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Advanced Cake Decorating

Advanced Cake Decorating. Chef Emmerich Zach. Calla Lily. Gums. DIFFERENT GUMS. GUM TRAGACANTH COMES FROM THE SHRUB ASTRALAGUS GUMMIFER, WHICH IS NATIVE TO THE MIDDLE EAST IT IS COLLECTED AND DRIED INTO A POWDERED FORM VERY, VERY EXPENSIVE. DIFFERENT GUMS. GUM ARABIC

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Advanced Cake Decorating

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  1. Advanced Cake Decorating Chef Emmerich Zach

  2. Calla Lily

  3. Gums

  4. DIFFERENT GUMS GUM TRAGACANTH • COMES FROM THE SHRUB ASTRALAGUS GUMMIFER, WHICH IS NATIVE TO THE MIDDLE EAST • IT IS COLLECTED AND DRIED INTO A POWDERED FORM • VERY, VERY EXPENSIVE

  5. DIFFERENT GUMS GUM ARABIC Every time you gulp a soda, swallow a cold capsule, eat a jelly bean or lick a postage stamp, you're ingesting an almost ubiquitous ingredient: gum arabic. • ALSO KNOWN AS ACACIA GUM • IT IS PALE IN COLOR AND IS OBTAINED FROM THE EXUDATES OF THE TROPICAL ACACIA TREE

  6. GUMPASTE

  7. What is Gum paste? • A STRENGTHENED EDIBLE PASTE USING EITHER GUM, SUPERGUM • SAFE TO EAT (BUT GENERALLY NOT EATEN, BECAUSE IT DRIES TO HARD) • SIMILAR TO ROLLED FONDANT ONLY MORE GUM IS ADDED. A quick transition to gum paste is to add 1 tbsp. of Super Gum to 2# of rolled Fondont. Dry humidity-less super gum High humidity-more supergum • CAN BE ROLLED OUT VERY THIN

  8. What is Gumpaste? • VERY STRONG • FINISHED FLOWERS CAN LAST A VERY LONG TIME. (YEARS) • CAN BE USED TO MAKE BOWS, RIBBONS, FLOWERS, FIGURES AND COUNTLESS NOVELTY ITEMS • HOMEMADE OR COMMERCIAL GUMPASTE • MANY DIFFERENT FORMULAS AVAILABLE (FIND ONE THAT FITS YOUR NEEDS)

  9. Working With Gum paste • LET SIT AT LEASE 12 HOURS. • KEEP WRAPPED AT ALL TIMES. • WORK WITH SMALL PIECES. • HAVE SHORTENING HANDY AT ALL TIMES. • ROLL OUT VERY THIN. • COLOR IN ADVANCE. • HAVE PLENTY OF PATIENCE

  10. Commercial Brands • SATIN ICE • AMERICAN BAKELS • WILTON

  11. Rolled Fondant

  12. What is Rolled Fondant • A MIXTURE OF SUGAR, CORN SYRUP (OR GLUCOSE), GELATIN AND WATER • MOSTLY SUGAR. • RECORDED IN COOKERY BOOKS AROUND 1558(ITALY), BUT GOES BACK TO MEDIEVAL TIMES. • IT HAS UNLIMITED USES IN DECORATING CAKES AND OTHER SWEETS. • IT CAN BE ROLLED, MOLDED AND SHAPED. • HOMEMADE OR COMMERCIAL FONDANTS AVAILABLE. • ORIGINAL PURPOSE IS TO COVER CAKES, (WHEN APPLIED CORRECTLY, LEAVES A PERFECTLY SMOOTH COVERING. • COMMERCIAL FONDANTS CONTAIN A SMALL AMOUNT OF GUMS.

  13. Other Names for Rolled Fondant • FONDANT ICING • ROLLED FONDANT • COVERING FONDANT • PLASTIC ICING • ROLL OUT ICING • MOLDING ICING • SATIN ICING • GELATIN ICING • PASTELLO • MALLOW PASTE • SUGAR PASTE

  14. Sugar Paste • AGOOD QUALITY (HOMEMADE) SUGAR PASTE SHOULD CONTAIN: • GLUCOSE, GELATIN AND GLYCERINE. (THE THREE G’S) • GLUCOSE- MAKES SOFT AND PLIABLE • GELATIN- ALLOWS IT TO STRECTH WITHOUT CRACKING • GLYCERINE- IT AIDS IN KEEPING THE PRODUCT SOFT, AFTER IT IS APPLIED TO THE CAKE.

