Why cake are decorated ?????

Cakes are decorated for celebrating somethi ng Theme to decorate the cakes is depend on t he event

THEME

Personal celebration : 1. Birthday 2. Wedding 3. Anniversary 4. Born 5. Congratulation 6. etc

Universal Celebrarion : 1. New Year 2. Easter 3. Christmas 4. Mother Day 5. Thanks Giving 6. Independent day 7. Valentine 8. etc

COLOUR
Usualy 3 colors are apply to the cake The colors should be suitable with the theme Green, Red and white are the chistmas color Pink is apply to the birthday cake for girls

ornament
Ornament should be suitable with the theme Dolls are for girls Cars or train are for boys

Letter
Letter is for sending the message for the on e who celebratee the event Letter should be easy to read Font type should be suitable

HAPPY BIRTHDAY

Happy Birthday
Happy Birthday

Other messagges

Cake Bases
Sponge Cake Butter Cake English Fruit Cake Lapis Surabaya Lapis Legit

Decoration Material
1.

2.
3. 4. 5. 6.

Butter Cream Marzipan Plastic Icing Chocolate Royal Icing Fondant

Butter Cream
Light bases should could be covered and decorate with the butter cream Butter cream can be colored with food colo r

Piping technique is applied in decorating c ake with butter cream

High skill piping technique is required

Many kind of tube can be use to form : roses leaf basket shell star etc

Piping

tools
Turn table

tubes

Palette knife

Piping bag

Cake bottom & doyle papper

MARZIPAN

Marzipan is a confection consisting primar ily of sugar and almond meal.

Decorating
1.Covering
2.Flowers 3.Animals

cakes

4.Fruits

Covering cake with marzipan

Banana and carrot

Marzipan tools

``

PLASTIC ICING
Plastic icing is the sweet dough made of icin g sugar and glucose

Chocolate
1.

Coating
1. Ganache 2. Chocolate coating

2. 3. 4.

Modeling Moulded Chocolate decoration

Coating Chocolate

Coating

MOULDED

Chocolate mould

modelling

Chocolate Decoration

ROYAL ICING

Royal Icing is a heavy meringue

Mix Icing sugar and egg white, adding cre am of tar-tar or acid (lime juice or vinegar ) to whiten the color Do not over mix as the air in the royal aicin g will not easy to pipe

Soft and hard peak

FONDANT

Fondant

Fondat is s the smooth, white-as-snow gla ze. It is the traditional topping for petits fo urs but can be used to glaze cakes, cook ies, doughnuts, cookies, brownies, and clairs. Candy centers can also be dippe d, as well. When dry, it gives a shiny, alab aster finish.

When made, poured Fondant should be so ft enough to pour and spread itself. Test th e thickness by coating one or two pastries or candy centers; you should be able to cl early see the sides throughout the Fondan t or the candy.