you don't have a cake stand, turn a large, wide-bottomed mixing bowl upside down and place a plate on top of it. Frosting is easier when the cake is elevated and closer to eye level.
This document provides information about different types of quick breads and cookies. It discusses six main types of cookies: bagged or pressed, dropped, rolled, molded, icebox/refrigerator, and sheet cookies. Each type is defined and the preparation method is outlined in one to three sentences. The document also briefly mentions two types of macaroons: coconut macaroons and almond macaroons that are found in different parts of the world, and notes the distinguishing features of Parisian-style macarons.
Cake pops are balls of cake and frosting on a stick that are then dipped in chocolate. The document provides instructions for making cake pops including mixing and baking a cake, crumbling the cake and mixing it with frosting to form balls, freezing the balls, dipping them in melted chocolate, and decorating them with sprinkles. Cake pops make for an easy treat for any occasion.
Jane Cox discusses her senior project where she learned how to decorate cakes. She took three courses on techniques for decorating with buttercream icing, royal icing, and fondant. With help from her project facilitator Michelle Williams, Jane constructed a two-tier cake and decorated it with fondant ribbons, roses, and pearls. Through the process, Jane learned that cake decorating requires patience and attention to detail as things did not always go as planned. She overcame challenges like the fondant not molding correctly and rose petals not staying in place. In the end, Jane completed her decorated two-tier cake and learned that cake decorating is a difficult art that takes time, effort, and talent
This document discusses icing and frosting, their functions, types, and ingredients. Icing refers to a sweet glaze used to decorate baked goods, while frosting is used to enhance flavor and appearance. Both are primarily used to cover and decorate cakes, and can be formed into shapes. There are many types of icings including buttercream, fondant, ganache, and royal icing, as well as cooked and uncooked varieties. Ingredients commonly used include sugar, butter, milk, cream cheese, and flavorings.
The document provides information about baking and confectionery workshops offered by Craft & Social Development Organization (CSDO). The workshops teach a variety of baking skills including how to make breads, cakes, muffins, brownies, cookies, tarts, pies, cupcakes, and doughnuts. The benefits of the workshops are that they are economical, fast-paced, allow for sharing of ideas and networking. Successful completion can lead to career opportunities as a baker, cake decorator, pastry chef, or food technologist.
The document provides information about baking and confectionery workshops offered by Craft & Social Development Organization (CSDO). The workshops teach a variety of baking skills including how to make breads, cakes, muffins, brownies, cookies, tarts, pies, cupcakes, and doughnuts. Attendees can learn practical baking skills and start their own home baking businesses. CSDO workshops are affordable and help attendees build business skills through networking and idea sharing. Career options after the workshops include positions as a baker, cake decorator, pastry chef, or food technologist.
This recipe provides instructions for making sugar cookies. It calls for ingredients like flour, sugar, butter, an egg, lemon zest and vanilla. The instructions are to mix the dry and wet ingredients separately, then combine them and chill the dough for 2-3 hours before rolling it out and cutting into shapes using cookie cutters. The cookies are then baked for 12-15 minutes until lightly golden brown.
Crystalline and non-crystalline candies have different textures depending on whether sugar crystals form. Common crystalline candies include fudge and fondant, while non-crystalline candies like brittle and caramels have no crystals. Making sugar candy involves heating sugar and liquid to various temperature stages that produce different textures, from soft to hard. Precautions like using a heavy pan and thermometer help ensure candy has the right consistency.
Aggression - Applied Social Psychology - Psychology SuperNotesPsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
As we navigate through the ebbs and flows of life, it is natural to experience moments of low motivation and dwindling passion for our goals.
However, it is important to remember that this is a common hurdle that can be overcome with the right strategies in place.
In this guide, we will explore ways to rekindle the fire within you and stay motivated towards your aspirations.
Procrastination is a common challenge that many individuals face when it comes to completing tasks and achieving goals. It can hinder productivity and lead to feelings of stress and frustration.
However, with the right strategies and mindset, it is possible to overcome procrastination and increase productivity.
