Cake icing
- 1. Brief History Start on types of Icing: FondantCake Icing
- 2. Mid 17th centuryDisplays at wealthy aristocratic banquettes
- 3. Mid 19th centuryFrench begin serving desserts
- 5. Wilton Enterprises1929 Wilton advertises for chefs and bakers
- 6. Wilton Enterprises1947- begin promoting their own line of baking products
- 7. Wilton Enterprises1960’s – Wilton Method becomes stand-by method for cake decorating
- 8. Wilton Enterprises1983 – Wilton merged with Copco kitchenware
- 9. Wilton Enterprises1991 – Wilton merged with Rowoco creating Wilton Industries
- 10. Three types of icing:
- 11. Butter cream
- 12. Chocolate
- 13. Fondant
- 14. FondantIngredients2 pounds confectioner’s sugar, sifted
- 15. Fondant Ingredients¼ cup cold water
- 16. Fondant Ingredients1 tablespoon unflavored gelatin
- 17. Fondant Ingredients½ cup glucose or white corn syrup
- 18. Fondant Ingredients1 ½ tablespoons glycerine
- 19. Fondant Ingredients1 teaspoon desired flavoring
- 21. Trim and smooth out your cake before applyingThe cake will need to be completely flat.
- 22. Using frosting, secure the cake to your board so that it will not move around while you are icing it.
- 23. Apply a buttercream base to smooth out any imperfections in the cake such as crumbs or low spots
- 24. Let the cake sit in the refrigerator so that the surface will slightly harden. It is recommended to let the cake cool for at least 24 hours before applying fondant.
- 25. Knead the fondant until it becomes the consistency of clay and use a rolling pin to flatten it out to about 1/4" or so.
- 26. Dust the rolling pin and work surface with confectioners sugar to prevent sticking.
- 27. Apply the fondant to your cake with the shiny side facing up.
- 28. Using your hands or a smoothing tool, smooth out the fondant starting from the center and working your way out.
- 29. Trim any excess fondant from the bottom of the cake.
- 30. Decorating with fondantDecorate with fondant shapes, paint, stencils, ribbons, etc.
- 31. To attach dried fondant shapes to a fondant cake, make the following recipe:1 oz. ready-to-use fondant and 1/4 teaspoon cold tap water. Knead the water into fondant until it becomes softened and sticky. Brush the mixture onto the back of the dried fondant decoration and attach to cake.
- 32. Enjoy!