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Icing and topping.pptx
- 1. BAKERY & CONFECTIONARY SEMESTER2 CHAPTER-3 Types of Icing
- 2. Icing, often calledfrosting in the United States, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavourings. It is used to cover or decorate baked goods, such as cakes or cookies. When it is used between layers of cake, it is called filling. Introduction https://www.pngwing.com/en/search?q=frosting++Icing
- 3. Icing can beformed into shapes such as flowers and leaves using a pastry bag. Such decorations are commonplace on birthday and wedding cakes. Food coloring is commonly added to icing mixtures to achieve the desired colour. Sprinkles, colouring mist, edible ink designs, or other decorations are often used on top of icing. Introduction https://www.pngwing.com/en/search?q=fondant
- 4. Some of themajor varieties of Icings are:- ❖ Buttercream ❖ Fondant ❖ Meringue ❖ Ganache ❖ Cheese Cream ❖ Royal Icing Varities of icings https://www.google.com/search?q=different+types+of+icing+image&rlz=1C 1CHBF_enIN1049IN1049&source=lnms&tbm=isch&sa=X&ved=2ahUKEwi K9PKWlej- AhUkTmwGHc8sDYgQ_AUoAXoECAEQAw&biw=1366&bih=657&dpr=1#i mgrc=ZhugPf8PT5p3sM
- 5. Buttercream is madeby creaming butter until pale with icing sugar, vanilla and milk. This soft, buttery icing can be spread over a cake or piped into patterns. It can also be flavoured with colour or chocolate and is perfect for small cakes, like cupcakes. Buttercream hardens on refrigeration and does not keep for more than a few days. Remember to keep this icing cool as it icing melts easily. Buttercream https://www.google.com/search?q=butter+cream+image&rlz=1C1CHBF_en IN1049IN1049&oq=butter+cream+image&aqs=chrome..69i57j0i10i22i30j0i 22i30j0i10i22i30l2j0i22i30l3j0i390i650.26449j0j15&sourceid=chrome&ie=U TF-8#imgrc=LC9cpozzKwbWfM
- 6. This stiff andshiny icing can be kneaded and rolled out to cover fruit or chocolate mud cakes, often over a layer of marzipan. Since its firmness helps keep cakes fresh, it is often used for big cakes, wedding cakes and cakes that require travelling. Fondant can be made at home although it’s usually purchased in a ready-to-use block, It comes in white and ivory shades, but can be tinted to any colour. Fondant
- 7. This typically American-stylefrosting is made from egg whites, caster sugar and water. It is whipped and then spread with a palette knife onto the cake to create an edible looking icing that looks particularly striking when decorated with fresh flowers. Be warned though, you must act quickly when icing your cake as it sets within moments of coming off the heat. Meringue https://www.pngwing.com/en/search?q=meringue
- 8. This rich chocolateicing is made from either white of dark chocolate and cream. Ganache can look shiny or matte and is also used as a filling or piped into decorations. White chocolate ganache can be tinted. Avoid pairing ganache with a light cake such as a delicate sponge as this thick icing needs a cake that it won’t overpower, such as a mud cake or an almond bundt cake. Ganache https://www.pngwing.com/en/search?q=ganache
- 9. Cream cheese icing Thecombination of cream cheese, butter and icing sugar makes a delicious fluffy, cream- coloured icing. Cream cheese icing traditionally decorates carrot cakes and cupcakes. It can be smoothed to a relatively even finish or fluffed up for a more casual cake. https://www.vhv.rs/viewpic/hwbihRw_cupcake-red-velvet-cake-frosting- icing-cheesecake-red/
- 10. Often confused withfondant, royal icing is a white meringue- like mixture made from egg whites, acetic acid and icing sugar. Royal icing is easily made at home and has multiple uses. Becoming rock-hard once set, it is ideal for attaching decorations to cakes and is a popular icing for piping. Royal icing https://www.pngwing.com/en/search?q=Royal+icing
- 11. Icings or frostingsare sweet coatings for cakes and other baked goods. Icings have three main functions:- ❖ They improve the keeping qualities of the cake by forming protective coatings around it. ❖ they contribute flavor and richness ❖ They improve appearance. Icings
- 12. Topping something youput on top of food to make it look nicer or taste better. a layer of food poured or spread over a base of a different type of food to add flavor. Examples from the Corpus topping: • On pasta, it means tomato-based sauces instead of cream-based toppings. • vanilla ice cream with a chocolate topping • The ones described here are the coffee creamers, toppings, and margarine. • Cream of the crop: custard topping adds a crafty touch to Pear tart. • The detritus is deposited in a bag and the water re-circulated, so no topping up is required. • You may add other toppings if you wish, but always use refried beans as the base. Topping
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