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Cake Decorating PIPING STAGE
Transcript of Cake Decorating PIPING STAGE
for taste and good decorating results The trick to coloring icing is to add the color a little at a time and to mix it in well before you add more.
Use paste icing color for most cake decorating. Decorations on a cake look their best when the cake has a smoothly iced surface.
Start with a level cake surface. Icing the Cake Ice the top of the cake first.
Cover the sides and smooth out icing Decorating Bags hold the icing and decorating tips so you can create all kinds of decorations.
Coupler -tool that lets you change tips on the decorating bag so you can make borders, flowers, and other trims using different tips on the same bag of icing. Types of Bags Filling a Decorating Bag To fill a bag, cuff open end over your hand.
Use a spatula to fill the bag ½ to ⅔ full of icing.
8. Twist the end of the bag closed, forcing the icing down into the bag and tip. Filling a Decorating Bag 2. Bag Position
90 ° angle-the decorating bag is held perpendicular to the surface of the cake. Basics of Decorating 45° angle-the decorating bag is held at a slight angle to the surface you are decorating. Basics of Decorating 3. Pressure Control- the amount of pressure applied to the decorating bag, as well as the size of the opening in the decorating tip will determine the size of the icing decoration. Basics of Decorating 3. Pressure Control- the amount of pressure applied to the decorating bag, as well as the size of the opening in the decorating tip will determine the size of the icing decoration. Basics of Decorating 1. Consistency
Flowers require a stiff consistency icing
Borders require a medium consistency icing
Writing and leaves require thin consistency icing Basics of Decorating WHAT ARE MY
OBJECTIVES? INDICATIVE CONTENT
The learner should be introduced to a range of production methods appropriate for display, and should include commodities, fault analysis and correction, presentation, costing and pricing. For example:
Learning Outcome 1
Items and techniques (using free-hand, using templates, shapes and moulds):
sugar (poured, spun, piped, pulled, rock, moulded, blown, nougatine and croquant, praline, croquembouche)
chocolate incl. tempering and handling (piped, shaped, moulding, acetate, flat sheeting, cutting, spraying)
pastillage and marzipan (rolling, cutting, shaping, moulding, manipulation, colouring, drying, modelling)
salt dough exhibition/decorative pieces (Harvest breads)