7 Basic Sponges

and Cakes

CLEARNING OBJECTIVES
After reading this chapter, you should be able to

• understand the different

know the various steps

principles

involved in
of sponge and cake making
production of sponge
understand the various techniques used in preparing pastry goodsand the
importance of each with regardsto the textureof the product
know the role played by different ingredients in sponge making
know about various types of international cakes and their usage and serving
techniques

appreciate the usage ofequipment used in making sponges and cakes

INTRODUCTION
In the last we read in detail aboutvarious kinds ofcreamsand sauces used in bakery and pastry.
chapter,
In chis chapter, we would deal with basic sponges and classical cakes that use those fllings and bases.
Cakes and pastries are one of the most common food items that come to our mind when we talk about
bakery and confectionary. The spongy cakes illed with whipped cream and Aavours are synonymous to
pastries, but we read in the last chapter that in real sense, a pastry is much more than just spongeand
flling. In confectionary, a pastry can be referred to as a paste or even dough made with various kinds of

ingredients such as Aour, sugar, butter, and eggs.

In chis chapter, we would discuss various kinds of basic cakes and pastries and their evolution over

the period of time. Most ofthe cakes and pastries that are patented, were madein old hoteis and pastry
shops and are known as classical cakes; but with experimenting chefs, it is very common to see cakes
paired wih international favours. Such category of cakes known as contemporarycakes. is

When a small piece of cake is served individually garnished it can be sold as a pastry. The pastries
canbe layered separately to form various shapes such as circles, ectangles, and squares and with new
moulds available in the market, one can also make three dimensibnal shapes such as pyramidsand ovals.
When cakes areprepared as bite sized, then they are often referredto as petit fourglace, which is a generic
title that covers all small bite sized pastries and cakes that are 'iced. Perit four glace are served withcofee
after a meal, particularly in special functions, buffets, etc.
126Theory of Bakery and
Patisseriei

'Cake'in trade sugar, fat,and eggs. It

contain milk, may also
terms refers to a cake made from flour,

'cakes' have a
baking powder,fruit,
and nuts. Cake is usually heavier than sponge. However, broader
These are made of layers of
interpretation that includes
gateau (French) and torte
(German). sponge,
Genoese, meringues, to che cake usually refers to the filling and the
creams, and pastes, the name given
main favour used, for example, lemon
cream gateau.
Cakes arethe richest is a skill which
and the sweetest of all bakery products. Baking cake requires a
lot of precision
such measurement of ingredients and the
when it comes to the intricate details as
qual-
ity of the can bc either sponge or other
ingredients being used. A cake would always have a base which
ingredients such as crushed laky Sponge cakes are so called because
biscuits or thin layers of pastry. of
their texture that
resembles a sponge.
Well distributed holes in a cake are a result of the air trapped in eggs, when the cake bakes, the glu

ten in the Hour helps the cake to retain its shape and the air escapes leaving those holes behind. Many
spongescan be served on cheir own but many are used as the basis for various classical cakes and ocher

In this chapter, we
desserts. shall first discus the various types of classical cakes and pastries and then
the modern trends.

BASIC SPONGE CAKE

Sponge is a light and airy cake that contains thre basic ingredients-cggs, sugar, and Aour and is leavened
solely by aeration which occurs by beating or whisking the eggs. A basic sponge cake is made by
whisking
the eggs and sugar until thick and Auffy. Sifted Alour is then carefullyfolded into the eggs to make
a sponge
which is poured into a greased and lined mould and baked. Thereare two basic types of sponges.

Fatlesssponge This sponge does not contain any fat and therefore, it is importantto handlethe batter
with utmost care. This type of spongeis generally used to make layered
cakes and gateaux.

