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Visayas State University

Department of Consumer and Hospitality Management
Hotel, Restaurant and Tourism Management
2nd Semester
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Module 21

Cakes and Frostings

Contents:

1. Introductions
2. The Ingredients
3. Mixing Methods
4. Determining Doneness
5. Frosting and Troubleshooting
6. Assembling and Decorating Cakes
7. Advanced Patisserie
8. Piping Techniques

Objectives: At the end of the module, the students are expected to:

1.) describe how Cakes and Frosting gives satisfaction to the diner once taken;

2.) explain how ‘Cakes’ is prepared, serves, packed , and be presented;

3.) familiarize the different kinds of Cake products, its complement to entrée as
dessert or as snacks;
4.) describe and compare the different methods of baking;

5.) prepare, bake and assemble cake according to institutional standard and
cooking technique; and
6.) practice piping cakes with standard techniques.

Reference:

Labensky, Sarah R. et.al .A Textbook of Culinary Fundamental. 4th edition.

New Jersey, PEARSON Prentice Hall, c 2007.

Prepared by:
Magnolia C. Lao
HRTM 131, Instructor
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Cakes and Frostings

Introduction:

Cakes are popular in most bakeshops because a wide variety of finished products can
be created from only a few basic cakes, filling and frosting formulas. Many of these
components can even be made in advance and assembled into finished desserts as needed.
Cakes are also popular because of their versatility they can be served as unadorned sheets in a
high-volume cafeteria or as the elaborate centerpiece of a wedding buffet.

CAKES
Most cakes are created from liquid batters with high fats and sugar contents. The
baker’s job is to combine all the ingredients to create a structure that will support these rich
ingredients yet keep the cake as light and delicate as possible.

INGREDIENTS
Good cakes begin with high-quality ingredients; however even the finest ingredients
must be combined in the proper balance. Too much flour and the cake may be dry; too much
egg and the cake will be tough and hard. Changing one ingredient may necessitate a change in
one or more of the other ingredients.

Cakes ingredients can be classified by function as TOUGHENERS, TENDERIZERS,

MOISTENERS, DRIERS, LEAVENERS and FLAVORINGS. Some ingredients fulfill more than
one of these functions. For example, eggs contain water, so they are moisteners, and they
contain protein, so they are tougheners.

TOUGHENERS
 Flour, milk and eggs contain protein. Protein provides structures and strengthens the
cake once it is baked. Too little protein and the cake may collapse; too much protein
and the cake may be tough and coarse-textured.

TENDERIZERS
 Sugar, fats and egg yolks interfere with the development of the gluten structure when
cakes are mixed. They shorten the gluten strands, making the cake tender and soft.
These ingredients also improve the cake’s keeping qualities.

MOISTENERS
 Liquids such as water, milk, juice and eggs bring moisture to the mixture. Moistener is
necessary for gluten formation and starch gelatinization, as well as for improving a
cake’s keeping qualities.

DRIERS
 Flour, starches and milk solids absorb moisture, giving body and structure to cake.

LEAVENERS
 Cakes rise because gases in the batter expand when heated. Cakes are leavened and
trapped when fat and sugar are creamed together by carbon dioxide released from
baking powder and baking soda and by air trapped in beaten eggs. Cakes rely on
natural leaveners-steam and air- to create the proper texture to rise.

FLAVORINGS
 Flavorings such as extracts, cocoa, chocolate, spices, salt, sugar and butter provide
cakes with the desired flavors. Acidic flavoring ingredients such as sour cream,
chocolate and fruit also provide the acid necessary to activate baking soda. Cake
ingredients should be at room temperature, approximately 70 ℉ (21℃ ), where mixing
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begins. If one ingredient is too cold or too warm, it may affect the leavener’s ability to
trap and hold the gases necessary for the cake to rise.

MIXING METHODS
Even the finest ingredients will be wasted if the cake batter is not mixed correctly. When
mixing any cake batter, the goals are to combine the ingredients uniformly, incorporate air
cells and develop the proper texture.

