Essay On Cake Decorating

My partner and I have spent our time together, this year, learning about cake decorating. We did research on what type of techniques worked best for different styles of of decorating. We learned different piping techniques, as well as how to use fondant and gumpaste.

One of the better frostings we have found to work best is Italian Meringue Buttercream. Italian Meringue Buttercream is a mixture of sugar, water, eggs, and vanilla. It is great for laying fondant on. It tastes better than most American frostings. This is more creamy and fluffy. You would usually use this as a glue to layer your cakes. Then you use it to crumb coat and then you chill it in the fridge. Crumb coat is the first layer of frosting that holds together all the crumbs.

Fondant is made of confectioners sugar, water, gelatin, glucose, glycerin, and cornstarch. Once you have it made, you lay it across your entire cake. You want to smooth out the fondant across the entire cake. If you have a square or round cake a fondant usually looks better than on a different shape such as heart or star and is easier to smooth out. A fondant roll helps get even fondant. If your cake is an unusual shape, it is best to use your hands. Fondant can also be used to decorate a cake. To stick fondant onto a cake you can use water or piping gel. Piping gel is a clear substance that makes fondant and gumpaste stick to the cake better. When you are rolling out fondant you should put confectioners sugar on your workspace. By adding this the fondant will not stick so much to your work area. When picking up large pieces of fondant use a french rolling pin. A french rolling pin is different than the other because it stays in place so when you lift it the fondant doesnt keep spinning like it would on anormal rolling pin. Roll and drape your fondant over the pin. Then use the pin to help you lay the fondant over the cake. Make sure you cut off the extra fondant at the base of the