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Yeast bread
Yeast breads differ from quick breads in that they are leavened by yeast, a living organism,
rather than baking soda and baking powder and are often lower in fat and sugar. When mixed
with water and sugar, the yeast ferments to produce carbon dioxide, filling the bread dough with
Batter breads - the dough for batter breads is not kneaded. Batter bread is coarser in shape and
texture than bread prepared with kneaded dough. It has a higher ratio of liquid to flour and other
dry ingredients; beating the batter a few minutes develops the gluten, though not as much as a
kneaded bread. The dough rises only once, in the bread pan. Batter breads generally do not rise
Kneaded breads-A smoother- textured bread results from kneading yeast dough by hand, with
an electric mixer or food processor. The dough is allowed to rise before shaping, and then it is
shaped and allowed to rise again. Finally, the bread is baked. Breads prepared in electric bread
machines are also kneaded breads. Kneaded breads offer many options for bakers, especially in
regards to shaping. Examples of kneaded breads include loaf breads, baguettes, pan rolls and
crescent rolls.
Yeast is the essential ingredient in bread baking. Since yeast is a living organism, having fresh
Important Tips
Yeast activity may decrease if it comes in direct contact with salt or sugar.
Using a thermometer is the most accurate way to determine the correct liquid
Using good quality ingredients is crucial to making good bread. When choosing flour for bread
Our salt is a high quality, unrefined sea salt from Sicily. Generally, whatever salt you keep in
your pantry will work just fine, unless it is too coarse to dissolve easily. The water that comes
from your tap is also good for making bread. What’s most important about the water is its
temperature; we use the water to control the temperature of the dough. A dough will ideally
There are two stages to the mixing process: the first is to incorporate ingredients, the second is to
develop the structure of the dough, otherwise known as the gluten network. Dough can be
kneaded by hand, or mixed in a table top mixer. When using a table top mixer, keep it to the
Also referred to as rising, or proofing, this is where the yeast starts to do its work, converting
sugars into carbon dioxide, alcohol and organic acids. Every dough has a different primary
fermentation time, depending on its formulation. We work with time as well as our senses to
When the dough is properly fermented, it is time to divide it to the desired size and give the
divided pieces a preshape. A preshape is an intermediate shape—a loose suggestion to the dough
rest is typically 15-20 minutes long and during that time, the gluten network, which has been
made more elastic through handling, will relax and become more extensible.
There are four basic shapes in bread making: the baguette (stick), the boule (round), the bâtard (a
football-like shape) and the pan loaf (a blunt-ended bâtard). After shaping, the dough must be set
somewhere to rest during its final fermentation. For baguettes and bâtards, we use baker’s linen
and wooden boards; for boules, we often use wooden proofing baskets. The linen and the baskets
help to hold the shape of the dough during the final fermentation.
After shaping, the dough must rest and continue to ferment. The length of the final fermentation
varies from dough to dough; it could be anywhere from 15 minutes to 12 or more hours. Again,
we work with time and with our “dough sense” to determine when the dough is properly
fermented.
Most loaves will be scored, or cut, just before they are baked. Scoring has a decorative function,
and it allows the dough to “spring” properly as the carbon dioxide gas that has accumulated
during fermentation expands in the heat of the oven. Scoring is typically done with a razor blade
typically baked at a very high temperature, around 450-475°F. Enriched breads (brioche,
challah, sweet breads) are typically baked around 350-400°F. In most cases, a smaller loaf
should be baked at a higher temperature than a larger one, so that it will take on the right amount
of color in its baking time. There are a few different ways to determine that a loaf is properly
baked—by color, by the hollow sound you hear when you knock on the bottom of the loaf, and
by internal temperature (at least 190°F for lean breads, 165°F for enriched breads).
Although it is tempting to eat hot bread right of the oven, that’s not the best way to really taste its
subtle flavors. When bread first comes out of the oven, it is still filled with excess moisture and
carbon dioxide. The bread needs time to cool so that the moisture and gas will dissipate. After
cooling, the texture, flavor and aroma of the bread will have developed into what they should be
1. My Loaf Didn’t Rise Very Much. You put the risen loaf in the oven and baked it but it
didn’t do very much. This is usually caused by not enough leavening power in the dough,
dough that is too old or too young or too high an oven temperature.
