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Frostings/icings (the topping on the cake) (Frostings (Buttercream (Simple…
Frostings/icings
(the topping on the cake)
4 reasons to use frostings
improves overall flavor
enhances texture
increases eye appeal
slow staling
Frostings
Buttercream
Simple - Uncooked
French ( French meringue+softened butter )
Italian( Italian meringue+softened butter)
Pastry cream-based (Custard+butter)
Egg-foam or boiled
Italian meringues based
Swiss meringues based
Royal icing - decorate cookies - Uncooked
Chocolate confictionary
Fudge Style
Ganache ( pour boiled heavy cream+milk over melted chocolate, then stir constantly)
Glazes/ decor MOUSSE
Sugar Syrup
Jams, preserves
Rolled Out
Rolled Fondant
Modelling Chocolate - Uncooked
Marzipan - Uncooked
Simple or Flat - Uncooked - Whipped Cream
Marzipan
(Almond Paste) = ground almond + sugar + whole egg/egg whites- used in making cakes and pastries
Correctly pair cakes with an appropriate frosting
heavier cakes pair with richer frostings
Lighter cakes(angel food, chiffon) paired with lighter frostings(boiled frosting, simple icing, glaze)
Fondant
(Sugar Paste) = icing sugar+water+cream of tartar/liquid glucose - sweet- used as an icing or filling