Advance Cake

Decorating



AMELIA D. QUINGCO, MBA
What is 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.

Cakes are decorated to mark a special
celebration (such as a birthday or wedding). They
can also mark national or religious holidays, or be
used to promote commercial enterprises.
However, cakes may be baked and decorated
for almost any social occasion.
What is Cake Decorating
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. But
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. Icing decorations can be made by either piping
icing flowers and decorative borders or by molding sugar
paste, fondant, or marzipan flowers and figures.

Fondant exists in many different colors, and its initial form is
soft and easy to handle. In this form, cake decorators are
able to mold fondant into many different artistic
expressions. Many of these expressions are also taught in
professional cake decorating classes. Fondant is primarily
used to cover cakes, but it is also used to create individual
show pieces for cakes.

What is Cake Decorating

Royal icing is a sweet white icing made by
whipping fresh egg whites (or powdered
egg whites, meringue powder) with icing
sugar.[2] Royal icing produces well-defined
icing edges and is ideal for piping intricate
writing, borders, scrollwork and lacework on
cakes. It dries very hard and preserves
indefinitely if stored in a cool, dry place, but
is susceptible to soften and wilt in high
humidity.
Types of Icing/Frosting
Sugar Paste (Rolled Fondant)
Modelling Paste
Buttercream
Flower Paste
Pastillage
Chocolate Ganache
Royal Icing
Glues
Piping Gel
Types of Icing/Frosting
Sugar Paste (Rolled Fondant)
Used to cover cakes and boards
Ingredients: (Makes 1kg)
4tbsp cold water
4tsp powdered gelatine
125ml liquid glucose
1tbsp glycerine
1kg confectioners sugar sifted (plus extra
for dusting)
Types of Icing/Frosting
Sugar Paste (Rolled Fondant)
Procedure:
1. Place the water in a small bowl, sprinkle over the
gelatine and soak until spongy. Stand the bowl
over a saucepan of hot but not boiling water and
stir until the gelatine is dissolved. Add the glucose
and the glycerine, stirring until well blended and
runny.
Put the sifted icing sugar in a large bowl. Make a
well in the centre and slowly pour in the liquid
ingredients, stirring constantly. Mix well.
Turn out on to a surface dusted with icing sugar
and knead until smooth, sprinkling with extra sugar
if the paste becomes too sticky. The paste can be
used immediately or tightly wrapped and stored in
a plastic bag until required.
Types of Icing/Frosting
Modelling Paste
Used to add decoration to cakes. This versatile paste
keeps its shape well and dries harder than sugar
paste.
Ingredients: ( Makes 225g)
225g sugar paste
1 tsp gum tragacanth
Procedure:
Make a well in the sugar paste and add the gum
tragacanth. Knead in. Wrap in a plastic bag and
allow the gum to work before use. You will begin to
feel a difference in the paste after an hour or so, but
it is best left overnight. The modelling paste should be
firm but pliable with a slight elastic texture. Kneading
the modelling paste makes it warm and easy to work
with.
Types of Icing/Frosting
Buttercream
Is used as a filling between layers of cake, as a
glue to attach sugar paste to cakes and as a
tapping on cup cakes.
Standard Buttercream
Ingredients: (Makes 450g)
110g unsalted butter
350g icing sugar
1 2 tbsp milk or water
A few drops of vanilla extract or alternative
flavoring
Types of Icing/Frosting
Buttercream
Procedure:
1. Place the butter in a bowl and beat until light
and fluffy.
2. Sift the icing sugar into the bowl and continue
to beat until the mixture changes colour.
3. Add just enough milk or water to give a firm but
spreadable consistency.
4. Flavour by adding the vanilla or alternative
flavouring, then store the buttercream in an
airtight container until required.
Types of Icing/Frosting
Flower Paste (also known as petal or gum
paste)
Used to make delicate sugar flowers
Ingredients (Makes 500g)
500g confectioners sugar
1 tbsp gum tragacanth
1 tsp cold water
2 tsp powdered gelatin
2 tsp liquid glucose
1 tbsp white vegetable fat
1 medium egg white

