Tle 10 q3 exam pt 2

characteristics of a good cake, icing n frosting

characteristics of a good cake

appearance, taste, frosting, baking, flavors

comic style cartoon cakes

• look like 2d cartoons

• the resulting look is very whimsical and looks more like a drawing than a cake

abstract buttercream

buttercream carving made a brief appearance a few years ago and it’s starting to re-appear

geometric cakes

• are making waves in cake decoration this year

• meticulously crafted shapes like triangles, hexagons, and squares

metallic cakes

gold, silver, copper, and rose gold add a touch of luxury to cakes.

whimsical cakes

refer to cakes that are imaginative, playful, and often characterized by unconventional design and creative elements.

ombre cakes

• cake that features layers of varying shades or tones of the same color, creating a gradient effect from light to dark.

• comes from the french word for “shaded” or “shadow”

textured frosting

refers to a cake that features frosting or icing with a deliberately uneven or textured surface

3d cakes

original, beautiful cakes that bakers usually make with a sponge cake base, sometimes with layers of varying colors to create a fun contrast or rainbow effect to make the cake more unique

custom cakes

are specially designed and crafted cakes that are created to meet the specific requirements, preferences, and themes requested by the customer

minimalist cake

it’s all about simplicity and clean lines

metallic accents

leafing, dusting, airbrushing

personalized touch

hand painted designs, fondant figures and edible images

sustainable cakes

• using local and organic ingredients

• using reusable cake stands

icing

• is a sweet coating that covers cakes and other baked products

• buttercream, caramel, ganache, glaze, gum paste, royal, fondant, marzipan, pastillage, boiled

frosting

• used when icing is applied lavishly on cakes

• usually made up of sugar, liquid, fat, egg whites, salt, color, and other ingredients

buttercreams

• one of the most common and versatile cake toppings and fillings, covers a fairly wide array of different cake toppings

• simple, decorator’s. meringue, french, pastry cream, ermine

simple buttercream

also known as american butter, this one is essentially a combination of fat (butter) and confestioners’ sugar

decorator’s buttercream

instead of butter, it is made with vegetable shortening

meringue buttercream

sometimes called swiss or italian _ buttercream, this variation is made by beating a hot syrup of sugar and water into a basic egg white foam

french buttercream

• the richest buttercream and yet it’s also extremely light in texture

• its made by adding boiling syrup into beaten egg yolks and then whipping it into a foamy consistency

pastry cream buttercream

also known as german buttercream, this variation is made by combining pastry cream with butter

ermine buttercream

• commonly referred to as flour buttercream, cooked frosting, or boiled milk icing

• usually serves as an eggless alternative to swiss meringue buttercream

caramel icing

is similar to the process of making candy, a brown sugar and milk texture is boiled and combined with butter and sugar until it reaches a spreadable consistency

ganache

made using approximately equal weights in cream and chocolate

glaze

using confectioners’ sugar with a small amount of liquid added, often used as a drizzle

gum paste

a pliable dough that is often used for cake decorating

royal icing

is hard, brittle icing used for decorating cakes and cookies, can make from scratch. using powdered sugar, egg whites and liquid

fondant

• a sugar paste and a classic choice for decorating cakes because it provides a smooth and professional look

• rolled, poured, marshmallow

rolled fondant

sugar paste made of powdered sugar, kneads and rolls out and then covers the entire cake, it produces a hard and perfect finish

poured fondant

a mixture of sugar, water, and cream of tartar, then cooked together until smooth and poured on top of the cake

marzipan icing

• used to construct three-dimensional shapes that stand on their own

• powdered sugar, ground almonds and egg white

pastillage

a very hard icing, which is great for structure and creating solid shapes

boiled icing

meringue or foam icing which is made up of egg whites and caramelized sugar