cake decorating
Decorate the cake is the most interesting part in the processing of the cake, decorate the cake itself actually does not have a limit in applying all forms of art. If we realize that we have artistic creativity inadequate, we can decorate the cake just to make various kinds of lines, or by looking at all sorts of inspiring art around us, or just with the example of a children's story books, postcards, magazines and so on. To produce a perfect decoration, clearly we need perseverance and practice in addition to experience, and of course some cake decorating techniques and theories we need to have.
Decorate the cake is shut cake / cake decorator material or provide the frosting on the cake / cake which aims to:
1. Improve the quality of the cake in terms of appearance, taste, appearance and shape. The cakes were presented sometimes not desirable due to various reasons, among others, the colors on the surface of the cake display shows the manufacture of the cake, cake form that is generally used in accordance with the mold and the surface rough or smooth cake. If so, then the people who look likely to already know the cake will taste and judgment mediocre (together with other pastries). To overcome this, the cake can be decorated using various materials to decorate in accordance with the wishes and the basic characteristics of the cake so to change the overall appearance of the plain into jewelery.
2. Closing the deficiencies in physical form which is less attractive. The cakes are made often the results are not as expected, such as cake charred, sodden, split / split, or can also defective (gompel oblique). This can happen due to human negligence. However, cookies can still be improved by closing the defective part before the material to decorate the cake, even with the power of creativity and imagination that is able to change the shape of the new cake more attractive than ever.
3. Expressing expression / mean decorate cakes (congratulations). Decorated cakes are usually tailored to the purpose of decorating the cake itself, such as greeting: birthday, a new life, engagement, holidays, expressions of affection, and others. Ornament (material, color and shape) are used and produced can directly show the intent of the decorative cake. For example, as an expression of affection, made heart-shaped cake (love) decorated with cream roses formed using dominant color pink
4. Being the center of attention (center of interest). Decorative cake is not always available in each time so that the presence of beautiful and gorgeous cakes on one occasion (party) will attract many people's attention.
B. PRINCIPLES cake decorating
1. themes
Before we will determine the shape of the cake and garnish what will we show, then we must know the theme of the cake to be made. Themes necessary for cakes are displayed in accordance with the intent or purpose of placing the cake in an event
2. The center of attention
Frosting on the cake should be an amalgamation of beauty and theme. But the ornate decoration must have certain parts that become the center of attention when people melihatkue which has been decorated. By displaying perhatianorang center can know the theme of an event.
3. Match
Harmony note. Harmony can be in terms of design, color selection back and contribute to the theme.
4. Balanced
The balance between the size of the cake with decorations that are shown to be balanced. Keseimbangn can be made with regard to the size of the cake with the size of the ornaments that will be created. The balance can also be obtained from the motifs are made
5. Right
What is meant here is exactly right in all matters relating to the principle of cake decorating. Cake decoration must be appropriate to the event or theme of the event, the right to determine the size and shape of cake, right in the selection of decorations and precise in determining the color.
If all cake decorating principles we can follow and always magnified noted, the cake decorations are made to be fit for purpose.
C. MATERIALS BASIC CAKE TRIMMER
Materials cake decorator divided into 2 (two):
Edible material (edible)
Materials that can not be eaten
1. Material edible garnish
a. buttercream
Buttercream is a type of cream that is made principally on the butter and sugar. An assortment of ornaments can be made by using buttercream.Buttercream can be made from a mixture of / the following formula:
Merry kg Whipped
kg Croma (white butter)
1 can of sweetened condensed milk or
kg Invert syrup
2 tsp essence Vanillie or banana
oil dye (food color)
How To Make:
All ingredients except the coloring, whipped 15 minutes.
Divide the dough into pieces.
Add dye according to the desire.
The tools used in making use buttercream cake decoration is a spatula, Paping bag, and various spuit.Buttercream usually used to decorate the cake with a basic sponge cake. But it is possible to use the pound cake. However this is the consideration that the pound cake is a cake that is rich in fat, so when decorated using buttercream makes boredom on the tongue.
b. Icing and Glazes
Understanding icing and glazes are cover cake with raw starch sugar, water and egg whites that can be given a taste or color as needed. Icing and glazes which is the stage of the final touch in decorating the cake, not only make the cake more attractive shape but also will increase the shelf life of the cake becomes longer. This is because the moisture cake awake for longer periods of time.
It can be used to cover the surface of the cake, as a garnish on cookies, icing is also used to make ornaments to decorate the cake. Ornaments can be dried and stored in a long period of time so that it can be used at any time. But the icing diverse functions had all depends on the type of icing is used. Icing is often used in cake decorating is royal icing and fondant.