  15. Commercial Brands • SATIN ICE • AMERICAN BAKELS • MASSA TICINO

  16. A Few Simple Rules • HAVE YOUR CAKES PREPPED BEFORE YOU BEGIN. • WORK THE PASTE WELL BEFORE USING • HAVE CORNSTARCH HANDY. • DON’T ROLL PASTE OUT TO THIN OR TO THICK.(1/8” IN THICKNESS) • KEEP PASTE COVERED. • WORK REASONABLY FAST.

  17. Royal Icing or Piping Icing SOTAS CORNELLI LACE

  18. About Royal Icing • IT’S MAKING A BIG COME BACK IN CAKE DECORATING. • ROOM TEMPERATURE EGG WHITES CREATE BETTER VOLUME AND A MUCH STONGER ICING. • ACETIC ACID MAKES THE ICING SET HARDER, ALSO MAKES IT WHITER. • ADDING A DROP OF BLUE COLOR WILL MAKE THE ICING SEEM WHITER.

  19. Things to Know • HUMIDITY WILL EFFECT THE WAY THE ICING DRY’S. (THIS IS A NIGHTMARE!) • ADD A LITTLE GUM TRAGACANTH FOR ELASTICITYAND A LITTLE GLUCOSE WILL HELP MAKE THE ICING STRETCH. • POWDERED ALBUMEN MAKES A BETTER ROYAL ICING, BECAUSE IT IS VERY CONSISTENT • DIFFICULT WITH FRESH EGG WHITES • DO TO THE VARIATION IN EGG SIZES AND THE WATER CONTENT.

  20. Things to Know • IF POSSIBLE USE 6XX SUGAR WITHOUT CORNSTARCH / REQUIRES MORE MOISTURE TO GET THE RIGHT CONSISTENCY. • GLYCERIN /GLYCERINE / GLYCEROL SLOWS DOWN THE DRYING PROCESS, MAKING IT EASIER TO CUT / ONE (1) TEASPOON PER POUND OF ROYAL ICING. • NEVER ADD GLYCERIN TO A RUN OUT ICING OR AN ICING THAT IS GOING TO BE USED TO MAKES FLOWERS / WILL NOT DRY. • FOR FINE STRING WORK MIX BY HAND. • USE AN EYE DROPPER TO ADD COLOR / SO THE SAME SHADE CAN BE REPEATED • IT TAKES THREE COATS OF ROYAL ICING TO COVER A MARZIPAN CAKE / SOFT PEAK FOR THE FIRST COAT, ADD WATER AND SOFTEN FOR THE SECOND COAT AND SOFTEN AGAIN FOR THE THIRD COAT. (LET DRY OVER NIGHT IN BETWEEN EACH COAT

  21. Royal Icing Formulas Formula #1 Formula #2 MERINGUE POWDER 4oz CONFECTIONERS SUGAR 5# COLD WATER 1# ADD DRY INGREDIENTS TO A CLEAN 20-QUART MIXING BOWL AND BLEND DRY. ADD WATER, MIX UNTIL BLENDED. (SCRAPE) MIX 8 – 10 MINUTES 2nd SPEED. • 1 EGG WHITE (room temp) • 1 ¾ CUPS CONFECTIONERS SUGAR (sifted) • 2 DROPS WHITE VINEGAR • PLACE EGG WHITE IN A GLASS BOWL AND BEAT GENTLY TO BREAK UP. GRADUALLY ADD THE SUGAR ONE SPOONFUL AT A TIME MIXIMG WELL AFTER EACH ADDITION. KEEP ADDING THE SUGAR UNTIL THE MIXTURE IS THE REQUIRED CONSISTENCY, THEN ADD THE VINEGAR IF USING. MIX WELL AND CONTINUE ADDING SUGAR UNTIL THE MIXTURE REACHES THE REQUIRED CONSISTENCY. PREP TIME: 25-30 MINUTES

