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Six basic kinds of icing
This document provides information on different types of cake icings and their uses. It discusses the main functions of cake icing, which are to decorate cakes, hold together overall cake designs, and help prolong the freshness of cakes. It then describes various icing types like fondant, buttercream, foam icings, and glazes. It provides guidelines for using different icings and discusses potential cake problems, causes, and solutions.
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Six basic kinds of icing
- 2. Basically, cake icinghas three separate and important functions. First, cake icing, of course, makes a cake look nice. Cake icing is the pretty shimmer on the cake, the thing that holds it all together. The second main function of cake icing is to reflect the theme or design of the cake. The cake icing helps to hold together the overall design of the cake. Finally, cake icing can help prolong the cake. Many people don't realize it, but cake icing can help keep the cake fresh.
- 3. 1. FONDANT - isa sugary syrup that is crystallized to a smooth, creamy white mass.
- 5. GUIDELINE FORUSING FONDANT 1. Heat fondant over a warm bath, stirring constantly to thin the icing and make it pourable. Do not eat over 100oF or it will lost shine. 2. If the fondant is still to thick, thin it with a little simple sugar syrup. 3. Add flavorings and colorings as desired. 4. To make chocolate fondant, stir melted bitter chocolate into warm fondant until desired colors and flavor are reached chocolate thickens the fondant so the icing may require more thinning wit sugar syrup. 5. Apply fondant by poring it over the items or b dipping items into it.
- 6. 2. BUTTER CREAM -icingare light, smooth mixtures of fat and confectioners sugar. They may also contain eggs to increase their smoothness or lightness.
- 7. 3 basic kindsof Butter creams 1. Simple Butter cream – are made by creaming together fat and sugar to the desired consistency and lightness a small quantity of egg white may be whipped in Decorator Butter cream – is a simple butter cream used for making flowers and other cake decorations. It is creamed only a little because if too much air is beaten in it would not be able to hold delicate shapes. 2. Meringue – type of butter creams are prepared by first beating egg whites and adding a boiling syrup or just sugar soft butter is then mixed into the meringue. This is a very smooth, light icing. 3. French Butter creams – are similar to the meringue type, but the foam is made w/ egg yolks and sometimes whole eggs and boiling syrup.
- 8. 3. FOAM TYPEICING - sometimes called boiled icings are simply meringues made with a boiling syrup some also contain stabilizing ingredients like gelatin.
- 9. 4.FLAT ICING - alsocalled water icings; are simply mixture of 10x sugar, waters and sometimes can syrup and flavoring. They are used mostly for coffee cakes and sweet rolls. Flat icings are warmed to 1000F(380 C) for application and are handled like fondant.
- 10. 5. FUDGE TYPEICING - are riched cooked icings, heavy and thick. They maybe flavored w/ a variety of ingredients They are used on cup cakes; layer cakes and loaf cakes. - are stable and hold up well on cakes and in storage stored icings must be covered tightly to prevent drying and crusting.
- 11. 6. ROYAL ICING -also called decorating or decorators icing is similar to flat icing except tat is much thicker and is made w/ egg whites w/c makes it hold and brittle when dry.
- 12. GLAZES - are thinglossy transport coatings that gives shine to baked products and help prevent drying. - the simplest glaze is a sugar syrup or diluted corn syrup brushed to cakes or danish while the glaze is hot. FRUIT GLAZES - the most popular being apricot, are available commercial prepared. They are melted, thinned w/ a little water and blushed on while hot. FILLINGS - are sometimes used instead of icing bet. Cake layers.
- 13. 1. Fruit Fillings -may be cooked or uncooked - cooked fruit fillings juices thickened w/ starch or eggs. - uncooked fruit fillings include jellies and preserves and dried have been ground and flavored. Fresh fruits, such as the strawberries in strawberry short cakes, are also used. 2. Cream Fillings - include pastry cream and various pudding type preparations. - desserts w/ cream fillings should be assembled as close to service time as possible and refrigerated to avoid health hazards.
- 14. 3.Whipped Cream - usedas dessert topping filling and frosting. PROBLEMS: Butter curdles during mixing Cake Lacks Volume CAUSE: Ingredients too warm or too cold incorrect fat is used fat inadequately creamed before liquid was added. Flour too strong, old chemical leavener. Egg foam underwhipped Oven too hot SOLUTION: Eggs must be at room temperature and added slowly, use correct ingredients add a portion of the floor, then continue adding the liquid. Use a weaker flour Replaced w/ fresh leaverner Use correct mixing method; Do not deflat eggs during mixing Adjust oven temperature.
- 15. PROBLEMS: Curst bursed or cracked Cakeshrink after baking Texture is dense or heavy CAUSE: too much flour or too much liquid oven too hot Weak internal structure Too much sugar or fat for the batter to support cake not fully cocked Too little leavening Too much fat or liquid Oven too cool SOLUTION: Adjust formula, scale accurately, adjust oven temperature Adjust formula test for doneness before removing from oven Adjust formula cream fat or whip eggs properly. Adjust oven temperature
- 16. PROBLEM: Texture is coarsew/ an open grain Poor flavor Uneven Shape CAUSE: Over mixing Oven too cool Poor ingredients Unclear pan Butter not incorporated evenly Batter spread unevenly Oven rack not level Uneven oven temperature SOLUTION: Alter mixing method Adjust oven temperature Check flavor and aroma of all ingredients Do not grease pans with rancid fats Incorporate fats completely Spread batter evenly Adjust oven temperature
- 18. 1. Turn outthe cake onto the bottom of another sheet pan or tray. Cool the cake thoroughly. 2. Trim the edges evenly with a serrated knife. 3. Brush all crumbs from the cake. 4. Place a quantity of icing in the center of the cake. With a spatula, push the icing to the edges. Smooth the top with the spatula, giving the entire cake an even layer of icing.
- 19. 5. With along knife or spatula, mark the entire cake off into portions, as in Figure below - Cake-cutting guides, by pressing the back of the knife lightly into the icing. Do not cut the cake. 6. Using a paper cone or pastry bag fitted with a star tube, pipe a rosette or swirl of icing onto the center of each marked-off portion, or select another decoration, as desired. Whatever decorations you use, keep them simple, and make them the same for every portion. The finished sheet cake will resemble that in Figure below - A finished sheet cake marked off into portions and decorated so each portion is identical.
- 20. 7. Hold forservice. Cut as close as possible to service time to keep the cake from drying.
- 21. SUBMITTED TO: MRS. CHERRYUDAUNDO SUBMITTED BY: DAIZY V. CONDOY MYLINE FONTILIAS ROBINSON UMBAÑA