Cake Decoration: Frosting and Icing


 Different types of frosting used for decoration

This season is for cakes and candies, so decorate your simple cakes with easy to use frostings, here I will give all the recipes of Icing, Glazes, and Frostings for cakes, all the basics to make them at home without fail. Let’s start off with the difference between icing and frosting; Frosting is stiffer and pipes well and consists of cream or butter. Icing is a thin and sugary glaze spread that hardens on cooling, both are used for decoration, Let get into details.
Whipped Cream Frosting

Whipped cream:  this is the most popular frosting and easy to decorate the cake, the trick to make it ensures your cream, bowl, and whisk is cold before whipping up also mixing bowl is grease-free. Another tip uses a piece of paper towel to wipe out the bowl before starting. Put your whisk attachment in the fridge for an hour and when you start beating on low until bubbles form now increase speed medium until soft and floppy, at this point, you can add sugar 1-2 tablespoon

Frosted with Ganache
Frosted with Ganache

 Ganache: start off making basic ganache if you like chocolate, heat heavy cream 2-2.5 minutes in the microwave until it is hot not boiling now add dark chocolate to it allow it to stand for a few minutes and mix well. A tip to use here is adding a transparent film right on the surface of the mixture to avoid forming a skin on top. To convert ganache to frosting allow the mixture to come at room temperature and beat on high until the ganache is light and fluffy. 

Basic Buttercream Frosting
Molding Chocolate:  you just need white chocolate, semi-sweet dark chocolate, and corn syrup to make this. Melt the chocolate and add the corn syrup shimmering and let it cool then knead like dough until getting the clay-like consistency. you can use it to make different shapes easily. It works like fondant but stiff than fondant.   

Basic Buttercream: The buttercream frosting made with butter and icing sugar some people make this with vegetable shortening also called Crisco popular in the US. Buttercream is the best and super easy to decorate cupcakes.   
Cream Cheese Frosting: Normally we use buttercream frosting with cream cheese to make this. A tip you have to use here is adding cream cheese right at the end at room temperature it works best. This one is very short and simple to make frosting for any decoration on cakes, donuts, muffins.


 Swiss Meringue Buttercream: to make it heat egg white and sugar/icing sugar in a pot of hot water with a bowl placed on top of it, the bowl should not touch the water(This equipment called Bain
Swiss Meringue Buttercream Frosting
Marie) until the sugar has melted. Once it has done add the bowl to your stand mixer and mix it on high speed until you have whipped meringue. Another tip is to put a kitchen towel to avoid spillage.

 Italian Meringue: to get this, cook sugar syrup to hard boil stage ( at 250-265 degree F), whip up egg white in a stand mixer. Now check sugar syrup is ready slowly add it the side of your bowl once the syrup has been added continue to beat on high speed until the bowl of the stand mixer is cold in touch.
 French Meringue Buttercream: French Meringue is almost the same in nature as Swiss or Italian meringue the only difference is we use egg yolks instead of egg white.  Beating 
the egg yolks in your stand mixture on medium speed for about 5 mins until pale in color meanwhile make sugar syrup on high heat ( at 235-240 degree F.) now slowly pour the syrup on to the egg yolk whilst continuing to beat on low speed once syrup added whip it at medium to high speed until the bowl feels no longer warm to touch.
  
Caramel Icing
Caramel Icing
Caramel Icing:  Making caramel Icing is easy, you just have to boil the brown sugar and milk, combine with butter and sugar and bring at a spreadable consistency. It will set on your cake.
 
Royal Icing: It is a basic kind of icing made from egg white, confectioners' sugar, and a dash of lemon. Having a consistency that can be piped. you can make flowers, or decorate cookies, It dries hard.
Cake Decorated with Glaze
Cake Decorated with Glaze

Decoration With Chocolate Glaze
Decoration With Chocolate Glaze
Glaze:  powdered-sugar glaze is simple, it can be quite thick like a syrup, the thickness depends on the ratio of sugar and liquid. It can be used for topping the bread or for donuts.

Chocolate Glaze:  Chocolate glaze is opaque and in the pouring consistency, Ganache is a kind of glaze, that includes butter, corn syrup, and chocolate.

Gum Paste: The mixture of confectioners' sugar, egg white, and shortening is used to make Gum paste. Its most versatile, soft, and dried too quickly to make delicate decorations.
Fondant Cake Frosting
Fondant Cake Frosting

Fondant: This type of fondant is pliable, smooth, dough-like, made from sugar, gelatin, and food-grade glycerine. Its smoothness gives the cake a polished look. It's best to mold in any shape. Another type is pourable fondant that gives a glossy look that's good for cupcakes or themed cakes, dries soon.
Sculptured Cake
Sculptured Cake

Pastillage: It set hard not too firm, best for sculpture themed cakes often used highly styling thems. Its a kind of thick sugar paste-like gum that can be molded in different shapes and forms when dried becomes hard and brittle. you need icing sugar, gelatin powder, glucose syrup, and cream of tarter. It's not as easy as the state.


 Fudge Icing: It's a pourable consistency icing that can be spread over the cake as it becomes cool somehow similar to caramel icing. Made from Milk or heavy cream sugar, and cocoa powder, you have to boil these ingredients, stir occasionally, and cook until thick.

Marzipan Cake
Marzipan: It can be molded easily, good for intricate decorations of any themed cake, used like fondant; rolled, and transform accordingly. It is made from almond paste, sugar, and flavor. It has a pliable and thick in texture that can be mold in any shape easily.

Flower Decorated Cake
Flower Decorated Cake
Mexican Paste: Mexican paste is ideal for making flower petals decoration. It gives sumptuous drying time and dried hard,  good in terms of humidity resistance. For this recipe, you need something extra; CMC ( tylose powder), icing sugar, solid vegetable fat, corn syrup or glucose, and cream of tarter. With the Mexican paste, you have a long time to work and it sets fast.

















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