T.L.E group 1

• ICING


  Sweet glaze or coating applied to baked goods for flavor and decoration
• FROSTING


  Sweet and creamy topping or filling used on cakes, cupcakes, and other baked goods
• Difference between ICING and FROSTING

  Frosting is thick and creamy, often used for decorating cakes and cupcakes. Icing is thinner and more glaze-like, commonly used for coating pastries or as a thin topping.
• Functions of ICING and FROSTING

  • Decoration
  • Flavor Enhancement
  • Moisture Retention
  • Texture Improvement
  • Adhesion
• Two classifications of ICING

  • Cooked
  • Uncooked
• Cooked ICING


  • Prepared by heat
• Types of Cooked ICING

  • Chocolate frosting
  • Boiled white icing
• Uncooked ICING


  • Icing without the use of heat
• Types of Prepared Frosting

  • Ganache
  • Fondant
  • Flat
  • Royal
• Poured fondant


  Creamy confection used as a coating or filling for cakes, pastries, or sweets. Prepared from sugar or glucose and water.
• Rolled Fondant


  Commonly used to decorate wedding cakes. Prepared from gelatin or sugar, also prepared from powdered sugar and melted marshmallows.
• Sculpting Fondant


  Similar to rolled fondant with a stiffer consistency. Used to sculpt objects.
• Kinds of Sugar Used in Icing

  • Confectioners' sugar
  • Granulated sugar
  • Castor sugar (superfine sugar)
• Confectioners' sugar


  Powdered sugar, very refined sugar that gives smooth icing
• Granulated sugar


  Usually used in the preparation of fondant, made into syrup before added gradually to the other icing ingredients
• Castor sugar (superfine sugar)

  Type of sugar used in preparing icing