Diploma in Advanced Culinary Arts | Baking & Patisserie 400 in a variety of grades, from standard to extra soft. It is also available as a powder, like icing sugar, and requires water or fruit juice to reconstitute it. Fondant icing is pliable and lends itself to sheeting, colouring and moulding. It does not harden like royal icing does, which makes fondant icing a popular choice for fancy cakes intended for special occasions (such as birthdays, christenings and weddings). Before covering a cake with fondant icing, the cake is covered with a layer of buttercream or marzipan. Sugar Nibs or Pearl Sugar or Hail Sugar – Hail sugar is a coarse, large-grained, opaque sugar that does not melt at high temperatures.It is mostly used to finish baked goods. Finishing of Cakes, Biscuits, Sponges and Desserts Finishing and decorating cakes gives them a more appealing, presentable and professional look. Cakes can be decorated as simply or as flashily as required, and can have an infinite variety of fillings and toppings. Cookies, on the other hand, are not always capable of being decorated. Some traditional decorated cookies are Christmas Cookies, Hungarian Flower and Heart Cookies, and Spritz Cookies. There are a numerous techniques available to finish and decorate cakes and cookies. Learning these techniques is essential to be able to produce a wide array of products. Rolling or Making a Roulade– Sheets of Sponge Cake, spread with a filling are rolled to form a roulade. Examples of roulades are Swiss Rolls and Chocolate Roulade Dusting – Dusting is one of the most basic techniques. For dusting, sugar or cocoa powder is dredged on top of finished products through a mesh sieve to dress it. Icing sugar and caster sugar are commonly used for dusting. Dusting is often seen the following: Victoria Sandwich Cake and Shortbread Icing – Icing refers to covering the cake or cookie with a thin, sugar-based covering (such as royal icing or fondant). The covering may be applied with a knife or spatula (as when royal icing is used), or it can be applied by drizzling or dipping (as when glacé is used) or by rolling (as when fondant is used) and draping it over the cake. Frosting – Frosting refers to a thicker, creamier and spreadable paste, used to fill and cover the cake or cookie. Frosting is generally spread with a knife or spatula and may be piped onto the cake for decoration. Red Velvet Cake, Ganache and Buttercream Cake are some examples that normally use frosting. Filling – Filling is the flavoured mixture that is placed between the layers of cakes or cookies. The use of different fillings creates variety and texture. A filling may be used only between the layers, as Jam is used, or it can also be used as the covering (as cream cheese frosting or buttercream is used). Masking – Masking refers to covering the cake with a creamy, spreadable covering, such as buttercream or ganache. Masking is done using a plastic scraper and an offset spatula. The first layer of buttercream coating which
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