Custom Wine Cellars by Green Refrigeration LLC.pdf
Cake Decoration:www.chefqtrainer.blogspot.com
1. Bakery and Pastry Knowledge
Cake Decoration
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2. What is cake decoration
Types of cake decoration
Knowing filling and frosting cake
Knowing How to make filing and frosting cake
Basic recipe of cake decoration
Learning Objectives
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Cake decorating is one of the sugar arts that uses icing or frosting
and other edible decorative elements to make plain cakes more
visually interesting.
Alternatively, cakes can be molded and sculpted to resemble three-
dimensional persons, places and things.
Decorating a cake usually involves covering it with some form of icing
and then using decorative sugar, candy, chocolate or icing
decorations to embellish the cake. it can also be as simple as
sprinkling a fine coat of icing sugar or drizzling a glossy blanket of
glaze over the top of a cake.
Cake decorating
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A "filling" is any substance inside of a pastry or pastry ( a
filling inside a cinnamon roll, a filling inside a pie).
Cake - anything between layers is a filling: a layer of jam,
maybe some ganache, whipped cream or fruits.
Filling
It is made from sugar, butter, milk, and sometimes egg whites
and is often flavored with extracts, chocolate, and/or fresh
fruit.
Some frostings are cooked, but most are uncooked and
whipped together using a whisk or mixer.
The consistency can range from a thin glaze to a thick spread.
Frosting
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Topping
A sweet glaze used to cover or decorate baked goods like
cookies or cake.
to make a surface shiny by putting a liquid substance onto it
and leaving it or heating it until it dries
Glazing
In general, things on the top of a cake are called toppings,
in the same way that things on the top of a pizza are called
toppings, but that usually doesn't count the frosting or
icing or glaze.
a sweet, creamy spread, as of confectioners' sugar, butter,
and flavoring, for covering cakes, cookies,
a sweet coating for baked goods (as cakes)
Icing
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Types of Filling and Frosting
American Buttercream
Italian and swiss Buttercream
French Buttercream
Whipped Cream
Mousse Base
Cream Cheese
Cream Cheese
Pastry Cream/ Custard
Fondant- Rolled and marshmallow
Fondant- Poured
Ganache
Glazed – mirror glaze
Merengue
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AMERICAN BUTTERCREAM
Used for: Filling and Frosting
Several styles. Is most popular choice for frosting. Sweet,
buttery flavor. Can be slightly gritty. Great for most
decorating.
Butter and cream or milk are beaten together, and
then confectioners' sugar (powdered sugar) added. Flavored
with extracts and chocolate. Can be made thin to stiff
consistency, and fluffy or smooth.
Icing can be refrigerated in an airtight container for 2 weeks
or frozen.
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Italian and Swiss Buttercream
Used for: Filling and Frosting
Fluffy and buttery. Medium to thick consistency.
Both use only egg whites, but differences are how they are
made. Italian: Hot sugar syrup is added to already whipped egg
whites. Swiss: The whites and sugar are mixed together over
heat and whipped. Then, cooled before the butter and flavoring
are added. This type of buttercream is the simplest.
Needs refrigeration
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French Buttercream
Used for: Filling and Frosting
Uses egg yolks (or whole eggs) and is made the same
way as Italian meringue.
Needs refrigeration
Due to the egg yolks, this buttercream is very perishable
and should be kept refrigerated.
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BUTTERCREAM - ROLLED
Sweet. Similar to fondant.
Used for: Covering and Topping
Very sweet
Covering cakes and cookies / Can be tinted; see buttercream
Made from stiff American buttercream.
Dough-like consistency that is rolled out before applied to
cake.
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Used for: Filling and Frosting
Whipped cream is cream that is whipped by a whisk or
mixer until it is light and fluffy.
Whipped cream is often sweetened and sometimes flavored
with vanilla, coffee, chocolate, orange, etc.
Stabilized for longer life with gelatin.
Whipping cream contains 30%- 40% fat. Uses: Perfect for
mousses and soufflés, filling cakes and gateaux, decorating
trifles and topping fruit and ice cream.
Whipped cream is often called Chantilly cream or crème
Chantilly
Whipped cream
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CREAM CHEESE
Used for: Filling and Frosting
Cream cheese and butter are beaten together, liquid (milk,
liqueur) is added and beaten in, then confectioners' sugar is
added, with flavoring at end, such as vanilla extract.
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Mousse base
Used for: Filling and as desserts
A mousse (French 'foam' / mu s)ˈ ː may be sweet or savory.
Dessert mousses are typically made with whipped cream or
whipped egg whites , flavored with chocolate, coffee,
caramel, puréed fruits or various herbs and spices, such as
mint or vanilla.
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Pastry cream/ Custard
Used for: Filling
Custard is a variety of culinary preparations based on a
cooked mixture of milk or cream and egg yolk.
