ch22: Decor.pptx

Copyright ©2016 The Culinary Institute of America. All rights reserved.
22 Décor

• Buttercream or icing décor work requires many different and
specialized pastry tips.
• If using different tips or colors of icing, use a coupler.
• Coupler is a two-piece attachment that allows tips to be easily
interchanged.
Using a Pastry Bag and Coupler
TOOLS FOR DÉCOR

• Use either precut parchment
paper or cut your own from a
large sheet.
• A clean cut allows for
smooth piping.
• A small cone permits closer
and tighter control.
Making a Parchment Piping Cone
TOOLS FOR DÉCOR (CONT’D)

TO COVER A CAKE IN FONDANT
• Measure the cake before rolling fondant, and add an extra 1 to 2
inches to allow for trimming.
• Dust the rolling surface with cornstarch.
• Use a cake smoother to smooth the cake, starting at the top.
• Trim the edges of the fondant with a paring knife so that it is
flush with the base of the cake.
• Puncture air pockets with a thin pin or noodle and smooth the
area.

• If fondant becomes to dry, rub some vegetable shortening into
the cracked area to smooth it out.
• Knead oily modeling chocolate with cocoa powder.
• Roll thin pieces of fondant to patch a cake, using shortening to
smooth and blend the edges.
• Cover irregularities and blemishes with décor, like glowers and
piping.
Cake-Covering Troubleshooting
TO COVER A CAKE IN FONDANT
(CONT’D)

PIPING BUTTERCREAM BORDERS
AND FLOWERS
• The technique for piping buttercream is similar to that for piping
spritz cookies.
• Pressure is applied to pipe out buttercream, and the pressure is
released before the bag is lifted away.
• Many different patterns and effects can be made with
buttercream.
– Shell borders
– Buttercream leaf
– Buttercream rose

PIPING BUTTERCREAM BORDERS
AND FLOWERS (CONT’D)

WORKING WITH ROYAL ICING
• Royal icing décor is usually piped on parchment or plastic sheets,
dried, and stored for later use.
• Easy colored using food coloring or by airbrushing.
• Royal icing dries quickly, so take care to prevent dried bits from
falling back into the icing.
• Store in the refrigerator with a dampened towel and plastic wrap.
• Use a small parchment cone or a very fine, round pastry tip.
– The pastry tip will help make perfectly formed beads.

(CONT’D)
• Often used to make elaborate designs that are dried and applied
to an item.
• Templates or patterns are often used for these decorations.
• If piping layers, be aware of connecting joints – which will make
the design strong enough to be lifted from the plastic.
• Pipe a run-out (or outline) and then use thinned royal icing to
flood the interior of the design.

• Outline each shape with a
thin line of royal icing.
• Use water to thin our the
royal icing and color as
desired.
• Use a #2 plain tip to fill the
outlines with icing.
• The more quickly the icing
dries, the shinier the finish.
Flood Work and Run-outs with Royal Icing
(CONT’D)

• Thin royal icing to a medium
consistency and strain
through cheesecloth.
• Use a #0 or #00 plain tip.
• Pipe loops, allowing the
string of icing to fall away
from the tip.
String Work with Royal Icing
(CONT’D)

• Common in England.
• Use royal icing to pipe
layered borders, with
increasingly smaller tips.
• Only a small amount of royal
icing is necessary to cover
one surface of the cake.
Overpiping
(CONT’D)

TEMPERED CHOCOLATE DÉCOR
• Use tempered chocolate to pipe designs onto parchment paper.
• Once set, the pieces can be removed and placed on finished
products.
• Can be made ahead and stored for use.
• Use a small parchment cone for piping chocolate décor.

• Stenciled and cut out décor can be made from white, milk, or
dark chocolate.
• They should be spread thin, though the thickness depends on
intended use.
• Used for:
– Garnish for a cake, pastry, or plated dessert
– The base for piped confections
– Décor work, as a component or focal point of a large display
piece
Tempered Chocolate Stencils and Cutouts
(CONT’D)

(CONT’D)

WORKING WITH MODELING
CHOCOLATE
• Modeling chocolate can be used for many applications including
roses and leaves.
• The chocolate must be kneaded until it is pliable before forming.
• Always wrap excess modeling chocolate in plastic wrap to
prevent it from drying out.

WORKING WITH MARZIPAN
• Marzipan is a paste made of ground almonds and sugar.
• If the marzipan has separated (it will appear oily), add a small
amount of liquid.
• If marzipan is too sticky to worth it, massage in confectioners’
sugar or equal parts milk powder and cornstarch.
• If marzipan is too brittle, massage in a piece of fondant.
• Can be used to form many decorative items:
– Flower cutouts
– Roses
– Plaques

WORKING WITH MARZIPAN
(CONT’D)

SUGAR WORK
• Sugar can be used to create many items, such as:
– Blown sugar strawberries
– Straw sugar
– Pulled sugar ribbons, flowers, and leaves
• The sugar is heated until it is pliable and then formed.

SUGAR WORK (CONT’D)

WORKING WITH SUGAR PASTES
• Sugar paste décor may be made in advance and stored almost
indefinitely.
• Pastillage, rolled fondant, and gum paste are white sugar pastes.
– Gum paste is more elastic.
• Keep the pastes covered with plastic wrap as much as possible,
to prevent drying.
• Can be used for many applications:
– Gum paste roses, hydrangeas, and magnolias
– Pastillage link twists
– Fondant swags and bows

WORKING WITH SUGAR PASTES
(CONT’D)

• Use powdered food color,
brushes, and other tools to
embellish sugar items.
EMBELLISHING

ch22: Decor.pptx

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