Achievement Day Requirements-Books Pdf

ACHIEVEMENT DAY REQUIREMENTS
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WELCOME TO THE WONDERFUL WORLD OF CAKE DECORATING, This project is designed to be fun and meaningful as you learn the art of cake decorating. Many occasions such as birthdays anniversaries weddings and other holiday occasions. are examples of where the art of cake decorating can be put to use. Cake Decorating can serve as a creative outlet for all ages the mastery of this skill is one. that members and leaders alike will carry with them for years to come The art of Cake. Decorating does require practice and persistence but the outcome is worth the investment. Cake Decorating I will cover the following basics, Tips and Borders. Filling the Bag and Using Pressure Control, Practicing with Tips. Preparing Tinting Icing, Decorating trial and error The Practice Cake. Decorating the real deal The Achievement Day Cake, TIPS TIPS TIPS.
Members are encouraged to use the decorating tips as outlined below. practice making tip designs and border displays with each tip. any clean flat surface such as a plate covered cardboard wax paper etc can serve as an excellent base. for practicing tip work, REMEMBER practice icing can be re used for future practice sessions waste not want not. 4 Round Decorating Tip 16 Open Star Decorating Tip 21 Open Star Tip. 67 Leaf Decorating Tip 131 Drop Flower Tip, NOTE Tips and other decorating equipment referred to in this guide are reflective of. the information at http www wilton com Wilton Cake Decorating products. Get out in the world and take a tour introduce your group to the world of Cake Decorating with a visit to a local store. that sells cake decorating supplies or visit a local cake decorator Some specialty shops will carry cake decorating. supplies like cake shops or Michael s but so do smaller stores like the Bulk Barn Before purchasing your project. supplies be sure to compare prices and value, LET S GET DECORATING. Cleanliness is very important since you are working with food Remember to tie hair back wear an apron. have a clean work area and wash your hands before you begin cake decorating. You should have the use of a set of tips as well as a decorating bag and coupler You can practice at home between. lessons if you have your own equipment and be ready to decorate your Achievement Day cake. An important part of cake decorating begins before you start working with the tips Learn how the decorating unit fits. together properly and then you re ready to practice with your tips. The Cake Decorating Unit, The decorating unit consists of three parts. Fitting the Decorating Unit Together, With the coupler in hand unscrew the retainer ring.
Decorating Bags, Cone shaped and available in various sizes. Can be a plastic polyester coated fabric cone a clear plastic cone or a parchment paper. NOTE You will find it easier to work with the plastic polyester coated decorating bags as. they are easy to clean and reusable Parchment cones are also available however they. come as a flat sheet and are then rolled into a cone. Decorating Tips, Cone shaped and made of metal or plastic. Decorating tips can either fit directly inside the decorating bag or they can attach on the. outside of the bag to a coupler, Decorating tips determine the size and shape of the icing squeezed on to your. decorated surface, A grooved insert and retainer ring that fits together allowing easy tip changes. The insert is placed in the narrow end of the decorating bag. The decorating tip fits onto the coupler base and the coupler retainer ring is screwed on. to hold the tip in place, Proceed to drop the coupler base narrow end down into decorating bag.
Slip the decorating tip onto the coupler base, Screw the coupler retainer ring in place over the tip. picture shows extra step of cutting the tip from a disposable decorating bag. Filling the Cake Decorating Bag with Icing, Fold the edge of the decorator bag over making a cuff of about 5 cm 2 wide. Hold the bag below the folded cuff, Use a spatula to push your decorator icing down into the bag. Use a butter knife or flat spatula to push the icing towards the end. When icing is pushed into place twist the end closed or put an elastic around top to secure. Pressure Control, To achieve the desired decoration the angle at which you hold your decorating bag must be. correct To hold the decorating bag correctly grip the bag near the tip with the twisted or folded. end locked between your thumb and fingers There are two basic positions for the decorating. bag the 90 angle and the 45 angle You will become better acquainted with these positions as Grip Lock. you learn to decorate Use your free hand to guide the bag. The amount of pressure and steadiness applied to the decorating bag will determine the size and. uniformity of any icing design For your decoration to be exact you must control the pressure. Only practice can help you to accomplish this, Special Note for Left Handers.
