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Lecture Professional baking (6th Edition): Chapter 17 - Gisslen

After studying this chapter you will be able to understand: Describe the essentials of effective receiving, generate an invoice and describe its use, sequence typical invoice receiving procedures, provide examples of other receiving methods, summarize good receiving practices, recall methods that reduce receiving costs. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Assembling and Decorating Cakes 17 Icings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 17 Icings, or frostings, are sweet coatings for cakes and other baked goods. The three main functions of icings or frostings: Contribute flavor and richness. Improve appearance. Improve keeping qualities by forming protective coatings. Assembling and Decorating Cakes Icings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 17 The eight basic types of icings and cake coatings: Fondant Buttercream Foam-type icings Fudge-type icings Flat-type icings Royal or decorator’s icing Glazes Rolled coatings Assembling and Decorating Cakes Fondant Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 17 Fondant is a sugar syrup that is crystallized to a smooth, creamy white mass. Commonly used for napoleons, éclairs, petit fours. It is often purchased already prepared for bakeshops. Assembling . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Assembling and Decorating Cakes 17 Icings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 17 Icings, or frostings, are sweet coatings for cakes and other baked goods. The three main functions of icings or frostings: Contribute flavor and richness. Improve appearance. Improve keeping qualities by forming protective coatings. Assembling and Decorating Cakes Icings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 17 The eight basic types of icings and cake coatings: Fondant Buttercream Foam-type icings Fudge-type icings Flat-type icings Royal or decorator’s icing Glazes Rolled coatings Assembling and Decorating Cakes Fondant Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 17 Fondant is a sugar syrup that is crystallized to a smooth, creamy white mass. Commonly used for napoleons, éclairs, petit fours. It is often purchased already prepared for bakeshops. Assembling and Decorating Cakes Fondant Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 17 Procedure and guidelines for using fondant: Heat the fondant over a warm water bath to thin it and make it pourable. Do not heat it over 100°F (38°C) or it will lose its shine. If it is still too thick, thin it with simple syrup or water. Flavorings and/or colorings may be added as desired. To make chocolate fondant, stir melted bitter chocolate into the warm fondant until the desired color and flavor are reached. Assembling and Decorating Cakes Buttercream Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 17 Buttercream icings are light, smooth mixtures of fat and sugar. Easily flavored and colored for many purposes. Assembling and Decorating Cakes Buttercream Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 17 Five basic kinds of buttercream formulas: Simple buttercreams: Cream together fat and confectioners sugar. Decorator’s buttercream (rose .