2. Not enough yeast. Make sure you added the proper amount of yeast to the recipe and that
the water temperature wasn’t so high that it killed the yeast. A rare occurrence is the
yeast itself is old or weak, which is most likely if you are using fresh (cake) yeast and it is
slow down the yeast or kill it all off. Make sure you added the proper amount of salt to
the dough.
4. Too much sugar in the dough. Sugar ties up water, so if there is too much sugar in the
dough, it can tie up a lot of the water, leaving too little for the yeast to use. This is rare,
but make sure you didn’t use Tablespoons instead of teaspoons, or 3/4 of a cup instead of
5. Under proofing or too short a final rise. This can cause a loaf to fail because the yeast
hasn’t produced enough gas to fill the tiny pockets that the dough has developed. How
6. Over proofing or too long a final rise time. If you leave the dough for too long, the yeast
will run out of steam and the gluten will lose its ability to support the loaf. The result is a
loaf that goes nowhere, it just puffs up a little bit and that’s it. Make sure you don’t let the
dough rise too long. Do the punch-in test. Don’t let the dough rise to more than twice the
volume it had when you set it out. N.B. Some breads require a triple on final rise.
7. If you do let the dough rise too long, there is still hope. Knead the dough all over again,
for a minute or two. this will give the yeast a chance to find some new sources of
nutrition and get rid of the gases that have built up in the dough. Then set the dough to
rise again, but for a shorter time. This is an emergency procedure and works about two
thirds of the time; it’s worth a try, but don’t get your hopes up.
8. You may have a serious instance of this problem if you are making a very wet dough that
requires a long first fermentation time. For example, there are several 73-75% hydration
breads where the recipe says to let the dough triple in fermentation. When you ferment
the dough, you may let the dough run to exhaustion and not know it. If the recipe says to
triple, be sure to mark the container where a triple will be and don’t let the dough get
above that line. In fact, you won’t hurt the final bread one bit if you take it out slightly
9. The temperature where you set the dough to rise was too low. Dough needs a reasonably
warm temperature during final rise. Professional proofing boxes have both high humidity
and high temperature, 60% humidity and 80 degrees are not uncommon. If your dough
has to rise in a cooler place, make sure to do the punch-in test. Most doughs will rise in
10. The loaves were put in pans that were too large for them. Make sure the dough fills the
pans to the proper level. Recipes may require the dough to be half or two-thirds of the
11. Oven temperature too high. The yeast undergoes a burst of activity during the first few
minutes of baking, increasing its production of gases, which are then trapped by the
gluten network, producing the oven spring. If the oven temperature is too high, this
period can be shortened, which can reduce the time that the yeast is active, reducing the
amount of gas it produces. This is a long way of saying that the yeast dies before it can
12. My Loaf Expanded Too Much. At first glance, most people wouldn’t consider this a
fault, they would cheer and say “Wow! Good show!” or “Groovy, Dude!” However, if
the dough has too much oven spring, it can touch a neighbouring loaf, overflow a pan or
allowed to finish most of its work before the dough is baked. If it is still very active when
the loaf is baked, the resulting super activity will cause a massive oven spring. Do the
punch-in test.
14. Not enough salt in the dough. Most recipes call for salt to be around 2% of the weight of
the flour. This isn’t a hard-and-fast rule, but it is so widely used that you should note
when the proportions are different. Since salt controls yeast activity, if there isn’t enough
salt the yeast can become over-active and the loaf will expand more than it should. Taste
your dough — you may find that once in a while, you forget the salt. Nothing quite like
having a batch of bread in the oven and spotting the bowl with the salt sitting on the
counter.
15. Loaves too large for the pans. Make sure the loaves fill the pans properly. At the extreme,
this fault will result in a loaf that cascades down the side of the pan and onto the baking
16. My Loaf Spread Out Too Much and Didn’t Go Up. This is a tricky one. You can usually
see these mistakes either during or at the end of final rise and take action then.
17. Under kneading or under developing the dough. The dough doesn’t develop the lattice
work that it needs to support the gas-trapping cells. Since the framework isn’t there, the
cells can’t do their job and the dough just spreads out. You can take this dough, knead it a
bit and set it to rise again, giving it a shortened final rise time. This works in most cases.
