Wikibooks

Adventist Youth
Honors Answer
Book/Arts and
Crafts/Cake
Decorating
< Adventist Youth Honors Answer Book | Arts and Crafts
 Cake Decorating

Arts and Crafts Skill Level 2

General Year of Introduction:
Conference 1972

The Cake Decorating Honor is a

component of the Artisan Master Award .

Contents

1. List equipment necessary

for cake decorating.
Decorating bags
Small triangular shaped bags made
from cloth, plastic or parchment paper
which are fitted with decorating tips and
filled with icing and used to pipe
decorative items such as icing flowers,
borders, scrollwork and lacework
designs.
Decorating tips and collars
Sometimes called nozzles. These tips
are used to create decorative items such
as icing roses, shell borders,
basketweave patterns and more. These
come in various shapes and are used
with an icing or pastry bag so that when
the bag is squeezed the icing or cream
is piped out in the shape of the tip,
which may or may not be the final shape
desired. For example, drop flowers are
created with a single squeeze, while
rose petals are created with skilled
maneuvering. The collars are optional
equipment that allow the tip to be
changed without removing frosting from
the bag.
Frosting spatula
Similar to a butter knife, but with smooth
edges on the unsharpened blade. This is
used to apply a smooth layer of frosting
to a cake.
Flower nail
Shaped like a nail with an oversized
head, this is used for piping royal icing
 and buttercream flowers onto before
transferring to the cake.
Cake platter
A platter on which the cake sits as it is
decorated and served. It can be as
simple as a piece of corrugated
cardboard covered with aluminum foil.

2. Learn from memory the

two cake icings-butter cream
and royal-and their proper
uses. Name one other icing
used for frosting.
Buttercream Icing recipe is perfect for
spreading or decorating.
 Food coloring For a white frosting,
substitute more
(Put mouse over
shortening for the
calculator to get
butter (that is, use 250
English
measurements) ml  shortening, and no
butter). For a tastier
icing, substitute butter
for shortening.

Cover with a damp

cloth until ready to use,
or seal in an airtight
container and
refrigerate (it will keep
for up to two weeks).
Add food coloring as
 desired and mix it in
thoroughly.

Royal Icing

This smooth, hard-drying icing is perfect

for making decorations that last. It is also
useful as a "cement" to fasten decorations
together. Royal icing is edible, but not
recommended for icing cakes.
 Royal Icing

Ingredients Procedure

1000 ml 
Combine the
Confectioner's
confectioner's sugar
sugar
and the meringue
45 ml  powder in a large bowl
Meringue and beat with an
powder electric mixer. Add the
2.5 ml  water, vanilla extract,
Vanilla extract and food coloring and
1000 ml  beat on medium to high
Confectioner's speed until the icing
sugar forms stiff peaks (5–7
minutes). Adjust the
consistency by adding
 125-180 ml  either more
Warm water confectioner's sugar or
Food coloring more water. Use
immediately, or cover in
(Put mouse over
an airtight container
calculator to get
and refrigerate. Royal
English
icing hardens when
measurements)
exposed to air.

Stabilized Whipped Cream

Icing
 Stabilized Whipped Cream Icing

Ingredients Procedure

250 ml  Combine whipping

Heavy
cream and sugar in
Whipping mixing bowl. Whip to
Cream
soft peak stage. Add
30 ml  Piping Gel and vanilla,
Confectioners' then continue to whip
Sugar until stiff peaks form.
2.5 ml  Do not overbeat. Makes
Vanilla extract 1 1/2 to 2 cups.
30 ml  Piping
Gel
(Put mouse over
calculator to get
English
measurements)

==3. Learn and demonstrate proper

construction of the decorating tube using
parchment, wax papers, or a disposable
bag. Show proper method of inserting tip,
brushing with color, filling with icing, and
folding of top.The name of the top fold is
the Diaper fold.

4. Name three essential steps

to good cake decorating.
Icing Consistency
If the consistency of your decorating
icing is not just right, your decorations
won't be right either. Just a few drops of
liquid will make a great deal of
difference in your results.
Correct Bag Position
The way your decorations curl, point,
and lie depends not only on the icing
consistency but also on the way you
hold the bag and the way you move it.
Bag positions are described in terms of
both angle and direction.
Angle
Angle refers to the position of the bag
relative to the work surface. There are
two basic angle positions.
90° angle, or straight up,
perpendicular to the surface. Used
when making stars or flat petal
flowers.
45° angle, or half way between
vertical and horizontal. Used for
writing and borders.
Direction
The angle of the bag to the work
surface is only half the story of the
bag position. The other half is the
direction in which the back of the bag
is pointed. Correct bag direction is
easiest to learn when you think of the
back of the bag as the hour hand of a
 clock. When you hold the bag with the
tip in the center of the clock, you can
sweep out a circle with the back end
of the bag. Pretend the circle you
formed in the air is the clock face. The
hours on the clock face correspond to
the direction you point the back end of
the bag.
Pressure Control
The size and uniformity of your icing
designs are affected by the amount of
pressure you apply to the bag and the
steadiness of the pressure : how you
squeeze and relax your grip on the
decorating bag. Your goal is to learn to
apply pressure so consistently that you
 can move the bag in a free and easy
glide while just the right amount of icing
flows through the tip. Practice will help
you achieve this control.

