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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 22

Learning objectives of this chapter include: Determine the purchasing requirements of a hospitality operation using value analysis and make-or-buy analysis, outline the objectives of the purchasing function and the potential problems that buyers encounter when pursuing those objectives. | 22 Décor Learning Objectives Explain how to use a pastry bag and coupler. Describe how to make a parchment piping cone. Explain how to cover a cake in fondant. Explain how to pipe buttercream borders and flowers. Discuss how to work with royal icing. Describe types of tempered chocolate décor and how they are prepared. Explain how to work with modeling chocolate. Discuss working with marzipan and types of marzipan décor. Discuss sugar work and how to create types of sugar décor. Explain how to work with sugar pastes and the types of décor made with pastillage, gum paste, and fondant Describe how to embellish items with powdered food color and coloring tools. 1 Buttercream or icing décor work requires many different and specialized pastry tips. If using different tips or colors of icing, use a coupler. Coupler is a two-piece attachment that allows tips to be easily interchanged. Using a Pastry Bag and Coupler Tools for Décor Use either precut parchment paper or cut your own from a large sheet. A clean cut allows for smooth piping. A small cone permits closer and tighter control. Making a Parchment Piping Cone Tools for Décor (cont’d) To Cover a Cake in Fondant Measure the cake before rolling fondant, and add an extra 1 to 2 inches to allow for trimming. Dust the rolling surface with cornstarch. Use a cake smoother to smooth the cake, starting at the top. Trim the edges of the fondant with a paring knife so that it is flush with the base of the cake. Puncture air pockets with a thin pin or noodle and smooth the area. If fondant becomes to dry, rub some vegetable shortening into the cracked area to smooth it out. Knead oily modeling chocolate with cocoa powder. Roll thin pieces of fondant to patch a cake, using shortening to smooth and blend the edges. Cover irregularities and blemishes with décor, like glowers and piping. Cake-Covering Troubleshooting To Cover a Cake in Fondant (cont’d) Wrap the covered cake in plastic wrap and place it in the refrigerator. This will | 22 Décor Learning Objectives Explain how to use a pastry bag and coupler. Describe how to make a parchment piping cone. Explain how to cover a cake in fondant. Explain how to pipe buttercream borders and flowers. Discuss how to work with royal icing. Describe types of tempered chocolate décor and how they are prepared. Explain how to work with modeling chocolate. Discuss working with marzipan and types of marzipan décor. Discuss sugar work and how to create types of sugar décor. Explain how to work with sugar pastes and the types of décor made with pastillage, gum paste, and fondant Describe how to embellish items with powdered food color and coloring tools. 1 Buttercream or icing décor work requires many different and specialized pastry tips. If using different tips or colors of icing, use a coupler. Coupler is a two-piece attachment that allows tips to be easily interchanged. Using a Pastry Bag and Coupler Tools for Décor Use either precut parchment paper or cut your own from a .