1). Royal Icing
Icing is material to cover a cake that serves as a garnish or decoration. Icing can be used as decoration on the pastries and tarts. Icing is used can also serve as a candy that can be given various materials flavor and aroma.
The main ingredient in the manufacture of royal icing is smooth egg whites and sugar, while the additional materials used in the manufacture of icing is the cream of tar-tar / vinegar. Cream of tar-tar here serves to bind the existing fluid in the egg white that blends well together with other components in the egg whites and sugar.
If you do not add cream of tar-tar, resulting icing will melt faster and so can not be formed in accordance with the wishes. But the icing melt can still be used to cover the surface of the cake, although the results are not optimal.
Icing will result in a less viscous the icing cake absorbed by main ingredient, mainly absorbed in the pores of the cake. But if icing produced thick and resembles thick cream or buttercream, icing decorations can be made according to the shape of the desired decoration.
Royal icing is a mixture of powdered sugar, egg whites and a little vinegar, is usually used to decorate the royal icing is smooth. Royal icing is good to be smooth and easy disempritkan, also result shiny.
Materials for icing:
1 egg white grains
175-200 grams of powdered sugar
2 drops of acetic acid (vinegar)
Ways of making:
Stir in the egg whites in a basin, put powdered sugar little by little, that most of the sugar has been dimasuk-right, even harder stir until blended. Continue stirring until the rest of the icing sugar mixed with a flat portion and a rigid, drops acetic acid, stirring until smooth. Cover with a damp cloth until needed, please note royal icing should be used on the same day.
2). fondant
Fondant almost like royal icing which is generated by cooking sugar, water, glucose and soft acid, then cooled to appear there is little crystallization. After stirring until it turns resemble tu royal icing, just more smooth and shiny.
As for how to make it is, enter dipanci sugar and water and heat. When the temperature reaches 107oC, Dab cream of tartar into it. Cream should be diluted first with a little water. Do not stirred when the heat has reached 107oC. During the boil, clean the sugar crystals that form the edge of the pan. Scum that appears also to be discarded. The dough is kept heated to a temperature of about 156 ° C so that it will form a mushy ball when dropped into cold water. The dough is then removed from the heat and pour into a marble-top table. Refrigerate until the temperature of 38oC. Once cool, heat again until the color changed to white cloud, then be the stiff white cream. The mass then knead until elastic and rigid to then stored it cool place. If required then the fondant can be heated in order to melt the double boiler.
Usually used by industry fondant cake to cover small cakes or large. Fondant can be made in large quantities and can last several months when stored in a vacuum. Fondant is solid / hard. Before use, the fondant should be soaked first in water for further heated by means of steamed until liquid. Immediately after melting, fondant should be sprayed directly on top of the cake. Fondant will harden again after cold
Another method and faster in making fondant cakes to be used as a cover (Rolled fondant) is as follows.
Mix in a container, lemon juice and white butter and melt.
Combine powdered sugar that has been sifted slowly into the mixture of fat and water lemon
Let all the ingredients mixed well before, while heated.
Remove and re-add the icing sugar into a sugar solution was
Stir until well blended
Continue stirring the dough fondant, until the dough becomes smooth and soft.
Immediately form the dough into a solid blob.
The most practical type of fondant is rolled fondant. Its use does not need to be heated, thinned enough then set up according to the desired. The rolled fondant recipe is:
1 tablespoon gelatin
50 cc of water
2 tbsp glucose
1 tablespoon glycerin
2 tablespoons butter white
1 tsp vanilie
1 kg of powdered sugar
How to make:
Water and gelatin until dissolved and mixed steamed. Add glucose, gliserindan white butter. Stir well. If the butter is almost melted everything, remove from the heat. Add powdered sugar gradually while diuleni until smooth and not sticky to the touch.
3). pastic Icing
Is one of the ingredients in cake decoration that is widely used to coat the cake to be decorated. Made of refined sugar. White and elastic texture.
ingredients:
5 tsp gelatine
1 tablespoon water
125 cc glucose
1 tbsp glycerine
1 kg of powdered sugar
How to make:
Tim gelatin and water until dissolved, stirring until dissolved glucose enter and soft. Remove and stir with glycerine. Allow to cool. Sift powdered sugar, make a hole in the middle. Then insert the gelatin mixture. Stir with a spoon kayu.Keluarkan dough, sprinkle with powdered sugar. Dimeja knead until smooth and elastic marble
Wrap in plastic wrap, cover tightly (store in an airtight container). Store in refrigerator (refrigerator) for 2-3 days before use.