Depending on how much egg or thickener is used, custard
may vary in consistency from a thin pouring sauce (crème
anglaise) to a thick pastry cream (French: crème pâtissière)
used to fill éclairs.
Most common custards are used as desserts or dessert
sauces
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Chiboust cream : pastry cream with gelatin and
Italian meringue
Mousseline cream : pastry cream plus cream or
butter
Diplomate cream : pastry cream plus whipped
cream
Frangipane : pastry cream plus almond cream
Derivative Pastry Cream
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FONDANT - Rolled
Rolled Fondant and Marshmallow Fondant
Used for: Covering, Topping and decorating
Used for its special look on wedding cakes. Rich, sweet
flavor.
Combination of sugar and vegetable shortening that makes a
thick white dough-like substance, and then rolled out.
Can be made with marshmallows. Knead in flavor and color
of your choice.
Can be purchased ready-made.
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Used for: Covering and Topping
Very sweet flavor. Covers cakes with perfectly smooth,
satiny iced surface
All cakes, petit fours and cookies
Pours and dries to a semi-hard, smooth surface.
Excess may be refrigerated, gently reheated and poured
again
FONDANT - POURED
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GANACHE
Used for: Glazing. filling, frosting and Topping
Rich velvety taste - a little more complex flavor than a
buttercream.
This is a rich emulsified mixture of chocolate and cream.
Buttercream consistency can be made by whipping soft
butter into its base, resulting in ganache beurre.
Whipped or smooth / Natural color is dark to medium brown
or white
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GLAZES – Mirror Glaze
Used for: Covering
To make a surface of cake shiny by pouring the glaze
It’s has sugar, glucose, condensed milk, gelatin and white
chocolate.
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MARZIPAN
Used for: Covering, Topping, Decorating
Similar rolled fondant because gives a smooth look. It has
a delicious and unique almond flavor
Marzipan is made of almond paste.
Can purchase ready-made.
Dough-like consistency that is rolled out before applied
to cake
Can be used to mold flowers and other decorations
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ROYAL ICING
Used for: Topping, Decorating
Pure white, sticky icing that dries to a hard finish.
Heavy paste of egg whites and confectioners' sugar
beaten with a little vinegar or lemon juice
Used for general piping or delicate work such as
elaborate "string" decorations. Decorating cookies and
gingerbread houses
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MERINGUE
Used for: Covering, Topping
Pure white fluffy beaten egg whites
Is made from beating egg whites with sugar. There are
many types depending on the ratio of its ingredients.
Used for covering pies, cakes and Baked Alaska. Can be
piped
Tips
Make sure the bowl you use is clean and dry. Even a drop of
water or another substance in the mixing bowl can prevent
the egg whites from achieving the right texture.
Don't beat the egg whites too long before adding the sugar.
Beat with the salt just until they become frothy, then move
on to the next step
American Butter Cream
Ingredients
227 gram unsalted butter, at room temperature
4 cups confectioners' sugar (1-pound box)
Pinch fine salt
2 teaspoons vanilla extract
2 tablespoons milk
Italian Butter Cream
Ingredients
5 extra-large egg whites
1/3 cup water
2 1/2 cups sugar
2 teaspoons cream of tartar
1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
1 teaspoon pure vanilla extract
2 vanilla beans, halved lengthwise
Method
In a large heatproof bowl set over (but not touching) simmering water, whisk together egg whites and sugar until sugar is melted and mixture reaches 140 degrees on a candy thermometer, 7 to 10 minutes.
Transfer mixture to the bowl of an electric mixture fitted with the whisk attachment; beat on high until stiff peaks form, 12 to 15 minutes. Add cream of tartar and beat for one minute more.
Reduce speed to medium and add butter, a few pieces at a time, mixing well after each addition. Add vanilla extract and scrape vanilla bean seeds into mixture; beat until well combined, about 2 minutes. Transfer to refrigerator; chill for 15 minutes before using.
French Buttercream
Ingredients
2 cups sugar (375g), divided
⅔ cup water (150g)
4 large egg yolk (150g)
pinch salt, optional
pinch cream of tartar, optional
1 pound butter, cubed ,
2 teaspoons vanilla extract
Ingredient
5 extra-large egg yolk
1/3 cup water
2 1/2 cups sugar
2 teaspoons cream of tartar
1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
1 teaspoon pure vanilla extract
2 vanilla beans, halved lengthwise
American buttercream rolled
American butter cream + Icing sugar
More fat contains more better
Recipe
250 gm 35% cream25 gm powdered sugar1 tsp.vanilla
Whipped Cream
Ingredients
237ml heavy cream
1 teaspoon vanilla extract
1 or 2 tablespoon confectioners' sugar
Cream Cheese
Ingredients
227 cream cheese, softened
115 cup butter, softened
400 gr sifted confectioners' sugar
1 teaspoon vanilla extract
Chocolate mousse
Ingredients
400g dark chocolate, chopped
100g 70 per cent dark chocolate+, chopped
1 vanilla bean, split and seeds scraped
2 cups (500ml) single (pouring) cream, whipped
Strawberry mousse
2 cups fresh strawberries, hulled and cut in half
1 tbsp. (1 pack) unflavored gelatin
1/3 cup cold water
3/4 cup granulated sugar
1 tbsp. lemon juice
2 cups 35% or heavy cream, chilled
Pastry Cream
Ingredients
125 g sugar
5 egg yolks
25 g flour
25 g cornstarch (cornflour)
500 ml milk
1 vanilla bean (pod), split
Method
Pour the milk in a saucepan.
