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Cake Decoration:www.chefqtrainer.blogspot.com

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Cake decoration - Filling and Frosting Cake Power Point

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Cake Decoration:www.chefqtrainer.blogspot.com

  1. 1. Bakery and Pastry Knowledge Cake Decoration Delhindra/chefqtrainer.blogspot.com
  2. 2.  What is cake decoration  Types of cake decoration  Knowing filling and frosting cake  Knowing How to make filing and frosting cake  Basic recipe of cake decoration Learning Objectives Delhindra/chefqtrainer.blogspot.com
  3. 3. Filling, Frosting, Topping and Glazing Delhindra/chefqtrainer.blogspot.com
  4. 4. Delhindra/chefqtrainer.blogspot.com  Cake decorating is one of the sugar arts that uses icing or frosting and other edible decorative elements to make plain cakes more visually interesting.  Alternatively, cakes can be molded and sculpted to resemble three- dimensional persons, places and things.  Decorating a cake usually involves covering it with some form of icing and then using decorative sugar, candy, chocolate or icing decorations to embellish the cake. it can also be as simple as sprinkling a fine coat of icing sugar or drizzling a glossy blanket of glaze over the top of a cake. Cake decorating
  5. 5. Delhindra/chefqtrainer.blogspot.com Types of cake decoration  Filling  Frosting  Topping  Glazing  Icing
  6. 6. Delhindra/chefqtrainer.blogspot.com  A "filling" is any substance inside of a pastry or pastry ( a filling inside a cinnamon roll, a filling inside a pie).  Cake - anything between layers is a filling: a layer of jam, maybe some ganache, whipped cream or fruits. Filling  It is made from sugar, butter, milk, and sometimes egg whites and is often flavored with extracts, chocolate, and/or fresh fruit.  Some frostings are cooked, but most are uncooked and whipped together using a whisk or mixer.  The consistency can range from a thin glaze to a thick spread. Frosting
  7. 7. Delhindra/chefqtrainer.blogspot.com Topping  A sweet glaze used to cover or decorate baked goods like cookies or cake.  to make a surface shiny by putting a liquid substance onto it and leaving it or heating it until it dries Glazing  In general, things on the top of a cake are called toppings, in the same way that things on the top of a pizza are called toppings, but that usually doesn't count the frosting or icing or glaze.  a sweet, creamy spread, as of confectioners' sugar, butter, and flavoring, for covering cakes, cookies,  a sweet coating for baked goods (as cakes) Icing
  8. 8. Delhindra/chefqtrainer.blogspot.com Types of Filling and Frosting  American Buttercream  Italian and swiss Buttercream  French Buttercream  Whipped Cream  Mousse Base  Cream Cheese  Cream Cheese  Pastry Cream/ Custard  Fondant- Rolled and marshmallow  Fondant- Poured  Ganache  Glazed – mirror glaze  Merengue
  9. 9. Delhindra/chefqtrainer.blogspot.com AMERICAN BUTTERCREAM  Used for: Filling and Frosting  Several styles. Is most popular choice for frosting. Sweet, buttery flavor. Can be slightly gritty. Great for most decorating.  Butter and cream or milk are beaten together, and then confectioners' sugar (powdered sugar) added. Flavored with extracts and chocolate. Can be made thin to stiff consistency, and fluffy or smooth.  Icing can be refrigerated in an airtight container for 2 weeks or frozen.
  10. 10. Delhindra/chefqtrainer.blogspot.com American buttercream
  11. 11. Delhindra/chefqtrainer.blogspot.com American buttercream
  12. 12. Delhindra/chefqtrainer.blogspot.com Italian and Swiss Buttercream    Used for: Filling and Frosting  Fluffy and buttery. Medium to thick consistency.  Both use only egg whites, but differences are how they are made. Italian: Hot sugar syrup is added to already whipped egg whites. Swiss: The whites and sugar are mixed together over heat and whipped. Then, cooled before the butter and flavoring are added. This type of buttercream is the simplest.  Needs refrigeration
  13. 13. Delhindra/chefqtrainer.blogspot.com Italian Buttercream
  14. 14. Delhindra/chefqtrainer.blogspot.com French Buttercream  Used for: Filling and Frosting  Uses egg yolks (or whole eggs) and is made the same way as Italian meringue.  Needs refrigeration  Due to the egg yolks, this buttercream is very perishable and should be kept refrigerated.
  15. 15. Delhindra/chefqtrainer.blogspot.com French Buttercream
  16. 16. Delhindra/chefqtrainer.blogspot.com BUTTERCREAM - ROLLED Sweet. Similar to fondant.  Used for: Covering and Topping  Very sweet  Covering cakes and cookies / Can be tinted; see buttercream  Made from stiff American buttercream. Dough-like consistency that is rolled out before applied to cake.
  17. 17. Delhindra/chefqtrainer.blogspot.com American Buttercream - Rolled