All mixing methods can be divided into two categories: high fat, those that create a
structure that relies primarily on creamed fat, and egg foam, those that create a structure
that relies primarily on whipped eggs. Within these broad categories are several mixing
methods or types of cakes. Creamed-fat cakes include butter cakes (also known as creaming
method cakes) and high-ratio cakes. Whipped-egg cakes include genoise, sponge cakes,
angel food cakes and chiffon cakes.

CREAMED FAT

Creamed-fat/ high-fat cakes include most of the popular American-style cakes: pound
cakes, layer cakes, coffeecakes and even brownies. All are based on high-fat formulas, most
containing chemical leaveners. A good high-fat cake has a fine grain, cells of uniform size and
a crumb that is moist rather than crumbly. Crusts should be thin and tender. Creamed-fat/
high-fat cakes can be divided into two classes: butter cakes and high-ratio cakes.

Did you know????

POUNDCAKES

 Are the original high-fat, creaming method cake. They are called pound cakes because
early formulas specified one pound each butter, eggs, flour and sugar. Pound cakes
should have close grain and compact texture but still be very tender. They should be
neither heavy nor soggy.
 As bakers experimented with pound cake formulas, they reduced the amount of eggs
and fat, substituting milk instead. These changes led to the development of the butter
cake.
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Table 34. 1 CAKES

CATEGORY TYPE OF FORMULA CHARACTERISTICS TEXTURE

CAKE/MIXING
METHOD

Creamed fat Butter (creaming High-fat formula; chemical leavener used Fine grain; air cells of uniform size;
(high fat) method) moist crumb; thin and tender crust

High-ratio (two Emulsified shortening; two- part mixing Very fine grain; moist crumb; relatively
stage) method high rise

Whipped egg Genoise (egg foam) Whole eggs are whipped with sugar; no Dry and spongy
chemical leaveners

Sponge (egg foam) Egg yolks are mixed with other ingredients, Moister and more tender than genoise
then whipped egg whites are folded in

Angel food (egg No fat; large quantity of whipped egg whites; Tall, light and spongy
foam) high percentage of sugar

Chiffon (egg foam) Vegetable oil used; egg yolks mixed with other Tall, light and fluffy; moister and richer
ingredients, then whipped egg whites folded than angel food
in; baking powder may be added
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BUTTER CAKES

 Also known as creaming method cakes begin with softened butter or shortening creamed
to incorporate air cells, because of their high fat content, these cakes usually need
assistance of a chemical leavener to achieve the proper rise.
 Modern-day butter cakes--- the classic American layer cakes, popular for birthdays and
special occasions---are made with the creaming method. These cakes are tender yet sturdy
enough to handle rich butter creams or fillings. High-fat cakes are too soft and delicate,
however, to use for roll cakes or to slice into extremely thin layers.
 Creaming fat mechanically leavens the cake and creates a mixture in which fats and liquid
are suspended. Air cells are trapped in the fat, lightening the mixture. As eggs are mixed
into the creamed fat, the mixture emulsifies. Fats and liquids, which normally would not
blend, are held in suspension, ensuring that the batter will hold the additional liquids and
flour necessary to produce a delectable cake.

HIGH-RATIO CAKES

 Commercial bakeries often use a special two-stage mixing method to prepare large
quantities of a very liquid cake batter with high sugar content. These formulas require
special emulsified shortenings to help give cake its structure. They are known as two-stage
cakes because the liquids are added in two-stage portions. If emulsified shortenings are not
available do not substitute all-purpose shortening or butter, as those fats cannot absorbs
the large amounts of sugar and liquid in the formula.
 Because they contain s high ratio of sugar and liquid to flour, these cakes are then known
as high-ratio cakes. They have a very fine, moist crumb and relatively high rise. High-ratio
cakes can be used interchangeably with modern butter cakes and are most common in
high-volume bakeries.