As a decorative cake coating, plastic icing first thinned using a rolling pin until the desired thickness of 3-4 mm.Kemudian placed on the entire surface to be covered with plastic cake icing, cut and trim the rest of the excess. Flatten and shape using a spatula hinga trim really slick
Aside from being a closed surface coating cake or cake will be decorated, plastic icing can also be used to decorate the cake with shaping it into beautiful shapes and interesting using molds (cookie cutter), border (embossed motif), and using the hand.
Use the border to form a decoration suburb by entering dough into a border of plastic icing and blend / trimmed, remove and cut into the desired shape and then pair / paste on a plastic-coated cake icing
For ornamental use plastic cake icing is usually varied by adding accessories of other materials, such as gum paste, marzipan or also in the form of a doll / toy lainnya.Berbagai forms can also be obtained by forming the plastic icing dough by hand or with tools like gumpaste modeling tools, or toothpicks (toothpick), for example, take the form of ribbons, laces, flowers, wicker and dolls.
4). glazes
As icing, glazes were made from raw material sugar or sugar syrup can be given additional aromas of fruits. Usually glazes will provide processed shiny / transparent on the surface of the cake. Flour sugar that will be used must be filtered first to reduce the clumps / coarse granules remaining. Place the powdered sugar on the table, make a hole in the middle resembles the well. Pour warm water into it little by little, stirring constantly until mixture is obtained dilute enough to be poured onto the cake. There are three kinds of glazes, namely water glaze, fruit glaze and chocolate glaze.
a). Water glaze
In a state still warm so easily poured over the surface or part of the pastries are great or small cakes in order to get a smooth surface and clicking luster.
b). fruit glaze
Fruits boiled in syrup over low heat for 10 minutes until soft. Lift the fruits of syrup and chill before use to decorate the cake. Syrup is then heated again, if necessary, add butter to Menam-sump color and aroma. Remove and allow to lukewarm and then filtered.
c). chocolate glaze
Chocolate glaze can be made by mixing water, sugar, and chocolate block.
c. Gum-Paste
Gum-Paste or also called pastillage used to make ornaments or display models in the form of miniature buildings, ornaments wedding cake, animal, are also able to create a wide variety of flowers
A wide variety of recipes Gum-Paste can we make, and the ingredients to make Gum-Paste is gelatin, egg whites, vinegar or lime juice, cornstarch and powdered sugar. Gum-Paste can be produced using dye or white only, if we use the dye use light colors or pastels.
Gum paste Ingredients:
2 tablespoons water
1.5 tsp gelatine
2 teaspoons of glucose
375 grams icing sugar, sifted
How to make:
Tim water and gelatin until dissolved. Enter glucose and glucose dissolved the team back up.
Put the icing sugar into a bowl, make a hole in the middle.
Pour gelatin mixture
knead until dough is smooth. Put it in a plastic bag, cover tightly and refrigerate. Give dye according to taste and create a shape as needed
d. marzipan
Marzipan is a paste that has the scent of almonds, sometimes referred to as the almond-paste, because the raw material is made of almonds, sugar and other additives. Usefulness assortment can be used for closing the cake, and also usually made certain forms such as vegetables, fruits, animals and others.
Choosing a good marzipan to wear ornaments or modeling, is a priority because of marzipan are quite expensive. Marzipan good not to be too loud or too soft, and clean of small particles that can be formed as thin as possible such as making fireworks sheet ros. If the form or make ornaments out of marzipan, marzipan rest should always be covered or wrapped in plastic so as not to excoriate or harden.
e. brown
In some countries, such as Belgium and France, chocolate not only as an hors d'oeuvre, but also made as art or art that had never thought of before. The higher the value of his art, the higher the price.
Based on taste, there are three types of chocolate, which is concentrated (dark), milk (milk), and white (white) (see chapter II). Milk chocolate is sweet, more bitter dark chocolate containing less fat and sugar, while the white chocolate is chocolate sweetest and most contain fat.
There are two types of chocolate blocks that are on the market, namely compound and couverture. Type compound can be directly used, ie at a temperature of 30 to 32C mengetim or nearly the same as the normal body temperature. Couverture is a type of chocolate that use to go through the process of tempering chocolate is to raise the temperature to 45C, 27C and lower it to increase them back at a temperature of 30-32C.
Modeling chocolate is chocolate that can be formed into specific shapes that are not only unique, but also artistic. Unlike the usual chocolate, modeling chocolate is made from chocolate blocks treated with glucose to produce elastic dough that can be formed according to the ideas and creativity. Because of its unique and artistic merit, not surprising that people sometimes feel pity and feel free to take the results of the modeling chocolate creations. Those that do not dare to consume because they feel unsafe. In fact, modeling chocolate is edible and harmless karenaterbuat of materials that can be consumed.