  18. 18. Delhindra/chefqtrainer.blogspot.com  Used for: Filling and Frosting  Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy.  Whipped cream is often sweetened and sometimes flavored with vanilla, coffee, chocolate, orange, etc.  Stabilized for longer life with gelatin.  Whipping cream contains 30%- 40% fat. Uses: Perfect for mousses and soufflés, filling cakes and gateaux, decorating trifles and topping fruit and ice cream.  Whipped cream is often called Chantilly cream or crème Chantilly Whipped cream
  19. 19. Delhindra/chefqtrainer.blogspot.com Whipped cream
  20. 20. Delhindra/chefqtrainer.blogspot.com CREAM CHEESE  Used for: Filling and Frosting  Cream cheese and butter are beaten together, liquid (milk, liqueur) is added and beaten in, then confectioners' sugar is added, with flavoring at end, such as vanilla extract.
  21. 21. Delhindra/chefqtrainer.blogspot.com Mousse base  Used for: Filling and as desserts  A mousse (French 'foam' / mu s)ˈ ː may be sweet or savory.  Dessert mousses are typically made with whipped cream or whipped egg whites , flavored with chocolate, coffee, caramel, puréed fruits or various herbs and spices, such as mint or vanilla.
  22. 22. Delhindra/chefqtrainer.blogspot.com Pastry cream/ Custard  Used for: Filling  Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.  Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (French: crème pâtissière) used to fill éclairs.  Most common custards are used as desserts or dessert sauces
  23. 23. Delhindra/chefqtrainer.blogspot.com  Chiboust cream : pastry cream with gelatin and Italian meringue  Mousseline cream : pastry cream plus cream or butter  Diplomate cream : pastry cream plus whipped cream  Frangipane : pastry cream plus almond cream  Derivative Pastry Cream
  24. 24. Delhindra/chefqtrainer.blogspot.com Pastry cream/ Custard
  25. 25. Delhindra/chefqtrainer.blogspot.com FONDANT - Rolled Rolled Fondant and Marshmallow Fondant  Used for: Covering, Topping and decorating  Used for its special look on wedding cakes. Rich, sweet flavor.  Combination of sugar and vegetable shortening that makes a thick white dough-like substance, and then rolled out.  Can be made with marshmallows. Knead in flavor and color of your choice.  Can be purchased ready-made.
  26. 26. Delhindra/chefqtrainer.blogspot.com FONDANT Rolled Fondant and Marshmallow Fondant
  27. 27. Delhindra/chefqtrainer.blogspot.com  Used for: Covering and Topping  Very sweet flavor. Covers cakes with perfectly smooth, satiny iced surface  All cakes, petit fours and cookies  Pours and dries to a semi-hard, smooth surface.  Excess may be refrigerated, gently reheated and poured again FONDANT - POURED
  28. 28. Delhindra/chefqtrainer.blogspot.com FONDANT - POURED
  29. 29. Delhindra/chefqtrainer.blogspot.com GANACHE  Used for: Glazing. filling, frosting and Topping  Rich velvety taste - a little more complex flavor than a buttercream.  This is a rich emulsified mixture of chocolate and cream.  Buttercream consistency can be made by whipping soft butter into its base, resulting in ganache beurre.  Whipped or smooth / Natural color is dark to medium brown or white
  30. 30. Delhindra/chefqtrainer.blogspot.com Ganache – Method 1  Chocolate and Cream
  31. 31. Delhindra/chefqtrainer.blogspot.com Ganache – Method 2  Chocolate and Butter
  32. 32. Delhindra/chefqtrainer.blogspot.com GLAZES – Mirror Glaze  Used for: Covering  To make a surface of cake shiny by pouring the glaze  It’s has sugar, glucose, condensed milk, gelatin and white chocolate.
  33. 33. Delhindra/chefqtrainer.blogspot.com Mirror Glaze
  34. 34. Delhindra/chefqtrainer.blogspot.com MARZIPAN  Used for: Covering, Topping, Decorating  Similar rolled fondant because gives a smooth look. It has a delicious and unique almond flavor  Marzipan is made of almond paste.  Can purchase ready-made. Dough-like consistency that is rolled out before applied to cake  Can be used to mold flowers and other decorations
  35. 35. Delhindra/chefqtrainer.blogspot.com MARZIPAN
  36. 36. Delhindra/chefqtrainer.blogspot.com MARZIPAN
  37. 37. Delhindra/chefqtrainer.blogspot.com ROYAL ICING  Used for: Topping, Decorating  Pure white, sticky icing that dries to a hard finish.  Heavy paste of egg whites and confectioners' sugar beaten with a little vinegar or lemon juice  Used for general piping or delicate work such as elaborate "string" decorations. Decorating cookies and gingerbread houses
  38. 38. Delhindra/chefqtrainer.blogspot.com ROYAL ICING
  39. 39. Delhindra/chefqtrainer.blogspot.com MERINGUE  Used for: Covering, Topping  Pure white fluffy beaten egg whites  Is made from beating egg whites with sugar. There are many types depending on the ratio of its ingredients.  Used for covering pies, cakes and Baked Alaska. Can be piped Tips  Make sure the bowl you use is clean and dry. Even a drop of water or another substance in the mixing bowl can prevent the egg whites from achieving the right texture.  Don't beat the egg whites too long before adding the sugar. Beat with the salt just until they become frothy, then move on to the next step
  40. 40. Delhindra/chefqtrainer.blogspot.com MERINGUE
  41. 41. Delhindra/chefqtrainer.blogspot.com MERINGUE
  42. 42. Delhindra/chefqtrainer.blogspot.com

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