In this article, we will explore the causes of procrastination, how to recognize the signs of procrastination in oneself, and effective strategies for overcoming procrastination and boosting productivity.
ProSocial Behaviour - Applied Social Psychology - Psychology SuperNotesPsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Understanding of Self - Applied Social Psychology - Psychology SuperNotesPsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
You may be stressed about revealing your cancer diagnosis to your child or children.
Children love stories and these often provide parents with a means of broaching tricky subjects and so the ‘The Secret Warrior’ book was especially written for CANSA TLC, by creative writer and social worker, Sally Ann Carter.
Find out more:
https://cansa.org.za/resources-to-help-share-a-parent-or-loved-ones-cancer-diagnosis-with-a-child/
The Secret Warrior - Help Share a Parent or Loved Ones’ Cancer Diagnosis with...
Cakes[1]
1. Jones 1
Mackenzie Jones
Ms. Bennett
British Literature
16 September 2011
Decorating Cakes
Ever wondered how big the biggest cake ever made was? The biggest cake ever made
was 128, 238 pounds (“Interesting Facts about Cakes before You Buy Them”). On top of that
already hefty cake, the icing on top of it came in weighing 16, 209 pounds (“Interesting Facts
About Cakes Before You Buy Them”). Weighing 16,209 pounds is an unbelievable amount of
decorations for one cake. But in fact, there is an abundant amount of different ways to decorate a
cake. The different ways to decorate a cake can range from the easily molded gum paste to the
complicated art of blown glass. Many factors go into decorating a cake, more than most people
would imagine.
Gum paste has a history of its own. It is said that it was used during the medieval time
period. Gum paste is the more preferred decorating material by cake designers. Gum paste has a
deceiving name. Gumpaste is simply sugar dough that has different gums mixed in it. Being that
it is mixed in with gums, gum paste is easily molded or formed in to any shapes. The most
common decoration made out of gum paste is flowers. Making flowers out of gum paste is
common because it is easy to mold and the outcome of the flower looks sharp. Unfortunately,
there is a downfall to gum paste. Because of the sugar content in gum paste, it tends to dry very
brittle and delicate. Therefore, when the product of the decoration dries, it is important to be very
careful when placing it on the cake. Gum paste can be tinted, which means it can be dyed and it
2. Jones 2
will have no effect on the texture and will not destroy it. It can be painted on when it is dry or
still in the process of drying. Also, gum paste can be dusted, with decorating dusts which are just
sparkles or colors in the form of a powder that can be brushed on the product. Although it has a
very dull taste, gum paste is edible. Not many people tend to eat gumpaste, but it can be eaten.
Gum paste can come either pre-made, only needing water added, or it can be homemade. Gum
paste is very sturdy when it is rolled out thin, it will not crack or rip as easily as other products
such as fondant. (Baking911)
On cake decorating shows such as Cakes Boss or Ace of Cakes, just about every cake is
covered with fondant. The most common use for fondant is to cover cakes. It is laid over cakes to
give them a very smooth finish. It can also be used as a glaze or used to sculpt pieces. Another
use for it, which is not normally recognized, is being used for the base of candy. Fondant is very
dense and has a base color of white. Fondant is an easy product to work with; basically anything
can be done to it. It can be colored without a problem. All that is required to color fondant is to
simply knead food coloring into the mass that is being worked with. Fondant does not really
have a pleasant taste if not flavored. It can be ordered already flavored and it can have flavoring
added into it. There are a couple of different types of fondant. There is one type which is rolled
fondant. Rolled fondant is what is the usual fondant used for covering cakes. It has a play-dough
like feel to it. Rolled fondant tends to dry semi-dry. The finished look is as smooth as satin and it
holds up well. The next type of fondant is called poured fondant. This type of fondant is used
more often in candies and to glaze. One example of poured fondant in a candy is the red filling
that oozes out when a chocolate covered cherry is bitten in to. This is not as thick as rolled
fondant and should be easily spreadable. (Baking911)
3. Jones 3
Modeling chocolate is a self-explanatory name. All it is, basically, is chocolate that is the
consistency of fondant or almost clay that is chocolate flavored. Modeling chocolate and fondant
are almost the same thing, except it is said that modeling chocolate has a more pleasing taste.
