WEEK 7
CAKE DECORATION 1
Prepare fondant to cover marzipan.
Practice making flowers from fondant paste.
-Roses, Carnations, Blossoms.
INGREDIENTS UNIT QUANTITY TECHNIQUES REMARKS
FONDANT 1. PREPARE FONDANT(2x8”cake)
Gelatine Kg. 0.024 -Bloom gelatin and water.
Cold water Kg. 0.080 -Put onto double boiler to dilute till clear.
Glucose Kg. 0.230 -Add in Glucose.Glycerine and
Glycerine Kg. 0.024 Shortening to the gelatin mixture.
Shortening Kg. 0.050 -Double boiler again until all dilute.
Icing sugar Kg. 1.500 -Place icing sugar into bowl.
-Make a well in the centre.
COVER CAKE -Add in liquid mixture. Mix well.
Hot water Lt. AN -Transfer to the table and knead till
Smooth. Keep air tight.
(Do not expose to the air or it will get
harden)
2. COVER CAKE.
(To cover the marzipan)
-.Brush a little hot water on marzipan.
(Act as a glue)
-Roll out fondant icing to 5 mm
with rolling pin.
-Unroll over the marzipan.
-Smooth the surface.
Note:
Cake is to be keep in the box for next
Class.
Lecturer to demo the techniques
followed by student’s hands on
PLATED DESSERTS AND ARTISTIC SKILLS 1
Applied Tech (Artistic skills)
Diploma in Culinary Arts
CUL 4093
WEEK 8
CAKE DECORATION 2
BRUSH EMBROIDERY
-Prepare brush embroidery.
(Use convenience fondant to prepare plaque.)
-Prepare design for brush embroidery.
-Students hands on brush embroidery
INGREDIENTS UNIT QUANTITY TECHNIQUES REMARKS
PLAQUES 1. PREPARE FONDANT PLAQUES.
Fondant Kg. 0.500 -Cover cake board with fondant.
Gum tragancth Kg. 0.010
ROYAL ICING 2. PREPARE ROYAL ICING
Egg white Nos. 2 -Combine egg white and lemon juice
Lemon juice/Vinegar Tsp. 1 -Whip until just combine.
Icing sugar Kg 0.500 -Gradually add in sifted icing sugar till to
(sieve twice) stiff consistency.
(Always cover royal icing to prevent
BRUSH Dryness.)
EMBROIDERY
Royal icing Kg 0.060 3. PREPARE BRUSH EMBROIDERY
Piping jelly Kg 0.005 -Combine royal icing and piping gel.
(Color royal icing as preferred)
COLORS -Draw the outline of the pattern on
Varieties of color Tsp. 1 Fondant plaques with softened royal
Tsp. 1 icing.
Tsp. 1 -Pipe outline of the pattern.
Tsp. 1 -With a damp paint brush, drag the icing
Tsp. 1 To the centre of the pattern.
Tsp. 1 -Pipe the second layer and repeat the
process of decorating till the effect of the
Flower is achieved.
PLATED DESSERTS AND ARTISTIC SKILLS 1
Applied Tech (Artistic skills)
Diploma in Culinary Arts
CUL 4093
WEEK 8
CAKE DECORATION 2
-Prepare flower paste for next class.
INGREDIENTS UNIT QUANTITY TECHNIQUES REMARKS
FLOWER PASTE 1.PREPARE FLOWER PASTE
Icing sugar Kg. 0.500 -Combine icing sugar and tragancth.
Gum tragancth Kg. 0.010 -Sieve twice.
BLOOM 2.BLOOM GELATINE
GELATINE -Bloom gelatin with water.
Water Lt. 0.030 -Add in glucose and shortening.
Gelatin powder Kg. 0.008 -Put on double boiler or microwave
Glucose Kg. 0.010 Till clear.
Shortening Kg. 0.015
Egg white Nos. 1 3. PREPARE FLOWER PASTE.
-Make a well in the middle of the icing
Sugar mixture.
-Add in gelatin mixture.
-Knead a mixture for a while, add in egg
white.
-Keep kneading till dough turns up
White and elastic.
-Keep in airtight container,
Keep 12 hours before use.
*The dough can be kept in the freezer.
Thaw before use.
PLATED DESSERTS AND ARTISTIC SKILLS 1
Applied Tech (Artistic skills)
Diploma in Culinary Arts
CUL 4093
WEEK 9
CAKE DECORATION 3
Prepare flowers
Practice royal icing piping.
Royal icing refers to previous recipes.
1.Gumpaste modeling tools 2.Gum paste cutters
3. Gumpaste Leaves 4.Rose
5.Blossom flowers 6.Carnations and ribbons
PLATED DESSERTS AND ARTISTIC SKILLS 1
Applied Tech (Artistic skills)
Diploma in Culinary Arts
CUL 4093
WEEK 10
CAKE DECORATION 4
INGREDIENTS UNIT QUANTITY TECHNIQUES REMARKS
ROYAL ICING 1.PREPARE ROYAL ICING
Egg white Nos. 2 -Combine egg white and lemon juice
Lemon juice/Vinegar Tsp. 1 -Whip until just combine.
Icing sugar Kg 0.500 -Gradually add in sifted icing sugar till to
(sieve twice) stiff consistency.
(Always cover royal icing to prevent
Dryness.)
PLATED DESSERTS AND ARTISTIC SKILLS 1
Applied Tech (Artistic skills)
Diploma in Culinary Arts
CUL 4093