Genoese sponge This sponge is similar tothe basic spongeand in addition has melted
it fat such as
butter incorporated before it is baked. This sponge is richer and less crumbly than the fatless sponge.
Sponge cakes can also be made that are suitable for vegan, lactose intolerant, and low cholesterol diets.
Most often this is done by using plant based milk,
such as rice or soya, instead of dairy and vegetable oil
instead of cggs, although many alternatives to eggs are used such as flax seeds, bananas, and commercial
eggless cake powders. Sponges are both high on
fat and sugar. Sponges are very versatile and can be used
for anumber of purposes from the
confectioner'spoint of view. They can be
presented in many forms,
such as sheets for decorative purposes to be used in
making fancy or so called designer cakes and
gateaux.

Ingredients Used in Cake Making

The foundation ofa good cake begins with the base. Every effort and
care needs to be taken in preparing
the base, as there no advantage in decorating poor
is
quality bases in an attemptto
better. The purposeofdecorating a make them look
cake is to make it more appealing to the
decoration ofa cake iswholly
eye and to the palate. The
satistying because it enables you to
In chis chapter, we will consider express yourself in a creative manner.
only basic sponges and
cakes, giving you the
opportunity to prepare
and decorate a variety of basic cakes and pastries.
The main ingredients you require to
prepare cakes are eggs,
Many cakes also use flavouring Aour-fat,baking powde, and emulsifiers.
ingredients to create different
Aavours. Le us understand cach of thesc
ingredients individually.

Fgs When using eggs in cake preparation, youshould warm the eggs either by placing
wateror by warming them along
them in hot
with welghed sugar in gentle heat over a bain
doing this is to produce strong marie. The reason tor
whisked foam that has the stability towithstand the addicional mixing
 Basic Spongesond Cakes 127

of other ingredients. If the foam loses is Incorporated alr, the reult will he a hesvler cake, Wasming the
egg willalso prevent the curdling of mixtures when fat, uparn, and egy are creamed toher. Vag can
be separated and the whites whisked separately to increase the lightnes of the cake.

sponge batter, use castor sugar because readily dinolves in the batter,
Sugar When preparing a it

Flour All cakes ofa light nature need a weaker soft fHour (onewith low gluten) ro obrain a more crum
bly result. If this type of four is not available,an all-purpose four can be used with the additkon of
some cornlour to make it softer. Usually, 209% of the cornflour or cocoa powder is replaced wich the
amount of flour.

Baking powder This is used to acrate the cake. Make sure that it is weighed correctly and oieved veveral

times wich the Aour to ensure that the cake is not over or under aerated and the diribution is even
throughout. Cake mixtures should be cooked immediately or the gases enitted from the baking powder
willstart to develop and break out of the batter.

Fat Butter is recommended. For creaming, butter should be soft, not oily and the amount of fat that
texture. The more the the heavier will be the sponge.
is added to a sponge batter will determine its fat,

Emulsifer Commerciallyprepared stabilisers are used in spongebatters to help keep the barer from
or even gel forms,
breaking down, thus forming a perfect, light emulsion. It is available in powder forms
these types ofcake baters havea diferent recipe as it involves putting everything together into a mixin%
with warm water and whisking the entire thing to a stable emulslon, which can be held for
bowl along
a long duration of time.

Flavouring ingredients Many other types ofingredlents can beadded to the sponge mixes, depending
upon the usage that the sponge will be put to. For example, if the sponge is being made for chocolate
cake then it isadvisable to subscitute 209% ofthe Aour with cocoa powder to give a dark rich chocolate

Aavoured sponge. For a cofee Aavoured cake, a paste of coffee with water can be used, for honey and
almond cake one could use Aaked almonds and honey and so on.

Principles of Sponge Making

The aim of mixing cake bacters is to combine all che ingredients into a smooth uniform, stable emul
sion, that is, water in fat. It may seem very easy but the process requires a thorough understanding of
the principles involved in making a sponge. For example, sometimes an experienced baker becomes too
impatientto geton with his tasks and may just increase the speed on the mixer while creaming fat and
sugar, thinking that high specd will do the job faster only to later realise that due to the high specd there
was no formation of air cells, which resulted in poor texture of the product. So it is very important to
be careful even with combining the ingredients, which is the first crucial principle of sponge making.

