The Most Popular of Cake Decoration That You Should Know

Pastry Bakery Knowledge: Cake Decoration Types

What is Cake Decoration?

• Cake decorations are adornments or embellishments that are placed on top of the cake or a round cake.
• Cake decoration can be as a topping, frosting, icing, filling, or glazing of the cake
• The main purpose of cake decoration is to make the cake more beautiful in shape, color, taste, and aroma so that it is more attractive visually and flavor
• Cake decorations can be made from edible materials or food-safe plastics
• The most popular edible cake decoration such as buttercream, meringue, fondant, whipped cream, etc.

Cake Decoration

Read: Fresh Pasta

Types of Cake Decoration

1. Meringue
2. Buttercream
3. Whipped Cream
4. Mousse Base
5. Cream Cheese
6. Pastry Cream/ Custard
7. Fondant- Rolled
8. Fondant- Poured
9. Marzipan
10. Ganache
11. Glazed - Mirror glaze
12. Royal Icing

12 Types of Cake Decoration

1. Meringue

2. Buttercream

3. Whipped Cream

• Used for: Filling and Frosting
• Main ingredients: Heavy cream and sugar
• Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy.
• Whipped cream is often sweetened and sometimes flavored with vanilla, coffee, chocolate, orange, etc.
• Stabilized for longer life with gelatin.
• Whipping cream contains 30%- 40% fat.
• Uses: Perfect for mousses and soufflés, filling cakes (Black forest cake)and gateaux, decorating trifles, and topping fruit and ice cream.
• Whipped cream is often called Chantilly cream or crème Chantilly.
• Cakes: Black forest, Profiterole, Eclair, Muffin, Etc.

Whipped Cream Recipe

• 237 ml.  Heavy cream
• 1 teaspoon. Vanilla extract
• 1 or 2 tablespoons. Confectioners' sugar

Whipped Cream
Black forest, Profiteroles, and Muffins

Read: Mother Sauces

4. Cream Cheese

• Used for: Filling and Frosting
• Main ingredients: Cream cheese and sugar
• Cream cheese and butter are beaten together, liquid (milk, liqueur) is added and beaten in, then confectioners' sugar is added, with flavoring at the end, such as vanilla extract.
• Cakes: Carrot cake, Red velvet, Banana cake, muffin, etc.

Cream Cheese
Banana cake, Red velvet, and Carrot cake

Read: Deep-Frying Method

5. Mousse

• Used for Filling and as desserts
• A mousse (French 'foam' /ˈmuːs) may be sweet or savory.
• Dessert mousses are typically made with whipped cream or whipped egg whites, flavored with chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla
• Classic chocolate mousse is made with raw eggs.
• Eating uncooked eggs indeed carries a risk of salmonella food poisoning which is transmitted to the eggs via infected hens.
• To avoid food poisoning, you should replace the raw egg with a pasteurized egg or cook the egg as you make a Swiss meringue.
• Also, Mousse can be made by not using eggs (only using cream) or eggs can be replaced with gelatin.
• Cakes: Mousse cake, Red velvet, Muffin, Eclair, Profiterole, etc.

Chocolate Mousse Recipe

• 400 grams. Dark chocolate, chopped
• 100 grams, Dark chocolate (70 percent), chopped
• 1 vanilla bean
• 500 ml heavy cream, whipped

Chocolate Mousse Recipe

• 3 eggs
• 125 grams. Dark chocolate, (70 percent)
• 10 gram. Unsalted butter
• 125 ml. Heavy cream
• 35 g. Caster sugar

Strawberry Mousse Recipe

• 2 cups. Fresh strawberries.
• 1 tbsp. Unflavored gelatin powder
• 1/3 cup. Coldwater
• 3/4 cup. Granulated sugar
• 1 tbsp. lemon juice
• 2 cups heavy cream

Mousse
Red velvet with Chocolate mousse and Strawberry mousse cake

Read: Breakfast Egg Dishes

6. Custard/ Pastry Cream

• Used for: Filling and Frosting
• Main ingredients: Egg, sugar, milk, and cornstarch.
• Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
• Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (French: crème pâtissière) used to fill éclairs.
• Most common custards are used as desserts or dessert sauces.
• Cakes: Danish, Profiterole, Eclair, Tart, Boston cream pie, Spanish layer cake, Napoleon cake, as a cake filling,  etc. 

Pastry Cream Derivatives

• Chiboust cream: pastry cream with gelatin and Italian meringue
• Mousseline cream: pastry cream plus cream or butter
• Diplomate cream: pastry cream plus whipped cream
• Frangipane: pastry cream plus almond cream.

