While many have probably dreamed of their wedding cakes since childhood, they were most likely not wedding cakes quite like this. From a cake with a river running through it to a tower of cake dripping in 30 pounds of Swarovski crystals, Food Network is going from coast to coast to find the most incredible creations by the best cake artists in the country. These magicians can make anyone’s dream cake come true —— no matter the cost.
Learn how to pipe a cake with frosting from professional pastry chef Katie Rosenhouse in this Howcast cake decorating video.
And there are a few different basic techniques for piping. You can either start with a very French thing we do in my culinary school would be rosettes. So a very simple things is just to kind of push down and twist around and you have a beautiful little rosette. And you could do those kind of all around your cake as a cute little border. Just a few every now and again. Put some sprinkles. If you have your little round this is great. And by the way you can see that I'm not overfilling my bags. The longer you hold the bag with your hand that heat from you will start to melt to frosting, so just as little as you can get by with. And keep refilling as you go will keep your frosting nice and stiff. But all I want to do with this is if I was creating a border I would push and pull towards me you can see that that makes sort of a tear drop kind of a shape. And then go back in and push and pull towards me and same thing over and over again. And try to keep the pressure nice and even. It's like little beads. Making a little necklace and that's perfect as a border. You can go all around your cake. We'll actually get more into that in another video. But with this lovely thing, you could do... Let's see how this comes out. I mean with all of these you could kind of play around and do anything you like. But if you want to do like little swoops, very fun. Kind of all-around just big swoopy motions. And then my favorite is the star tip what these are called are shells. I never get to put frosting on the table. This is like every fantasy come true. Again you could kind of push and pull towards you make little shells. Or this is great for little rosettes or a hundred other things really. Always just have fun with it. If you wanted to do a little lace I could go back to my circle tip this is great also for little dots kind of all over. Or if I wanted to do a big squiggly, it's going to look crazy but once it's all over your cake, imagine how kind of cool that could look like all around the edge like very avante garde. We can get very whatever we want to do. But remember whatever you're doing whatever you're piping it's just frosting in a bag. So as long as your pushing in a nice even motion and getting a nice clean design in the way that you want it you'll always be a success. Source: YouTube
Flour Composition •Ash content -Bread Flour and All Purpose flour has 0.5% – 0.6% ash content. -Soft Flour and Cake Flour has less than (<0.5%) ash content. •Moisture content - If the moisture content of flour is elevated, the flour will have a shorter shelf life and lower yield. Flour has been considered adulterated with water, under the federal standards of the United States, if the moisture content exceeded 13.5%. Recently this standard has been changed to 15 %. •Gluten content - Gliadin – when hydrated is viscous and can be stretched to a thin strand or made to flow easily with gravity. - Glutenin – when hydrates is very elastic. •Starch content - Starch make up about 62-73% of flour which is made entirely by Glucose a common six carbon sugar (C6H12O6). - Starch is made up of two different molecules of glucose. - Amylose, an essentially linear molecule. Common wheat starch is about 25% amylose. - Amylopectin, which is distinguished from amylose in two ways. It is a highly branched and much larger. Composes 75% of starch. •Flour Enzymes - Amylase, enzymes that catalyze the hydrolysis of the bonds between glucose units in amylose and amylopectin. - α-amylase reduces starch to a series of branched and linear fragments called dextrins. - β-Amylase reduces amylase primarily to maltose, a two glucose unit. •Flour Additives - Enrichments - Oxidants, compounds added to strengthens the dough making it more elastic and enhancing its gas holding capacity (e.g. azodicarbonamide, calcium peroxide, and ascorbic acid.)
- Reducing Agents, compounds added to flour to reduce mixing time significantly and make dough easier to handle and process.
Careers in cake decorating and pastry arts require little to no formal education. Learn about the training, job duties and optional certification for bakers to see if this is the right career for you.
Essential Information Individuals who enjoy baking and decorating cakes and pastries may find careers as cake decorators rewarding and fun. Cake decorators are specialized bakers. Culinary programs for aspiring cake decorators teach students how to blend colors and create shapes and figures. Aside from attending a culinary or technical school, bakers can be trained through apprenticeships and on-the-job training. Some certifications are also available in this field.