Combining ofingredients Careful attention has to be given to the mixing process, the sponge mixture
has to form a uniform emulsion, so that the water is held in suspension surrounded by fat and other

ingredients in the batet, a batter can curdle if the mixture changes to fat in water, with small particles

of fat surrounded by water. Curdling can occur due to the following factors,

Incorrect measuring of butter The quantity of butter [Link] meusured aceurately in the glvenrece
ipe, so that the formulahas a balance of both fat and water, Vhole cygs if ever used will help the batter
hold the liquids in the mixture.

Ingredients too cold lngredients should not be too cold;atemperature of 21"C: is best sulted to enable

an emulsion toform.
128Theory of Bakeryand Patisserie quickly
will not be able to
step too
in che first

Quick miing of ingredients

of ingredients Mixing
batter.
incorporatea good of air into the to curdle
hence,they
quantity causethe batter
may also

Quick adding of liquids Adding ofliquids too quickly

shouldbeadded in steps and a little atatime. is of
utmost impot-
to baking sponges
prior
of the moulds and fll upthe tin with cake
Incorrect preparing of moulds Preparing with oil
the caketins of Aour on
tance and
an art in itself. Many chefs lightly
is
grease
ensures a
thin flm the cak
This the
it slightly.
method is
to line cake tin with
flour and pour out the excess whilst tapping other
the mould. The
tin and prevents the batter from sticking to

greaseproof parchment paper. of air cells in a batter is

of
of air cells Formation
Formation thesponge its texture andlalso
give
since they
CHEF'S TIP greatimportance the batter
The air trapped in expands
agent.
act as a leavening leavener piv.
When such acts as a natural
to heat and this
liquids
when subjected used
as eggs are added to
raise even if
no chemical agentis
a good
creamed fats, the mixture ing the sponge and a suitable mixing pro-
of ingredients
may curdle. This caused by Correct temperature the In
air cells in
is barter.
formationof good
for the
the temperature of the liquids cess are vital
be slightly warmed
sugarmixture should
or the liquid being added foam cakes, the egg and
be done at high speed
too quickly. If this happens, 38°C. Whipping should
to approximately the formation ofair cells.
warm the outside of the bowl first, then at
moderatespeed to retain
a little by placing it in hot
in sponge making is the
water or you can add a small Texture Another important principle
the batter
texture of the sponge.
The development of gluten in
quantity of your measured A very little
flour; which will smooth
the is responsible
for the texture of the end product.
in cake making, hence
weak Aour
mixture and return it to an amount of gluten is required
even texture. will be a better choice. In some
sponge recipes, corn starch
thereby reducing the glu
replaces some of the flour requirement,
to hold the
fruit cakes require more gluten
ten content even more. On the other hand, certain rich

and the fruits in the cake.

structure
the gluten, the fAour in the recipe
is always added towards the
Since the amount of mixing affects
have been added,thus ensuring that there is very little
after all the ingredients
end of the mixing process
mixed for too long after the addition of fAour, then the cake is

development of gluten. If the batter is

likely to be tough.

Formula balancing Ingredients and quantities can be changed only to a certain extent in a given

be classified into the following four functions.

recipe. For the purpose of balancing, ingredients can

Tongheners These re the ingredients that provide structure to the cake. For example, four and egg
shape'and size.
help the cake retain its

Tenderisers These ingredients must create a soft texture in the cake. Ingredients such as sweetenets,
leavening agents tall under this category.
fars, and chemical

ingredients that absorb

Driers These are the moisture, for example,Aours and starches cocoa powder
A all the
and milk solids (powder), sponge
etc.
may require formula balancing if even after following
has not come out correctly.
it
steps
...n eve These ingredicnts provide moisture to the batter and include warer. [Link] sugar, e

etc.
 Basic Sponges and Cakes 129

The formulawould be balanced if tougheners equal tenderisers, and driers equal moisteners. In
other words, a balance has to be maintained berween the given ingredients. Egg yolks contain fat which
is atenderiser and at the same time contain protein which is a toughener. A common practice in bal
ancing a formulais to decide the Aour and sugar ratio, then balance the rest of the ingredients against
this ratio.

