BAKING AND PASTRY TECHNIQUES

May 6, 2013

 

In class we reviewed icings (a/k/a frosting). We discussed the different types of buttercreams, American, Swiss, and Italian (French will be covered in a later course).  We also discussed the use of shortening versus butter in frosting (butter more flavorful but shortening more stable and easier to work with). 

 

After frosting, we started discussion of cake decorating.  We made it as far as the tools used for cake decorating and will finish up the rest tomorrow in class.