Welcome

Welcome to Cake Decorating with Cindy. I am going to start from the beginning with Frosting. Each post will start with a list of terms and other supplemental videos and lists. I am writing this blog for my English as a second language students but I hope you all will find it enjoyable. Happy Decorating 

Terms to know-

Mixer- An electrical appliance with at least one beater used for mixing, beating or blending food. 

Offset Spatula- are long, narrow tools that have a thin, flat metal blade or paddle at one end. The blade is blunt, not sharp, and is used for spreading frosting onto a cake or pushing batter into an even layer in a cake pan.

Blend- To combine

Vanilla Extract-A brown or white liquid bade from the vanilla bean used to add flavor to food.

Constancy - The texture of something all through out. 

Hard Peek - The ability for the mixture to stand at a point when a spatula is inserted and then removed quickly. 

Soft Peek- Softer than than Hard Peek a point does not form when a spatula is removed. Generally thiner than hard peek. 

Dirty Ice - The application of a thin layer of icing and the chilled in order to create a crumb free surface to decorate one. 

Bread Knife- A long and serrated knife 

Baking Spray- A spray with oil and flour to help cake batter not stick when Baked. 

 

Parchment Paper - a thick paper that is safe for baking at higher temperatures. Usually brown and sold with other kitchen wraps. 

Pastry Bag- Plastic or vinyl triangle shape  bag. 

Decorating tip- Small tips used with decorating bags. The tips are numbered and we will go over numbers and shapes in video. 

What  you will need for the first class. 

Mixer, Ingredients, parchment paper, pencil, two baked cakes (preferably not chocolate) Bread knife, off set spatula and decorator icing. 

 Class Buttercream

Metric Conversions