2. Materials that can not be eaten
a. candle
b. various dolls
c. Various decorations (balloons, figures, greeting, toys, etc.)
D. TOOLS USED
Various types of equipment from complex to simple to decorate cakes can we buy, but to start a cake decorating, we have enough basic equipment as follows:
1. Waskom, size as needed.
2. Spatula
3. Turn table
4. knife
5. Scissors
6. toothpick (toothpick)
7. Piping bag
8. Alas cake
9. Decorating triangle
10. Scrapper
11. Smoother
12. Serated scraper (serrated scraper), used to decorate with buttercream.
13. Nail Rose Wafer Cone
14. Embosser
15. Rolling Cutter or Pizza Cutter
16. Confectionery Tool Set, to establish and provide a more vibrant motifs in fondant.
17. Foam
18. Various Metal Cookie Cutter
19. Assorted Cookie Cutter Plastic
20. Assorted Nail Rose (flower nail)
21. Cut Roses
22. Knives Palettes
23. Various syringe
E. KNOWLEDGE BASE cake decorating
1. Appearance
Cake decorating cake essentially made an appearance to be more attractive to look at and more tempting for perceived. If both of these are not met then the cake decoration actually be said to fail, or if it is concluded we lose time, energy and materials. Appearances can be made simple or lavish, luxurious and the more precise we call appearance with high art as well as in decorating wedding cakes or cakes for special occasions.
The cake can be any shape, but the best known is the round shape, square or rectangular. All forms can be decorated according to our will with a variety of motives, and cake will be sold perpotong should be decorated each piece.
2.Desain
Each form will be decorated cake is a framework which must be filled in a design. Each design is no end is the decoration, must be simple in form but has appeal. So the key to every design must conform to the shape of the cake, in this case we have two ways, first we create a design or decoration indirect and place it over the cake, both directly above us decorate cakes using a straight line or curved lines.
3. Texture
If the surfaces are decorated cake stand up and have irregular shadows with a certain pattern, then the above we call texture. Good texture always take place on the field empty cake. The nature of the surface texture of the cake varies according to the materials used, for example: a surface is rather rough royal icing, fondant with chocolate has a shiny texture. Jelly will have a transparent texture. Various kinds of textures can be created according to our will by combining ingredients.
F. ENGINEERING cake decorating
1. Design of pipe work
These results are important to align train between mind and hand gestures. Start by making a piping bag fitted tube, paper bag half filled with icing, cover the top with icing bag tightly to prevent leakage when we press the icing bag. Rather strong grasp icing bag with the right hand and left hand serves as a regulator of the design, to exercise pergunakancetakan inverted cake, tray or triplex in which we use all the time we can remove the royal icing
To produce a straight line, hold the bag icing on the surface, press slowly and then lift the icing bag, hand move slowly and try icing out slowly.
Straight Line
Attach the end of the tube above the surface of a workout, press gently until icing icing bag attached on the surface, then lift the tube slowly while icingkeluar. Move slowly tube is lifted according to the position and the line we want. Lower the tube, the pressure is also reduced to dismiss icing. Cut both ends of the icing with a knife for better results.
Line grille
If the straight-line training has been well understood we must train line grating or commonly called lattice work. Create a straight line and then rested a few new lines angled above. Be careful doing this, when suddenly broke the line that we make take it slowly with a small brush using a slightly damp then continue creating the next line of icing. If we make the diagonal lines are irregular then we call it the Diamond Lattice.
Drawing the Line
If practice makes various kinds of lines are already quite mastered, the next exercise we practice the skills of our hands to make writing or frame of an image or text that we created above the gym, and then we follow the above pattern or write the frame using the tube to write. If we make written or drawn directly on the cake, we use a sharp pencil or sharp object to mark the surface of the cake through tusukantusukan
Curved Line Drawing Sustainable
This requires special training. Hold the tube vertically above the plank exercise approximately 1-1.5 cm. Then we follow the trained hands of certain designs or without design.
Lace trimmings sederhan
By using a tube to write, we train our hands to make lace motif decoration directly onto waxed paper taped on board training, we must make a mark with a line so that the result has the same size. Lace trimmings we allow to dry out and lift slowly with the help of a small knife and stick with royal icing on the cake edge or section.
