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Icings and coatings
- 1. Icings and Coatingsfor Cakes Presenter: Mrs. C. Bogle March, 2014
- 2. What is Icing? Sweet coatings for cakes and other baked products
- 3. Functions of Icings IMPROVE THE KEEPING QUALITIES CONTRIBUTE FLAVOUR AND RICHNESS IMPROVE APPEARANCE OF CAKES
- 4. Types of Icings Butter cream Royal Decorator’s
- 5. Types of Icings Rolled Fondant Foam-type Marshmallow
- 6. Butter cream Buttercream icings are light, smooth mixtures of fat and confectioner’s sugar. They may also contain eggs to increase their smoothness or lightness. They are easily flavored and colored to suit a variety of purposes.
- 7. Royal Icing Royalicing, also called decorating or decorator’s icing, is made with egg whites and confectioner’s sugar. It is usually hard and brittle when dry. It is used almost exclusively for decorative work.
- 8. Fondant Fondant isa sugar syrup that is crystallized to a smooth, creamy white mass.
- 9. Rolled Fondant 6oz liquid glucose 3lbs icing sugar 1oz glycerin 1oz gelatin 3ozs tap water
- 10. Rolled Fondant Method: 1.Combine gelatin with tap water. Place over boiling water and stir until dissolved 2.Add glucose and glycerin and continue stirring 3.Add the mixture into a well of 1lb icing sugar 4.Continue adding icing sugar until the mixture becomes a ball 5.Knead on a surface until icing is elastic and pliable 6.Roll out and use as desired
- 11. Foam-type Foam-type icingssometimes called boiled icings, are simply meringues made with a boiling syrup.
- 12. Marshmallow Boiled icingwith the addition of gelatin. 2 egg whites 1 1/2 cups white sugar 1/3 cup cold water 1 1/2 teaspoons light corn syrup 1 teaspoon vanilla extract 1 cup miniature marshmallows
- 13. Marshmallow Icing Method: 1.Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. 2.Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. 3.Remove from heat. 4.Stir in marshmallows and vanilla. Beat until they melt.
- 14. Foam-type Foam-type icingssometimes called boiled icings, are simply meringues made with a boiling syrup.
- 15. Foam-type Foam icingis an old-fashioned cake topping. It is essentially a sweet meringue, made by heating egg whites in a double boiler with sugar, and whipping it until light and fluffy. The egg whites are heated to a food safe temperature of 160 degrees Fahrenheit in the process, which takes about seven minutes in a double boiler.
- 16. Fitting, Filling andUsing the Piping Bag Discussion on handout!!!!!
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- 22. Other Decorating Techniques Masking the sides Stenciling Marbling
- 26. Other Decorating Techniques Palette knife patterns Piping jelly Adding fruits, nuts and other items
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