Types of Icing/Frosting
Flower Paste (also known as petal or gum paste)
Procedure:
1. Sieve the icing sugar and gum tragacanth into the
greased mixing bowl of a heavy-duty mixer.
2. Place the water in a small bowl, sprinkle over the gelatine
and soak until spongy. Stand the bowl over hot but not
boiling water and stir until the gelatine is dissolved. Add the
glucose and white vegetable fat to the gelatine and
continue heating until all the ingredients are melted and
mixed.
3. Add the glucose mixture and egg white to the icing
sugar. Beat the mixture very slowly until mixed at this stage
it will a beige colour then increase the speed to maximum
until the paste becomes white and stringy.
4. Grease your hands and remove the paste from the bowl.
Pull and stretch the paste several times, and then knead
together. Place in a plastic bag and store in an airtight
container. Leave the paste to mature for at least 12 hours
Types of Icing/Frosting
Pastillage
Used to make sugar pieces that extend
above or to the side of the cake and also to
make sugar craft moulds. This is an extremely
useful past because it sets extremely hard and
not affected by moisture. However, the paste
crusts quickly and is brittle once dry.
Ingredients (Makes 350g)
1 egg white
300 g icing sugar, sifted
2 tsp gum tragacanth

Types of Icing/Frosting
Pastillage
Procedure:
1. Put the egg white into a large mixing bowl.
Gradually add enough icing sugar until the
mixture combines together into a ball. Mix in
the gum tragacanth and then turn the paste
out onto a work board or work surface and
knead well.
2. Incorporate the remaining icing sugar into
the pastillage to five a stiff paste. Store in a
plastic bag placed in an airtight container in
a refrigerator for up to one month.

Types of Icing/Frosting
Chocolate Ganache
Used as a filling or coating for cakes. I like to use it on
cupcakes. A must for all chocoholics
Dark Chocolate Ganache
200g dark chocolate
200ml double cream
White Chocolate Ganache
600g white chocolate
80 ml double cream
Procedure:
Melt the chocolate and cream together in a bowl over a
saucepan of gently simmering water, stirring to combine.
The ganache can be used warm once it has thickened
slightly and is of a pouring consistency or it can be left to
cool so that it can be spread with a palette knife.
Alternatively, once cooled completely, it can be whisked
to five a lighter texture.
Types of Icing/Frosting
Royal Icing
A more involved method that gives you a better
quality of icing, ideal for piping finer details.
Make sure all your equipment is spotless, as
even small residues of grease will affect the
icing.
Ingredients
90g (3 pcs) egg whites
455g confectioners sugar, sifted
5-7 drops of lemon juice
Types of Icing/Frosting
Royal Icing
Procedure:
Separate the egg whites the day before needed,
sieve through a fine sieve or tea strainer, cover and
then place in a refrigerator to allow the egg white to
strengthen.
Place the egg whites into the bowl of a mixer, stir in
icing sugar and add the lemon juice.
Using the whisk attachment, beat as slowly as
possible for between 10-20 minutes until the icing
reaches soft peaks. Test by lifting a little icing out of
the bowl. If the icing forms a peak that bends over
slightly, it is the correct consistency.
Store in an airtight container, cover the top surface
with cling wrap and then a clean damp cloth to
prevent the icing from forming a crust, before
adding the lid and placing in a refrigerator.
Types of Icing/Frosting
Glues
You can often just use water to stick your sugar
decorations to your cakes, however if you find
you need something a little stronger here is an
option:
Sugar Glue
Break up pieces of white modelling paste into a
small container and cover with boiling water. Stir
until dissolved or to speed up the process, place in
a microwave for 10 seconds before stirring. This
produces a thick, strong glue, which can be easily
thinned by adding some more cooled boiled
water. If a strong glue is required, use pastillage
rather than modelling paste as the base, useful for
delicate work.
Types of Icing/Frosting
Piping Gel
Piping gel is a multi-purpose transparent gel that is
excellent for attaching sugar paste to cookies. It also
can add shimmering accents and colourful
highlights.
Ingredients
2 tbsp powdered gelatine
2 tbsp cold water
500 ml golden syrup (corn syrup)
Procedure:
Sprinkle the gelatine over the cold water in a small
saucepan and leave to set for about five minutes.
Heat on low until the gelatine has become clear and
dissolved do not boil. Add the syrup and stir
thoroughly. Cool and store, refrigerated, for up to
two months
Marzipan
Ingredients
Original recipe makes 2 cups
2 cups confectioners' sugar
1/2 pound finely ground blanched almonds
2 egg whites
1/2 teaspoon salt
1/2 teaspoon almond extract

Directions
Blend the confectioner's sugar, finely ground
almonds, egg whites, salt ,and almond extract
in a blender until perfectly blended. Chill
covered 24 hours to harden.