Cake
Decorating
Prepared by K. Davidson
1. Have you ever decorated or seen a cake being
decorated?
2. What are some of the things you would use to
decorate cakes?
3. How would you decorate a cake?
●Cake decorating is a sugar art that uses
icing or frosting and other edible items
to make plain cakes look interesting.
What is ●The decoration of cake need not be
elaborate or complicated to be
Cake attractive. There are many styles of
decorating? cake decorating. The method of
decorating will depend on the types of
cake and the icing and frosting used.
●Whichever type is used, there are three
main functions:
●to improve appearance
Functions ●to contribute flavour and richness
of cake ●to improve keeping qualities by forming
protective coatings around cakes
decorating Some cakes must be smooth iced and dried
before they can be decorated, e.g. if using
glace icing, royal icing or fondant. Some
decorations are soft and have to be piped
on to the cake, e.g. butter creams, frosting.
●is a mixture of icing/confectioner’s sugar
and water, sometimes with corn syrup
and flavouring added. It is good for
coating sponge cakes and small fancy
cakes. It may be used for piping lines and
Glace script if it is thickened slightly. Before
icing a cake with glace icing it is
icing important to coat the cake with a glaze to
prevent crumbs from spoiling the icing.
The glaze can be made by heating a fruit
jam to boiling point and then brushing it
all over the cake. When it sets, it form a
protective covering on the cake.
Glace Icing
●are light smooth mixtures of butter and
icing sugar and milk. With variations such
as orange cream or lemon, almond,
coffee, chocolate or mocha they are easy
to use, especially for the beginner. Butter
cream can be used for filling and
Butter decorating sponge cakes, Swiss rolls,
fairy cakes and such like. It is ideal for
creams spreading and piping. Butter cream
requires half the amount of butter to
icing sugar. The cream melts easily in hot
weather and so must be kept chilled to
keep its form.
Butter cream
●(a types of foam icing) is a very light and fluffy
topping that is great for cupcakes and is simple
Fluffy to make and economical to use. It consists of
frosting granulated sugar with cream of tartar, vanilla,
salt and water. Put to boil 1 cup sugar with 1/3
/Boiled cup water and 1/4 tsp cream of tartar until
sugar has dissolved. Slowly add this to 1 beaten
frosting egg white and beat until it is light and fluffy.
Add 1/4 tsp vanilla and continue to beat.
Boiled
Frosting
●is a sweet, hard icing made with egg
white and icing/confectioners’ sugar.
It is hard and brittle when dry.
Glycerine is often added to prevent
Royal the icing from setting too hard. It is
icing perfect for both spreading and
piping, and is used mainly for
wedding, Christmas and special
celebration cakes. Perfect icing for
decorating cookies.
Royal Icing
●is a sugar syrup that is crystallized to a
smooth, creamy white mass. It forms a
shiny, non-sticky coating when applied to
cakes. Basic fondant ingredients include
water, gelatine, glycerine, sugar (icing or
Fondant castor sugar) and shortening. Fondant
texture is ideal when it can be stretched
without tearing. It can be worked into
different shapes using carving and
decorating tools and mainly used for
celebration cakes.
Fondant
● is a confection consisting
primarily of sugar or honey and
almond meal, sometimes
augmented with almond oil or
extract. It is often used for
Marzipan modeling cake decorations and
sometimes as a cover over cakes,
although fondant is more
preferred.
● also known as florist paste, is an
Gum edible, sugar dough usually made
from sucrose and glucose which
paste dries quickly and can be sculpted to
/Sugar make cake decorations such as
flowers or molded designs.
paste
●is a type of dessert or candy,
often associated with Italian,
Swiss, and French cuisine,
Meringue traditionally made from whipped
(mə-RANG egg whites and sugar, and
) occasionally an acidic ingredient
such as lemon, vinegar, or cream
of tartar
Meringue
is a dessert topping made by quickly
Whipped beating whipping cream and sugar
together until stiff.
cream
● also called chocolate leather, plastic
chocolate or candy clay is a chocolate
paste made by melting chocolate and
combining it with corn syrup, glucose
syrup, or golden syrup. The chocolate is
Modeling formed into a variety of shapes and
structures that cannot be easily
chocolate accomplished with other softer edible
materials. Modeling chocolate can be
made from white, dark, semi-sweet,
or milk chocolate.
●is also used in decorating cakes. After
breakthroughs in nontoxic inks and printing
materials in the early 1990s, it became possible
to print images and photographs onto edible
sheets for use on cakes. It is the process of
creating preprinted images with edible food
Edible colors onto various confectionery products
such as cookies, cakes, or pastries. Designs
ink made with edible ink can be created with an
edible printer, a specialty device which
printing transfers an image onto a thin, edible paper.
Edible paper is made of starches and sugars
and printed on with edible food colors.
Originally introduced as a specialty service
provided by bakeries, this technology can now
be used by home consumers using the
specialized paper, ink and printers.
Name five types of cake decoration.
o What is the difference between royal icing and
buttercream frosting?
o Which type of icing may be rolled-out and
Questions
applied on cake?
o Which icing is the simplest to make?
Find a video for each of the
following types of cake decoration
Videos
and upload to your drive. Read
the explanation before starting
search.
Model of a ● Prepare a model of a decorated cake
decorated ● Dimentions: 8 inches in diameter
cake ● 3 inches in height
