Expert Cake Decorating Made Easy! : Cake Decorating & and Pastry Arts , from culinary schools to vocational classes like Wilton

 

Expert Cake Decorating Made Easy!

🎂 Cake Decorating &  and Pastry Arts 🎂

from culinary schools to vocational classes like Wilton

 The provided text is an informational ebook outlining the basics of cake decorating and various avenues for instruction. It begins with an introduction to cake decorating and discusses educational paths, from culinary schools to vocational classes like Wilton. The resource explores different cake decorating schools, both online and in person, detailing their curricula, specialties, and course offerings. These include schools like A-J Winbeckler, Amy Malone, "Do It With Icing!", Pattycakes, Cake Carousel, Cake Art and Golda's Kitchen, and the ebook provides links to the school's websites when possible. It also discusses online resources, from open directories to websites with tutorials and recipes, and provides insights and tips from online sources like Fabulous Foods and Cake N Things. The ultimate goal of the ebook is to showcase what cake decorating has to offer and provide resources and instruction to those wanting to learn more.

 Okay, here's a detailed briefing document summarizing the key themes and ideas from the provided "Cake Decorating Made Easy (8).pdf" excerpts:

Briefing Document: Cake Decorating Education and Techniques

Overall Theme: The document serves as a guide to various resources and educational paths available for individuals interested in cake decorating, whether as a hobbyist or aspiring professional. It explores different types of schools, classes, online resources, and techniques involved in cake baking and decoration.

Key Ideas and Facts:

·         Cake Decorating as Hobby vs. Career: The document distinguishes between amateur cake decorators who enjoy it as a hobby for personal satisfaction and those who pursue it as a professional career.

·         "For some cake decorating is a hobby, and for others, it is a career. The amateurs are those who find it fun and gratifying to bake the cakes and then decorate them for their family and friend, save money by doing it themselves."

·         Importance of Training and Education: The document emphasizes the significance of training and education for both amateurs and professionals. Expert training is essential for mastering the art of cake decoration.

·         "With expert training along with good decorating tips and ideas, anyone can master this art."

·         Types of Educational Resources: The document highlights various educational options for cake decorating:

·         Culinary Schools: Offer degree programs for aspiring professional cake bakers and decorators. These programs provide comprehensive training in baking techniques, pastry arts, and business management.

·         "The culinary schools are colleges and will give you a degree making you more marketable if you choose to look for employment in this line of work."

·         Vocational Schools: Such as the Wilton School of Cake Decorating, provide specialized training in cake decorating techniques. These schools offer courses for both amateur and professional cake decorators.

·         Online Classes and Websites: Offer instruction via video tutorials and step-by-step guides, providing flexibility and accessibility.

·         "Some of the courses can be taken on location online or you can find web sites, which will give you instruction by video or walking you through it, step-by-step."

·         Culinary School Details:The excerpt lists several culinary schools including: The Art Institute, Le Cordon Bleu Schools, the Florida Culinary Institute, Kendall College, Oregon Culinary Institute, Lincoln College of Technology, Arizona Culinary Institute, Capital Culinary Institute, and the Johnson & Wales University.

·         Culinary school coursework may include: French Math, Business Management, Inventory Control and Purchasing Tortes and Cakes, Concepts & Theories of Culinary Techniques, Purchasing, Sanitation & Safety, Cost Control, Cakes for Display, Chocolate, Confections & Centerpieces.

·         Wilton School of Cake Decorating:Established in 1929 by Dewey McKinley Wilton.

·         Mission to provide quality cake decorating education.

·         Wilton Method classes include: Cake Decorating, Flowers and More, Fondant and Tiered Cakes

·         "The mission of the Wilton school is to provide quality in cake decorating education. The school started on age-old cake decorating traditions, but is constantly enhanced by increasing and refining creativity. Mr. Wilton’s philosophy is “learning is best achieved through class participation.”

·         Cake Decorating Techniques:The document provides various tips and techniques for cake decorating, including:

·         Icing cakes with buttercream, royal fondant, or cooked icing.

·         Using stencils and confectioner's sugar or cocoa powder for simple decoration.

·         Adding flowers, spun sugar, or candy to enhance the cake's appearance.

·         Wilton schools prefer to use Duncan Hines cake mixes because the batter volume is the same every time you make it. Adding a teaspoon or two of Wilton Meringue Powder to the mix will make the cake rise higher. When preparing your pans, use a 2-inch wide paintbrush to paint on the shortening.

·         Level the cake with a leveler or serrated knife. Use a wide paintbrush to remove crumbs. Use a lot of icing. Smooth it with parchment paper.

·         Career Outlook: The document mentions the U.S. Bureau of Labor Statistics predicts the demand for baking careers to increase as quickly as the average. Most available positions will be in stores, specialty shops and traditional bakeries. Salaries in 2004 were $21,330. Executive pastry chefs can range from $44,000 to $67,000. The average salary is about $25 per hour.