Pastry Cream
Boston cream pie, Fruit Tart, and Napoleon cake

Read: Pastry Dough

Pastry Cream Recipe

• 2 cup of whole milk
• ¼ cup cornstarch
• ½ cup plus 2 tablespoon sugar
• 1 large egg
• 3 large egg yolks
• Pinch of salt
• 4 tablespoon unsalted butter
• 2 teaspoon vanilla

Method

1. Pour and heat the milk in a saucepan (don't boil) 
2. Beat the sugar and the egg yolks in a bowl until pale yellow, thick and creamy, then whisk in flour and cornstarch.
3. stir ½ of the hot milk into the egg yolk-sugar-cornflour mixture, and mix well to combine
4. Return to the saucepan and cook gently, stirring continuously with a whisk until the cream thickens.
5. Cook for 1 minute while continuing to stir.

Pastry Cream Method

Read: Parts of Salad

7. Rolled Fondant/ Marshmallow Fondant

• Used for: Covering, Topping, and decorating
• Main ingredients: Marshmallow, and sugar
• Used for its special look at wedding cakes. rich, sweet flavor.
• Combine sugar, marshmallow, and vegetable shortening that makes a thick white dough-like substance, and then rolled out.
• Knead before you roll out if you would like to add flavor and color
• It can be purchased ready-made.

Fondant Marshmallow Recipe

• 1 lb.  Bag of mini marshmallows
• 2 tablespoon. Water/ lemon juice
• 1 tablespoon. Oil / Vegetable shortening
• 5-6 cups. Icing sugar
• 1 teaspoon. Lemon juice/ orange juice or almond extract (for additional flavor)

Method

1. Melt marshmallow in the microwave (add 1 water)
2. Combine and knead melted marshmallow, flavor, oil, and sugar ( add sugar little by little), add sugar until you get the right texture for fondant.

Fondant Marshmallow

Read: Types of Hors d’oeuvres

8. Poured Fondant

• Used for: Covering, Icing, and Topping
• Main Ingredients: Sugar, corn syrup
• Very sweet flavor. Covers cakes with perfectly smooth, satiny iced surface
• All cakes, petit fours, and cookies
• Pours and dries to a semi-hard, smooth surface.
• Excess may be refrigerated, gently reheated, and poured again.

Poured Fondant Recipe

• 9 cups sifted confectioners' sugar
• 1/2 cup light corn syrup
• 1 teaspoon clear vanilla extract
• 1/2 teaspoon almond extract

Poured Fondant

Read: Types of Bread

9. Marzipan

• Used for: Covering, Topping, Decorating
• Main ingredients: Almond and sugar
• Similarly rolled fondant because gives a smooth look. It has a delicious and unique almond flavor
• Marzipan is made of almond paste.
• Can purchase ready-made. Dough-like consistency that is rolled out before applying to the cake
• Can be used to mold flowers and other decorations
• Cake: Christmas cake, Muffin, Apricot marzipan cake, etc.

Marzipan

Read: Popular Sandwiches

9. Ganache

• Used for: Glazing. filling, frosting, and Topping
• Main ingredients: Chocolate, butter, and cream.
• Rich velvety taste - a little more complex flavor than a buttercream.
• This is a rich emulsified mixture of chocolate and cream.
• Buttercream consistency can be made by whipping soft butter into its base, resulting in ganache beurre.
• Whipped or smooth / Natural color is dark to medium brown or white
• Cakes: Chocolate ganache cake, Raspberry chocolate layer cake, Sacher torte, etc.

Ganache Method

Read: Plating Techniques

10. Mirror Glaze

• Used for: Glazing
• To make the surface of the cake shiny by pouring the glaze
• It has sugar, glucose, condensed milk, gelatin, and white chocolate.

Mirror Glaze

Read: Types of Vegetable Cutting

11. Royal Icing

• Used for: Icing, Topping, Decorating
• Main ingredients: Egg white and sugar
• Pure white, sticky icing that dries to a hard finish.
• A heavy paste of egg whites and confectioners' sugar beaten with a little vinegar or lemon juice
• Used for general piping or delicate work such as elaborate "string" decorations. Decorating cookies and gingerbread houses.
• Cakes and cookies: Wedding cake, Christmas gingerbread, Cookies, Muffin, etc

Royal Icing

Visit Our Links

Don't Forget, Share to Your Friends

Sitemap
Previous: Buttercream, 
Next: Types of Bread,
Culinary Training Program,
AMAZON Chef's Store,
PDF Presentation,