18. Over proofing,leaving the dough too long in final rise. The dough structure begins to
break down so the dough just spreads out. With over proofed dough, you can try to
reclaim by kneading very briefly and then setting the dough out for a short rise period.
19. A wet dough is very prone to this flaw, since the gluten structure is fairly delicate and
easily deflated. Here the fault may be a combination of underdevelopment and over-
proofing.
20. You may find that no matter what you do, some wet doughs just don’t work for you as
free-standing loaves. In that case, get a bread pan, large pie pan, loaf pan or whatever and
use that. No harm done; you’ll just have good bread in another shape.
21. My Crust is Too Dark. The most common cause of an overly dark crust is baking too
long, which will also result in a thick crust. Some breads require a dark crust and some
bakers like a darker crust, so make sure that what you have is a fault and not the desired
crust color.
22. Make sure you didn’t broil the loaf instead of bake it. James Beard has a famous recipe
for his broiled bread, which was a mistake that, it could only happen to James Beard,
23. Baking too long. Make sure you bake for the proper time.
24. Oven temperature too high. Check the temperature before you start to bake. If you
25. Too much sugar in the recipe. This is applicable mainly to enriched breads. Make sure
26. If the crust is too dark on the top only, you have probably set the oven rack too close to
bottom of the oven. Raise it next time. If you check the loaf when it is half-way baked
and the top is already turning dark, you can slow the coloring by putting a sheet of
aluminum foil over the loaf. If you check the loaf when it is half-way baked and the
bottom crust is getting very dark, you can slide a cold cooking sheet under the loaf and
28. My Crust is Too Pale. Instead of a dark crust, you wind up with a loaf the color of straw.
29. Oven temperature too low. As in the oven temperature too high above, this is prevented
30. Dough too old. If the dough is too old, the Maillard Reaction won’t run its course and the
necessary browning won’t take place on the crust. Make sure you ferment and rise the
proper amount of time and do the windowpane and punch-in tests. You can get dough
that acts as if it’s too old by letting the dough rise in a very warm place, which will
31. The dough crust dried out during rising. In effect, there isn’t enough moisture in the crust
for activate the Maillard Reaction, so the crust stays pale. I frequently cover the rising
loaves with a tea towel and spritz the towel with water from time to time. This keeps the
dough damp, much like what happens in a proofing chamber, where the humidity is 60%
32. Lack of water vapor in the oven during the first few minutes of baking. Water vapor,
steam, keeps the exterior of the loaf damp, which allows good expansion, but it also helps
If the recipe called for 2 tablespoons of sugar and you used 2 teaspoons of sugar, you
34. In essence, proper size and color depend on proper dough handling techniques, the proper
amounts of yeast and salt and the proper combination of temperature and humidity in
final rising.
35. I’ve Got a Tunnel Between the Crust and the Crumb. This is also called a “flying crust.”
Some very good professional bakeries turn out breads with this fault and get praised for
it. Go figure.
36. The dough was allowed to rise too long in a very dry environment. This is the primary
37. The dough rises properly during the first part of the rise. When the rise goes on too long,
the interior, what will be the crumb, begins to settle back a bit, since the dough is getting
weak. But since the crust has been allowed to dry out a bit, it can’t fall back with the
interior, so it stays high and dry. When the loaf is finally baked, the crumb doesn’t rise up
38. The final rise period was too short. This is a very rare occurrence, but it can happen. Just
make sure you rise for the proper time and do the punch-in test.
39. There is another instance of this problem. Sometimes, a loaf will enter the oven looking
fine, but will collapse in the center during baking. This is a tricky problem to solve, but
review your procedures. Here are some probable causes, which may occur together.
40. You used all purpose flour when the recipe called for bread flour. Because of the lower
protein content, the yeast ran out of energy and couldn’t give the final burst of activity to
41. A wet dough. A wet dough has a crumb that is more like a lattice work than a solid. As
the yeast develops, the lattice forms. When the bread is baked, the lattice collapses in the
42. Dough that has risen too long in a moist environment. This is a tunnel crust without the
dry crust. In this case, the crust follows the crumb down.
43. Too much yeast for the protein level of the flour. The yeast runs out of nutrients and the
These are some possible causes, either alone or in combination. Because there are so many
different causes and they can work together to foil your best efforts, the answer will probably be
a combination of a few minor changes to the recipe. When you get it right, remember to note
what you did to solve the problem so you don’t have to go through the whole process again.
