Frosting or icing, fillings and glazes 

are typically a sweet, sugar-based soft mixture used

to fill, coat, add flavor, and improve the appearance and texture, They are used on baked
recipes such as cakes, cupcakes, cookies and pastries, or formed and used when
decorating as a Crafty Baker, ranging from simple to elaborate. The filling is applied before
the frosting or glaze is applied.

How Much Frosting or Icing Do I Need to Cover and Decorate my Cake With?
Go to my Weddng Cake Charts answering this question!

How much Fondant do I need to cover my cake with? Answer

In addition to sugar, frosting can contain a combination of other ingredients including butter,
milk, water, eggs and various flavorings. It can be cooked (as with boiled icing) or uncooked
(as with buttercream), and can range from thick to thin. There are so many choices. The
flavors, colors and consistencies should compliment what's inside; one should not
overpower the other. Some are cooked, while others can be uncooked, and many can be
purchased ready-made from a baking supply store online. Make sure you understand the
storage requirements of each.

The goal in frosting or glazing a cake is to put it on smoothly, while keeping the cake
crumbs out. It also adds a protective shield that preserves freshness in a baked dessert.
Usually two layers of frosting are put on: a crumb coat or a thin layer and a final coat.
Sometimes a third icing coat can be applied, if necessary. 

After finishing the cake, it will stay fresh at least a couple of days, depending on the type of
icing and filling used. Once cut, keep the cut edges of the main cake covered with plastic
wrap or waxed or parchment paper. If it contains any perishable items, the cake MUST BE
refrigerated, and can only stay out of refrigeration for no more than two hours for food safety
reasons. 
SARAH SAYS: I personally think cake is better the next day after serving, but maybe that
has something to do with the "naughty-ness" of cake for breakfast!   

If you have additional questions, please post them in our CraftyBaking.com Forum, and
we will be happy to answer them.
 QUESTION: Is it an icing or a frosting?
SARAH SAYS: Here, in the United States, we commonly refer to these sugary spreads as
frostings, but it can get confusing because we also call them icings. In other countries, icing
is the more popular term because confectioners' / powdered sugars are known as icing
sugars!

A handful of culinary dictionaries state that frosting and icing are one and the same, but
most other sources differentiate the two: They define frostings as relatively thick, sometimes
fluffy recipes that are used to fill and/or are spread over a cake. Icings are considered to be
typically white, have a thinner consistency and are usually poured or drizzled over cakes,
forming smooth, shiny coatings. 

The main requirement for frosting or icing is that it be thick enough to adhere to the item
being coated, yet soft enough to spread easily. It has three main functions:

1. Frosting contributes flavor and richness to the cake. It also adds interest and
provides a smooth surface for decorating on; 
2. Frosting improves the cake's appearance. Special occasion cakes become more
festive with frosting and decorations; and, 
3. Frosting improves the keeping the qualities of the cake by forming a protective
coating around it, sealing in moisture and flavor and allowing it to be eaten over a
couple of days.

QUESTION: I have heard the term "crusting" when it comes to icing or frosting. When
does it mean?
SARAH SAYS: Crusting means "a hard crisp covering or surface". When an icing has a
higher ration of sugar to fat, as it dries, it develops a sugar-crust on the outside. This can
happen after the cake is frosted or when the icing sits in the mixing bowl if it isn't covered. 

If the icing crusts after applying a "crumb coat" (a thin layer of icing to seal in the crumbs),
this will make it easier to apply the finish coating of icing to the cake.

When the icing crusts after coating the cake - I have more control in the borders I choose to
finish the cake with, especially borders that requires me to slightly drag the tip to the surface
of the cake. If this was an icing that didn't crust - then I must be extremely careful in piping
and not make too many mistakes. When an icing crusts, I can easily remove a piped error
on the cake.
If I don't cover the bowl with an icing that crusts, then I get hard pieces of icing in the bowl
when I stir the icing. Some of this may not smooth-out and thus clog-up my pastry tips. Also,
with hard pieces in my finished icing, I won't get a smooth surface when I ice additional
cake layers.

It's important to discuss crusting as it can affect the way your icing performs. Also, if I use
an icing that crusts, then it has more stability, especially in warm weather. Also, if I am using
an icing that crusts, then I can lightly touch the cake without creating a disturbance to the
finished look.