·         A-J Winbeckler Enterprises Cake Decorating:Offers several different types of training including a Professional Decorating Course, Cake Sculpture Course, and Airbrush Course.

·         Other classes include a Sculpture Course, Flowers Wedding Cake and Borders Course, Figure Piping Course, Floral Arrangement, Writing and Ice Cream Cone Figure Course, wafer paper techniques and more.

·         Amy Malone School of Cake Decorating:Provides instruction on the art of cake decorating.

·         "Do It With Icing!"Emphasizes holidays and other occasions.

·         Offers classes including Christmas Candy, Christmas Cookie Blowout, Christmas Fondant Characters Workshop, Intermediate Cake Decorating.

·         Pattycakes School of Cake Decorating:Classes include cake decorations, flowers, tiered cakes, color flow, sugar decorations, laces, drapes, and more.

·         Also offers airbrush technique courses and Dominican decorations.

·         Cake Art Cake Decorating and Candy Making Classes:Uses a large portion of Wilton School's teachings.

·         Pastry Wiz:Shows step by step instructions on how to blow sugar in order to create a beautiful swan. Also how to make a stand-up Santa Claus and Rudolph cake, a Christening Cradle, a kissing frog on a Valentine’s Cake, a Thanksgiving Turkey Cake, a Dracula or and bat cake, and Victorian Decorated Wedding Cake.

·         Online Resources: The document mentions a few websites related to cake decorating, including Cakenthings.com, PastryWiz.com.

·         "Sugar Buzz is a cake decorating community with users sharing recipes, ideas, and pictures. Tanzicakes is a web hosted by a Wilton instructor who is still teaching."

Important Considerations:

·         Copyright and Disclaimers: The document includes a legal notice disclaiming responsibility for errors or omissions and stating that the information is for informational purposes only.

In Conclusion: This document serves as a helpful starting point for individuals interested in cake decorating by providing an overview of available resources, educational paths, and basic techniques. It emphasizes the importance of training, creativity, and practice in mastering the art of cake decoration.

Bottom of Form

 Review of Key Concepts

·         Fundamentals of Cake Decorating: Understand the basic tools, techniques, and ingredients used in cake decorating.

·         Icing Types: Be able to differentiate between buttercream, royal icing, fondant, and other icing types, along with their specific uses and properties.

·         Flower Creation: Familiarize yourself with different methods for creating sugar, buttercream, and gum paste flowers.

·         Borders and Designs: Learn about different borders, piping techniques, and design elements used in cake decoration.

·         Cake Structure and Assembly: Understand the principles of cake leveling, torting, filling, frosting, and multi-tiered cake construction.

·         Color Theory and Mixing: Be aware of the basic principles of color theory and how they apply to cake decorating, including color mixing techniques.

·         Different Schools and Classes: Understanding of the types of courses taught at different cake decorating schools.

·         Basic Baking Skills: Understand the basic skills to bake a cake to decorate.

·         Tools Used in Baking: Understand the uses of all the different tools used in baking.

Quiz: Short Answer Questions

1.       What are three essential tools for a beginner cake decorator, and why are they important?

2.       Describe the difference between buttercream and royal icing in terms of texture and use.

3.       Name two techniques for smoothing icing on a cake.

4.       What is fondant, and what is it typically used for in cake decorating?

5.       What are some ways to prevent air bubbles when mixing cake batter?

6.       What is a "torte," and how does it differ from a regular layered cake?

7.       Besides the Wilton school, name two other cake decorating schools that are included in this text?

8.       What is the Wilton Method and why is it an important part of learning cake decorating?

9.       Name two flowers someone can learn to make in the Wilton Method - Course II.

10.   What is 3-D Cake Cartooning?

Quiz Answer Key

1.       Spatula (offset or straight): Used for smoothing icing and creating a smooth surface. Piping bags and tips: Allow for creating borders, writing, and decorative elements. Cake leveler or serrated knife: Used for leveling the cake layers for a more even and professional appearance.

2.       Buttercream is a soft, creamy icing made with butter, sugar, and flavorings, ideal for frosting and piping. Royal icing is made with egg whites and powdered sugar, which dries hard, making it suitable for detailed decorations, outlines, and flood work.

3.       Using a warm, dry offset spatula to smooth the icing; or using parchment paper to gently smooth out imperfections.

4.       Fondant is a pliable, sugar-based dough used to cover cakes, creating a smooth, even surface for decorating. It can also be molded into various shapes and figures.

5.       Tapping the cake pans on the counter before baking and using Wilton meringue powder to make the cake rise higher.

6.       A torte is a layered cake that is sliced horizontally and filled, often with pudding or icing, to create multiple layers of flavor and texture.

7.       A-J Winbeckler Enterprises Cake Decorating and Amy Malone School of Cake Decorating.

8.       The Wilton Method is a teaching program that allows students to learn cake decorating through class participation.