There is a downfall when it comes to modeling chocolate, this can even include fondant. If the
temperature of the area in which modeling chocolate is being used is too hot, the modeling
chocolate will be difficult to work with. It will start to melt and will not form correctly
(“Chocolate Making Tips”).
Blown sugar is a very complicated decorating material to use. It requires years of experience
to learn how to master it. Only skilled artists who have experience making blown sugar can
correctly make blown sugar. It is made by being molded into shapes or objects using a tube. It is
similar, if not the same, as the way that blown glass is made. Before actually blowing the sugar,
the process has to start with making pulled sugar. Pulled sugar is just sugar that has been heated,
kneaded, and stretched; the process of being heated, kneaded and stretched makes the pulled
sugar look shiny and makes it flexible. Pulled sugar, by itself, can be shaped into figures or
objects to decorate a cake. But in making the objects look round and bubbly, requires the sugar
to be blown. Next, a tool called a confectioner takes a wad of the pulled sugar and attaches it to a
tube. The tube that is attached to the ball of pulled sugar has air blown through it to inflate the
sugar. While the sugar is being blown, it has to be kept underneath a heat lamp to keep it pliable
and easy to work with. When the entire piece is finally finished being blown and formed, it is set
up by fans that will cool down and remain in the same shape. There is a load of factors that lead
into making blown sugar. For example, the person who is making the blown sugar has to have
very sturdy hands and acute eyes. Another example of a problem with blown sugar is if the lamp
for heating it gets too hot, the sugar that is being blown will not hold together and will melt.
4. Jones 4
Also, if the final figure is cooled at too low of a temperature it will crack in the process. Blown
sugar is very delicate and can break with a slip of a hand. Even though it is a tough process, the
ending look of blown sugar is astonishing. (“What is Blown Sugar?”)
Buttercream frosting is a favorite in the crowd. It is most often picked because of its rich
flavor and creamy texture. A plus to buttercream icing is that it is not very complicated to make.
A lot of people prefer to make their own icing. Butter cream is simply butter, confectioners’
sugar, cream; and sometimes almond flavoring or vanilla flavoring will be added to the
buttercream to frosting to give it a little more taste. Buttercream icing is mainly used to ice cakes
or cookies. With a cake that is covered in fondant, a thin layer of buttercream frosting is usually
applied to make sure that the fondant will stick on the cake and stay in place. Buttercream
frosting can be made either really soft or really stiff. Stiff buttercream icing is still the same
thing; it is just made to make flowers on cakes or other decorations on a cake. The decorations
that are put on the cake have a thin crust on them. The thin layer of crust is from the decorations
being left out. This layer of crust is not a bad factor; it is actually a good factor. The thin layer of
crust is what actually keeps the decorations in position. On the other hand, soft buttercream icing
is used only for the actual icing of the cake. This is thinner than the stiff icing, which is very
thick. The reason this is thinner is because soft buttercream icing has more cream in it than
sugar. Unlike stiff buttercream icing, soft butter cream does not leave a layer of crust. This
happens because the cream takes away from the sugar; therefore, the soft butter cream does not
have as high of a sugar content. It is very critical to use the right product for coloring
buttercream icing. Regular food coloring is not the correct coloring to use for buttercream icing.
In order to color the icing and still keep it smooth and creamy, color paste has to be used in place
5. Jones 5
of food coloring. It is critical to consider the temperature at which butter cream icing is kept at.
The best temperature to keep it at is room temperature. A mistake for keeping buttercream is to
put it in the refrigerator. If the icing if put in the refrigerator, it will harden and not be spreadable
on cakes. It is in fact better to make homemade buttercream icing. Using store bought
buttercream icing is soft, but it will not hold fondant on a cake as well. (“About Buttercream
Icing”)
In conclusion, there are several different ways to decorate a cake. Many of them are fairly
simple to work with and easy to make. But on the other hand, for example, material like blown
sugar is very complicated and takes skill to create. All of these decorations come together to
make a plain cake a beautiful piece of work and art.