Cake decorating
An artisan may use simple or elaborate three-dimensional shapes as a part of the decoration, or on the entire cake.
Cocoa powder and powered sugar are often used in the process and can be lightly dusted as a finishing touch.
Cake decoration has been featured on TV channels such as TLC, Food Network, and Discovery Family as a form of entertainment.
The decoration of cakes arose in 17th century Europe, typically for special occasions as a luxury good.
Present day cake artists frequently use cooled buttercream to make extravagant designs in the form of roses, figures, and other normal decor.
Fondant is typically sold in a variety of colors when bought ready-made; it is easy to handle and provides a smooth, matte and non-stick cake cover.
Fondant remains soft once sculpted, unlike other forms of icing, which may harden when exposed to air.
The chocolate is formed into a variety of shapes and structures that cannot be easily accomplished with other softer edible materials such as buttercream frosting, marzipan or|fondant.
The process uses pre-printed images printed with edible food colors, which are then applied to various confectionery products such as cookies, cakes or pastries.
Originally introduced as a specialty service provided by bakeries, this technology can now be used by home consumers using the specialized paper, ink and printers.
It is made by whipping soft butter and adding in cups of powdered sugar, and it is often combined with a sweet vanilla and cream form.
[12] Large and complex structures can be made by cutting shapes out of cake and piecing them together (often secured together with many non-edible reinforcements).
Pre-formed baking pans make it easy to create cakes in non-traditional shapes.
Though useful for producing multiple cakes of the same general shape, they do not have the endless customizability of hand-cut building blocks.
