Icing and Decorating!

Frosting and Filling

Filling used to add sweetness and flavor to
cake.
Frosting is used as the glue to hold the
cake together.
Frosting/Icing used to decorate the cake.
Types of Filling
Fluffy whipped cream
Creamy puddings
Sweet fruits
Types of Frosting
Canned frosting and frosting mixes are
available.
Cooked and Uncooked frosting
Cooked Frosting: uses principles of candy
making.
Uncooked frosting: popular for creamy
texture
Frosting
Butter cream
Whipped icing
Royal Icing
Rolled fondant
Butter Cream
Flavor:
sweet, buttery. Tastes the best.
Consistency:
thin-stiff depending on amount of sugar added.
Best used for:
icing cakes smooth, borders and writing. Flowers
remain soft.
Ingredients:
Butter or margarine, powdered sugar, flavorings and
liquid.
Whipped Icing
Flavor:
Light, delicate vanilla flavor.
Consistency:
Velvety consistency for decorating almost
anything.
Best used for:
Icing cakes, most decorations.
Ingredients:
Powdered sugar, flavorings, whipped cream.
Royal Icing
Flavor:
Very sweet flavor, dries candy-hard for lasting
decorations.
Consistency:
Thin-stiff depending on how much water is
added.
Best used for:
Flower making, figure piping making flowers,
decorating cookies and gingerbread houses.
Ingredients:
Use meringue powder combined with liquid
and powdered sugar.
Rolled Fondant
Flavor/Description:
Covers cakes with perfectly smooth surface. Easy and
fast to use
Consistency:
Dough like consistency, stays semi soft for cakes.
Best used for:
Cutting molding decorations
Ganache
This fancy term is simply chocolate melted
with heavy cream.
If you chill a ganache, beat it until it's
fluffy and stiff, then form it into balls,
you'll end up with truffles.
Ganache can also be used to quickly frost
a layer cake.