Lesson 2: Decorate Cakes

In this lesson you are able to:

• Decorate sponges and cakes suited tothe product and

occasion and inaccordance with standard recipes and
enterprise practices
Icing and Frosting
 Meaning of Icing

Icing is a sweet coating made of sugar, butter, water

and egg whites or milk. It is often flavored and cooked
and used to cover or decorate goods, such as cakes or
cookies.
 Different Types of Icing
1. Butter Cream

is made of sifted powdered sugar, milk and superior

butter. The quality of butter used will reflect on the
appearance, consistency and taste of your butter cream
frosting.
2. Whipped Cream

is achieved using cold heavy whipping

cream and sugar. Some would advise you to
use powdered sugar but ordinary granulated
sugar would work just as well.
 3. Royal Icing
this type of cake icing dries into a hard outer shell. it is also
one of the easiest to dye with edible colorings. There are two
ways to make this type of frosting: using eeg whites (like
meringue icing) and powdered sugar or by using meringue
powder in place of egg whites.
 4. Cream Cheese Frosting
is made with part butter cream frosting and a
good quality cream cheese. This type of frosting
is usually perfect for carrot cakes, red velvet
cakes and as a filling for doughnuts and
cupcakes because of its consistency.
Steps and Procedures in Icing a Cake
Cake Cardboard

Cake boards come in all different sizes. Use a board

that is 1 inch larger than the cake pan. If you dont have
cake boards, a kitchen plate would be just fine.
 Turntable
It is used to move cake easily in making frosting and
decorating.
 Cake decorating knife or Icing Spatula
These are round tipped blunt knives that are essential for moving
icing around and smoothing edges. They come in bent and flat.
Almost exclusively use a flat, but the bent come in handy for
smoothing the top of cakes.
Procedures in Icing A Cake
1.Start by taping a doily to your cake board, or
kitchen plate. Place on the revolving cake
stand.
2. Center cake on top of the cake board or kitchen
plate
 3. Dollop about 3/4 cup of
frosting into the center of the cake
round.
4. Pour about 1/2 cup to 3/4 cup of butterscotch filling into
the center of the iced layer. Using the back of a spoon, not
your icing spatula, spread the filling until it reaches the
icing barrier that you have created.
 5. Set aside the butterscotch topped layer for a moment.
Place the second layer of cake on a piece of waxed paper on
the revolving cake stand, top side up. Trim the cake with a
serrated knife to even out the cake round just as you did
with the first layer.
 6. Return the butterscotch layer to the cake stand and
carefully place the second layer, frosting side down, on top
of the butterscotch filling.
 7. Make sure that the top of the cake is fairly even. Gently
push the cake down a bit if one side is higher than the other.
Place a cup of frosting onto the center of the cake. Using the
icing spatula spread the frosting out towards the edges of the
cake. Smooth the center letting frosting accumulate at the
edges of the top of the cake if you find you have extra. The
extra frosting at the edge of the cake can be used to frost the
sides of the cake.
8. Run the icing spatula under warm running water. Cleaning
the knife with warm water will help smooth the icing more
easily.
9. Once the sides have been frosted and smoothed, clean the
icing spatula once again.