1. Coatings- are mixtures made of egg, water, sugar and flavor which is used to cover the cake before its decoration.
2. Glaze - coating mixtures usually in a syrup form and applied to cake.
3. Fondant – mixture made using a confectioner sugar. Usually thicker and fixed than glaze.
Classification of Coatings and Sidings Coatings and siding for cake really matters a lot because the finished appearance of the cake depends on how the coating has been artistically and creatively made. Some of the coatings that we use are frosting or icing, glazes and other decorative mixtures and materials.
Frosting and Icing Frosting or icing, fillings and glazes for cakes are sweet in nature. Mixtures are usually soft and sugar-based. It is used to coat,
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Icing can be cooked (boiled icing) or uncooked (with buttercream) and may vary its thickness and thinness. In addition, fondant icing is also a popular kind of icing which is also classified as poured, rolled and sculpting fondant. In preparing icing flavors and colors can also be added depending on the inside …show more content…
Stir until gelatin is melted. Remove from heat.
• Combine the corn syrup, vegetable oil, shortening, and confectioners' sugar in the bowl of a stand mixer. Turn the mixer on low, and add the gelatin mixture. Beat on low speed until a paste is formed. Refrigerate for 15 minutes to let harden slightly.
• To use, roll the fondant to 1/4 inch thickness, using cornstarch to coat the work surface and the rolling pin. Transfer fondant by rolling it around the rolling pin. Place fondant over cake and unroll it, stretching it into place as necessary. Use a paring knife to cut away the excess. Fondant that is unused should be stored in an airtight container.
GLAZES
Are coating mixtures usually in a syrup form and applied to food is called a glaze. Glaze can be poured, drizzled or brushed on with a pastry brush on the outside of cakes or cookies or in between cake layers for different looks, called glazing. Once applied, the glaze sets up very quickly, so you only have a small window of time in which to use it. This coating like frosting mixtures can be flavored and colored based on the base and the desired result after
An emulsifier is some sort of ingredient that helps the stabilization of an emulsion. The emulsifier coats the oil droplets and allows mixing, shaking, etc. It also stops the clumps between the oil and water. The most common emulsifiers are proteins, gums, and fatty acids. Some of the most commonly known emulsifiers are egg yolk, dry mustard, and cornstarch. Several foods contain emulsifiers like cakes, breads, margarine, mayonnaise, peanut butter, caramels, milk, and ice cream. Emulsifiers also help the food by helping it stay fresh and preserving good quality. In spreads like butters or margarines, it helps prevent mold.
Remove gummy bear from each cup with the plastic spoon and place on wax paper
Step5: Use a lager cookie cutter to cut the dough and place them on the cookie sheet
-creates a strong surface and can be used as a thin layer for glazes or a thick layers for impasto
The slightest variation in thickness causes the glaze to change color. Potters often use special formulas to make a glaze containing high copper contents which create a rainbow of colors. Carbon is trapped in the glaze which creates a crackle effect as the piece cools down. When a copper based glaze is used, the reduction can cause red and cuprous lusters. White crackle glazes have black lines on the surface to give it a cracked appearance. Black matte surfaces are created in unglazed areas due to the smoke from the fire. It is during this phase where all of the magic happens and the colors start to form as the flames begin to remove the oxygen from the glaze changing its chemical
This will take time and patience and it will take longer for the sugar to dissolve each time.
I sponged on two layers and topped it off with a clear quick dry top coat to smooth out, protect and prepare the glitter underneath for the next few
Once the egg whites are at medium peaks, remove the bowl from the mixer and sift over the flour mixture a little at a time as you fold it together. When completely combined, transfer to a 10-inch ungreased angel food cake pan. Transfer to the oven and bake for 35 minutes.
After the dough is shaped, it is cooked using hot oil or fat. This oil is at a much higher temperature than that used to bake cookies. The dough is then cooked to produce a golden-brown crust on the outside while still maintaining a soft core. Sugar may then be applied. This consists of little more than putting sugar and flavoring on the outside of the doughnut in the form of icing, powered sugar, or a glaze which is which is a shell of sugar coating the doughnut. Cake doughnuts are also produced this way using fewer eggs to give them a less airy, more cake-like texture. Adding fruit or nuts to the dough before cooking can change this process, or jelly or custard may be added after cooking through injection.
To do so, you must combine one cup of powdered sugar, one tablespoon of melted butter,
Terpening. “Cheese Wedding Cakes- A New Wedding Tradition. “PR Newswire US 12 Sept. 2012: Regional Business News. Web. 6 Mar. 2014.
To prepare to make the icing, you will need to first gather and measure your ingredients. The items needed to make the icing are: two teaspoons of fresh lemon juice, two large egg whites and three cups of powdered sugar. Start by separating the egg whites from the yolks. Next, whisk together the egg whites and the lemon juice. After this is fully mixed, slowly add the powdered sugar until it is all mixed together. If you would like to color the icing you can add a few drops of any color food coloring that you want. Mix this together and then the icing is
2nd step heat the mixture: Make sure the agarose dissolves. Wait until it boils and when you are going to transfer the mixture, wear gloves to avoid getting burnt. Transfer the mixture into a removable gel tray.
Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!
The nibs are then ground down to a fine powder and turned into a paste from the heat of the grinding process. The nibs are then turned into a liquid as the fat content in the nibs begins to melt and turns into cocoa liquor. The cocoa liquor which is also known as the cocoa mass, is then mixed with other ingredients such as cocoa butter, sugar, vanilla and powdered milk for milk chocolate. Traditionally the mixing process which is also known as “conching”, is an extended process of mixing the ingredients for long periods of time which can take a few days. Now days, it is common for companies to add soy lecithin, an emulsifier to help blend the ingredients faster and save on costs. Finally, the chocolate is then tempered; a process of cooling then re-warming, cooling it down again and re-warming to create even crystallization of the ingredients. Tempering is what gives the chocolate its final shine and firm snap. The chocolate is then poured into molds for bars and cooled down to be removed from the molds and finally wrapped for