CAKE DECORATION AND ICING

A simple sponge cake or Victoria sandwich can be easily made into party gateau by decorating with icing and some fresh fruit. In this section there is the basic recipe for different icing method and also method of for making almond paste , royal icing and quick fondant icing for decorating a rich birthday and wedding cake.
                 TIPS ON CAKE DECORATION

• Prepare a board which is an inch wider than the circumference of the cake. Cover cake with jam or egg white with little icing sugar mix together to prevent cake from cracking.
• Before icing, brush off crumbs from the cake, the cake can be sealed using a light layer of the better icing.
• Spread icing from top of  cake with gentle stroke of spatula down to the side of the cake. The spatula should have only contact with the icing and not the cake in order to prevent curmbs on icing.
• Make sure the cake is well covered with icing smoothly before you start piping.

IMPORTANT TOOLS USED IN ICING AND CAKE DECORATION

• Clean and smooth working surface 
• Rolling pins of different sizes
• Nozzles (Tips) star, writing, spiral etc
• Palette knife
• Cornstarch/flour
• Shortening (white butter)
• Icing set/piping syringe
• Revolving cake stand turn-able
• Gelatin
• Glucose syrup
• Tylose powder
• Plyer
• Cell stick/ cell pad
• Bowls different sizes
• Rectangular metal scrapper
• Icing colours(parte-green , yellow, red,green, blue,purple,pink etc)