Beat the sugar and the egg yolks in a bowl until pale yellow, thick and creamy, then whisk in flour and cornstarch.
stir ½ of the hot milk into the egg yolk-sugar-cornflour mixture, and mix well to combine
Return to the saucepan and cook gently, stirring continuously with a whisk until the cream thickens.
Boil for 1 minute while continuing to stir.
INGREDIENTSRolled Fondant
1 tbsp. gelatin1/4 cup of water*1/2 cup of glucose*1 tbsp. glycerine2 tbsp. white shortening8 cups of icing or powdered sugar1 tsp. of lemon,orange or almond extract (optional)
Method
Mix Gelatin and water and then simmer until thick
Mix Glucose, glycerin and then add white shortening mix until melted (you can add flavor or color)
Take big bowl and put icing sugar in the center
Add mixture gelatin and mixture shortening to icing sugar
Mix with wooden spatula and finishing mix with hand until it come together
transfer from bowl to the work surface and knead until smooth
Fondant Marshmallow
INGREDIENTS
1 (1 lb or 454 gm) bag of mini marshmallows
2 tbsp. water
5-6 cups of powdered icing sugar
1 tsp. of lemon,orange or almond extract (optional)
Poured Fondant
4 cups confectioners' sugar or glazing sugar1
/4 cup light corn syrup
1/4 cup hot water
1 teaspoon vanilla extractfood coloring
Method
add sugar, glycose syrup and water. ..
.Give the sugar mixture a quick stir and heat it up to the “soft-ball” stage (238°F; 114°C).
Carefully pour the “sugar syrup” into the mixing bowl.
When the “sugar syrup” has reached 140°F (60°C) start the mixer and let it beat in a slow/medium speed.
Recipe classic poured fondant
2 1/2 cups (17.5 ounces) sugar,
1/2 cup (4 ounces) water
1/4 cup (3 ounces) corn syrup.
Combine that in a small sauce pan and heat it to 238 degrees.
CHOCOLATE GANACHE RECIPE
INGREDIENTS
12 oz. (340 g) bittersweet, Dark Chocolate, chocolate milk or white chocolate
1 2/3 cups (400 ml) heavy cream
2 tbsp. liquor of choice (optional)
Sugar (optional)
Method
Mix chopped chocolate and cream in the bowl
Bring to simmer until melt and mix together until smooth and bright chocolate color
Add cream
Chocolate mirror base
Ingredients
300g Granulated Sugar
200g Sweetened Condensed Milk
150 ml Water
19g Gelatin Powder
125 ml Water
350g White Chocolate Chips
Gel Food Coloring
Frozen Cake
Add the sugar, sweetened condensed milk, and water to a medium sized saucepan and heat over medium low heat, stirring occasionally.
Pour the water into the powdered gelatin and mix with a spoon. Leave to swell for a few minutes.
When the sugar, sweetened condensed milk, and water begins to simmer remove from the heat and add the swelled gelatin. Stir until the gelatin has dissolved.
Pour the hot liquid on top of the chocolate chips and leave to sit for 5 minutes to melt.
Use a whisk to stir the glaze until the chocolate has completely melted.
Add the gel food coloring and stir until well mixed. Leave the glaze to cool.
Once the glaze has cooled to 37C | 90F pour it over the frozen cake which is on top of a cup sitting on a tray to catch the drips.
Leave the glaze to set for 15 minutes before using a spatula to remove the drips.
Transfer the cake to the fridge to set for a few hours before serving.
Marzipan
Almond
icing sugar
You can put pasteurized egg white as moisture
Marzipan
Ingredients
Almond paste
icing sugar
You can put pasteurized egg white as moisture
Will soften when placed on butter or fat based frostings.
Royal Icing
Ingredients
3 cups (700 mL) powdered sugar, plus additional as necessary
2 egg whites
1 tsp (5 mL) lemon juice
Meringues
Ingredients
4 egg whites, at room temperature
Pinch of salt
1 cup (220g) caster sugar
1/2 teaspoon vanilla essence