CAKE DECORATION PRACTICE 1 KSHS 2 400 CAKE

CAKE DECORATION PRACTICE 1 KSHS 2, 400

CAKE DECORATION PRACTICE BIRTHDAY CAKE DECORATION Ingredients Ø Icing sugar 400 gms Ø Margarine 300 gms Ø Vanilla essence Ø Colour Method (butter cream icing) Procedure Ø Sieve icing sugar and margarine cream till soft Ø Apply on the cake using a palette knife Ø Decorate using piping bag and nozzles

Cake decorated with butter icing

BASKET WEAVING DECORATION Ingredients Ø Icing sugar Ø Eggs Ø Vinegar Ø Colour 750 GMS 3 pcs qs qs

Method (royal icing) Procedure Ø Separate the egg white from the egg yolk Ø Use egg whites alone Ø Whisk them till foamy Ø Sieve icing sugar Ø Mix the two Ø Then add vinegar to soften Ø Apply the soft icing for the first coat Ø Let it dry Ø Then use a piping bag and the weaving nozzle to decorate

CARTOON CHARACTER CAKE DECORATION (TEDDY BEAR) Ingredients Ø Icing sugar 750 gms Ø Eggs 6 pcs Ø Colour qs Ø Vinegar qs Method (royal icing) Procedure Ø Mix egg white and icing sugar Ø Then add vinegar to soften it Ø Add colour Ø Use a star nozzle to decorate the teddy bear

ANNIVERSARY CAKE DECORATION Ingredients Ø Icing sugar 750 gms Ø Eggs 3 pcs Ø Vinegar 2 tsp Ø Colour Method royal icing Procedure Ø Mix the egg whites and icing sugar to a thick consistency Ø Apply the royal icing

Cake decorated with Royal icing

WEDDING CAKE DECORATION Ingredients Ø Icing sugar 750 gms Ø Eggs 3 pcs Ø Vinegar Ø Colours Method royal icing PROCEDURE Ø Mix icing sugar and egg whites to a thick consistency Ø Apply on a cake

BIRBIE DOLL CAKE DECORATION Ingredients Ø Eggs 4 pcs Ø Icing sugar 1000 gms Ø Vinegar Ø Colour Method royal icing Procedure Ø Mix icing sugar and egg whites to a thick consistency Ø Use a piping bag and a star nozzle to decorate the birbie doll

FONDANT MAKING Ingredients Ø Icing sugar Ø Glucose syrup Ø Gelatin Ø Water Ø Kimbo Ø Colour sufficient 750 gms 4 tsp 1 tsp 6 tsp 1 tsp

Procedure Ø Sift the icing sugar Ø Soak gelatin in water and melt it in a hot water bath Ø Add glucose syrup and let it melt then add kimbo and allow it to melt Ø Pour the mixture at the center of the icing sugar Ø Mix well till white and firm Ø Keep it in a well tight paper to avoid drying up

CARNATIONS Ø Pin out round frillier Ø Make frills and let them dry DRAPES Ø Roll the plastic icing Ø Fold into drapes alternating each other Ø Let them dry ROSES Ø Cut fondant into round shapes Ø Then place them alternating each other around to make a rose SWEAT PEA Ø Use sweat pea cutter to make sweat pea flowers BLOSSOMS Ø Use blossoms cutters and let them dry