Basic Cake Decorating How-To Mary Rose Karle Ferris State ... The Cake The first step in cake...

download Basic Cake Decorating How-To Mary Rose Karle Ferris State ... The Cake The first step in cake decorating

of 17

  • date post

    31-Jul-2020
  • Category

    Documents

  • view

    8
  • download

    3

Embed Size (px)

Transcript of Basic Cake Decorating How-To Mary Rose Karle Ferris State ... The Cake The first step in cake...

  • Running head: Basic Cake Decorating 1

    Basic Cake Decorating How-To

    Mary Rose Karle

    Ferris State University

  • Running head: Basic Cake Decorating 2

    Abstract

    This paper covers the basics of frosting and decorating a cake. It is written for those with little to

    no experience in this area. All of the techniques shared should be beginner friendly, but can still

    be fairly challenging. However, the wonderful thing about cake decorating is that it can be very

    simple or very detailed and still look elegant. This paper will cover preparing, frosting, and

    decorating your cake along with everything in between. You can use the tools, tips, and

    guidelines in this paper to create your own designs on cakes for any occasion. In no time at all,

    you’ll be decorating cakes that will impress and delight.

    Table of Contents

    Materials………………………………………………………………………………………..…3

    Introduction …………………………………………………………………………...………….3

    The History……………………………………………………………………………………...3-4

    The Cake ………………………………………………………………………………………….4

    Leveling the Cake ……………………………………………………………………………....4-5

    Kinds of Frosting ……………………………………………………………………………….5-6

    Coloring Frosting ……………………………………………………………………………….6-7

    Cake Decorating Tips …………………………………………………………………………..7-8

    Icing Cakes ……………………………………………………………………………………8-10

    Cover a Cake with Fondant ………………………………………………………………….11-12

    Piping ………………………………………………………………………………...………12-14

    Buttercream Decorating Techniques ………………………………………………………...14-16

  • Running head: Basic Cake Decorating 3

    Materials

     Cake

     Frosting

     Decorating Tips

     Piping Bags

     Rolling Pin

     Wax Paper

     Food Coloring

     Turn Table

     Spatula

     Pastry Scraper

     Serrated knife/

    Leveler

     Spray Bottle

     Silicone

    Mat/Powdered

    Sugar

     Pizza Cutter/Knife

    Decorating a cake can turn any ordinary cake into a spectacular piece of food art. Even

    the simplest decoration can enhance the appearance of your cake. While cake decorating has a

    reputation for being tricky, there are many simple tricks. You don’t have to be extremely skilled

    to transform your cake into a professional looking masterpiece. The appearance of your cake is

    the main selling point. Also, by decorating your cake you can hide any flaws in the shape or

    texture. Having fancy looking cakes not only raises the value and desirability of the cake itself,

    but can draw in customers for other baked goods in your bakery as well.

    The History

    Cake decorating began sometime in the mid-17 th

    century. This was around the same time

    that cake pans made their first appearance in domestic kitchens across Northeastern Europe.

    Cake decorating was used as a way to create elaborate desserts that could be displayed by

    wealthy aristocrats during feasts and banquets. These, however, where mainly just for display.

    During the mid-19 th

    century the French began to serve cakes at the end of meals. This led

    to more decorated cakes appearing on banquet tables. The first icings were made by boiling and

    whipping sugar and eggs together. This was then poured over the cake. This would then harden

  • Running head: Basic Cake Decorating 4

    into a smooth and shiny ice-like surface. Decorations could be formed from marzipan or other

    pastes made with sugar, and ground nuts or seeds.

    The invention of the temperature controlled oven in the 1840s made cake baking much

    easier and more popular. The invention of baking powder and baking soda also made baking

    cakes much easier. At this time cake decorating still mainly consisted of complicated old English

    techniques. These cakes would commonly be covered in rolled fondant, and include borders that

    were complexly over piped.

    Wilton Enterprises began to advertise for its own cake decorating classes, around 1929.

    These decorating classes were a great success among bakers and chefs. In 1947, the Wilton's

    created their own line of baking and decorating products. By the 1960s, the “Wilton Method”

    became a standard method of cake decoration. (Gauthier)

    The Cake

    The first step in cake decorating is obviously to make the cake. It is important to consider

    how the cake you have chosen will taste along with the frosting you plan on using. Even before

    you have baked your cake it is important to have a plan for how you wish to decorate it. At this

    stage you should decide how you wish to arrange your cake. For example, what will the shape of

    the cake be and/or will it be stacked? There are numerous kinds of cake you can make from

    scratch or from a mix. Once, you have completed your cake, be sure to let it cool completely

    before beginning any decorating.

    Leveling the Cake

    To give your cake a more professional look, you will want to level it before you do any icing.

    Be sure to allow your cake at least one hour in which to completely cool, before leveling.

  • Running head: Basic Cake Decorating 5

    Option 1: Using a serrated knife

    Place your cake on a cake board, then place the board on a cake stand,

    if you have one. While slowly rotating the cake stand, gently move the

    knife back and forth across the top of cake in a sawing motion. Do this over

    the entire top circumference of the cake so that you can remove the crown.

    Try to keep the knife as level as possible while you cut.

    Option 2: Using a cake leveler

    Place your cake on a cake board. Position the ends of the cutting wire

    into the notches at the desired height. With the legs of the cake leveler

    standing on your work surface, cut into the crusted edge using a careful

    sawing motion. Once you saw through the crust, continue by gently gliding

    the wire through the cake. (Cakes, 2011)

    Kinds of Frosting

    The three most common kinds of frosting used for decorating are Buttercream, Royal Icing,

    and Fondant.

    Buttercream is your standard cupcake frosting

    that you would use to fill and frost a cake. This icing

    is characterized by its off white color that is a

    caused by the butter and vanilla used to make it.

    Buttercream is very easy to spread and holds its

    shape. It is a good frosting for making decorations

    like roses.

  • Running head: Basic Cake Decorating 6

    Royal icing is a pure white frosting that has no

    fat in it. This icing is soft when first made, but dries

    hard (almost like a candy) after you decorate with

    it. This frosting also holds its shape very well and is

    good for delicate decorating. Royal icing can also

    be used as a form of “glue”. For example, it ca

    n be used to hold two pieces of fondant together

    on your cake.

    Fondant is a sugar dough that can be rolled

    out to cover a cake. It can also be molded be

    decorations such as figurines, flowers or bows.

    The texture is very similar to a play dough. Most

    fondants consist of either a mixture of sugar and

    water or marshmallows and powdered sugar.

    (How, 2011)

    Coloring Frosting

    When planning your cake design, consider what color you’ll want to use. A great way to

    do this is to get inspiration from your event or celebration that you cake is for. You can add the

    color to your buttercream or royal icing after you have finished making it. This can be done by

    simply using food coloring. Add 2-3 drops of your desired color

  • Running head: Basic Cake Decorating 7

    to the frosting and mix with a spoon or spatula.