WHIPPED EGG

 Cakes based on whipped-egg foams include European-style genoise as well sponge

cakes, angel food cakes and chiffon cakes. Some formulas contain chemical leaveners,
but air whipped into the eggs (whether whole or separated) is the primary leavening
agent. Egg-foam cakes contain little or not. Genoise and sponge cake are pliable;
moisture in the eggs develops the process in the flour, making these cakes springy and
elastic.

GENOISE

 Genoise is the classic European-style cake. It is based on whole eggs whipped with sugar
until very light and fluffy. Chemical leaveners are not used slightly warming the egg
mixture helps improve the volume of the egg foam. Flavor and moisture a small amount
of oil or melted butter is sometimes added the batter after mixing. Genoise to which fat is
added after mixing will be into a cake that is tenderer than plain genoise because the fat
helps shorten gluten strands. Often genoise baked in thin sheet and layered butter
cream, puréed fruit, jam or chocolate filling to create multilayered specialty desserts,
sometimes known as torten. Because genoise is rather dry it is usually soaked with
flavored sugar syrup.

SPONGE CAKES
 Are made with separated eggs. A batter is prepared with egg yolks and other
ingredients, and then egg whites are whipped with a portion of the sugar to firm but not
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dry peaks and folded into batter. Sponge cakes are leavened primarily with air, but
baking powder may be included in the formula. As with genoise, oil or melted butter
may be added if desired.
 Sponge cakes are extremely versatile. They can be soaked with sugar syrup or a liqueur
and assembled with butter cream as a traditional layer cake. Or they can be sliced
thinly and layered, like genoise, with a jam, custard, chocolate or cream filing.

RIBBON

 A term used to describe the consistency of a batter or mixture, especially a mixture of

beaten egg and sugar; when the beater or whisk is lifted, the mixture will fall back
slowly onto its surface in a ribbon like pattern.

ANGEL FOOD CAKES

 Are tall, light cakes made without fat and leavened with a large quantity of whipped egg
whites. Care must be taken when whipping egg whites because egg whites will not foam
properly if grease or egg yolk is present in the mixing bowl. Angel food cakes are
traditionally baked in ungreased tube pans, but large loaf pans can also be used. The
pans are left ungreased so that the butter can cling to the side as it rises. The cakes
should be inverted as soon as they are removed from the oven and left in the pan to
cool. This technique allows gravity to keep the cakes from collapsing or sinking as they
cool.
Although they contain no fat, angel food cakes are not low in calories, as they
contain a high percentage of sugar. The classic angel food cake is pure white, but
flavorings, ground nuts or cocoa powder may be added for variety. Although angel food
cakes are usually not frosted, they maybe be topped with a fruit flavored or chocolate
glaze. They are often served with fresh fruit, fruit compote or whipped cream.

CHIFFON CAKES

 Although chiffon cakes are similar to angel food cakes in appearance and texture the
addition of egg yolks and vegetable oil makes them moister and richer. Chiffon cakes
are usually leavened with whipped egg whites but may contain baking powder as well.
Like angel food cakes, chiffon cakes are baked in an ungreased pan to allow the batter
to cling to the pan as it rises. Chiffon cakes can be frosted with light buttercream or
whipped cream or topped with glaze. Lemon and orange chiffon cakes are the most
traditional, but formulas containing chocolate, nuts or other flavorings are also
common.

 Chiffon cake is one of the few desserts whose history can be traced with absolute
certainty. According to Gerry Schremp in her book Kitchen Culture: Fifty Years of Food
Fads, a new type of cake was invented by Henry Baker, a California insurance sales
man, in 1927. Dubbed chiffon, it was as light as angel food and as rich as pound cake.
For years he kept the formula a secret, earning fame and fortune by selling his cakes to
Hollywood restaurants. The cake’s secret ingredient-vegetable oil- became public
knowledge in 1947 when Baker sold the formula to General Mills, which promoted it on
packages of cake flour. Chiffon cakes, in a variety of flavors, became extremely popular
nationwide.
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PANNING, BAKING AND COOLING

PREPARING PANS

In order to prevent cakes from sticking, most baking pans are coated with fat, a
nonstick baking parchment or both. Pans should be prepared before the batter is mixed so
that they may be filled and the cakes baked as soon as the batter is finished. If the batter
stands a while the pans are prepared, air cells within the batter will deflate and volume
may be lost.