Step 1: Consider a Cake Decorating and Pastry Arts Career Cake decorating is a hands-on industry. Possible positions for those interested in cake decorating and pastry arts may include pastry artisan, bakery owner, cake designer and caterer. A culinary degree in cake decorating provides students with the skills needed to open their own bakery or cake decorating shop, with apprenticeships available to help them obtain the knowledge they need to get started. Step 2: Decide on a Training Program Individuals interested in learning the art of cake decorating and creating pastry have several academic options, from courses and diploma programs to certificate and degree programs. Diploma and certificate programs often take one year to complete, while associate's degree programs usually require two years of theoretical study and practice. Students develop culinary skills that qualify them for employment at bakeries and specialty shops, as well as working on their own. Step 3: Take Courses In addition to cake decorating and pastry arts courses, participants learn about safety, sanitation, nutrition and business. While students take courses, a majority of the program entails hands-on learning where they actually bake and decorate their creations. Additionally, they take part in seminars or internships at approved businesses. Some of the creations they make include sugar and chocolate confections, miniature cakes, specialty desserts, artisan breads, icings and decorative frosting. Step 4: Earn Certification Although certification is not a requirement to work in cake decorating and pastry arts, it's a way graduates can demonstrate their education, experience and credentials to potential employers or customers. Various certifications are offered through the Retail Bakers of America and the American Culinary Federation. Examples of certifications include Certified Pastry Culinarian, Certified Working Pastry Chef, Certified Journey Baker, Certified Decorator and Certified Baker. Step 5: Find Employment In addition to learning to decorate cakes, graduates of culinary arts programs are qualified for entry-level positions in many food industries. According to the U.S. Bureau of Labor Statistics in May 2013, the median salary for bakers, including cake decorators, was $23,160 per year, with the bottom ten percent earning less than $18,000 and the top-paid ten percent bringing in over $37,000. Salaries vary somewhat by position and location. Source: study.com
While many have probably dreamed of their wedding cakes since childhood, they were most likely not wedding cakes quite like this. From a cake with a river running through it to a tower of cake dripping in 30 pounds of Swarovski crystals, Food Network is going from coast to coast to find the most incredible creations by the best cake artists in the country. These magicians can make anyone’s dream cake come true —— no matter the cost.
Learn how to pipe a cake with frosting from professional pastry chef Katie Rosenhouse in this Howcast cake decorating video.
And there are a few different basic techniques for piping. You can either start with a very French thing we do in my culinary school would be rosettes. So a very simple things is just to kind of push down and twist around and you have a beautiful little rosette. And you could do those kind of all around your cake as a cute little border. Just a few every now and again. Put some sprinkles. If you have your little round this is great. And by the way you can see that I'm not overfilling my bags. The longer you hold the bag with your hand that heat from you will start to melt to frosting, so just as little as you can get by with. And keep refilling as you go will keep your frosting nice and stiff. But all I want to do with this is if I was creating a border I would push and pull towards me you can see that that makes sort of a tear drop kind of a shape. And then go back in and push and pull towards me and same thing over and over again. And try to keep the pressure nice and even. It's like little beads. Making a little necklace and that's perfect as a border. You can go all around your cake. We'll actually get more into that in another video. But with this lovely thing, you could do... Let's see how this comes out. I mean with all of these you could kind of play around and do anything you like. But if you want to do like little swoops, very fun. Kind of all-around just big swoopy motions. And then my favorite is the star tip what these are called are shells. I never get to put frosting on the table. This is like every fantasy come true. Again you could kind of push and pull towards you make little shells. Or this is great for little rosettes or a hundred other things really. Always just have fun with it. If you wanted to do a little lace I could go back to my circle tip this is great also for little dots kind of all over. Or if I wanted to do a big squiggly, it's going to look crazy but once it's all over your cake, imagine how kind of cool that could look like all around the edge like very avante garde. We can get very whatever we want to do. But remember whatever you're doing whatever you're piping it's just frosting in a bag. So as long as your pushing in a nice even motion and getting a nice clean design in the way that you want it you'll always be a success. Source: YouTube