44. My Crust is Too Thick. You will quite often find this fault in the same loaf that you find
45. The final rise time was too long. Since we know that an over-risen loaf will not brown
properly, the temptation is to let the loaf bake a bit longer in hopes that the crust will
*finally* brown. Alas, it doesn’t, and we are left with a baguette that could do duty as a
baseball bat.
46. The oven temperature was too high. If the oven temperature is too high, say 475 when it
was supposed to be 375, a loaf can literally burn up as the Maillard Reaction runs to
completion and the loaf continues to brown. What was a pleasing brown can become
almost charcoal.
47. Too little sugar. This applies mostly to enriched doughs. If your dough is supposed to
have sugar and you forgot it, the loaf won’t brown properly. So in your efforts to get a
nice brown crust, you bake too long, which can thicken the crust.
48. I’ve Got White Streaks in my Bread. This is usually flour that got added during kneading
or shaping. The flour gets into the dough but doesn’t get properly mixed or hydrated, so it
just sits in the dough as raw flour. The way to avoid this fault is to refrain from adding
49. Holes Too Large in Bread. Many people wouldn’t consider this a fault, since many
people’s mantra is “I want large holes in my bread!” However, as with most things, there
is a place for large holes in bread and a place where they are a fault. Personally, I am not
The most usual cause is over proofing of a high hydration dough. If you look at properly made
bread, you’ll notice that the texture of the loaf changes a bit from top to bottom. There are larger
holes in the crumb toward the top and smaller holes in the crumb toward the bottom. This
difference is caused by the weight of the dough squeezing the holes near the bottom while the
holes near the top have little pressing down on them. A tunnel crust is an extreme example of
this, although it’s caused by a somewhat different condition. When the dough is allowed to rise
too long, the difference becomes more pronounced. The preventative is to allow the proper time
in final rise. If you suspect you have a problem at the end of final rise, you can invert the loaves
either a few minutes before the end of final rise or as you put them in the oven. This will make
the large holes appear on the bottom and the smaller holes appear near the top. They will quite
often nearly equalize as the loaf bakes, especially if you give the doughs a few minutes to
50. Over proofing can also occur if the temperature is too high in the area where the dough is
rising. Make sure that the combination of time and temperature is correct. The above
should help you avoid or cure most of the common problems you will have with your
bread.
Ingredients:
2 tablespoons sugar
1 teaspoon salt
Procedure :
Put 4 cups of the flour, yeast, sugar and salt into large bowl.
Pour in hot water and oil and mix until combined- it will be sticky.
Place dough back into bowl and cover with a damp tea towel and let it rise until double its
Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has
Rub hot breads with water and wrap in a teatowel to ‘sweat' to soften the crust.
Cookies
A cookie is small, flat, sweet, baked good, usually containing flour, eggs, sugar, and either
butter, cooking oil or another oil or fat. It may include other ingredients such as raisins, oats,
Classification of cookies
Bar Cookies- Somewhere in between a cookie and a cake, bar cookies are some of the quickest
and easiest cookies to make. Dough and other ingredients that are poured or pressed into the pan
with sides (instead of on a baking sheet), sometimes in multiple layers. After baking and cooling,
they are cut into shapes such as squares, rectangles, triangles, or diamonds.
Drop Cookies- Drop cookies, as the name suggests, are baked by dropping or pushing spoonfuls
of cookie dough onto the baking sheet. During baking, the mounds of dough flatten and spread.
Filled Cookies - Filled cookies are made from cookie dough stuffed with a fruit or confectionery
contents before baking. Some are like a tiny pocket or pouch, prepared similarly to dumplings, in
which the dough is encased around the filling and edges are crimped. Others are prepared as tiny
tarts in miniature muffin tins. Filled cookies have become favorites because they combine a
standard cookie (the dough) with a special filling, offering two treats in one.
Fried Cookies- Fried cookies, growing in popularity, are drop cookies or filled cookies that are
cooked in oil. Sometimes referred to as simply “fried dough,” these types of cookies they are
often dusted with powdered sugar after being cooked. They are best when served immediately. In
addition to traditional fried cookies, today’s favorite cookie recipes (like chocolate chip cookie
dough or oatmeal cookie dough) are modified by adding a bit of liquid, rolling the dough in
batter, and deep frying the dough to create a rich and crispy treat.