Solid shortening is better than butter for coating pans because it does not contain any
water; butter and margarine contain water and this may cause cake to stick in places.
Solid shortening is also less expensive, tasteless and odorless. Usually, solid shortening
does not burn as easily as butter, and its holds a dusting of flour better.

Pan release sprays are useful but must apply carefully and completely. Although
relatively expensive, sprays save time and are particularly effective when used with
parchment pan liners.

FILLING PANS
Pans should be filled no more than one-half to two-thirds full. This allows the batter
to rise during baking without spilling over the edges. Pans should be filled to uniform
depths. High-fat and egg foams cakes batter can be ladled into each pan according to
weight. High-ratio cake is so liquid that it can be measured by volume and poured into
each pan. Filling the pans uniformly prevents both seven layers and over- or under filled
pans.

BAKING

Temperatures

Always preheat the oven before preparing the batter. If the finished batter must wait
while the oven reaches the correct temperature, valuable leaving will be lost and the cake will
not rise properly.
Most butter cakes are baked at temperatures between 325 ℉ and 375℉ (160℃ and 190
℃ ). The temperature must be high enough to create steam within the batter and cause that
steam and other gases in the batter to expand and rise quickly. If the temperature is too high,
however, the cake may rise unevenly and the crust may burn before the interior is completely
baked. The temperature must also below enough so that the batter can set completely and
evenly without dying out. If the temperature is too low, however, the cake will not rise
sufficiently and may dry out before baking completely. Delicate egg-foam cakes and sponge
cakes may be baked at slightly higher temperatures when panned in thin layer.
TABLE 34.3 CAKE PAN SIZES

PAN SHAPE AND QUANTITY BUTTER/HIGH- EGG FOAM NO. OF SERVINGS

SIZE OF BATTER FAT FOR 2-LAYER
CAKE

Round, 2 in. deep

6 in. 1pt. 8-10 oz. 5-6 oz. 6

8 in. 3 c. 12-16 oz. 8-10 oz. 12

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10 in. 1 ½ qt. 24-32 oz. 16-18 oz. 20

12 in. 1 qt. + 3 ½ c. 32-36 oz. 18-22 oz. 30

14 in. 2 ½ qt. 40-48 oz. 24-30 oz. 40

Square, 2 in. deep

8 in. 1 qt. 16-18 oz. 10-12 oz. 16

10 in. 1 ½ qt. 24-30 oz. 16-18 oz. 20

12 in. 2 ½ qt. 40-48 oz. 26-30 oz. 36

14 in. 3 qt. + 11/2 c. 48-52 oz. 32-40 oz. 48

Rectangular, 2 in.
deep

6 in. x 8 in. 2 ½ c. 10-12 oz. 6-8 oz. 12

9 in. x 13 in. 2 qt. 32-36 oz. 20-24 oz. 24

18 x 13 2qt. + 3 c. 56-64 oz. 28-32 oz. 48

18 x 26 5 qt. 6-8 lb. 40-48 oz. 96

*Quantities given are approximate and are based on filling the pans two-thirds full of batter.
The weight of cake batter needed to properly fill a pan will vary depending on the type of
batter, additional flavor ingredients and the amount of air incorporated during mixing.

Determining Doneness

In addition to following the baking time suggested in a formula, several simple tests can
be used to determine doneness. Whichever tests are used, avoid opening the oven door to
check the cake’s progress. Cold air or a drop in oven temperature can cause the cake to fall.
Use a timer to note the minimum suggested baking time. Then, and only then, should the
following tests be used to evaluate the cake’s doneness:

 Appearance – the cake’s surface should be a light to golden brown. Unless noted otherwise
in the formula, the edges should just begin to pull away from the pan. The
cake should not jiggle or move beneath its surface.
 Touch – touch the cake lightly with your finger. It should spring back quickly without
feeling soggy or leaving an indentation.
 Cake tester - if appearance and touch indicate that the cake is done; test the interior by
inserting a toothpick, bamboo skewer or metal cake tester into the cake’s center.
With most cakes, the tester should come out clean. If wet crumbs cling to the
tester, the cake probably needs to bake a bit longer.

