INFORMATION SHEET NO.

9
CAKE ICING/FROSTING

Learning Outcomes:
After reading this Information Sheet, you must be able to:
1. define icing and frosting;
2. give the types of icing and frosting;
3. differentiate Meringue dessert;
4. demonstrate the different kinds of frosting and icings; and
5. apply the imporatance in icing techniques.

Introduction
You will learn the basics of cake and icing making. You will bake several
cakes and frost them. A cake is always a special treat whether ther is a celbration
or not. Cake ranges from simple, unadorned loaves or elegant creations nade
from layers of feather-light cake filled and frosted with a variety of sweet things.
You can use a lot of imagination to decorate the cake. An important thing to
know in cake making is that once you have learned how to make the basic cake
type then you can create your own cakes by simply varying the frosting, and
flavoring as well as presentation.

ICING/FROSTING
• A sweet mixture used to fill and cover cake and decorate pastries and even
cookies.
• They may be made from balance combination of any of the follwing: refine
sugar, egg, salt, water egg, meringue, butter, cream and flavors.

Cake are frosted for the following reasons:

1. Icing makes the cakes more attractive and appealing.
2. It gives the cake extra especial complementary of contrasting flavor.
3. It keeps the cake moist for a longer period.
4. Enhances flavor, gives aesthetic appeal and prolong life span.

Types of icing
1. Rolled fondant – sugar paste made of powdered sugar, kneads and rolled out,
and then covers the entire cake. It produces a hard and perfect finish.
2. Pastillage (gum paste) – best for molding because it contains unflavored gelatin
and hard when dried.

Published On: Document No.:

Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
3. Marzipan (almond paste) – excellent for undercoating of rolled fondant icing
which made from ground almond and powder sugar.
4. Poured fondant – mixture of sugar, water and cream of tartar, then cook
together until smooth and pour on top of the cake.
5. Chocolate Ganache – blend of heavy cream and melted semi sweet chocolate,
sometimes with corn syrup. Also white chocolate ganche can be used as icing.
6. Butter cream frosting– smooth mixture of egg whites, butter and sugar. Used
for swiss roll frosting.
7. Whipped Cream Icing– chilled heavy cream sweetened with powdered sugar.
Also used for icing black forest.
8. Glace icing– glossy coating on top of the cake to prevent drying and enhance
its flavor.
9. Boiled icing/Meringue or foam– type of icing made of egg whites and
caramelized sugar.
10. Royal icing– decorating icing made of egg whites and powder sugar, which
make it hard and brittle when dry. Good for sugar flower.

FROSTING CAKE
Cake are frosted for the following reasons:
1. Icing makes the cake more attractive and appealing;
2. It gives the cake that extra special complementary or contrasting flavor; and
3. It makes the cake stay moist for a longer period.

MOST COMMONLY USED ICINGS FOR CAKE

Royal icing
– this is prepared by beating egg whites with a high proportion of icing
sugar.
- this type of icing becomes hard as it sets.
- it is used in decorating cake-shaped styrofoam for display in bakeshop
windows.
- it last for as long as three months.
- also used in flowerand motif prepations.
Meringue icing
– this is prepared by whipping egg whites until stiff enough to hold a peak.
- Hot syrup is slowly poured in a continous stream.
- The icing stands in stiff peaks by continous beating.
Sweetened whipped cream
- Chilled whipping cream is whipped in a cold bowl until it forms soft
peaks.
- Sifted icing sugar is added while whipping.once made, the icing is
immediately used.
- The frosted cake is place in a refrigerator or cold storage.
Published On: Document No.:
Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
Butter icing
-This is prepared by creaming butter with sugar or syrup until the mixture
is smooth.
-In some cases, chilled milk, water, eggyolks, or fruit juice is beaten into
the creamed mixture.
Butter cream frosting
- This is a combination of meringue and butter icing.

HOW TO FROST CAKE

a.) for a single-layer cake
- Invert it on a cake plate or wax paper covered cardboard. Brush off
crumbs.
b.) for a double-layer cake
- Place the first layer on a cake plate, top side down. With spatula, spread
the prepared filling or part of the icing on the bottom side of the first cake.
- Carefully place the second layer, top side up on the filling. Make sure
the two layers are in line with one another.

GUIDELINES TO BE REMEMBERED IN FROSTING CAKES

keep in mind the following when frosting a cake:
• Cool the cake completely before frosting.
• Brush off crumbs on sides of cake before frosting.
• If necessary, trim off top of the cake to make it even.
• Invert top side of cake on cake plate, so that the bottom part is one that is
frosted.
• A lazy susan is very convenient to use when frosting. Rotate it as you frost
the cake.
• When making meringue, make sure the egg whites are free from yolk.
Presence of yolk will not give full volume.
• Sift sugar to free it from lumps before adding to the butter or meringue.
• In mixing whipped cream, be sure that the cream, beater and mixing bowls
are chilled or cooled. This will produce the desired volume.

MERINGUE DESSERTS
A meringue is an eggwhite foam with sugar beaten into it. It is either baked
until crisp or just until firm or poached in water or milk.

There are basically 3 types of merigue:

1. French Meringue – this is the easiest and simplest to do. Eggwhites are beaten
until soft-peaks stage then sugar is added gradually while beating continuously
until stiff.

Published On: Document No.:

Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
2. Italian Meringue – A syrup of water and sugar is maid to boiland then poured
in a steady stream into eggwhites which have been beaten until soft peaks stage.
Beating is continued until the meringue is stiff and glossy.
3. Swiss Meringue – the eggwhites and sugar are placed in a bowl that is put
over a pan of boiling water and then beaten until stiff peaks form.

ICING TECHNIQUES

Pastry tips

Published On: Document No.:

Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
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Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
 Published On: Document No.:
Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
 Published On: Document No.:
Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
 Published On: Document No.:
Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2