Techniques Used To Decorate Cakes

Red Velvet. Devil’s Food. Classic White. Angel Food Cake. Pound Cake. These are just a few of the multitude of cakes there are in the world. Not including the ones still to be made and discovered by future bakes of the world. Baking is traditional as well as a hobby to many. Unlike cooking, baking is specific. You have to follow recipes to the exact measurements. If not, a disaster is likely to happen and your cake will not be what you expect. Baking is sweet. Baking is history. Baking is today.
Did you know that when red velvet cake was first made in the 1930’s it was called Red Devil? It was called this because chocolate cake is referred to as Devil’s Food and red velvet is in actuality a red chocolate cake. (Olver, 2014) Did you also know that baking records show that already in the years 2600-2100 B.C. bread was baked by Egyptians, who it is believed had learned the skill from the Babylonians. A relief signifying the royal bakery of Ramses features bread and cakes, some of these were shaped in the form of animals and used for sacrifices. Other early records, this time by the Greek scholar (Aristophanes 450-385 B.C), show the existence of honey flans and patterned tortes. According to Aristophanes, the ancient Greeks also had a type of doughnut made from crude flour and honey called “Dispyrus” a ring-cake that was submerged in wine and consumed hot. (Pfister, 2014)
Now it is acknowledged, the Romans were a hearty, festivity loving lot and even though a declaration was passed by the Senate designed to curb excesses by citizens, the sweet art of pastry-cooking (considered decadent by some) emerged as a highly respected profession. Indeed the bakery business was so profitable that in the time of Christ around three hundred independent bakers existed in Rome. Just how rewarding and diverse the trade then was is recorded by Cato (234-148 B.C.) Also, carvings on a tomb-stone of a Roman baker, dating back to the first century A.D., show the different stages in the production of bread at that time. (Pfister, 2014)
The ginger bread merchant represented on the right is a gingerbread merchant selling his merchandise in the streets in London. He uses a hand-cart as a shop on wheels, in contrast to the rather primitive shops of the ordinary merchants. Anecdotally, specially famed was the ginger bread from the city of Grantham. (Pfister, 2014)
Now, in the America’s afternoon tea did not exist before the 19th century. At that time lunch was eaten quite early in the day and dinner wasn't served until 8 or 9 o'clock at night. It wasn't until Anna, the seventh Duchess of Bedford, asked for tea and light refreshments in her room one afternoon, around 1830, this led to the beginning of a new ritual. The Duchess enjoyed her 'taking of tea' so much that she started inviting her friends to join her. Before long having elegant tea parties was very fashionable. Demand for tea wares grew and soon there were tea services in silver and fine bone china, trays, cake stands, servers, tea caddies, tea strainers, teapots, and tea tables. (Unknown, 2006)
With baking being so widely practiced many people put their different twist on it. There are many different dishes and also dishes that originated in other places. When you get a cake is it just a plain cake? No. Its decorated in some way, shape or fashion. Each country, as well as, baker, decorate their cakes different than the next.
Do Wilton and Ateco sound familiar? Well, to a cake decorator would know exactly what they are. They’re brands for different decorating kits. When decorating a cake, you can use icing, fondant and you can show off piping techniques and many other things.
Firstly, you would begin by letting your freshly baked cake cool. When it is cooled, you’ll be presented with the option to level it with a serrated knife. Once leveled you have decide on how you will decorate the cake. Some people prefer to just ice a cake and be done, but professional cake decorators go all out. They would then, crumb coat the cake. So, what is a crumb coat? A crumb coat is the base coat of icing on a cake. It is also called “dirty icing” a cake. Generally a crumb coat prevents crumbs. That way no crumbs can get into the second layer of icing and make your cake look dirty or rough. You can then add an additional second coat to give it a nice finish. (Peters, 1991) If you want to keep it simple, then, after crumb coating you can simply add another –but thicker– layer of icing.