COOLING
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Generally, a cake is allowed to cool for 10 to 15 minutes in its pan set on a cooling rack
after taking it out of the oven. This helps prevent the cake from cracking or breaking when it is
removed from its pan.
To remove the partially cooled cake from its pan, run a thin knife or spatula blade
between the pan and the cake to loosen it. Place a wire rack, cake cardboard or sheet pan over
the cake invert. Then remove the pan. The cake can be left upside down to cool completely or
inverted again to cool top side up. Wire racks are preferred for cooling cakes because they
allow air to circulate, speeding the cooling process and preventing steam from making the cake
soggy.
All cakes should be left to cool away from drafts or air currents that might cause to collapse.
Cakes should not be refrigerated to speed the cooling process, as a rapid cooling can cause
cracking. Prolonged refrigeration also causes cakes to dry out.

Table 34.4 TROUBLESHOOTING CHART FOR CAKES

PROBLEM CAUSE SOLUTION

Butter curdles Ingredients too warm or too cold Eggs must be at room temperature
during mixing and added slowly

Incorrect fat is used Use correct ingredients

Fat inadequately creamed before Add a portion of the flour, then

liquid was added continue adding the liquid.

Cakes lacks Flour too strong Use a weaker flour

volume
Old chemical leaveners Replace with fresh leaveners

Egg foam under whipped Use correct mixing method; do not

deflate eggs during folding

Oven too hot Adjust oven temperature

Crust burst or Too much flour or too little liquid Adjust formula; scale accurately
cracked
Oven too hot Adjust formula

Cakes shrinks Weak internal structure Adjust formula

after baking
Too much sugar or fat for the Adjust formula
batter to support

Cake not fully cooked Test for doneness before removing

from oven

Texture is dense Too little leavening Adjust formula

or heavy
Too much fat or liquid Adjust formula

Improper leavening Cream fat or whip eggs properly

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Oven too cool Adjust oven temperature.

Texture is coarse Over mixing Alter mixing method

with an open grain
Oven too cool Adjust oven temperature

Poor ingredients Check flavor and aroma of all

ingredients

Unclean pans Do not grease pans with rancid fats

Uneven shape Butter not incorporated evenly Incorporate fats completely

Batter spreader unevenly Spread batter evenly

Oven rack not level Adjust oven racks

Uneven oven temperature Adjust oven temperature

Brownies
 Are generally chewy and fudgy, sweeter and denser than even the richest of butter
cakes. Brownies are a relatively inexpensive and easy way for a food service operation to
offer its customers a fresh-baked dessert.
 Are prepared using the same procedure as those for high-fat cakes. Eggs and air
incorporated during mixing process are usually the only leaveners in a traditional
brownie formula.

FROSTINGS

Frostings, also known as icing, is a sweet decorative coating used as a filling between
the layers or as a coating over the top and sides of a cake. It is used to add flavor and to
improve a cake’s appearance. Frosting can also extend a cake’s shelf life by forming a
protective layer.
There are seven general types of frosting: butter cream, foam, fudge, fondant, glaze,
royal icing and ganache.

