Methods of making frostings and frosting cakes

1. Methods of making frostings and frosting cakes Objective 6.00 Foods II

2. Methods Of Frosting Cakes • There is a method for frosting a two-layer cake: • Frost the top of the first layer(the bottom layer) • Stack the second layer • Frost sides • Frost the top • Before you start, you want to make sure you brush any crumbs away from the cake. DO NOT wait until you start icing the cake to do so. You can get cake crumbs into the icing. • If your cake has a hump in the center, take a bread knife and remove it from all layers if necessary. • This allows for an even surface for icing.

3. Methods Con’t • If your cake has a hump in the center, lower the heat by 25 degrees next time you bake a cake. • When frosting a cake, make sure to keep your frosting covered to prevent the icing from hardening. • Use a spatula dipped in warm water to create a smooth finish on an iced cake. • When cutting a frosted cake, use a sharp, thin knife. Dip the knife into water between cutting each slice to prevent icing from sticking to the knife.

4. Cooking Frostings • Cooked frostings are prepared using the same principles as candy making. They are cooked to a certain temperature for a certain length of time. They can also burn easily. • All cooked frostings contain heavy syrup. Usually it contains sugar, cornstarch and a flavor like cocoa or strawberry flavoring.

5. Butter cream Frostings • Simple butter cream frostings are used by combining butter, solid shortening, powdered sugar, egg whites and flavoring (vanilla, almond, orange extracts, etc.) • French butter cream is a combination of beaten egg yolks and butter • Swiss butter cream is a combination of Swiss meringue and butter. • German butter cream is a combination of butter, emulsified shortening1, and fondant. 1Emulsified shortening is also known as cake, icing or high ratio shortening. It can absorb more sugar and liquid than regular vegetable shortening and gives a finer/smoother texture to cakes while helping to keep them moist, as well as keeping icings more stable. It's mostly used in icings and cakes where the recipe contains a large percentage of sugar. Alpine Hi-Ratio Shortening and Sweetex are the most common brands.

6. Cakes made with butter cream (cooked) frosting

7. Fondant • Fondant is a mixture of sugar, water and glucose used in the production of creamy-textured confectionery. Can also be a covering paste, made with sugar icing. • It does not need to be refrigerated. • It is also called marzipan icing. • Fondant comes is a wide variety of colors and can be texturized and shaped using different tools.

8. Fondant Cakes

9. Alternatives to Frostings • An alternative to using icing to frost a cake is using whipped cream. This is a high fat alternative because cream contains a large amount of fat. Whipped cream is NOT the same as cool whip. • A low fat alternative would be a fruit sauce such as a heated jelly or jam. You can also use low fat or fat free cool whip to top a cake.

10. Alternatives to Frostings • Using fruit purees/sauces however will lower the fat content, but increase the carbohydrate content because of the sugars in fruit puree/sauces.

11. Cakes made with Fruit Sauce