• liquid increased, reduce the eggs and the shortening.

If is

• cggs are increased, increase the shortening.

If

•Ifextra milk powder added as enrichment, add an equal weight ofwater.

is

• Iflarge quantities ofmoist ingredients suchas apple sauce, mashed bananas are added,then the batter
may require an increase in the quantity of flour and eggs.

A formula in which the ingredients fall within the aforementioned limits is said to be in
balance.

Baking and Cooling of Sponges

After the batter has been made with utmost care, it is importantto follow the baking time and temper
arure guidelines to get a perfect cake. Few ofthe things that should be kept in mind are:

•Pre-heat the oven. The sponge needs to be given an instant shockof heat as this will help to create the

oven spring. Cool ovens will result in dryand crumblysponges.

•Make sure that the oven shelves are even. The cake batter is very soft and if the shelves are uneven,
the barter willtend to flow with the slant, thereby resulting in a thick and thin cake. Whilst the chick
will cook, che thin might burn or become crisp.

• Do not let pans, tins, trays, etc., touch each other. There should be even circulation of air as it creates

humidity, which helps to bake the products in uniform colour.

• Bake at the correct temperature. Baking at low temperatures will give dryand pale cakes, and baking
at high temperature will colour the cake too fast resulting in burning it.

• Do not open the oven door and disturb the sponge, until it has finished rising and is partially

browned. Opening the door of the oven might result in the collapse of the sponge,as when the oven
is opened,che steam formed in it tends to come out with a force, thereby creating a vacuum in the
oven, which results in the collapse of volume.
Test for Doneness
• The sponge will be springy, the centre of the cake on the top will spring back lightly when
pressed.

•A cake tester or a wooden skewer/toothpick when inserted into the centre of the cake should come
out clean.

Cooling and Removing from the Pan

•Cool the sponge cakefor 15 mins in the pan and then tale out when slightly warm, if removed from
the moulds,wheh just baked the cake will be too hot and willbreak.

Place the spongeonto oolingracks for proper circulatign of air. If they are not cooled on cooling
racks, [Link] baseresulting in a soggycake.
the moisture will
130
Theory of Bakery and
Patisserie

Important Points for

Making Sponges and Cakes
•Weighand measure
•Sieve flour to
aerate
ingredients

and remove
correctly.

impurities.
•If using
baking or cOcoa powder, sieve it several times with the flour to ensure even distribution.
• Tins, frames, hoops,
and cleaned and The
used as a liner should be baking trays should be properly prepared. paper thatis
free from creases.

Dried fruits should be washed and drained well. This

is done not only for hygienic reasons but
to
increase the moisture content in the dried fruits, giving the cake
a moist quality. Another way of
achieving this is to macerate the dried fruits in
spirits or liqueurs.

Remember to get the necessary equipment ready (for example, moulds, tins, pre-heating he
all

oven, etc.)before starting to prepare the cake. Whisked mixtures will collapse if left too long before
baking.

• Cakes that are large or heavy (such as fruit cakes) require longer cooking time
atlower temperatures.
Smaller or low density cakes require shorter cooking time at higher
temperature.
•To prevent cakes from over-colouring on the top during the baking process, place them under a
greaseproof paper and reduce the top heat.

•To check for 'doneness' in small cakes

and sponges,press lightly on the surface. The impression made
should spring back immediately. For heavy fruitcakes, insert a clean skewet, on withdrawal, it shoud
not have any moist mixture clinging to it.
•Allow cakes to stand in the moulds they were baked in for a few minutes prior to removal.

