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Cake Decorating
© Terry E. Mullin, MS, MBA, EdD-ABD [email protected]
A five day class for the Youth Enrichment Program, Heartland Community College, Normal, IL
HCC Student Starter Kit:
#4 Writing
#12 Balloons
#16 Small Shell
#22 Regular Shell
#104 Flowers
#352 Leaves
• Flower Nail
Coupler
14 “ Decorating Bag
Cardboard 12X18
waxed (practice board)
Day 1
Hand out supplies listed above.
Define different types of frosting:
Royal Icing (dries hard to the touch):
Ingredients:
6 tablespoons warm water
4 cups powdered sugar
3 tablespoons meringue powder
Instructions:
1. Whip until a meringue frosting
2
Boiled frosting (7 minute):
Ingredients:
3 tablespoons Meringue Powder
1/2 cup cold water
2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water
Instructions:
1. Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes.
2. In microwave safe bowl combine sugar, corn syrup and 1/2 cup water. Heat on high bringing syrup mixture to a boil (approx. 5 minutes).
3. Remove from microwave and let mixture cool slightly (1-2 minutes).
4. Slowly add syrup to meringue mixture. Beat on HIGH for 4 minutes until stiff and glossy.
5. For top of range: Mix sugar, corn syrup and water in 2 qt. saucepan. Bring to boil; cool slightly and follow directions above
Terry’s Butter Cream:
Ingredients:
1 stick butter
2 cups shortening
1 T. vanilla
3 # powdered sugar (10X)
½ cup evaporated milk
Instructions:
1. Whip until light and fluffy 2. Note: you can add ½ to 1 cup of cocoa
powder to make this recipe a chocolate butter cream. Delicious!
Cut piping bags to fit couplers. (caution: don’t cut too much)
Shell border, Reverse Shell with #22 and #16
Wilton Recipe @ http://www.wilton.com/recipes/
3
Day 2
Practice Shell border, reverse shell again!
Script writing:
ABCDEFGHIJKLMNOPQRSTUVWXYZ
ABCDEFGHIJKLMNOPQRSTUVWXYZ
ABCDEFGHIJKLMNOPQRSTUVWXYZ
Scroll border with tips #4 and #16
Shell border with 104 enhancement
for double shell border
Frosting Sides of a Cake using
special bag and tip
Cake Baking Tips – Crowning and
falling, freshness, etc.
Discuss Assembling Wedding Cakes
Balloons #4, #12
Clowns #4, #22
4
Day 3
Streamers (#4)
70’s Daisies (#12) (include perspectives)
Christmas Presents* (#4,#22)
Christmas Trees (#22 or #16)
including snow flakes
Air Brushing
Side Borders:
o Puff w/ string work (#4,#22)
o Scroll (#4, #16)
o Drop Garland (#104, #16, #4)
*see teddy bear cake on page 7
Day 4
Roses, ½ Roses #104
Daisies w/ Flower Nail
Leaves #352
Sweet peas #104
(Double and Triple Sweet Peas)
Full flower spray
with ferns #352
5
How to make a Rose:
Step 1 Step 2
Step 3 Step 4
Step 5 Step 6
Step 7 Step 8
Day 5
Practice Roses again
Working with Colors: Liquids, Jells and Paste
Bring cake to class and decorate or decorate boards.
Demo gels for sky, dirt (brown sugar), Grass #233 Tonka
toys.
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Terry’s Cakes
Notes:__________________________________________
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Supplies from Home:
Tubs for frosting with lids
Turntable
Cake pans to practice
decorating sides of cake
Pallet knives
Parchment Triangles
Colors
Clown Heads
Extra Tips
Artist brushes to stripe bags
Bag and tip for decoration
sides of cakes
Supplies at Heartland:
Scissors
Spatulas
Bowls to mix frosting
Towels to clean with
Dish Soap
Handouts of this course
Can opener
Grocery Store per 15 adult student classes: (Double for Youth Classes)
Sprinkles, 1 bottle beads
3 pounds butter
Vanilla, 1 bottle
15 – 2# bags 10X sugar
3 – 3# cans Crisco
4 cans evaporated milk
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Miscellaneous Ideas:
Daisies…..
Sunflowers