Molded Cookies- Molded cookies, made from stiff dough, are formed into shapes before baking.
Cookies are shaped by hand or in a mold. Cookies can be hand-shaped into wreaths, crescents,
canes, logs, and balls. Some are molded into large flattened loaves and later cut into smaller
cookies. Molded cookies can also be created by using cookie molds, mold pans, cookie stamps,
or a specialty rolling pin (Springerle rolling pin) – each created with designs to be pressed into
the dough.
No-Bake Cookies- While technically not a cookie category in their own right, no-bake cookies
are hybrid between a candy and a cookie. They are made by mixing a filler (such as cereal or
nuts) into a sticky binder. The cookies are shaped into individual treats or pressed into a pan and
cut as bars, and then cooled to harden. No-bake cookies are unique among types of cookies in
Pressed Cookies - Pressed cookies are made from soft dough that is placed in a cookie press
(also called a cookie gun) or pastry bag and pushed through decorative disks at the tube’s end,
Refrigerator Cookies- Refrigerator cookies are made from dough shaped into cylinders,
refrigerated to become stiff, and then sliced and baked. The dough can also be prepared in layers,
as for pinwheel cookies, or rolled out flat, sprinkled on the surface with fillings, and rolled into a
Rolled Cookies- Rolled cookies are made from stiff, chilled cookie dough which is rolled out
with a rolling pin and cut with a knife, pastry wheel, or cookie cutter. Often cookies are
Sandwich Cookies- Just as a regular sandwich is created with two slices of bread similar in size,
a sandwich cookie is assembled with two identically-sized cookies joined together with a sweet
filling.
Cakes
Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were
modifications of breads, but cakes now cover a wide range of preparations that can be simple or
elaborate, and that share features with other desserts such as pastries, meringues, custards, and
pies.
Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, and leavening agents, such
as baking soda and/or baking powder. Common additional ingredients and flavourings include
dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous
substitutions for the primary ingredients. Cakes can also be filled with fruit preserves or dessert
sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan,
anniversaries. There are countless cake recipes; some are bread-like, some are rich and elaborate,
and many are centuries old. Cake making is no longer a complicated procedure; while at one
time considerable labor went into cake making (particularly the whisking of egg foams), baking
equipment and directions have been simplified so that even the most amateur cook may bake a
cake.
Varieties of cakes
Butter cakes are made from creamed butter, sugar, eggs, and flour. They rely on the
combination of butter and sugar beaten for an extended time to incorporate air into the batter.[10]
A classic pound cake is made with a pound each of butter, sugar, eggs, and flour. Baking powder
is in many butter cakes, such as Victoria sponge.[11] The ingredients are sometimes mixed
without creaming the butter, using recipes for simple and quick cakes.
Sponge cakes (or foam cakes) are made from whipped eggs, sugar, and flour. They rely
primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening,
sometimes with a bit of baking powder or other chemical leaven added as insurance. Sponge
cakes are thought to be the oldest cakes made without yeast. An angel food cake is a white
sponge cake that uses only the whites of the eggs and is traditionally baked in a tube pan. The
French Génoise is a sponge cake that includes clarified butter. Highly decorated sponge cakes
with lavish toppings are sometimes called gateau; the French word for cake.
Chiffon cakes are sponge cakes with vegetable oil, which adds moistness.[12]
Chocolate cakes are butter cakes, sponge cakes, or other cakes flavored with melted chocolate
or cocoa powder.[13] German chocolate cake is a variety of chocolate cake. Fudge cakes are
Coffee cake is generally thought of as a cake to serve with coffee or tea at breakfast or at a
coffee break. Some types use yeast as a leavening agent while others use baking soda and/or
baking powder. These cakes often have a crumb topping called streusel and/or a light glaze
drizzle.
Baked flourless cakes include baked cheesecakes and flourless chocolate cakes. Cheesecakes,
despite their name, aren't really cakes at all. Cheesecakes are in fact custard pies, with a filling
made mostly of some form of cheese (often cream cheese, mascarpone, ricotta, or the like), and
have very little flour added, although a flour-based or graham cracker crust may be used.
Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient
Greece.