9.       Two of the flowers mentioned in the text are rosettes and daisies.

10.   3-D Cake Cartooning covers all of the features and rules of art, so that you can learn to write, and create realistic faces and figures.

Essay Questions

1.       Compare and contrast the benefits of attending a traditional culinary school versus a specialized cake decorating school, referencing specific examples from the text.

2.       Discuss the importance of mastering different icing types (buttercream, royal icing, fondant) in cake decorating, providing examples of when each would be most suitable.

3.       Analyze the role of creativity and imagination in cake decorating, illustrating with examples of cakes described in the text.

4.       Evaluate the career opportunities available to someone with cake decorating skills, considering options from bakery ownership to working in upscale establishments.

5.       Explore the ways in which technology and online resources have impacted the cake decorating industry, referencing specific websites and online classes mentioned in the text.

Glossary of Key Terms

·         Buttercream: A type of icing made from butter, sugar, and flavorings; used for frosting cakes and creating decorations.

·         Royal Icing: A hard-drying icing made from egg whites and powdered sugar; used for intricate decorations and outlining.

·         Fondant: A pliable, sugar-based dough used to cover cakes and create smooth surfaces; can also be molded into decorations.

·         Gum Paste: A dough-like medium used for creating detailed sugar flowers and decorations that dry hard.

·         Piping: The technique of using a piping bag and tips to create decorative elements with icing or other mediums.

·         Torting: The process of slicing a cake horizontally to create layers for filling.

·         Leveling: The act of trimming a cake's uneven top to make it flat for even frosting.

·         Airbrushing: Using an airbrush to apply color to cakes, cookies, or other decorations.

·         Color Flow: A decorating technique using royal icing to flood a defined area, creating a smooth, even surface for decoration.

·         Meringue Powder: A powder containing dried egg whites and other ingredients, used to stabilize and add volume to icings and baked goods.

·         Pastry Bag: A cone-shaped bag used for piping frosting, icing, or other decorations.

·         Cake Board: A cardboard disc or square used as a base for displaying and transporting cakes.

·         Spatula: A tool with a flat, flexible blade used for spreading and smoothing frosting.

·         Turn Table: A rotating stand used to help decorate a cake more easily.

·         Wilton Method: Teaching program that uses class participation to teach students.

·         Culinary School: Schools that allow students to earn a baking and pastry degree.

·         3-D Cake Cartooning: The process of using art skills to write and create realistic faces and figures.

·         1. What are the different paths one can take in cake decorating?

·         Cake decorating can be pursued as a hobby, a career, or somewhere in between. Amateurs decorate for fun and to save money, while professionals may work in bakeries, own their own businesses, or specialize in creating cakes for special events. Formal training is available through culinary schools and specialized cake decorating programs.

·         2. What are some benefits of taking a formal cake decorating class?

·         Formal classes offer structured learning of techniques, the opportunity to receive feedback, and encouragement from instructors and fellow students. They can provide a solid foundation for both amateur and professional decorators, and some even lead to professional certifications and career advancement. Classes cover basics like icing, borders, and figure piping.

·         3. What are some options for cake decorating education?

·         A wide variety of educational opportunities exist, including culinary schools that offer baking and pastry degrees, vocational schools like Wilton, online classes, and local cake decorating supply stores that host courses. These options cater to different learning styles, budgets, and time commitments.

·         4. What are some techniques for baking the perfect cake for decoration?

·         The text mentions a few tips from the Wilton School, such as using Duncan Hines cake mixes for consistent batter volume, adding meringue powder for a higher rise, using shortening and flour to prepare the pans, only filling pans half full, and letting the cake cool completely before icing. Leveling the cake and removing crumbs are also important steps.

·         5. What are the basic cake decorating techniques that a beginner should learn?

·         Beginners should focus on mastering the basics of icing, creating simple borders (stars, shells), writing with icing, figure piping, and making basic flowers like roses and floral sprays. Practicing these fundamental skills will build a strong foundation for more advanced techniques.

·         6. What kinds of advanced cake decorating techniques can one learn?

·         Advanced techniques include working with rolled fondant to create smooth surfaces, shaping figures and flowers from fondant, making gum paste flowers, mastering different types of borders (lace, embroidery, string work, ruffles), airbrushing, and assembling tiered cakes. Instruction is often provided on pricing cakes and adapting skills to different frosting types like cream cheese or whipped cream.

·         7. How can I improve my icing skills?

·         Practice applying icing smoothly, using techniques to avoid crumbs in the icing. Large pastry bags with giant sized tips are great for this. Letting a cake rest before smoothing with parchment paper can give a perfect finish.

·         8. Can I make a career in cake decorating?

Yes, there are career opportunities for skilled cake decorators. The U.S. Bureau of Labor Statistics predicts that the demand for baking careers will increase. Professionals can find positions in bakeries, specialty shops, hotels, restaurants, or open their own businesses. Certification from an accredited school and relevant work experience are often preferred by employers.

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