SARAH SAYS: Make sure the frosting you use spreads easily because it is soft enough to
go on the cake. A stiff frosting will not go on smoothly and you may tear the cake while
doing so, creating a lot of unnecessary crumbs and uneven surfaces. It may be too cold to
spread, so let it warm to room temperature. Some can be thinned with 3 - 4 tablespoons of
corn syrup or milk to thin it down, so it spreads easier. Others may need the addition of
more liquid. Also, make sure the icing is SMOOTH (not full of air pockets) or LIGHT (fluffy)
for icing the cake. 

QUESTION: My icing is starting to thin on the cake. What's causing this?

SARAH SAYS: You may be "playing" with the icing too much and trying to make it too
smooth on the cake. Try not and make the cake perfect because you'll start to pop the air
bubbles previously beaten into the frosting and it will start to thin and bleed water. That's
where you'll start seeing your cake showing through both the frosting and crumb coat layer.
To fix, apple a patch of icing with your icing spatula flat against the cake. Let it set a few
minutes. 

FILLINGS
Anything that goes between the layers of a cake is called the filling. A filling can be inside
the cake, if it's rolled up such as for a Jelly Roll Cake, placed inside of a cupcake or
sandwiched in between two cookies. Some recipes, such as cakes, use more than one type
of filling, such as whipped cream and berries between two layers, or alternating fillings
between different layers, such as ganache between some and buttercream between others.
Some fillings can also be used to cover the outside of the cake, such as Buttercream.
 GLAZES
A coating, as of syrup, applied to food is called a glaze. Glaze can be poured, drizzled or
brushed on with a pastry brush on the outside of cakes or cookies or in between cake layers
for different looks, called glazing. Once applied, the glaze sets up very quickly, so you only
have a small window of time in which to use it.

SAUCES OR DESSERT SAUCES

Several dessert sauces, including salted caramel, rum raisin, bourbon, or butterscotch
sauce, roasted balsamic strawberries or raspberry puree, are just some of the sauce
recipes that are great to serve over cake, ice cream, pies, and other desserts. They add
flavor, color, and texture to baking recipes. We have an abundance of recipes that you can
mix and match as your heart desires. 
 
List of Cake Decorating Tools &
Materials
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14 Tools & Materials Every Cake Decorator

Should Have
Get my free e-book guide on the 14 most useful tools and materials I think all cake
decorators should have.
Get the Guide
This is a list of tools and materials that Serdar Yener uses to decorate cakes. We will be
adding more tools and materials to this list over time.
Please note: Some of the items below contain affiliate links to purchase them online.
Airbrush SetShop Online
An airbrush is one of the most essential tools a cake decorator can have. Being equipped with an
airbrush opens a world of creative possibilities for your cake decorating projects.
Used for:
 Painting

Hand Towels
Ensure fibers are not loose.
It is always recommended to have both a wet towel and a dry towel for just about any cake
decorating project. Doing this helps re-enforce a 'Clean as you go' culture that ultimately results in
cleaner artwork.
Used for:
 Cleaning & Storing

Plastic WrapShop Online

This can also be called Cling wrap (UK), cling film or glad wrap (AU). In the world of cake decorating,
plastic wrap can be very useful for a lot of different purposes. For example, when carving 3D cakes,
it can be used to further emphasise contours by allowing indentations with an object.
Used for:
 Modelling & Moulding
 Cleaning & Storing
 Layering, Masking & Carving

CellophaneShop Online
 Available in bags, sheets or rolls, cellophane has a lot of convenient purposes. For Chef Yener, one
of the most common uses for cellophane is to make piping bags.
Used for:
 Modelling & Moulding
 Piping
 Cleaning & Storing

Aluminium FoilShop Online

Thicker is preferred.
Also spelled Aluminum, this thin metal sheet has many uses. Apart from the general purpose of
storing food, Aluminium foil can also be used to make moulds for realistic chocolate rocks (for
example).
Used for:
 Modelling & Moulding
 Cleaning & Storing

