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8th monthly
tle (guidlines in baking)
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classification of frostings ang icings
8th monthly > tle (guidlines in baking)
60 cards
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frosting
- a thick and fluffy mixture used for coating the
outside
part of the cake
frosting
- used for filling of/for layered cakes
icing
- a thin and glossy mixture
icing
- used to glaze/drible and detailed design for cookies, donuts and etc.
2 types temperature :
celcius
and
farenheit
quality
- the standard/ requirement that is acceptable to the consumers
use
good quality
ingredients
use correct and
standard
measuring tools
use
eggs
and
butter
that are kept at
room temperature
the room temperature used (for eggs and butter) is
24-26
degree celcius
use the
kind
and
size
of baking pan specified in the recipe
bundt pan
- a pan used for POUND CAKE
grease the pan using a
pastry brush
put the baking pans at the
center
of the oven
rotate the pans during baking preferably after
20
mins to prevent
collapse
preheat the oven preferably
10
mins before baking
cook the cake
upside down
flat icing
- the
SIMPLEST
ICING using sugar and water and flavoring usually
lemon
juice
lemon
- this is used to
neutralize
the flavor of icing
buttercream
- a frosting which is made from beating
fat
/
butter
into
confectioner
more complicated icings include
buttercream
,
royal icing
and by adding
glycerin
in fondant
milk
- is used to make the buttercream that is ROUGH and THICK into SMOOTH
confectioner sugar
- is used to make the BUTTERCREAM THICK if its THIN
royal icing
- made from beaten
eggwhites
/
meringue
and
confectioner
sugar
or
white
sugar
royal icing
- these are good for outdoors basically stable and doesn't melt
royal icing
- beaten
eggwhites
+
sugar
eggyolk
- when you add this it, the royal icing becomes watery
fondant
- we use glycerin
glycerin
+
fondant
= smooth and soft
food coloring
- commonly added to achieve the desired color
what are the forms of food coloring:
liquid
,
powder
,
gel
,
paste
forms of food coloring:
liquid
,
powder
,
gel
,
paste
icing
- this improves the taste of the cake
icing
- this enhances the apperance of the cake for a better market value
edible designs
,
coloring mist
and
sprinkle
are added on the top of the icing
frosting and icing
can be formed into
flowers and leaves
using a
pastry bag
for decorating
birthday cakes
and
wedding cakes
Icing
improves the
taste
of the cake
Icing
enhances the appearance of the cake for a better
market value
Icing
may be used between layers of cakes as a
filling
More complicated icings include
buttercream
,
royal icing
and by adding
glycerin
in
fondant
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