Learning Objectives
Explain how to use a pastry bag and coupler.
Describe how to make a parchment piping cone.
Explain how to cover a cake in fondant.
Explain how to pipe buttercream borders and flowers.
Discuss how to work with royal icing.
Describe types of tempered chocolate décor and how they are prepared.
Explain how to work with modeling chocolate.
Discuss working with marzipan and types of marzipan décor.
Discuss sugar work and how to create types of sugar décor.
Explain how to work with sugar pastes and the types of décor made with pastillage, gum paste, and fondant
Describe how to embellish items with powdered food color and coloring tools.
Wrap the covered cake in plastic wrap and place it in the refrigerator. This will reduce the chances of the cake “sweating” (when condensation forms on the cake).
Allow the cake to come to room temperature before peeling off the plastic wrap. This way, the condensation will form on the plastic wrap and not on the cake.
- Generally, royal icing is not intended to be consumed, at least in any measurable quantity, as it has no flavor and is only sweet.
Thin the remaining royal icing with water until a small amount dropped back into the bowl from the tip of a spoon flattens back into the surface in 10 seconds
- If the icing is too soft, it will sag and break under its weight; if the icing is too stiff, it will not fall into a smooth string. Adjust the consistency of the icing if necessary with confectioners’ sugar, water, or additional egg whites
- When a cake is displayed with the overpiping technique, it gives a shadowing effect and gives the piping height because it is stacked.
- Try to keep the lines of chocolate straight and parallel to the edge of the marble.
- To trim the cigarettes, warm a sharp knife. Place the blade at the desired point and allow the heat of the knife to melt the chocolate
The best-quality marzipan, made with fresh nuts and the proper proportion of sugar, has a fresh, natural flavor.
Marzipan can be used as a center (to be enrobed in chocolate) or as a confection by itself.