•Cakes are turned upside down on cooling racks and allowed to cool. Castor or icing sugaror cornlour
issprinkded on thegreaseproof or parchment paper to prevent the cake from sticking. Sponge cakes

may be cooled in the mould, turned upside down. This will give the cake a flar top and also prevent

drying out.

•Do not remove the paper that was used to line the cake until you are ready to use it. This willprevent

che cake from drying out.

•Cover cakes properly for storage cither in the refrigerator, freezer, or a dry cool place, depending on
che cake and your personal nceds.
the case of frozen-decorated cakes, irisadvisable to-cut and portion thecakes while they are still

frozen.
COMMON FAULTS IN CAKE MAKING
Cakc baking is a combination of art and science blended with years ofexperience. Even the most profes
sional bakers sometimes cannot make a produt as per the right standard. There can be many fauits chat
may occur during cake making Some of these can be outside your control and a few you will be able to
identify so that either you can rectify them or lcarn from them so that they are not repeated in che furure.
One must also understand that a fault of a cake is identihied as fault only when it is unwanted exture of
consistency in that particular sponge. As thcre are spongeswith arious textures and appeal. it is important
o first know thestandard product so that any deviation from che standard product can be idencihied as faul.
Let us discuss someofthe most common faultsthat can occur during the baking process in Table 7.4

Table 7.4 Faults in cake making

Fault Reasons

M fault As the name suggests an M shape n formed in the cake whilst bakng The cake unks in t nÚle and
does not rise evenly. The cross section of the cake if shiced in half verticaly wilt be in theshapeaf the
alphabet "M°and hence this name.

Most afthe cakes sink in bottom due torecipe [Link] the thing chat can gowrong in recipeare:

•Use of very weak flour

• Too much of rarsingagent in the miture

•The oven was opened mdway resulting in collapse of volume
• Too much of sugar in the recipe
Xfaudt
This is oneof the most commonfaults that can occur in a sponge In ths fault, the cake rises evenly buc the corners
of che cake unk unside gvang an uneven finish tothe top of the cake Someof the common causes could be
•Uneven baking temperature
• Too much component
liquid un the batter

Uneven dspersion of raising agent

(Contd)
144
Theory of Bakery nd Patisserie

Table 7.4 (Contd)

Fault Reasons
such as
due various reasons
Cake can be caused to
Quite a common problem and
does not
have • Eggs not whipped to a good volume
• Too much of dry ingredients resulting in a stiff batter
good
resulting in loss of volurme
volume Over mixing of four in whipped
eggs,

Oven termperature too low or too high

some cakes such as tea cakes,it is important to has
Cracked in few cakes and in
This is an undesired appearance
top peak resulting in a small crack.

Someof the reasons associated with ths fault are:

•Oven too hot in the initial stage

• Less quantity of raising agent

Sugary This is a fault in the cake when you see dark coloured spots or specks of sugar on top of the sponge. This

top fault can occur due to the following reasons.

• Recipe imbalance where too much sugar is added

• Sugar has not dissolved in the mix due to lack of moisture content

• Granular sugar was used in the recipe and it has not dissolved

• Cake left too long outside before being put in the oven. Leaving the cake uncovered causes moisture loss

and hence, accumulation of sugar patches on [Link] the cake is baked, there is a white sugry streak

Curdling This is a faut that can occur during the batter making process. Many chefs ignore this fault as it an be
of batter corrected by adding flour to the batter. But eventually if the mixture is curdled it can impact the final

textureof the baked cake. Following could be the reasons why the bater curdles whilst making

• The are at
ingredients different temperatures, some are at room temperature whilst others are chlled

• The egg are added too quickly and enough time is not given for emulsification

•The batter is being made at a very high speed

Sinking This is one ofthe most common issues that the dry fruits sink to the bottom. This alters the texture of the

of fruits sponge and also the appearance is not very pleasant. Some ofthe reasonsfor this fault could be:

