This document discusses various types of fillings, frostings, and icings used to decorate cakes. It describes common fillings like whipped cream, puddings, and fruits. Frostings can be canned, cooked, or uncooked and include buttercream, whipped icing, royal icing, rolled fondant, and ganache made from chocolate and cream. Each type of frosting has different flavors, consistencies, ingredients, and best uses for decorating cakes.

1. Icing and Decorating!

2. Frosting and Filling
 Filling used to add sweetness and flavor to
cake.
 Frosting is used as the “glue” to hold the
cake together.
 Frosting/Icing used to decorate the cake.

3. Types of Filling
 Fluffy whipped cream
 Creamy puddings
 Sweet fruits

4. Types of Frosting
 Canned frosting and frosting mixes are
available.
 Cooked and Uncooked frosting
 Cooked Frosting: uses principles of candy
making.
 Uncooked frosting: popular for creamy
texture

5. Frosting
Butter cream
Whipped icing
Royal Icing
Rolled fondant

6. Butter Cream
 Flavor:
 sweet, buttery. Tastes the best.
 Consistency:
 thin-stiff depending on amount of sugar added.
 Best used for:
 icing cakes smooth, borders and writing. Flowers
remain soft.
 Ingredients:
 Butter or margarine, powdered sugar, flavorings and
liquid.

7. Whipped Icing
 Flavor:
Light, delicate vanilla flavor.
 Consistency:
Velvety consistency for decorating almost
anything.
 Best used for:
Icing cakes, most decorations.
 Ingredients:
Powdered sugar, flavorings, whipped cream.

8.  Flavor:
Royal Icing
Very sweet flavor, dries candy-hard for lasting
decorations.
 Consistency:
Thin-stiff depending on how much water is
added.
 Best used for:
Flower making, figure piping making flowers,
decorating cookies and gingerbread houses.
 Ingredients:
Use meringue powder combined with liquid
and powdered sugar.

9. Rolled Fondant
 Flavor/Description:
 Covers cakes with perfectly smooth surface. Easy and
fast to use
 Consistency:
 Dough like consistency, stays semi soft for cakes.
 Best used for:
 Cutting molding decorations

10. Ganache
 This fancy term is simply chocolate melted
with heavy cream.
 If you chill a ganache, beat it until it's fluffy
and stiff, then form it into balls, you'll end
up with truffles.
 Ganache can also be used to quickly frost
a layer cake.