Buttercream Cake

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Permalink Reply by suziq auzzi on April 20, 2012 at 2:59am

>frosting and icing are both cake coverings.

>plain buttercream is fat + sugar + small amount of liquid to make it spreadable [flavour + colour]. Buttercream in UK is only ever butter, while elsewhere it may be shortening or a mixture of both. And then ther are other types: swiss german italian french etc

>butter icing is small amount of fat plus sugar +liquid to mix [flavour + colour]

 

* To decorate cakes?

1. baked-in/on decoration - fruits/nuts etc that are placed on the batter before cooking eg almonds on fruitcakes, struesal on coffee-cakes, glacee/glazed fruits on the bottom/top of cakes, marzipan on battenberg/simnel cakes etc

2. simple decorations using glazes and sprinkled powder patterns [icing sugar, cocoa etc]

3. slathered/piped whipped cream

4. Marzipan

5. Marzipan and Royal Icing

5. Marzipan and Sugarpaste

7. Buttercream [most cultures have a variation of this: Swiss, French, German, Italian, American, European, English to name a few]

8. [Poured] Fondant

9. Satin[Silk] Icing is a buttercream variation [most have a variation of this technique]

10. Rolled Buttercream [Fondant] is a buttercream variation

11. Marshmallow Fondant

12. Chocolate techniques - straight melted chocolate, ganache, chocolate clay [candy clay] etc

And all the other types of Icings and frostings that I haven't mentioned

 

* To do designs?

1. whipped cream

2. Marzipan

3. Royal Icing

4. Sugarpaste

5. Buttercream

6. Rolled Buttercream [Fondant] is a buttercream variation

7. Marshmallow Fondant

8. Chocolate

9. pastillage

10. gumpaste, flower paste, mexican paste

11. chocolate clay [candy clay] etc

An all the others ...

 

> Dry cakes? Incorrect balance of ingredients, overbeating or overbaking

> Dry sweet cakes? too much sugar will make dry cake ie an incorrect balance of ingredients ..

 

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