Beaumont School Food Technology Department
Recipe title: Cake Decorating
Ingredients
Cake Filling: 75-100g Jam, Lemon Curd, Chocolate Spread or Buttercream (see below)
Cake Icing: Buttercream 150-200g Icing Sugar, 75-100g soft margarine
or
Glace Icing 150g Icing Sugar, 3 teaspoons water (approx)
Decorations: Small quantities of sweets or chocolate, according to your design!
Method
1. Carefully remove all of the packaging from freezing your cake and dispose of it.
2. Take out a chopping board and wipe any crumbs away from the area in which you will be working
3. Fill the inside of your chosen cake shape as directed (if this is applicable)
4. To make the icings:
Buttercream: Sieve the icing sugar into a large mixing bowl. Add ½ teaspoon of water or vanilla essence and cream with the margarine until very smooth. Check the consistency of the butter cream by taking a spoonful of the mix and tapping the spoon on the edge of the mixing bowl. If most of the mixture falls off the spoon easily it is the correct consistency. If it is too thick, add a very small quantity of liquid and repeat the test.
Glace Icing: Sieve the icing sugar into a large mixing bowl. Add ½ teaspoon of water or vanilla essence and mix with the margarine until very smooth. If the mixture is thick enough to stick to a spoon and pours off only very slowly, it is correct.
5. Ice the cakes by pouring or scraping all of the icing out onto the cakes (equally if you have muffins or fairy cakes) and decorate.
Skills checklist:
Preparing icing
Filling and decorating a cake
Following a design plan
