This document provides information about cake icing, including its functions and types. It begins with a definition of cake icing as a sweet, sugary mixture used to fill and cover cakes. It then discusses two main functions of icing: 1) it improves a cake's appearance for festive occasions, and 2) it forms a protective coating that seals in moisture and flavor, allowing the cake to be eaten over several days. The document goes on to describe important considerations for icing such as matching its flavor and texture to the cake, maintaining proper spreading consistency, and not frosting a warm cake. It also lists and provides details about common icing types like buttercream, ganache, royal icing, and more
This document provides information about cake icing, including its functions and types. It begins with a definition of cake icing as a sweet, sugary mixture used to fill and cover cakes. It then discusses two main functions of icing: 1) it improves a cake's appearance for festive occasions, and 2) it forms a protective coating that seals in moisture and flavor, allowing the cake to be eaten over several days. The document goes on to describe important considerations for icing such as matching its flavor and texture to the cake, maintaining proper spreading consistency, and not frosting a warm cake. It also lists and provides details about common icing types like buttercream, ganache, royal icing, and more
This document provides information about cake icing, including its functions and types. It begins with a definition of cake icing as a sweet, sugary mixture used to fill and cover cakes. It then discusses two main functions of icing: 1) it improves a cake's appearance for festive occasions, and 2) it forms a protective coating that seals in moisture and flavor, allowing the cake to be eaten over several days. The document goes on to describe important considerations for icing such as matching its flavor and texture to the cake, maintaining proper spreading consistency, and not frosting a warm cake. It also lists and provides details about common icing types like buttercream, ganache, royal icing, and more
PRODUCTION Cake Icings • That sweet, sugary mixture used to fill and cover cakes, pastries and other confections • Numerous types of frostings (icings) exist – Thick and thin – Cooked and uncooked FUNCTION OF ICING 2. Frosting improves the keeping the qualities of the Frosting contributes flavor and richness to the cake. It also adds interest and provides a smooth surface for cake by forming a protective coating around it, sealing decorating on; in moisture and flavor and allowing it to be eaten over 1. Frosting improves the cake's appearance. a couple of days. Special occasion cakes become more festive with frosting and decorations; and, 2. Frosting improves the keeping the qualities of the cake by forming a protective coating around it, sealing in moisture and flavor and allowing it to be eaten over a couple of days. Important to Match the Icing to the Baked Good • The icing should complement the flavors and texture of the dessert – Ex: Cinnamon Rolls Icing Consistency • Proper consistency = spreading easily over the baked good and adheres to the surface • Never frost a cake or any other pastry that is still warm. – Why? Types of Icing • Buttercream • Ganache • Royal Icing • Whipped Cream Frosting • Fondant • Marzipan • Meringue Buttercream Icing • Light, creamy, and smooth • 5 basic types icing used to – fill, – Basic buttercream – frost, and – German buttercream – decorate (flowers, leaves, etc.) • May contain the following – Swiss buttercream ingredients… – Italian buttercream – Powdered sugar – Eggs – French buttercream – Butter – Shortening – Milk – Flavorings Basic Buttercream • Aka America Buttercream – Made with butter and/or shortening, confectioners sugar, and egg whites – Great for decorating and ideal for warm weather – Doesn’t taste as well as other icings due to greasy taste and gritty texture. Ingredients for Basic Buttercream
• 3 cups (375grams) confectioners'
sugar • 1 cup (225 grams) unsalted butter • 1 teaspoon vanilla extract (optional) • 1 – 2 tablespoons whipping cream, milk, or half-and-half Steps in making Basic Buttercream • Cut softened butter into cubes and put it into a bowl. Cutting the butter smaller will make it easier to mix. • Beat the butter at low speed for at least 5 minutes until it is light and fluffy, has reached a much lighter color (near white) and has doubled in size. • Add half of the sugar and mix it into the butter. • Add the rest of the ingredients and continue mixing at a low speed. • Consider adding some coloring. • Add the rest of the sugar and beat the icing again using a high speed setting. • Store or serve/ frost the cupcakes with your very own desired design. Mistakes and Mishaps • If a layer cake has a big hump in the center lower oven temp by 25 degrees for next cake • The best shortened cake should have a rounded top and evenly brown crust • Always grease the pan • Pound cakes are different from most shortened cakes because they contain no chemical leavener THANK YOU !