Cake Decorations: Working with different types of icings and examining the various techniques.

1. Icings and Coatings for
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
Butter cream 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
Royal icing, 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 is a sugar syrup that is
crystallized to a smooth, creamy
white mass.

9. Rolled Fondant
6 oz 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 icings sometimes called
boiled icings, are simply meringues
made with a boiling syrup.

12. Marshmallow
Boiled icing with 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 icings sometimes called
boiled icings, are simply meringues
made with a boiling syrup.

15. Foam-type
Foam icing is 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 and Using the
Piping Bag
Discussion on handout!!!!!

17. Decorating Techniques

18. String Work

19. Lettering

20. Bordering

21. Basket Weave

22. Other Decorating Techniques
Masking the sides
Stenciling
Marbling

26. Other Decorating Techniques
Palette knife patterns
Piping jelly
Adding fruits, nuts and other items

30. Thank You