• The flour used isa very weak flour

•The batter is overbeaten and hence very soft

•Toomuch of raising agent in the recipe

• Fruits are not dry and have too much liquid in them

Once you understand these faults you can correct them to make a standard product. For eample,in
sinking offruit fault,ifche fruit is wet then it sinks to the bottom whilst baking, The chefwho understands
chis fault will rectify by coatingthese fruits with all thefour mentioned in herecpe. Likewise he tauo
temperature can be avojded by following the temperarurc gudelines mentionedin che recipe.

ICING
Icing is a common Engish term, also called frosting in [Link] is interesting to see that when a mi
sre such as types of creams discussed in last chapter are used in layering of cake. they are called illing
used for
and when these are covering a cake they are known as icings. Icing is done for various
reasons.

are:
The most important of
these
 Basic Sponges and Cakes 145)

adds a sweet taste to the cakes and pastries.

the appearance of the

product.
•Itimproves
from drying
.r helps in preserving cakes as it covers all the sides and top of the cake, thus preventing it

Out.

moistness and flavour to cakes and pastries.

•Itadds

Kinds of lcing and its Classical Types

and fllings used cakes and pastries in chapter 6. It is
1e have discussed various types of creams in

to discuss various types of icings.

mnortant for you to bc aware of those basics before we move further
different types of cakes in
l us discuss the various kinds of icings that can be done for decorating

Table 7.5.

Table 7.5 Various kinds of icings used in cakes and pastries

lcing Description

Auctercream This is a light and fluffy mixture of unsalted butter and icing sugar. The butter is creamed along with

the sugar until air is incorporatedthereby, making the icing light, creamy, and fluffy. There are various

kinds ofbuttercreams and slight variations could be made to enhance their texture and flavour. They
are commonlyused for decoratingand flling many types ofcakes and pastries. Few of the common
variations of buttercream are:

|Italian buttercream: In this, half of the buttercream is folded along with Italian meringue. The butter is
creamed with less amountof sugar as Italian meringue is alreadyhigh in sugar content.

French buttercream: This is made by whipping egg yolks along with boiling sugar syrup until the
mixture is thick and creamy. This is then folded along with creamed and fluffy butter.

Swiss buttercream: In this type of buttercream,the butter is creamed till light and fluffy and then
combined with Swiss meringue. Swiss meringue made by cooking egg whites and
is sugar over a double
boiler until 45°C and then whipping the mixture until a foamyand thick meringue is obtained. The

meringue must be cooled down to 30C before incorporating it into the creamed butter.

American buttercream: In this buttercream,the ratio of sugar to butter is almost three times. The

butter is creamed along with the sugar until air is incorporated thereby,making the icing light, creamy,
and fluffy. The consistency of this buttercream is very thick and sometimes the consistency is adjusted

by adding a spoonful of milk.

Pastry buttercream: In this kind of buttercream, one part of buttercream is mixed along with whipped

pastry cream. This kind of buttercream can sometimes be very soft and hence, it can be bound with
small amountsof melted gelatine.

Fondant buttercream: This buttercream is made by creaming butter until it is light and fAuffy, then
fondant is added to the butter and whipped again until it is smooth and creamy.

Flavoured buttercreams: These kinds of buttercreams are flavoured with various kinds of favourings

and colours to make ornamental cakes and several other types of cakes, Some of th most common
|flavouringsused in buttercreams are vanilla pods, melted chcolate, coffee, nut pastessuch as hazelnuc
chestnuts,andalmond paste, and liqueurs such as rum and grand marinier.

|Even natural and artificial flavours can be used for flavouring butercreams,.