5. Demonstrate pressure
control with tubes. Learn the
technique and name the
proper tip (tube) used to
make the following
a. Star, fill-in and border

Use the rose tube. Hold the bag in an

upright position, and lightly touch the tip of
the tube on the cake. Apply pressure to the
bag until the dab of icing is the required
size. Cease the pressure, and lift the tube
quickly from the cake.

b. Rosette

Use a rose nail. Add a small piece of

waxed paper to the flat pedestal of the
rose nail with a dot of frosting. Position
the petal tube vertically in the center of the
rose nail and begin lightly squeezing out
frosting while twirling the rose nail with
your fingers to make a small frosting cone.
Once the cone is slightly taller than the
width of the base of the cone, stop
squeezing the bag and pull it away. Turn
the bag at a 45-degree angle and position
the petal tube about 1/3 of the way down
from the top of the cone. Pipe a petal all
the way around the cone at this angle for
just one full turn of the rose nail so that
the ends of the petal are touching. Remove
pressure and pull the bag away. Angle the
piping bag at a 45-degree angle or slightly
more and position the petal tube on one
side of the cone. Squeeze the bag gently
and pipe a ribbon of frosting about 1/3 of
the way around the cone while spinning
the rose nail to create a petal. Continue
doing this until the rose is the size desired.
Let the rose dry until it is slightly firm, and
then transfer it onto your cake.
c. Shell border

Use a rose nail. Add a small piece of

waxed paper to the flat pedestal of the
rose nail with a dot of frosting. Position
the petal tube vertically in the center of the
rose nail and begin lightly squeezing out
frosting while twirling the rose nail with
your fingers to make a small frosting cone.
Once the cone is slightly taller than the
width of the base of the cone, stop
squeezing the bag and pull it away. Turn
the bag at a 45-degree angle and position
the petal tube about 1/3 of the way down
from the top of the cone. Pipe a petal all
the way around the cone at this angle for
just one full turn of the rose nail so that
the ends of the petal are touching. Remove
pressure and pull the bag away. Angle the
piping bag at a 45-degree angle or slightly
more and position the petal tube on one
side of the cone. Squeeze the bag gently
and pipe a ribbon of frosting about 1/3 of
the way around the cone while spinning
the rose nail to create a petal. Continue
doing this until the rose is the size desired.
Let the rose dry until it is slightly firm, and
then transfer it onto your cake.

d. "S" design
Use a round tip. Slide a plastic coupler
base into the bottom of an icing bag. Place
a round tip over the coupler base and the
bag. Screw a coupler ring over the tip, bag
and base to secure. Fold the top half of the
bag down to form a cuff. Unfold the cuff
and twist the top half of the bag to secure
the icing. Hold the bag at a 90 degree
angle at the top perimeter of an iced cake.
Gently squeeze the bag, directing the flow
of icing to create a horizontal "S" shape
near the edge of the cake's surface. Stop
squeezing, and lift straight up to stop the
flow of icing. Create another "S" shape
next to the previous one, creating scrolls
all the way around the perimeter of the
cake. Let the icing harden for 15 minutes
before moving the cake.

E. Ribbon

f. Zigzag border

g. Leaves

6. Name four color

techniques. Demonstrate two,
including two-color icing.

7. Learn to make the

following flowers
a. Sweet pea
sweet pea video tutorial

b. Rosebud

c. Full American beauty rose

d. Drop flower

8. Demonstrate writing
technique using two different
tips and methods.

9. Decorate a doll cake or a

cake prepared in a specialty
cake pan using star fill-in
method. Use at least two
colors to make the design or
pattern.

10. Make a special occasion

cake of your choice using two
or more borders of different
types, and a floral
arrangement.

11. Make a heart cake using

borders, florets, string work,
and writing.

References

Helpful websites
 http://www.baking911.com/decorating/
cakes101.htm
http://recipes.howstuffworks.com/food-
facts/cake-decorating.htm
http://www.wilton.com/decorating
http://www.cake-
decorating.us/index.html

Retrieved from
"https://en.wikibooks.org/w/index.php?
title=Adventist_Youth_Honors_Answer_Book/Arts_
and_Crafts/Cake_Decorating&oldid=3369905"

Last edited 1 year ago by Artix Krei…

Content is available under CC BY-SA 3.0 unless
otherwise noted.