Flour Composition •Ash content -Bread Flour and All Purpose flour has 0.5% – 0.6% ash content. -Soft Flour and Cake Flour has less than (<0.5%) ash content. •Moisture content - If the moisture content of flour is elevated, the flour will have a shorter shelf life and lower yield. Flour has been considered adulterated with water, under the federal standards of the United States, if the moisture content exceeded 13.5%. Recently this standard has been changed to 15 %. •Gluten content - Gliadin – when hydrated is viscous and can be stretched to a thin strand or made to flow easily with gravity. - Glutenin – when hydrates is very elastic. •Starch content - Starch make up about 62-73% of flour which is made entirely by Glucose a common six carbon sugar (C6H12O6). - Starch is made up of two different molecules of glucose. - Amylose, an essentially linear molecule. Common wheat starch is about 25% amylose. - Amylopectin, which is distinguished from amylose in two ways. It is a highly branched and much larger. Composes 75% of starch. •Flour Enzymes - Amylase, enzymes that catalyze the hydrolysis of the bonds between glucose units in amylose and amylopectin. - α-amylase reduces starch to a series of branched and linear fragments called dextrins. - β-Amylase reduces amylase primarily to maltose, a two glucose unit. •Flour Additives - Enrichments - Oxidants, compounds added to strengthens the dough making it more elastic and enhancing its gas holding capacity (e.g. azodicarbonamide, calcium peroxide, and ascorbic acid.)
- Reducing Agents, compounds added to flour to reduce mixing time significantly and make dough easier to handle and process.
Careers in cake decorating and pastry arts require little to no formal education. Learn about the training, job duties and optional certification for bakers to see if this is the right career for you.
Essential Information Individuals who enjoy baking and decorating cakes and pastries may find careers as cake decorators rewarding and fun. Cake decorators are specialized bakers. Culinary programs for aspiring cake decorators teach students how to blend colors and create shapes and figures. Aside from attending a culinary or technical school, bakers can be trained through apprenticeships and on-the-job training. Some certifications are also available in this field.
Step 1: Consider a Cake Decorating and Pastry Arts Career Cake decorating is a hands-on industry. Possible positions for those interested in cake decorating and pastry arts may include pastry artisan, bakery owner, cake designer and caterer. A culinary degree in cake decorating provides students with the skills needed to open their own bakery or cake decorating shop, with apprenticeships available to help them obtain the knowledge they need to get started. Step 2: Decide on a Training Program Individuals interested in learning the art of cake decorating and creating pastry have several academic options, from courses and diploma programs to certificate and degree programs. Diploma and certificate programs often take one year to complete, while associate's degree programs usually require two years of theoretical study and practice. Students develop culinary skills that qualify them for employment at bakeries and specialty shops, as well as working on their own. Step 3: Take Courses In addition to cake decorating and pastry arts courses, participants learn about safety, sanitation, nutrition and business. While students take courses, a majority of the program entails hands-on learning where they actually bake and decorate their creations. Additionally, they take part in seminars or internships at approved businesses. Some of the creations they make include sugar and chocolate confections, miniature cakes, specialty desserts, artisan breads, icings and decorative frosting. Step 4: Earn Certification Although certification is not a requirement to work in cake decorating and pastry arts, it's a way graduates can demonstrate their education, experience and credentials to potential employers or customers. Various certifications are offered through the Retail Bakers of America and the American Culinary Federation. Examples of certifications include Certified Pastry Culinarian, Certified Working Pastry Chef, Certified Journey Baker, Certified Decorator and Certified Baker. Step 5: Find Employment In addition to learning to decorate cakes, graduates of culinary arts programs are qualified for entry-level positions in many food industries. According to the U.S. Bureau of Labor Statistics in May 2013, the median salary for bakers, including cake decorators, was $23,160 per year, with the bottom ten percent earning less than $18,000 and the top-paid ten percent bringing in over $37,000. Salaries vary somewhat by position and location. Source: study.com
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