Set of KnivesShop Online

Used for:
 Modelling & Moulding
 Cutting
 Layering, Masking & Carving

Pizza CutterShop Online

Preferably large, stable and sharp.
A pizza cutter (or pizza wheel) can be used to cut shapes out of rolled fondant, pastillage or
modelling chocolate.
Used for:
 Cutting
Modelling ToolsShop Online
Minimum of 8 pieces recommended.
Used for:
 Modelling & Moulding

Marzipan KnifeShop Online

Used for:
 Modelling & Moulding
 Cutting

Powder ShakerShop Online

Preferably with small holes.
Also called an icing duster, it can be used to easily sift fine powders such as icing sugar, cocoa
powder, corn starch or flour etc.
Used for:
 Modelling & Moulding
 Rolling

Rolling PinsShop Online

Preferably with no scratches or dents.
Used for:
 Rolling
Oil Cooking SprayShop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Used for:
 Modelling & Moulding
 Rolling
 Baking

Set of ScissorsShop Online

Used for:
 Modelling & Moulding
 Cutting

Round Nozzle SetShop Online

Used for:
 Piping

Small Brush in Water

Ensure that brush bristles are not loose.
Used for:
 Modelling & Moulding
 Gluing, Joining & Holding
Digital Scale
Preferably with 1 gram increments.
Used for:
 Measuring & Constructing

Styrofoam BlockShop Online

If cutting from a larger piece, cut with a very sharp blade to prevent loose bits of styrofoam floating
around. Alternatively you can use a foam cutter (very hot wire) to cut styrofoam to size.
Used for:
 Modelling & Moulding
 Gluing, Joining & Holding

Set of BrushesShop Online

Used for:
 Painting
 Gluing, Joining & Holding

Cake BoardWatch Tutorial

A piece of wood coated with fabric and temporarily covered with cellophane to keep fabric clean until
the cake is complete. For more information, watch our tutorial on how to cover a cake board with
fabric .
Used for:
 Measuring & Constructing
Confectioners VarnishShop Online
Used for:
 Accessorising & Enhancing

Almond DrageesShop Online

Used for:
 Accessorising & Enhancing

Liquid Food ColoursShop Online

Primarily used for airbrushing.
Used for:
 Painting

Thin Cardboard
A thin card board like the ones that make a white cake box, a post card or a business card.
Used for:
 Modelling & Moulding
Flat Tray
A strong flat tray that doesn't bend which is about 2mm or 3mm thick. Can be aluminium or plastic.
Should be light in weight.
Used for:
 Cleaning & Storing
 Gluing, Joining & Holding

Chef’s Blow TorchShop Online

Offers a variety of uses including caramelizing sugars, browning meringue or creme brule. Serdar
mainly uses it for Isomalt work.
Used for:
 Modelling & Moulding
 Baking
 Gluing, Joining & Holding

Microwave OvenShop Online

Used for:
 Modelling & Moulding

SkewersShop Online
Used for:
 Modelling & Moulding
 Gluing, Joining & Holding

Latex Disposable GlovesShop Online

Disposable food safe thin latex gloves.
Used for:
 Modelling & Moulding
 Cleaning & Storing

Gel Food ColoursShop Online

Used for:
 Painting

Chocolate Melting PotShop Online

Used for:
 Gluing, Joining & Holding

Icing Spatula SetShop Online

Used for:
 Layering, Masking & Carving
 Garnish (food)
From Wikipedia, the free encyclopedia

Jump to navigationJump to search

A gyro sandwich garnished with mint leaves

A garnish is an item or substance used as a decoration

or embellishment accompanying a prepared food dish or drink.[1] In many cases, it may
give added or contrasting flavor. Some garnishes are selected mainly to augment the
visual impact of the plate, while others are selected specifically for the flavor they may
impart.[2] This is in contrast to a condiment, a prepared sauce added to another food item
primarily for its flavor. A food item which is served with garnish may be described as
being garni, the French term for "garnished."
Many garnishes are not intended to be eaten, though for some it is fine to do
so. Parsley is an example of a traditional garnish; this pungent green herb has small
distinctly shaped leaves, firm stems, and is easy to trim into a garnish.

