Decorate Pastry Product

It is a glossy edible coating often sweet substance applied to food by dipping, dripping or with a brush.

• Coating

• Glaze

• Fondant

• Frosting

It is made by creaming butter until pale with icing sugar, vanilla and milk. This icing can be spread over cake and any pastry products and can also be piped into different patterns.

• Glaze

• Frosting

• Fondant

• Buttercream

It is stiff and shiny icing can be kneaded and rolled out to cover fruit or chocolate mud cakes, often over a layer of marzipan. Its firm consistency will help preserve the freshness of the cakes. This is often used to decorate bigger cakes and make it easy for transportation.

• Fondant

• Icing/Frosting

• Meringue

• Buttercream

This icing is typically made from egg-whites, white sugar and water. This is whipped until fluffy then spread with a spatula onto cake to decorate creating a more beautifully looking products. Be reminded though, to do this quickly when icing your cake as it sets quickly after coming off the heat.

• Meringue

• Fondant

• Buttercream

• Glaze

It is ideal for making flowers since this will become rock hard once set.

• Boiled Icing

• Royal Icing

• Buttercream Icing

• Ganache

Identify the kind of frosting/Icing.

• Buttercream

• Royal Icing

• Fondant

• Ganache

Identify the kind of icing/frosting.

• Buttercream

• Boiled Icing

• Royal Icing

• Ganache

Identify the icing/frosting.

• Ganache

• Merengue

• Fondant

• Buttercream

It consists of milk, sugar, eggs and flavorings. Whole eggs are used for greater thickening power. Used as pie fillings and as a dessert by itself.

• Custard

• Syrup

• Nut Garnish

• Pastry Cream

It is about form and shape of pastry products after baking. It is important that each piece/slice has the same size, shape and form.

• Color of the Product

• Consistency

• Moisture Content

• Appearance