Presenter: Mrs. C. Bogle

March, 2014

Icings and Coatings for Cakes

Sweet coatings for cakes and other baked products

What is Icing?

IMPROVE THE KEEPING QUALITIES

CONTRIBUTE FLAVOUR AND RICHNESS

IMPROVE APPEARANCE OF CAKES

Functions of Icings

Butter cream

Royal

Decorator’s

Types of Icings

Rolled Fondant

Foam-type

Marshmallow

Types of Icings

Butter cream icings are light, smooth mixtures

of fat and confectioner’s sugar. They may also

contain eggs to increase their smoothness or

lightness. They are easily flavored and colored

to suit a variety of purposes.

Butter cream

Royal icing, also called decorating or

decorator’s icing, is made with egg whites

and confectioner’s sugar. It is usually hard

and brittle when dry. It is used almost

exclusively for decorative work.

Royal Icing

Fondant is a sugar syrup that is

crystallized to a smooth, creamy

white mass.

Fondant

6 oz liquid glucose

3lbs icing sugar

1oz glycerin

1oz gelatin

3ozs tap water

Rolled Fondant

Method:1.Combine gelatin with tap water. Place over boiling water and stir until dissolved

2.Add glucose and glycerin and continue stirring

3.Add the mixture into a well of 1lb icing sugar

4.Continue adding icing sugar until the mixture becomes a ball

5.Knead on a surface until icing is elastic and pliable

6.Roll out and use as desired

Rolled Fondant

Foam-type icings sometimes called

boiled icings, are simply meringues

made with a boiling syrup.

Foam-type

Boiled icing with the addition of gelatin.

2 egg whites

1 1/2 cups white sugar

1/3 cup cold water

1 1/2 teaspoons light corn syrup

1 teaspoon vanilla extract

1 cup miniature marshmallows

Marshmallow

Method:

1.Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well.

2.Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised.

3.Remove from heat.

4.Stir in marshmallows and vanilla. Beat until they melt.

Marshmallow Icing

Foam-type icings sometimes called

boiled icings, are simply meringues

made with a boiling syrup.

Foam-type

Foam icing is an old-fashioned cake topping. It is essentially

a sweet meringue, made by heating egg whites in a double

boiler with sugar, and whipping it until light and fluffy. The

egg whites are heated to a food safe temperature of 160

degrees Fahrenheit in the process, which takes about seven

minutes in a double boiler.

Foam-type

Discussion on handout!!!!!

Fitting, Filling and Using the Piping Bag

Decorating Techniques

String Work

Lettering

Bordering

Basket Weave

Masking the sides

Stenciling

Marbling

Other Decorating Techniques

Palette knife patterns

Piping jelly

Adding fruits, nuts and other items

Other Decorating Techniques

Thank You