(Contd)
146 Theory of Bakery and Patissere

Table 7.S (Contd)

Description [Link] icing requires
and wedding cakes
Icing festive
purchased readymade fromthe
used on I
mostly
that is it is normally
Fondants Fondant is a sugar based icing
then usedd for covering
therefore, cakes or
in the kitchen;
lot of skill and artt to be prepared
that it can
berolled and to make it viscous.
icing is
such boiler

It
of this icing over
double
market. The consistency the
by warming
and also usedl as a topping for napoleon
pastries. The consistency can be regulated such as éclairs,
B petit fours,
pastries shiny, and non-sticky.
can then be used for dipping becormessmooth,
in this manner it
After setting Then liquid glucose or acids such
pastries and Danish pastries. 105°C.
until it reaches
sugar and water
118C. Ittiis then spread on a wet
Fondant prepared I by heating until it reaches
ois cooked
is
of tartar is added and
the syrup isthen folded and kneaded uni
as cream 45°[Link] sugar
down untilit reaches
to cool cakes.
marble table and lallowed used for covering
This dough
can be rolled and
is obtained. and pastries. The two major ones
a soft dough decorate cakes
cover and
are used to are:
Chocolate Various kinds of chocolate icings cakes and pastries
icings used on
Few other kinds of chocolate
ganache. until the
icing are truffe and and liquid glucose
water, fondant,
made by cooking cocoapowder/chocolate, until srmoorh
is blended
Chocolate glaze: It is added and the mixture
gelatine leaves are
and shiny. Then soaked It can then be used
to
mixture is thick
to 32°C before applying
on any cake.
is allowed to cool down
and shiny. The mixture the cake with a shinyappearance.
glaze to set on
thecakes The gelatine allows the
COver the top of
finish. Softened butter
fluffy and of matt
until it becomes
truffle is whipped
Chocolate fudge:Chocolate knife and
fudge icings are spread with
palette
to create fudge icing. The
is incorporatedinto the mixture
up to form peaks on the top of the
cakes.
lifted to as
referred
with boiled sugar syrup. These are often
made bywhippingegg whites along
Foam type These icings are it is not a
is that
icing, The disadvantage of these
icings
icings boiled icings meringue is an example of foam type
Italian
consumed immediately. To
should be used on cakes and pastries
which would be
very stable form of icing and
icing. The Italian meringue is
it is made, which is known as Marshmallow
stabilise this icing, another variation of
The gelatine however stabilises the icing
whipped along with melted gelatine and used immediately.

egg whites and sugar until thick paste is obtained. The icing
Royal icing Royal icing is prepared by beating icing a

paddle and never whipped. The amount of sugar used

icing will guide
should only be beaten with a flat

the consistency of the icing.

icing has a unique property of setting to a brittle consistency and this is used by chefs to the best
Royal

of its ability. Royal icing is used for decorating wedding cakes. It can be piped to make lace structures,
etc. It is also used as a glue to stick decorations on the cake. Since this icing is very sweet in nature, it is

mostly used for decoration only.

Glazed This categoryof icings can comprise of various kinds of icings that are used for decorating cakes and

icings pastries. Glazed icings can be ofthe following types.

Hot and cold gel: Proprietary cold and hot gels are also available in modern times and they are neutral

in flavour. These cold gels can be mixed with flavourings and colours and spread on top of cakes and
pastries. The hot gels are required to be heated along with a little quantity of water and favourings, and
then spread over chilled cakes or pastries.

Care should be taken whilst spreading the hot gel, as it can melt the top layer of the cake thereby
creating an unwanted effect.

Jamsand preserves: Apricot jam is the most commonlyused jam in the pastry for variouskinds of
decorations of cakes and pastries. The Danish pastries are iced with boiled apricot jam. Boiling and app'yns
che jam allows the jam to spread in a thin consistency and sets like a gel
it after cooling down.
Hot sugar glaze: This icing
is like a mock fondant. It is the
quickest icing to make as icing sugar is
combined with very water and heated over moderate heat
little
until it becomes opague and of
flowins
consistency. This can be used to glaze and decorate cakes
and pastries.