Butter or oil layer cakes include most of the traditional cakes used as birthday cakes, etc.,
and those sold as packaged cakes. Baking powder or bicarbonate of soda are used to provide
both lift and a moist texture. Many flavorings and ingredients may be added; examples include
Yeast cakes are the oldest and are very similar to yeast breads. Such cakes are often very
Some varieties of cake are widely available in the form of cake mixes, wherein some of the
ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are
premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and
sometimes vegetable oil or butter. While the diversity of represented styles is limited, cake mixes
do provide an easy and readily available homemade option for cooks who are not accomplished
bakers.
Quick bread
quick bread is any bread leavened with leavening agents other than yeast or eggs. An advantage
of quick breads is their ability to be prepared quickly and reliably, without requiring the time-
consuming skilled labor and the climate control needed for traditional yeast breads.
Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread,
Pie
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely
Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining
the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the
filling in the bottom of the dish and is covered with a pastry or other covering before baking. A
two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical
kind of pastry used for pie crusts, but many things can be used, including baking powder
Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings
Tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with
pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though
modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an
example would be egg tarts. The categories of 'tart', 'flan', 'quiche', and 'pie' overlap, with no
sharp distinctions.
Cake decorating
Cake decorating is one of the sugar arts that uses icing or frosting and other edible decorative
elements to make plain cakes more visually interesting. Alternatively, cakes can be molded and
Cakes are decorated to mark a special celebration (such as a anniversary or wedding). They can
However, cakes may be baked and decorated for almost any social occasion.
Cake decorations are adornments or embellishments that are placed on top or around cakes. Cake
Fondant, also known as sugar paste or ready roll icing, exists in many different colors, and its
initial form is soft and easy to handle. In this form, cake decorators are able to mold fondant into
many different artistic expressions. Many of these expressions are also taught in professional
cake decorating classes. Fondant is primarily used to cover cakes, but it is also used to create
Royal icing is a sweet white icing made by whipping fresh egg whites (or powdered egg whites,
meringue powder) with icing sugar. Royal icing produces well-defined icing edges and is ideal
for piping intricate writing, borders, scrollwork and lacework on cakes. It dries very hard and
preserves indefinitely if stored in a cool, dry place, but is susceptible to soften and wilt in high
humidity.
Marzipan is often used for modeling cake decorations and sometimes as a cover over cakes,
Gum paste, also known as florist paste, is an edible, brittle material that dries quickly and can be
Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn
syrup, glucose syrup, or golden syrup. The chocolate is formed into a variety of shapes and
structures that cannot be easily accomplished with other softer edible materials such as
buttercream frosting, marzipan, or fondant. Modeling chocolate can be made from white, dark,
Edible ink printing is also used in decorating cakes. After breakthroughs in nontoxic inks and
printing materials in the early 1990s,[5] it became possible to print images and photographs onto
edible sheets for use on cakes. It is the process of creating preprinted images with edible food
colors onto various confectionery products such as cookies, cakes, or pastries. Designs made
with edible ink can be created with an edible printer, a specialty device which transfers an image
onto a thin, edible paper. Edible paper is made of starches and sugars and printed on with edible
food colors. Originally introduced as a specialty service provided by bakeries, this technology
can now be used by home consumers using the specialized paper, ink and printers.
As an art
Decorating a cake usually involves covering it with some form of icing and then using decorative
sugar, candy, chocolate or icing decorations to embellish the cake. But it can also be as simple as
sprinkling a fine coat of icing sugar or drizzling a glossy blanket of glaze over the top of a cake.
Icing decorations can be made by either piping icing flowers and decorative borders or by
This has become a form of unique artistry, and ranges from a single layered cake, decorated
simply, to a multi-layered 3-dimensional creation, that is decorated with edible ribbons made of
sugar. Early construction methods of cutting shapes out of cake and piecing them together to
create a structure have been superseded by preformed character pans, and the shaping of cakes
Using this new form of fondant artistry should be used on a heavy cake consistency. It can,
however, be used on the traditional cake mix purchased in a store. Fondant is heavier than
traditional knife spread frosting. Pre-made fondant that is available in the cake decorating section
in stores has little flavoring. A homemade fondant can be made quickly for very little cost, and
tends to have a better flavor than the pre-made store bought version.[citation needed]
Whether using icing or fondant or marzipan to cover cakes, if a cake has multiple layers then in
order to keep it from sliding it may need to be secured using dowels made from plastic straws,