Contents

 1Overview
 2List of garnishes
o 2.1Foods and entree
o 2.2Desserts and sweets
o 2.3Beverages
 3Garnishes according to cuisine traditions
o 3.1French garnishes
o 3.2Indonesian garnishes
o 3.3Japanese garnishes
o 3.4Korean garnishes
 4Garnish tools
 5Gallery
 6See also
 7References
 8External links
Overview[edit]
A garnish makes food or drink items more visually appealing.[3][4] They may, for example,
enhance their color,[3] such as when paprika is sprinkled on a salmon salad. They may
provide a color contrast, for example when chives are sprinkled on potatoes. They may
make a cocktail more visually appealing, such as when a cocktail umbrella is added to
an exotic drink, or when a Mai Tai is topped with any number of
tropical fruit pieces. Sushi may be garnished with baran, a type of plastic grass or leaf.
Sometimes a garnish and a condiment will be used together to finish the presentation of
a dish; for example, an entrée could be topped with a sauce, as the condiment, along
with a sprig of parsley as a garnish.[citation needed]
A garnish may be so readily identified with a specific dish that the dish may appear
incomplete without the garnish. Examples include a banana
split sundae with cherries on top or buffalo wings served with celery stick garnish
and blue cheese dressing.[citation needed]

List of garnishes[edit]
This section needs additional citations for verification. Please help improve
this article by adding citations to reliable sources. Unsourced material may
be challenged and removed. (February 2021)  (Learn how and when to
remove this template message)

Foods and entree[edit]

Garnishes for foods and entrees include:

Carrot soup garnished with parsley

 Amandine – a culinary term indicating a garnish of almonds

 Bawang goreng – crisp fried shallot, a common garnish in Indonesian cuisine
 Caviar[5]
 Celery
 Chives[6][7]
 Chili pepper – julienne, rings or decoratively sliced
o Chili threads
 Cilantro – coriander leaves
 Crouton
 Cucumber – julienne, rings or decoratively sliced
 Duxelles
 Egg garnish
 Fried onion – used as a garnish on steaks and other foods[8]
 Gremolata[9]
 Lemon basil
 Radish
 Manchette
 Microgreens – young vegetable greens that are used both as a visual and flavor
component, ingredient and garnish[10]
 Mint[11]
 Nuts
 Olive oil – drizzled olive oil is used to garnish some foods[12]
 Ginger[13]
 Parsley[14]
 Persillade[15]
 Sautéed mushrooms – used on steaks and other foods[16][17]
 Edible seaweed – such as shredded nori sheet, used to garnish foods such as soups,
entrees and sashimi[18][19]
 Sesame seeds [20]
 Walnut
Desserts and sweets[edit]
Garnishes for desserts and sweets include:

A frosted muffin garnished with confetti candy

 Caramel
 Chocolate (shaved or curled)
 Cocoa powder
 Flaked coconut[21]
 Confetti candy
 Coulis (raspberry coulis, for example)
 Edible flowers
 Sliced fruit
 Gomul
 Honey
 Maraschino cherry
 Mint
 Sprinkles
 Syrups
 Vark
 Wafer
 Nuts[22]
o Walnut pieces and candied walnuts
 Wedding cake topper
 Whipped cream
Beverages[edit]
Garnishes for beverages include:

A gin martini with a lime twist

Coffee-based drinks may have:

 Cinnamon sticks or ground powder

 Cocoa powder
Savory drinks such as Bloody Mary may have:

 Carrot sticks
 Celery stalks (usually with leaves attached)
 Pepper
 Salt, coarse (applied to the rim of glasses)
Eggnog may have:

 Nutmeg, grated
Various fruits are used:
 Cherries
 Lemon slice, twist, or wedge
 Lime slice, twist, or wedgee
 Orange slice, twist, or wedge
 Pineapple slice or wedge
 Strawberries
 Watermelon wedge
 Cocktail garnish
o Cocktail onion
o Cocktail umbrella
o Green olive
o Mint[23]
o Twist
o Sugar, granulated or powdered

Garnishes according to cuisine traditions [edit]

This section needs additional citations for verification. Please help improve
this article by adding citations to reliable sources. Unsourced material may
be challenged and removed. (February 2021)  (Learn how and when to
remove this template message)

French garnishes[edit]
Classic French garnishes include[24]
For soups:

