BPP 12 Lesson 4

BREAD AND PASTRY
LESSON 4
Decorating and Presenting Cakes
Icing and Frosting

Icing is a sweet coating made of sugar, butter, water, and egg whites or milk; It is often flavored and cooked
and used to cover or decorate baked goods, such as cakes or cookies.
Different Types of Icing

Here are the most popular kinds of cake icing that you can use to finish your cakes.
1. Butter Cream
It is made of sifted powdered sugar, milk and superior butter. The quality of butter used will reflect on the
appearance, consistency and taste of your butter cream frosting.
2. Whipped Cream
This type of cake icing is achieved using cold heavy whipping cream and sugar. Some would advise you
to use powdered sugar but ordinary granulated sugar would work just as well.
3. Royal Icing
This type of cake icing dries into a hard outer shell. It is also one of the easiest to dye with edible colorings.
There are two ways to make this type of frosting: using egg whites (like a meringue icing) and powdered
sugar or by using meringue powder in place of egg whites.
4. Cream Cheese Frosting
It is made with part butter cream frosting and a good quality cream cheese. This type of frosting is usually
perfect for carrot cakes, red velvet cakes and as a filling for doughnuts and cupcakes because of its
consistency.
5. Meringue
The basic ingredients for this frosting are egg whites, cold water and granulated sugar and are one of the
most common types of cake icing. It is light and fluffy because air is introduced into the egg mixture to
create a stiff consistency.
6. Fondant
This is a popular heavy frosting among celebration cakes because it is easy to sculpt and work out. Basic
fondant ingredients include gelatin, glycerine, water, icing or castor sugar (lighter than powdered sugar)
and shortening.
7. Chocolate Ganache
Chocolate ganache and glazing are probably the easiest cake icings to make.
Steps and Procedures in Icing a Cake

You will need:
Cake cardboard
Cake boards come in all different sizes. Use a board that is 1-inch larger than the cake pan. If you don’t have
cake boards, a kitchen plate would be just fine.
Turntable
It is used to move cake easily in making frosting and decorating.
Cake decorating knife or Icing spatula

These are round tipped blunt knives that are essential for moving icing around and smoothing edges. They
come in bent and flat.
Procedure in icing a cake
Start by taping a doily to your cake board, or
kitchen plate. Place on the revolving cake stand.
Center cake on top of the cake board or kitchen

plate.
Dollop about 3/4 cup of frosting into the center of

the cake round.
Pour about 1/2 cup to 3/4 cup of butterscotch filling

into the center of the iced layer. Using the back of a
spoon, not your icing spatula, spread the filling
until it reaches the icing barrier that you have
created.
Set aside the butterscotch topped layer for a

moment. Place the second layer of cake on a piece
of waxed paper on the revolving cake stand, top
side up. Trim the cake with a serrated knife to even
out the cake round just as you did with the first
layer.
Return the butterscotch layer to the cake stand and
carefully place the second layer, frosting side down,
on top of the butterscotch filling.
Make sure that the top of the cake is fairly even.

Gently push the cake down a bit if one side is
higher than the other. Place a cup of frosting onto
the center of the cake. Using the icing spatula
spread the frosting out towards the edges of the
cake. Smooth the center letting frosting accumulate
at the edges of the top of the cake if you find you
have extra. The extra frosting at the edge of the
cake can be used to frost the sides of the cake.
Run the icing spatula under warm running water.

Cleaning the knife with warm water will help
smooth the icing more easily.
Once the sides have been frosted and smoothed,

clean the icing spatula once again.
PRESENTING AND PLATING CAKES
Tips on how to plate and present cakes
1. Be creative with color
A splash of color can bring your desserts to life.
A dark chocolate cake can go from a brown
lump to an artful concoction when garnished
with vibrant berries; a lemon tart goes from a
fairly monotone palette to lively and lovely
when presented with the contrast of a violet
flower and marbled raspberry coulis.
2. Combine textures
Adding different textures to the plate adds
excitement to the visual appeal of cake.
Different textures excite the senses, giving an
anticipatory sense of the taste pleasures to
come.
3. Compose your plate

There are many ways to compose a plate.
Consider the plate as if it were a blank canvas
or as if you were composing the frame for
photograph. What would fill the space in an
interesting way?
4. Consider the vessel.

It may seem like common sense, but consider
the experience of eating the dessert when you
choose the type of plate.
5. Contrast temperatures.
There’s nothing like pairing a slice of perfectly
prepared cake with a cool slice of ice cream.
Combining temperatures can be a beautiful
thing, but your plating does require some
consideration. Do not put your dessert on a hot
plate. A slightly chilled plate may be helpful
when plating cold desserts, whereas room
temperature will do just fine for most cakes or
pies.
6. Let it be dramatic. Have a little fun with your
cake. Employ tricks to add some magic to the
Presentation
7. Don’t make it too tall or wobbly.

A slice of layer cake looks fantastic standing up on a plate. But if it’s too tall, there’s a strong chance of it
toppling over even on a short journey to where it is being served.
8. Garnish with care.
Keep in mind how the garnish will function on the finished plate.
9. Be consistent.
When plating cakes, be consistent in your design and in serving size. It can be confusing to see different
presentation on each plate, and nobody likes looking over to the plate across the table and seeing a serving
double the size.
ACTIVITY 1
Boiled Icing
Ingredients
4 egg whites
½ tsp cream of tartar
2 cup sugar
½ cup water
2 tbsp syrup
Procedure:
Boil sugar and water and syrup together over low fire to form a threadlike. Gradually add to beaten egg
whites. Beat until stiff. (You may use forks to beat the egg if electric beater is not applicable)
ACTIVITY 2
Simple Butter Icing
Ingredients
½ cup butter
1 cup powdered sugar
1 cup nestle cream
1 tsp vanilla or lemon essence
Procedure:
1. In a mixing bowl, cream butter and sugar until light and fluffy.
2. Put nestle cream and continue beating until fluffy and pour vanilla until well blended.

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BREAD AND PASTRY

Icing and Frosting

Different Types of Icing

Steps and Procedures in Icing a Cake

Cake decorating knife or Icing spatula

Center cake on top of the cake board or kitchen

Dollop about 3/4 cup of frosting into the center of

Pour about 1/2 cup to 3/4 cup of butterscotch filling

Set aside the butterscotch topped layer for a

Make sure that the top of the cake is fairly even.

Run the icing spatula under warm running water.

Once the sides have been frosted and smoothed,

3. Compose your plate

4. Consider the vessel.

7. Don’t make it too tall or wobbly.

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