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ELI - Cake Decorating
Transcript of ELI - Cake Decorating
Friends and Family Goal 1: Learn and practice the basics of frosting techniques by using buttercream, royal icing, fondant, gumpaste, and other decorating mediums.
Goal 2: Learn the basics of cake science through research of each ingredient’s role in baking.
Goal 3:Learn what it takes to start an at home cake business.
Goal 4: Learn a short history of trends in baking and decorating. What: Learn and practice the basics of frosting techniques by using buttercream, royal icing, fondant, gumpaste, and other decorating mediums.
How: Practice Wilton decorating sheets, research techniques, and make my own cakes.
When: Will practice and learn throughout the semester.
Proof: Pictures of my practice sheets, written proof of research in my ELI journal and article reviews, and pictures of my finished cakes. Fall Cake:
Making a cake board
Frosting a cake smooth
Experimenting with fondant Trace cake pan on cardboard
Add 1 1/2 inches around
Cut with a knife
Cover with aluminum foil Use more frosting than needed
Dip knife in hot water
Smooth and wipe off excess Color fondant
Mold with fondant
Work with fondant tools Flower Cupcakes:
Working with Cupcakes
Taking an order Smaller design
Correct frosting proportion Flower tip
Push and pull
Number of petals Customer is always right
Colors Mom's Birthday Cake:
Roses Random piping pattern
Do not overlap
Applying to cake Pressure
Spacing Goal 2 - Baking: What: Learn the basics of cake science through research of each ingredient’s role in baking.
How: Research through the Aux Mailles Godefroy website of Arts and Sciences and experiment for myself.
When: Beginning of the semester.
Proof: A written guideline of how ingredients affect cake.
- Try adding more sugar, fats, egg yolks, chocolate, leavenings, emulsifiers, starches, or gums to make the cake more tender.
- Try adding more flour, milk, solid ingredients, or egg whites to make the cake more tough.
- Try adding more water, liquid milk, liquid eggs, syrups, or liquid sugars to make the cake more moist.
- Try adding more flour, milk solids, instant starch, and gums to make the cake more dry.
- Try adding more sugar, salt, cocoa, chocolate, butter, or vanilla to make the cake more flavorful. If the cake is too... Tough Tender Dry Moist Bland Main Ingredients:
- Makes the cake set faster, and increases the volume.
- Allows more sugar/fat without damaging structure.
- Increases flavor and moisture retention of other ingredients
- Allows batter to expand
- Traps air making fluffy/light crumbs
- Fats coat flour to prevent moisture from soaking in too soon
- Present for structure
- Ratio of eggs and fats needs to be equal so eggs can emulsify fat fully
- Hydrates dry ingredient and activates leavening
- Dissolves sugar
- Creates steam to make cake rise and builds structure for cake Bleached Flour Sugar Fats Eggs Milk Egg Alternatives: Unsweetened Applesauce
¼ cup for 1 egg
Works best in cakes, bar, cookies, muffins, and quick breads
Plain Soy Yogurt
¼ cup for 1 egg
Works best in muffins, cakes, and box mixes
¼ cup for 1 Egg
Can be made with 1 teaspoon of white vinegar and milk
Helps cakes, muffins, and quick breads rise and stay moist
Works best in sandwich breads
1 blended cup for 1 egg
Works best in dense cakes, quick breads, muffins, and pies
3 tablespoons of water and 1 tablespoon of ground flaxseed for 1 egg
Whip until the mixture becomes very thick
Works best in chewy goods like brownies, cookies, sweet breads Baking Tips: •Wrap a wet wash cloth around a pan when baking to make the cake raise level
•Sift dry ingredients for a fluffier cake
•Use a serrated knife to level off cake in the pan
•Add 3 tablespoons of flour to the mix if baking in high altitude (This helps it rise)
•Grease pans with shortening and flour to keep the cake from sticking
•Freeze cake before frosting to avoid excess crumbs
•Cover the cake in a crumb coat or apricot glaze, freeze, and then decorate to avoid excess crumbs What: Learn about what it takes to make an at home cake business.
How: Follow the business plan guidelines on the BPA website
When: Starting in December.
Proof: Written proof in my paper.
Written Business Plan. Goal 3 - Business: Things to Consider: Pricing:
Time and labor
Per serving Marketing:
Word of mouth What to offer:
Cake pops Goal 4 - History
& Trends What: Learn a short history of trends in baking and decorating.
How: Look at Wilton Magazines from different years and compare frostings used, cake styles, and any other noticeable changes.
Research basic history of cake.
When: Towards the end of the semester.
Proof: Written proof in my paper. Noticeable Trends: Colors
Cake Pops Conclusion: Loved my ELI
Plan to continue baking & decorating cakes Bibliography: Baggley, Lissa. "Top 5 Egg Alternatives for Baking." Yahoo! Contributor Network. N.p., 31 Oct. 2010. Web. 01 Oct. 2012. <http://voices.yahoo.com/top-5-egg-alternatives-baking-7090850.html?cat=22>
"Cake Decorating." Classes. N.p., n.d. Web. 14 Sept. 2012. http://www.craftsy.com/classes/cake-decorating
Cake Food Science." Aux Mailles Godefroy. N.p., 19 June 2012. Web. <http://www.auxmaillesgodefroy.com/cake_food_science>.
Charm City Cakes, prod. "Ace of Cakes." Ace of Cakes. Baltimore, Maryland, n.d. Television.
"How Much Should I Charge for My Cakes?" CakeBoss.com. N.p., n.d. Web. 11 Dec. 2012.
Lodge, Nicholas, and Janice Murfitt. The International School of Sugarcraft. London: Merehurst, 1988. Print
"Mentor Meetings." Interview by Candi M. Bailey. n.d.: n. pag.
Olver, Lynne. "TheFood Timeline: Cake History Notes." TheFood Timeline: Cake History Notes. N.p., 1 Sept. 12. Web. 12 Sept. 2012. http://www.foodtimeline.org/foodcakes.html
Valastro, Buddy. Cake Boss. Hoboken, New Jersey, n.d. Television.
Valastro, Buddy. The Next Great Baker. Hoboken, New Jersey, n.d. Television.
"Wilton." Cake Decorating: Get Tips for Creative Cake Decorating Designs and Ideas from. N.p., n.d. Web. 5 Oct. 2012. <http://www.wilton.com/cakes/>.
Wilton, Norman. Wilton Yearbook. Chicago, Illinois: Wilton Enterprises, 1973-2005. Print.
"Wilton." Roses. N.p., n.d. Web. 11 Oct. 2012. <http://www.wilton.com/technique/Roses>. Thank you for coming! Short History Beginning Cakes
Sweetened with honey and fruits
Flavored with nuts and spices
Egyptians were the first advance baker
Beginning of “Modern Cakes” ( round with icing)
Baked in Europe in mid 17th century
New technology and ingredient availability
Middle of the 19th century
Revolutionized by the use of baking powder in icing