Home Decoration Shellfish
Recently many types of decoration used mainly for decoration edge, top of the cake or shut down the sides and bottom of the cake that looked neater. Tube star is usually used for decoration, icing bag held a rather flat and touching the surface of the cake or the board exercises. Press the icing bag and stopped after home decoration shells are formed, both molded decoration together with the first section end of the paper, and so on. Home decoration shells or shell can we form a variety of ways according to the appearance that we want
2. Cake Decorating Techniques
a. Create a design in accordance with the theme.
b. Placemats or coasters with paper baking a cake pedestal.
c. Place the cake on its position.
d. Give the outskirts of the cake with a safety paper (paper cut bread)
e. Polishing the surface of the cake either the side or the top surface, (to the side of the spatula upright position).
f. Create an ornament to the periphery surface of the cake.
g. Create a decoration for the walls.
h. Lift the security paper from the cake.
i. Finish the edge decoration either below or above.
3. Various examples of techniques shut down cake
a. Decorate the cake with buttercream flush (Steamed Buttercream)
Buttercream flush technique is in need of its own accuracy especially when mengetimnya.
Prepare buttercream in a heat-resistant container of water.
Prepare a pot or other container that is larger than the container buttercream.
Place the container of hot water over the buttercream, ngetim position, then stir gently until the edges begin to melt buttercream, lift briefly stir until blended. If still less liquid, more like the way the team first, stir again. Such that the slurry obtained buttercream being and can be splashed. Take care not to buttercream is too liquid and into the oil.
Pour the buttercream on the cake that had been prepared on a wire rack mounted above the basin, starting from the center of the cake continues to rotate until the entire cake covered in buttercream. Tap-tap to flatten buttercream cake, then let stand until frozen buttercream.
Continue decorating as usual.
b. Closing the cake with buttercream
Tidy up the side of the cake pieces with a knife sharp serrations, according to the form. Round, square, or other shapes.
If it is necessary to spray the entire cake with simple syrup or other drinks to taste. Polishing cake with buttercream thin layer only, so that all cake crumbs stick perfectly on his cake.
After crumbs secured, begin the process of layering selanjutnya.Masukkan buttercream into plastic triangles, spray evenly across the walls and top of cake. Trim.
Use Scrapper patterned or plain scrapper to spruce polished edges or walls cake and also the top.
Scrapper position 90 of the table / pedestal, 45 against the surface of the cake.
Move a rotating direction (use lazy suzan) to obtain a neat and slick polish
Prepared cake decorated
c. Closing the cake with royal icing
Whisk powdered sugar to the egg whites and cream of tartar until rose and white. Add lemon juice / vinegar, and dye the dike-wills, stir
Immediately apply on the surface of the cake with the help of a spatula / palette knife, because the dough is dry. If you have to wait, cover the dough with a damp cloth napkins
To decorating, put this mixture into the bag glaze spray. Use spray minor eye then you will get the grooves colored lines charming.
d. Techniques decorate a wedding cake (wedding cake)
1. Cut the cake into 3 layers / layer. Brush the surface of the first layer with buttercream
2. Repeat the first step, a second layer with buttercream basting again
3. After the third layer on the cake spread with buttercream / filling. Trim each side of cake with scissors.
4. To form into a round cake oval. Scissors sides neatly
5. After the sides on-scissors neat, start greasing buttercream around the cake. then trimmed
6. Using a scrapper, make a pattern around the cake. Simply run scrapper slowly, do not pressed, later buttercreamnya so thin.
7. By using water-brush: Spray yellow above the lines / patterns that you created earlier. Spray slowly and in the distance is not too far and not too close. And the effects of air brush will make the colors follow the lines / patterns earlier.
8. Once the cake is colored mark duhulu place to be mounted pole, then arrange flowers according to the tastes and again with water paint brush while arranging flowers cake pole plug also the place that has marked the last before make leaves to cover the empty place.
9. Wedding Cake decorated finished.
e. Mechanical shut cake with fondant and marzipan
1. Cover the cake with marzipan thin according to the size and shape of cake and wet the entire surface with rhum
2. trimmed fondant to cover the width of the size of the cake
3. Lift the fondant with the help of a rolling pin to gently so as not to tear.
4. Place on a cake that has been coated with marzipan
5. Help paste fondant with hand gently so that the fondant is not torn, as he pressed gently.
6. Print / fondant shapes according to the desired design.
7. Place the fondant on the cake decoration in accordance with desaian
G. STORE PRODUCTS TART
Product tart if not presented should be stored at cool temperatures and covered with container that is impermeable to water such as containers of plastic. This avoids the product was exposed to droplets of water during the storage process. If the product is exposed to moisture during storage in the refrigerator, it will spoil the appearance of the product and water droplets clinging to make products become dull and form a layer which is not desirable. When presented stored at room temperature and not exposed to the sun, if exposed to hot sun or cream products of decoration can melt and ruin the look, this is not expected
