BY GROUP 5 SET B

icing and
frosting
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ICING
Is a sweet coating made of
sugar,butter,water and egg whites or
milk.It is often flavoured and cooked
and used to cover or decorate baked
goods, such as cakes or cookies.

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Different types of icing
Here are the most popular kinds of
cake icing that you can use to
finish your cakes.

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1. Butter Cream
It 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. Children love this type frosting and are
one of the most common types used in cake
decorating and the secret is whipping up the butter at
the right temperature.Also, since the type of cake icing
melts easily in hot weather,the finished cake must be
chilled prior to serving to prevent the butter cream
frosting from losing its stiffness.

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2. Whipped Cream
This type of cake icing is achieved using cold
heavy whipping cream and sugar.Some would
advise you to use powdered sugarbut
ordinary granulated sugar would work just as
well. You can also add your preferred extract
or flavouring to match your cake's flavour.
This is a favourite among those who love a
light and easy to make a frosting on their
cake.
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 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 colourings. There are two
ways to make this type of frosting:using egg whites (like
meringue icing)and powdered sugar or by using meringue
powder in place of egg whites. This type of icing is also used
to "flood" or colour sugar cookies by adding a bit more water
it pourable.

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4. Cream Cheese
Frosting
It is made with part butter cream Frosting quality
of cream cheese. This type of frosting is usually
perfect to carrot cake, red velvet cakes and as a
filling for doughnuts and cupcakes because of it's
consistency. It is a bit heavier and to spread than
most type of cake icing. Some would even put
cream cheece Frosting On their bread as" a
stand-alone spread.

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 5. Meringue
The basic ingredients for this frosting are egg
whites,cold water, and granulated sugar are one of
the most common type of cake icing.It is light and
fluffy because air is introduced into the egg mixture
to create a stiff consistency.

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 6. Fondant
This is a popular heavy Frosting among celebration cakes
because it is easy to sculpt and work out. Basic fondant
ingredients include gelatin, glycerine, water, icing, or castor
sugar (lighter than powdered sugar) and shortening.
Fondant is made by melting marshmallows (or heating the
gelatin mixture) and adding the rest of the ingredients until
you achieve the righ Consistency, which ideally, should
stretch but not feal easy. This cake icing is quite heavy and
sculpting it to various shapes is possible with the use of
carving and decorating tools

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 7. Chocolate
Ganache
Chocolate ganache and
glazing are probably the
easiest cake icings to make

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 Steps and
procedures
in icing a
cake
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You will need:
Cake Cardboard
Cake cardboard come in all different sizes. Use a board that is 1 inch larger than the
cake pan. If you do not have a cake boards, a kitten plate would just be fine.

Turntable
It is used to move cake easy in making frosting and decorations.

Cake Decorating Knife or Icing Spatula

These are round tippede blunt knife that are essential for making icing around and
smoothing edges. They come in bent and flat. I almost exclusively us a flat but the
bent in handy for something the top of the cakes.
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Procedures in
icing a cake

1. Start by taping a doily to your

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3.Dollop about 3/4 cup of
frosting in the center of the
cake round.

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4.Pour about cup to 1/2 cup to 3/4
of butterscotch filling (filling of
your choice) into the center of the
iced layer. Using the back of a
spoon, not your spatula, spread
the filling until it reaches the icing
barrier that you have created.

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5. Set aside the butterscotch
topped layer for a moment. Place
the second layer of a 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.

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6. Return the butterscotch
layer to the cake stand and
carefully place the second
layer, frosting side down, on
top of the butterscotch
filling.

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7. Make sure that the top of the cake is
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 frusting 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 sides of the cake.
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8. Run the icing spatula
under warm running
water. Clean the knile
with warm water will help
smooth the icing more
easily.

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9. Once the sides have
been frosted and
smoothed, clean an the
long spatula again.

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And that's all
about icing and
frosting, Steps
and procedure
in icing a cake.
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 MEMBERS

Nica elaine Pag-ilion