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Icings and Coatings for 
Cakes 
Presenter: Mrs. C. Bogle 
March, 2014
What is Icing? 
Sweet coatings for cakes and 
other baked products
Functions of Icings 
IMPROVE THE KEEPING QUALITIES 
CONTRIBUTE FLAVOUR AND RICHNESS 
IMPROVE APPEARANCE OF CAKES
Types of Icings 
Butter cream 
Royal 
Decorator’s
Types of Icings 
Rolled Fondant 
Foam-type 
Marshmallow
Butter cream 
Butter cream icings are light, smooth mixtures 
of fat and confectioner’s sugar. They may also 
contain eggs...
Royal Icing 
Royal icing, also called decorating or 
decorator’s icing, is made with egg whites 
and confectioner’s sugar....
Fondant 
Fondant is a sugar syrup that is 
crystallized to a smooth, creamy 
white mass.
Rolled Fondant 
6 oz liquid glucose 
3lbs icing sugar 
1oz glycerin 
1oz gelatin 
3ozs tap water
Rolled Fondant 
Method: 
1.Combine gelatin with tap water. Place over boiling 
water and stir until dissolved 
2.Add gluco...
Foam-type 
Foam-type icings sometimes called 
boiled icings, are simply meringues 
made with a boiling syrup.
Marshmallow 
Boiled icing with the addition of gelatin. 
2 egg whites 
1 1/2 cups white sugar 
1/3 cup cold water 
1 1/2 t...
Marshmallow Icing 
Method: 
1.Put egg whites, sugar, water and syrup in top of 
double boiler. Beat until mixed well. 
2.P...
Foam-type 
Foam-type icings sometimes called 
boiled icings, are simply meringues 
made with a boiling syrup.
Foam-type 
Foam icing is an old-fashioned cake topping. It is essentially 
a sweet meringue, made by heating egg whites in...
Fitting, Filling and Using the 
Piping Bag 
Discussion on handout!!!!!
Decorating Techniques
String Work
Lettering
Bordering
Basket Weave
Other Decorating Techniques 
Masking the sides 
Stenciling 
Marbling
Other Decorating Techniques 
Palette knife patterns 
Piping jelly 
Adding fruits, nuts and other items
Thank You
Icings and coatings
Icings and coatings
Icings and coatings
Icings and coatings
Icings and coatings
Icings and coatings
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Icings and coatings

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Cake Decorations: Working with different types of icings and examining the various techniques.

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Icings and coatings

  1. 1. Icings and Coatings for Cakes Presenter: Mrs. C. Bogle March, 2014
  2. 2. What is Icing? Sweet coatings for cakes and other baked products
  3. 3. Functions of Icings IMPROVE THE KEEPING QUALITIES CONTRIBUTE FLAVOUR AND RICHNESS IMPROVE APPEARANCE OF CAKES
  4. 4. Types of Icings Butter cream Royal Decorator’s
  5. 5. Types of Icings Rolled Fondant Foam-type Marshmallow
  6. 6. Butter cream Butter cream icings are light, smooth mixtures of fat and confectioner’s sugar. They may also contain eggs to increase their smoothness or lightness. They are easily flavored and colored to suit a variety of purposes.
  7. 7. Royal Icing Royal icing, also called decorating or decorator’s icing, is made with egg whites and confectioner’s sugar. It is usually hard and brittle when dry. It is used almost exclusively for decorative work.
  8. 8. Fondant Fondant is a sugar syrup that is crystallized to a smooth, creamy white mass.
  9. 9. Rolled Fondant 6 oz liquid glucose 3lbs icing sugar 1oz glycerin 1oz gelatin 3ozs tap water
  10. 10. Rolled Fondant Method: 1.Combine gelatin with tap water. Place over boiling water and stir until dissolved 2.Add glucose and glycerin and continue stirring 3.Add the mixture into a well of 1lb icing sugar 4.Continue adding icing sugar until the mixture becomes a ball 5.Knead on a surface until icing is elastic and pliable 6.Roll out and use as desired
  11. 11. Foam-type Foam-type icings sometimes called boiled icings, are simply meringues made with a boiling syrup.
  12. 12. Marshmallow Boiled icing with the addition of gelatin. 2 egg whites 1 1/2 cups white sugar 1/3 cup cold water 1 1/2 teaspoons light corn syrup 1 teaspoon vanilla extract 1 cup miniature marshmallows
  13. 13. Marshmallow Icing Method: 1.Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. 2.Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. 3.Remove from heat. 4.Stir in marshmallows and vanilla. Beat until they melt.
  14. 14. Foam-type Foam-type icings sometimes called boiled icings, are simply meringues made with a boiling syrup.
  15. 15. Foam-type Foam icing is an old-fashioned cake topping. It is essentially a sweet meringue, made by heating egg whites in a double boiler with sugar, and whipping it until light and fluffy. The egg whites are heated to a food safe temperature of 160 degrees Fahrenheit in the process, which takes about seven minutes in a double boiler.
  16. 16. Fitting, Filling and Using the Piping Bag Discussion on handout!!!!!
  17. 17. Decorating Techniques
  18. 18. String Work
  19. 19. Lettering
  20. 20. Bordering
  21. 21. Basket Weave
  22. 22. Other Decorating Techniques Masking the sides Stenciling Marbling
  23. 23. Other Decorating Techniques Palette knife patterns Piping jelly Adding fruits, nuts and other items
  24. 24. Thank You

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