www.iccadubai.ae 401 seals in the cake crumbs is called ‘crumb coating’. This may be followed by a second layer of icing which may be buttercream or fondant. Covering the sides of a cake with chopped nuts or Chocolate Garnishes can also be considered to be masking. Enrobing – Enrobing refers to covering a cake or cookie completely with coatings like fondant, fudge or chocolate. Chocolate Dipped Biscuits are an example of enrobed cookies. Covering with Fondant – In this finishing, fondant is rolled and draped over the product for decoration purposes. Fondant is chosen for this because it is extremely versatile. This covering is also a way of preserving cakes from drying out. Glazing– Glazing is a method of finishing cookies that is popular because of the beautiful sheen it gives them. German Gingerbread Cookies, Russian Honey Spice Cookies are examples of some traditionally glazed cookies. Glazes for cakes are generally made using gelatine. There is also a recent technique of producing smooth and glossy mirror-glazed products. Dark and white chocolates, fruit purees and colouring are used to produce a variety of glazes. Piping– Piping is a technique in which the thick, creamy decorating filling, which can hold a shape, is filled in to a piping bag and forced through a nozzle to get the desired pattern. Nozzles come in a variety of openings, to create different patterns and designs Garnishing– Garnishing gives the final touch to the product, and is one of the most important aspects of finishing. Chocolate garnishes, piped motifs, run outs, cigarettes, cut outs, sugar decorations, pulled and spun sugar, fresh fruit and berries are commonly used as garnishes. Final finishing touches may be given using metallic dusts, sprays and leaves. Portioning– Portioning of cookies is always done prior to baking. However, larger cakes are portioned at the time of serving. The portion size of a cake will depend upon the relative richness, time of the day and size of the cake available to the number of people. Round cakes are cut in wedges and square or rectangular cakes are cut into slices. Taller cakes are cut into narrower wedges or slices and shorter cakes into broader wedges of slices. Softer cakes may be cut with a wired or plastic cake-cutting tool, whereas firmer cakes (such as the rich fruit cake) are best cut with a sharp serrated knife. Tiered cakes must be dismantled before cutting. Inedible decorations and candles must be removed, before the cake is portioned.
RkJQdWJsaXNoZXIy ODMwNDI=