BUTTERCREAM

 Is a light, smooth, fluffy mixture of sugar and fat (butter, margarine or shortening). It
may also contain egg yolks for richness or whipped egg whites for lightness. Pasteurized
eggs must always be used in butter cream to ensure food safety.
 Butter creams are popular and useful for most types of cakes and may be flavored or
colored as desired.
 The three most popular styles of butter cream, which are discussed here, are simple,
Italian, and French.
FROSTINGS

FROSTING PREPARATION TEXTURE/ FLAVOR

Simple butter cream Mixture of sugar and fat (usually Rich but light; smooth,
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butter); can contain egg yolks or egg fluffy

(American) whites

Foam Meringue made with hot sugar syrup Light, fluffy; very sweet

Fudge Cooked mixture of sugar, butter and Heavy, rich and candylike
water or milk; applied warm

Fondant Cooked mixture of sugar and water; Thick, opaque, sweet

applied warm

Glaze Powdered sugar with liquid Thin; sweet

Royal icing Uncooked mixture of powdered sugar Hard and brittle when dry;
and egg whites chalky

Ganache Blend of melted chocolate and cream; Rich, smooth; intense

may be poured or whipped chocolate flavor

SIMPLE BUTTERCREAM

 Simple Butter cream, sometimes known as American- style butter cream, is made by
creaming butter and powdered sugar together until mixture is light and smooth. Cream,
pasteurized eggs and flavoring may be added as desired.
 Simple butter cream requires no cooking and is quick and easy prepare.
 Butter cream made with shortening tends to feel greasier and heavier because
shortening does not melt on the tongue like butter.

ITALIAN BUTTER CREAM

 Italian butter cream, also known as meringue butter cream, is based on an Italian
meringue, which is whipped egg white cooked with hot sugar syrup.
 Softened butter is then whipped into the cooled meringue, and the mixture is flavored
as desired. This type of butter cream is extremely soft and light. It can be used on most
types of cakes and is particularly popular for multilayered genoise and sponge cakes.

FRENCH BUTTERCREAM

 French butter cream, also known as mousse line butter cream, is similar to Italian
butter cream except that the hot sugar syrup is whipped into beaten egg yolks (not egg
whites). Softened butter and flavorings are added when the sweetened egg yolks are
fluffy and cool.
 French butter cream is perhaps the most difficult type of butter cream to master, but it
has the richest flavor and smoothest texture.

FOAM FROSTING

 Foam or boiled frosting is simply an Italian meringue (made with hot sugar syrup).
Foam frosting is light and fluffy but very sweet. It may be flavored with extract, liqueur
or melted chocolate. It is frequently used to ice layer cakes and complements a cake
with lemon, coconut or chocolate flavors.
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 Foam frosting is rather unstable. It should be used immediately and served the day it is
prepared.

FONDANT

 Is a thick, opaque sugar paste commonly used for glazing napoleons, petits fours and
other pastries as well as some cakes. It is a cooked mixture of sugar and water, with
glucose or corn syrup added to encourage the correct type of sugar crystallization.
 Can also be flavored with melted chocolate.
 Fondant is rather tricky to make, so it is usually purchased prepared either as ready-to-
use paste or powder to which water is added. To use prepared fondant, thin it with
water or simply syrup and carefully warm to 100℉ (38℃ ).

ROLLED FONDANT

 Is a very stiff dough like type of fondant that is used for covering cakes and for making
flowers and other decorations .As the name implies, it is rolled out to the desired
thickness, then draped over a cake or torte to create a very smooth, flat coating.
 A cooked mixture of sugar, glucose and water formulated to drape over cakes.

GLAZE
 A glaze is a thin coating meant to be poured or drizzled onto a cake or pastry. A glaze is
usually too thin to apply with a knife or spatula. It is used to add moisture and flavor to
cakes on which a heavy frosting would be undesirable-.

TROUBLESHOOTING CHART FOR FROSTING

PROBLEM CAUSE SOLUTION

Frosting breaks Fat added too slowly or eggs too Add shortening or sifted powdered
or curdles hot when fat was added sugar

Butter too cold when added Soften butter before adding

Frosting is lumpy Powdered sugar not sifted Sift dry ingredients

Ingredients not blended Use softened fats

Sugar syrup lumps in frosting Add sugar syrups carefully

Frosting is too Not enough liquid Adjust formula; add small amount
stiff of water or milk to thin the
frosting

Too cold Bring frosting to room

temperature; heat gently over
simmering water

Frosting will not Cake too hot Cool cake completely

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adhere to cake

Frosting too thin Adjust frosting formula

Frosting too stiff Adjust frosting formula

Frosting too cold Soften frosting at room

temperature before using

FLAT FROSTING
 Flat frosting or water frosting is a specific type of glaze used on Danish pastries and
coffeecakes. It is pure white and dries to a firm gloss. A glaze made from fondant is also
used for this purpose. The glucose in fondant prevents it from crystallizing.