  22. Royal Icing Formulas Formula #3 Formula #4 CONFECTIONERS SUGAR 1LB EGG WHITES CREAM OF TARTAR (OPTIONAL) ADD CONFECTIONERS SUGAR TO A CLEAN MIXING BOWL. SLOWLY ADD ROOM TEMPERATURE EGG WHITES. MIX 8- 10 MINUTES 2nd SPEED • ALBUMEN POWDER 1oz • WATER 2oz • CONFECTIONERS SUGAR 1# • DISSOLVE THE ALBUMEN POWDER IN THE WATER, THEN STRAIN. PLACE THE ALBUMEN MIXTURE IN A CLEAN BOWL. GRADUALLY ADD THE ICING SUGAR, ONE TABLE SPOON AT A TIME, AND BEAT THE TWO TOGETHER. IT WILL TAKE ABOUT 20 MINUTES TO REACH SOFT PEAK CONSISTENCY.

  23. Selling Wedding Cakes • Attending to the Bride (and her mother) • “The Ladies of the Day’’ • With few exceptions, whatever they want, is what you try to deliver. • Deciding on a wedding cake: • Chef’s previous work / pictures. • Wedding cake books and magazines. • Martha Stewart. • Deciding on a Size • Bride's wishes. • Number of guests. • Shape of cake used (round / square / octagonal / heart shaped). • Bride's budget please remember that the top tier is not counted when determining wedding cake size.

  24. The Wedding Cake Serving Chart

  25. Real Cake vs. Dummy Cake Real Wedding Cake Advantages Dummy Cake Advantages Cake can be made well in advance. No crumb coat. Cake does not have to be leveled. No refrigeration needed / can stay outdoors a long time. More creativity. It provides a solid base for heavy ornaments or water fountains. No support system needed. Bride has a bigger selection of flavors to choose from. Sheet cakes are served at the reception (much easier). Transporting the cake is much easier. • Tradition

  26. What Is a Dummy Wedding Cake? • A dummy cake is a non-edible wedding cake, consisting of Styrofoam or cardboard. • Usually part or all of the cake is fake. • Top tier is always real (usually saved and not served). • Two different Styrofoam are available to use.

  27. Real Cake vs. Dummy Cake Real Wedding Cake Disadvantages Dummy Cake Disadvantages None: Home Run!! Remember to have a real piece of cake for the bride and groom to cut into. You can accomplish this in two (2) ways. By inserting a piece of cake into the dummy. By placing a six-inch cake next to the wedding cake. • Cake can not be made too far in advance. • Needs a crumb coat. • Cake has to be leveled. • Refrigeration needed / can not stay outdoors for a long time. • Does not provide a solid base for heavy ornaments or water fountains. • Needs a support system needed. • Bride has a limited selection of flavors to choose from. • Transporting the cake is difficult.

  28. Selling Other Pastry to Go Along with the Wedding Cake This is extra money 4 you!!! Have samples upon request

  29. Cookie Tray

  30. Groom's Cake

  31. Contracts • Contracts spell out what is expected from both the bride and cake maker • What is in the contract? • Dates, times and locations • Break down of cost: • Deposits • Save the date • Food cost • Hardware • Delivery and set up • Hardware that is used • Cake flavors and finishing mediums to be used • Size, number of guests • What kind of set up and who is providing them • Flowers • Hardware / items that need to be returned to the cake maker • Cutting of the cake

  32. Pricing $ 2.50 per serving and up depending on: • local area. • your reputation. • degree of difficulty. • filling and flavors. • cake hardware used / mirrors, cake stands, etc.

  33. Deposits • To cover the food cost of the cake in case of cancellation. • To make sure all of the hardware is returned (cake stands, cake board, etc…)Sell it to them, its easier • Your time…(Remember your time is MONEY!)

  34. Delivery / Transporting • Ship disassembled. • Bring extra icing, bags, tips… • Apply fresh flowers / ornaments last. • Take a photograph after the cake is set up. • Delivery cost depends on the time and distance required • Very Important! • Know where you are going in advance • Give yourself plenty of time • DO NOT BE LATE! ** please remember, you’re the boss… don’t get in over your head….**

  35. They live happily ever after! The end

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