A possible lesson on decorating cakes; the first in a 3 part presentation including hands on demo/activity

1. Brief History Start on types of Icing: Fondant Cake Icing

2. Mid 17th century Displays at wealthy aristocratic banquettes

3. Mid 19th century French begin serving desserts

4. 1840’s Temperature controlled ovens

5. Wilton Enterprises 1929 Wilton advertises for chefs and bakers

6. Wilton Enterprises 1947- begin promoting their own line of baking products

7. Wilton Enterprises 1960’s – Wilton Method becomes stand-by method for cake decorating

8. Wilton Enterprises 1983 – Wilton merged with Copco kitchenware

9. Wilton Enterprises 1991 – Wilton merged with Rowoco creating Wilton Industries

10. Three types of icing:

11. Butter cream

12. Chocolate

13. Fondant

14. FondantIngredients 2 pounds confectioner’s sugar, sifted

15. Fondant Ingredients ¼ cup cold water

16. Fondant Ingredients 1 tablespoon unflavored gelatin

17. Fondant Ingredients ½ cup glucose or white corn syrup

18. Fondant Ingredients 1 ½ tablespoons glycerine

19. Fondant Ingredients 1 teaspoon desired flavoring

20. Fondant Ingredients Cornstarch

21. Trim and smooth out your cake before applying The cake will need to be completely flat.

22. Using frosting, secure the cake to your board so that it will not move around while you are icing it.

23. Apply a buttercream base to smooth out any imperfections in the cake such as crumbs or low spots

24. Let the cake sit in the refrigerator so that the surface will slightly harden. It is recommended to let the cake cool for at least 24 hours before applying fondant.

25. Knead the fondant until it becomes the consistency of clay and use a rolling pin to flatten it out to about 1/4" or so.

26. Dust the rolling pin and work surface with confectioners sugar to prevent sticking.

27. Apply the fondant to your cake with the shiny side facing up.

28. Using your hands or a smoothing tool, smooth out the fondant starting from the center and working your way out.

29. Trim any excess fondant from the bottom of the cake.

30. Decorating with fondant Decorate with fondant shapes, paint, stencils, ribbons, etc.

31. To attach dried fondant shapes to a fondant cake, make the following recipe: 1 oz. ready-to-use fondant and 1/4 teaspoon cold tap water. Knead the water into fondant until it becomes softened and sticky. Brush the mixture onto the back of the dried fondant decoration and attach to cake.

32. Enjoy!