classification of frostings ang icings

• cooked - this is what we call when it is prepared by heat
• chocolate frosting/ganache is prepared by cooking chocolate and condensed milk
• the 3 WAYS of chocolate frosting/ganache are: glazed, whipped, piped
• boiled white icing is prepared by cooking syrup from sugar and water until thread like consistency then poured little by little into beaten eggwhites
• to make SUGAR SYRUP you boil sugar with water, you put it when its warm on the beaten eggwhites
• what is the difference between royal icing and boiled white icing?

  boiled white icing = water + sugar

  royal icing = beaten eggwhites + confectioner/white sugar
• uncooked icing is an icing without the use of heat
• royal icing is the simplest to make used for sugar flowers
• butter icing/cream is prepared by creaming the butter before adding sugar and milk and beating until smooth and fluffy
• whipped cream - the cream is whipped until thick, fluffy and smooth using confectioner sugar as the sweetener and adding the desired flavoring
• the ingredient that makes the whipped cream stable is gelatin
• FONDANT in FRENCH means "melting" from the root word "foundry", in ENGLISH fondant means to decorate or sculpt cakes and pastries
• what are the 3 types of fondant: poured fondant, rolled fondant, sculpting fondant
• poured fondant is a creamy confection used as coating or filling for cakes, pastries or sweets
• poured fondant - prepared from sugar or glucose and water, cooked to the ball stage, cooled slightly and beaten until it achieve opaque and creamy consistency
• lemon or vanilla can serve as flavorings in this fondant - poured fondant
• rolled fondant - commonly used for wedding cakes
• rolled fondant is prepared from gelating or sugar pliable creating a dough consistency
• rolled fondant is also prepared from powdered sugar and melted marshmallows
• rolled fondant - its shelf life fondant is prepared from sugar, cellulose gum and water
• rolled fondant is a white SOFT TYPE dough
• rolled fondant is rolled out like a pie crust and used to cover the cake
• we use marshmallows and add confectioner sugar to shorten the process of making the rolled fondant
• sculpting fondant - similar to rolled fondant with STIFFER consistency
• sculpting fondant is used to sculpt objects
• fiilings is a mixture you put inside or placed between the layers of cake
• the 2 TYPES of FILLINGS: fruit filling and nut filling
• nut filling - this filling gives crunchiness texture to the cake
• give the examples of nuts to be used in nut fillings: wallnuts, hazel nuts, almonds
• 3 TYPES OF SUGAR USED IN ICING: confectioner sugar, granulated sugar, castor/caster sugar
• confectioner sugar is a powdered sugar, very refined sugar that gives smooth icing
• dredge -  to coat an item of food in flour or breadcrumbs before cooking it, you roll it ithink?
• granulated sugar is usually used for the preparation fondant
• granulated sugar is made into syrup before added gradually to the icing ingredients
• castor or caster sugar is a superfine sugar