ROYAL ICING
 Also known as decorator’s icing, is similar to flat frosting except it is much stiffer and
becomes hard and brittle when dry. It is uncooked mixture of powdered sugar and
pasteurized egg whites and can be dyed with food coloring pastes.
 Is used for making decorations, particularly intricate flowers or lace patterns.

GANACHE
 Is a sublime blending of pure chocolate and cream. It can also include butter, liqueur or
other flavorings. Any bittersweet, semisweet or dark chocolate may be used; the choice
depends on personal preference and cost considerations.
 Ganache may be used as a candy or as a filling, frosting or glaze-type coating on cakes
and pastries.

CHOCOLATE TRUFFLES

 Ganache is also the foundation of one of the world’s most sophisticated candies, the
chocolate truffle. Truffles take their name from the rough, black, highly prized fungus
they resemble, but there the similarity ends. Chocolate truffle should have a rich,
creamy ganache center with a well-balanced, refined flavor.

ASSEMBLING AND DECORATING CAKES

Much of cake’s initial appeal lies in its appearance. This is true whether the finished
cake is a simple sheet cake topped with swirls of buttercream or an elaborate wedding cake
with intricate garlands and bouquets of marzipan roses. In planning a cake’s design, consider
the flavor, texture and color of the components used as well as the number of guests or
portions that must be served.
ADVANCED PATISSERIE

BLOWN SUGAR- a boiled mixture of sucrose, glucose and tartaric acid that is colored and
shaped (in a manner very similar to glass blowing) using an air pump. It is used for
making pieces of fruit and containers such as bowls and vases.

GUM PASTE – a smooth dough made of sugar and gelatin; it dries relatively slowly, becoming
very firm and hard. The paste can be colored and rolled out, cut and shape, or molded.
It is used for making flowers, leaves and small figures.
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MARZIPAN –a mixture of almond paste and sugar that may be colored and used like modeling
clay for sculpting small fruits, flowers or other objects. Marzipan can also be rolled out
and cut into various shapes or used to cover cakes or pastries.

NOUGAT – a candy made of caramelized sugar and almonds that can be molded into shapes or
containers. Unlike other sugar decorations, nougat remains deliciously edible.

PASTILLAGE – a paste made with sugar, cornstarch and gelatin. It can be rolled into sheets,
then cut into shapes; it dries in a very firm and sturdy form, like plaster. Naturally pure
white, it can be painted with cocoa or food colorings. Pastillage is used for showpieces
and large decorative item.

PULLED SUGAR – a doughlike mixture of sucrose, glucose and tartaric acid that is colored,
then shaped by hand. Pulled sugar is used for making birds. Flowers, leaves, bows and
other items.

SPUN SUGAR – long, fine, hairlike threads of sugar made by flicking caramelized sugar rapidly
across dowels. Mounds or wreaths of these threads are used to decorate ice cream
desserts, croquembouche and gateaux.

ASSEMBLING CAKE

Before a cake can be decorated, it must be assembled and coated with frosting. Most
cakes can be assembled in a variety of shapes and sizes; sheet cakes, round layer cakes, and
rectangular layer cakes are the most common. When assembling any cake, the goal is to fill
and stack the cake layers evenly and to apply an even coating of frosting that is smooth and
free of crumbs. (A thin under layer of frosting called a crumb coat may be spread on an
assembled cake to seal loose surface crumbs before a final decorative layer of frosting is
applied.)

