2. Basically, cake icing has three separate and
important functions.
 First, cake icing, of course, makes a cake look nice.
Cake icing is the pretty shimmer on the cake, the
thing that holds it all together.
 The second main function of cake icing is to reflect
the theme or design of the cake. The cake icing
helps to hold together the overall design of the
cake.
 Finally, cake icing can help prolong the cake. Many
people don't realize it, but cake icing can help keep
the cake fresh.

3. 1. FONDANT
- is a sugary syrup that is crystallized to a smooth,
creamy white mass.

5.  GUIDELINE FOR USING FONDANT
1. Heat fondant over a warm bath, stirring
constantly to thin the icing and make it pourable. Do
not eat over 100oF or it will lost shine.
2. If the fondant is still to thick, thin it with a little
simple sugar syrup.
3. Add flavorings and colorings as desired.
4. To make chocolate fondant, stir melted bitter
chocolate into warm fondant until desired colors
and flavor are reached chocolate thickens the
fondant so the icing may require more thinning wit
sugar syrup.
5. Apply fondant by poring it over the items or b
dipping items into it.

6. 2. BUTTER CREAM
-icing are light, smooth mixtures of fat and
confectioners sugar. They may also contain eggs to
increase their smoothness or lightness.

7. 3 basic kinds of Butter creams
1. Simple Butter cream – are made by creaming
together fat and sugar to the desired consistency
and lightness a small quantity of egg white may
be whipped in
Decorator Butter cream – is a simple butter cream
used for making flowers and other cake
decorations. It is creamed only a little because if
too much air is beaten in it would not be able to
hold delicate shapes.
2. Meringue – type of butter creams are prepared by
first beating egg whites and adding a boiling syrup
or just sugar soft butter is then mixed into the
meringue. This is a very smooth, light icing.
3. French Butter creams – are similar to the meringue
type, but the foam is made w/ egg yolks and
sometimes whole eggs and boiling syrup.

8. 3. FOAM TYPE ICING
- sometimes called boiled icings are simply
meringues made with a boiling syrup some also
contain stabilizing ingredients like gelatin.

9. 4.FLAT ICING
- also called water icings; are simply mixture of
10x sugar, waters and sometimes can syrup and
flavoring. They are used mostly for coffee cakes and
sweet rolls. Flat icings are warmed to 1000F(380 C) for
application and are handled like fondant.

10. 5. FUDGE TYPE ICING
- are riched cooked icings, heavy and thick. They
maybe flavored w/ a variety of ingredients They are
used on cup cakes; layer cakes and loaf cakes.
- are stable and hold up well on cakes and in
storage stored icings must be covered tightly to
prevent drying and crusting.

11. 6. ROYAL ICING
- also called decorating or decorators icing is
similar to flat icing except tat is much thicker and is
made w/ egg whites w/c makes it hold and brittle when
dry.

12. GLAZES
- are thin glossy transport coatings that gives
shine to baked products and help prevent drying.
- the simplest glaze is a sugar syrup or diluted
corn syrup brushed to cakes or danish while the
glaze is hot.
FRUIT GLAZES
- the most popular being apricot, are available
commercial prepared. They are melted, thinned w/ a
little water and blushed on while hot.
FILLINGS
- are sometimes used instead of icing bet. Cake
layers.

13. 1. Fruit Fillings
- may be cooked or uncooked
- cooked fruit fillings juices thickened w/ starch
or eggs.
- uncooked fruit fillings include jellies and
preserves and dried have been ground and flavored.
Fresh fruits, such as the strawberries in strawberry
short cakes, are also used.
2. Cream Fillings
- include pastry cream and various pudding type
preparations.
- desserts w/ cream fillings should be assembled
as close to service time as possible and refrigerated
to avoid health hazards.

14. 3.Whipped Cream
- used as dessert topping filling and frosting.
PROBLEMS:
Butter curdles during
mixing
Cake Lacks Volume
CAUSE:
Ingredients too warm
or too cold incorrect fat
is used fat inadequately
creamed before liquid
was added.
Flour too strong, old
chemical leavener.
Egg foam
underwhipped
Oven too hot
SOLUTION:
Eggs must be at room
temperature and added
slowly, use correct
ingredients add a
portion of the floor,
then continue adding
the liquid.
Use a weaker flour
Replaced w/ fresh
leaverner
Use correct mixing
method; Do not deflat
eggs during mixing
Adjust oven
temperature.

15. PROBLEMS:
Curst bursed or
cracked
Cake shrink after
baking
Texture is dense or
heavy
CAUSE:
too much flour or too
much liquid oven
too hot
Weak internal
structure
Too much sugar or
fat for the batter to
support cake not
fully cocked
Too little leavening
Too much fat or
liquid
Oven too cool
SOLUTION:
Adjust formula, scale
accurately, adjust
oven temperature
Adjust formula test
for doneness before
removing from oven
Adjust formula cream
fat or whip eggs
properly.
Adjust oven
temperature

16. PROBLEM:
Texture is coarse w/
an open grain
Poor flavor
Uneven Shape
CAUSE:
Over mixing
Oven too cool
Poor ingredients
Unclear pan
Butter not
incorporated evenly
Batter spread
unevenly
Oven rack not level
Uneven oven
temperature
SOLUTION:
Alter mixing method
Adjust oven
temperature
Check flavor and
aroma of all
ingredients
Do not grease pans
with rancid fats
Incorporate fats
completely
Spread batter evenly
Adjust oven
temperature

18. 1. Turn out the cake onto the bottom of another
sheet pan or tray. Cool
the cake thoroughly.
2. Trim the edges evenly with a serrated knife.
3. Brush all crumbs from the cake.
4. Place a quantity of icing in the center of the cake.
With a spatula, push the icing to the edges.
Smooth the top with the spatula, giving the entire
cake an even layer of icing.

19. 5. With a long knife or spatula, mark the entire cake off
into portions, as in Figure below - Cake-cutting
guides, by pressing the back of the knife lightly into
the icing. Do not cut the cake.
6. Using a paper cone or pastry bag fitted with a star
tube, pipe a rosette or swirl of icing onto the
center of each marked-off portion, or select another
decoration, as desired. Whatever decorations
you use, keep them simple, and make them the same
for every portion. The finished sheet
cake will resemble that in Figure below - A finished
sheet cake marked off into portions
and decorated so each portion is identical.

20. 7. Hold for service. Cut as close as possible to
service time to keep the cake from drying.

21. SUBMITTED TO:
MRS. CHERRY UDAUNDO
SUBMITTED BY:
DAIZY V. CONDOY
MYLINE FONTILIAS
ROBINSON UMBAÑA