Chilled leek and potato soup garnished with croutons

 Brunoise – one to three mm diced vegetables

 Chiffonade – finely shredded lettuce or sorrel stewed in butter
 Croutes – small pieces of halved French bread buttered and oven dried
 Coulis – (a thicker soup) drizzled decoratively
 Croutons – small pieces of bread (typically cubes) fried in butter or other oil
 Julienne – thinly sliced vegetables
 Pasta (tapioca, sago, salep) etc.
 Pluches – a whole leaf spray of herbs, without the central stalk (traditionally chervil)
 Profiterolles – puff pastry stuffed with purée
 Royale – a small decoratively shaped piece of egg custard (in German this is called an
Eierstich)
 Threaded eggs [25]
For relevés and entrées:

 Croquettes
 Potatoes (pommes dauphine,[26] Duchess potatoes or Marquis)
 Duxelles – fried onion, mushrooms and herbs[27][28]
 Matignon – minced carrots, onions, and celeries with ham stewed in butter and Madeira
 Mirepoix – similar to Matignon but diced (cf. minced) with or without ham (or with bacon
substituted for the ham)
 Polonaise – Polish-style garnish with melted butter, bread crumbs, chopped boiled egg,
lemon juice and herbs over cooked vegetables
 Salpicon – a variety of other diced meats or vegetables
 Fritters
Indonesian garnishes[edit]

Indonesian festive tumpeng rice cone, garnished with decoratively sliced chili pepper and cucumber.

 Bawang goreng – crisp fried shallot, a common garnish in Indonesian cuisine[29]

 Young carrot leaf
 Celery – locally known as daun seledri used as topping for soups or rice congee
 Chili pepper – sliced decoratively
 Cilantro
 Cucumber – sliced decoratively
 Flaked coconut – grated coconut flesh, usually used in traditional kue sweet dessert
snacks; such as klepon, putu and lupis
 Emping – melinjo nut crackers
 Krupuk – various traditional crackers
 Lemon basil – locally known as daun kemangi
 Tomato – sliced decoratively
Japanese garnishes[edit]

Japanese miso ramen garnished with edible seaweed, sesame and scallion

 Beni shōga – julienne pickled ginger, usually used as a garnish

for gyudon and okonomiyaki
 Gari – marinated thinly sliced ginger, usually used as a garnish for sushi and sashimi
 Katsuobushi – dried bonito flakes, usually used as a garnish for takoyaki
 Scallion or tree onion (wakegi) – mostly used as topping of tofu and miso soup
 Various edible seaweed – including thinly sliced nori sheets, used mostly as topping
of ramen, udon or soba
 Sesame seeds – sprinkled on steamed rice or noodles
 Shiso leaf
Korean garnishes[edit]

Jidan, a Korean egg garnish for soups

In Korean cuisine, decorative garnishes are referred to as gomyeong (고명), means to

decorate or embellish food.[30][31]

 Chrysanthemum leaves [32]
 Egg garnish – a common topping in Korean cuisine, made with egg whites and egg
yolks.[33][34][35]
 Gochu – red chili pepper[36]
o Chili thread – a traditional Korean garnish made with chili peppers.[37][38][39]
 Crushed garlic[32]
 Green onions [32]
 Manna lichen[36]
 Scallions [36]
 Shiitake[36]
 Shredded vegetables [40]
Garnish tools[edit]
Tools often used for creating food garnishes
include skewers, knives, graters, toothpicks, and parchment cones.[41]

Gallery[edit]

Fried onions are used as a garnish

 

A chocolate cake garnished with violets

 

A slice of butter cake garnished with sliced almonds

 
 

Egg Biryani garnished with cilantro

 

A cappuccino garnished with cocoa powder

 

Ice cream garnished with pistachio pieces and rolled wafers

 

A crabcake with a cream sauce and a garnish of microgreens

 
 

Cheese tray garnished with red pepper rings and chicory

 

A Bloody Mary with several garnishes

 

A wedding cake topped with a wedding cake topper

 

A partially-eaten loaf of lemon-flavored polenta cake, glazed and garnished with crushed freeze-

dried raspberry

Bread and Pastry Production NC II (also known as Baking and Pastry

Production NC II) is a technical-vocational program that develops the
skills of students in preparing and producing bakery/pastry products,
cakes and desserts.

Students of the Bread and Pastry Production NC II program are

trained in using modern baking techniques, equipment, tools and
utensils and other baking appliances. Students are also taught about
different presentation methods, sanitation and safety.