SIMPLE DECORATING TECHNIQUES

An extremely simple yet effective way to decorate an iced cake is with a garnish of
chopped nuts, fruit, toasted coconut, shaved chocolate or other foods arranged in patterns or
sprinkled over the cake. Be sure to use a garnish that complements the cake and frosting
flavors or reflects one of the cake’s ingredients. For example, finely chopped pecans would be
an appropriate garnish for carrot cake that contains pecans; shaved chocolate would not.

Side masking is the technique of coating only the sides of a cake with garnish. Be sure
to apply the garnish while the frosting is still moist enough for it to adhere. The top may be left
plain or decorated with frosting designs or a message.
Stencils can be used to apply patterns of finely chopped garnishes, powdered sugar or
cocoa powder to the top of the cake.

A cake or baker’s comb or a serrated knife can be used to create patterns on a cake
iced with butter cream, fudge or ganache. Hold the comb against the side of an iced cake and
rotate the cake turntable slowly and steadily to create horizontal lines in the frosting.

PIPING TEHNIQUES
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More elaborate and difficult decorations can be produced with the aid of a piping bag
and an assortment of pastry tips. With these tools, butter cream or royal icing can be used to
create borders, flowers and messages.
Piping bags made from plastic, nylon or plastic-coated canvases are available in a range
of sizes. A disposable piping cone can also be made from parchment paper.
Tip patterns.
Most decorations and designs are made by using a piping bag fitted with a pastry tip.
Pastry tips are available with dozens of different openings and are referred to by standardized
numbers.

PIPED-ON DECORATING TECHNIQUES

Instead leaving the sides of a frosted cake smooth or coating them with chopped nuts or
crumbs, many designs can be piped on in artful patterns. A simple but elegant design is the
basket weave, shown here.
Normally, a border pattern will be piped around the base of the cake and along the top
edge. Borders should be piped on after nuts or any other garnishes are applied. Royal icing is
particularly useful for making decorations in advance because it dries very hard and lasts
indefinitely.

STORING CAKES
Cream – cake
Plain cake layers or sheet can be stored t room temperature for 2 or 3 days if well
covered, although they may be easier to handle when chilled. Iced or filled cakes are usually
1) batter-carrot
refrigerated to prevent spoilage. Simple buttercreams cake,
or sugar glazes raisins,
made without eggs or
dairy products, however, can be left at room temperature for 1 or 2 days. Cakes made with
butter cake and banana cake.
foam-type frosting should be eaten the day they are prepared. Unfrosted layers or sheets
should be well covered with plastic wrap and frozen at 0 ℉ (- 18℃ ) or lower.
Batter-cream
Pâte á glacer – a specially formulated chocolate coating compound with vegetable oils
designed to retain its shine withoutCream-liquid +dryas +shortening
tempering; it is used a coating or frosting
chocolate.

=liquid-milk,
Tempering – a process for melting chocolate during which vanilla,
the temperature of the cocoa butter
is carefully stabilized; this keeps the chocolate smooth and glossy.
water, syrup, egg, fruit juice.
LADYFINGERS
Ladyfingers are made from a sponge cake batter=dry-flour, leavening
that is piped into finger-length strips
after baking, these soft cakes may be eaten plain as a cookie or petit fours. They are equally
agents,
good when dried out in the oven, like biscotti. salt, castor
These versatile cakes areand
used powder,
to line the mold
for a Bavarian dessert. For convenience, thecocoa
batter may be piped close together to form a strip
after baking and used to line a mold or torte ring.

Creaming-combine liquid to dry

then gradual mixing of dry
Dough –bread combined to liquid which
occupies the center hole of
1) compact-pan de sal , the dry ingredients, put egg
Bohol, ellorde one at a time then butter
Method-straight dough will follow until completely
mix and smooth.
 16

2) Soft-slice bread
Method-sponge
3) Layered-hopia, fig pie,
(flake)
Method-Rolled-in

Sponge cake –cream +meringue

Piping-coating and decorating a

cake

1) Frosting/fudge

2) Icing (coloring) –meringue

(cream of tartar-3-5 days)

3) Butter and whipped cream