If you are left handed hold the decorating bag in your left hand and guide. the decorating tip with the fingers or your right hand A left handed person. should keep in mind they should always decorate from right to left except. Grip Lock Guide, with printing or writing, Putting it all together. PRACTICE is extremely important Take the time to practice decorating techniques using the. decorating tips you will be using during the year, You should practice on cookie sheets or foil covered plates because icing can be scraped off. easily Put the icing back into the bowl and mix it gently Re fill the decorating bag and start. again Continue to remix and practice, Once you can do a row of at least 10 uniform dots balls stars etc then you can move on to. something new, PRACTICE PRACTICE PRACTICE cover the template below with wax paper or slip it inside a plastic. sleeve practice making the shapes focusing on your pressure control and accuracy when you re finished a line. scrape off the icing and try again Be sure to use the decorating tips as recommended for Cake Decorating I. PRACTICE MAKES PERFECT, Decorating templates can be found on line Google Print Practice.
BUTTER CREAM ICING, Ingredients, 125 mL shortening 1 2 cup. 125 mL butter or margarine 1 2 cup, 5 mL vanilla 1 tsp. 1L sifted icing sugar 4 cups, 25 mL milk 2 Tbsp, Cream butter and shortening together. Add vanilla, Add sugar gradually 250 mL 1 cup at a time. Mix this together scraping both the sides and bottom of the bowl. Add milk and beat until thoroughly mixed, Once all the sugar is mixed icing should be covered with a damp cloth until ready to use.
CAUTION Overbeating causes air bubbles and icing becomes too creamy More milk could be added if icing is to be. used to cover cake however the icing should be fairly stiff for decorating purposes. Butter Cream Icing is a very serviceable icing and can be used for most decorations. has a sweet buttery flavor with medium consistency. is extremely versatile and is suitable for border writing roses drop. flowers and icing cakes smoothly, can be stored in the refrigerator for two weeks in an airtight container. White Icing This is an alternative recipe which you may prefer to use for decorating. Ingredients, 1 kg icing sugar 2 lb Crisco or other shortening which is pure white. 250 mL shortening softened 1 cup More water for icing to smooth on cake less water for. 60 125 mL water 1 4 1 2 cup flowers, 5 10 mL flavoring 1 2 tsp Vanilla almond etc depends on taste. Cream icing sugar and shortening together, Add one half the water and flavoring. Add more water until required consistency is reached. Thank You to 4 H Nova Scotia for the sharing of their. Cake Decorating Project Leader s Resource Guide, More information is available at 4 H Nova Scotia.
http novascotia ca agri documents 4h manuals RGcakedeco pdf. CAKES THE BASE TO WORK ON, Baking the Cake, Baking a cake for decorating purposes calls for careful preparation Keep in mind that the surface should be level and. smooth to enable a favorable decorating surface By carefully following these steps the resulting cake will enable you to. have a finished cake worthy of any Cake Boss, 1 Preheat oven. 2 Prepare your pan Grease the inside of the cake pan generously with. oil shortening so that all the pan s indentations are covered. 3 Sprinkle the pan with flour spreading until all surface area is covered. then tap out excess flour If any shiny spots are showing be sure to. touch them up with more shortening and flour This helps to prevent. the cake from sticking, 4 Bake the cake according to the recipe. 5 Allow the cake to cool in the pan on a cooling rack for 10 minutes When removing the cake from the pan place. the cooling rack against the cake and turn over the pan Lift the cake pan off carefully. HELPFUL HINTS, Your cake should be cooled for at least one hour If after cooling the cake is stuck to pan return cake to the oven for. five minutes to loosen, To save time you can bake the cake ahead of decorating day and freeze or cover cake until you are ready to.
decorate Just be sure to thaw completely before decorating as any moisture will affect the decorating set up. Character pans and shaped cakes are not acceptable Cake Decorating 1 Achievement Day Requirements. Character pans are very costly to purchase and have limited use however they may be of benefit to you in future. years of cake decorating, The Icing on the Cake, Once the cake has cooled completely it s ready to ice. 1 Place the cake on a plate or cardboard circle at least 2 5 cm 1. larger than the actual cake, HINT If the cake top is unlevel turn the cake upside down for a flat. ter surface to decorate, 2 Apply a basic crumb coating What is a crumb coating Simply put. it is a very thin layer of icing that will glue any crumbs down The. key is thinning the buttercream icing with small amounts of water to. a consistency that will not tear the cake as it is spread on. 3 Brush loose crumbs from the cake and spread a thin layer of icing over the top and the sides of the. 4 Use a spatula or smooth edged knife to smooth the icing as best you can. 5 Let it dry apprx 20 minutes The crumb coat needs to be dry not tacky before you apply the final. layer of icing, 6 Once the crumb coat is completely dry you are ready to continue icing and decorating At this point you would. continue icing the cake as you normally do The crumb coat will hold in all of the loose crumbs that could have. easily caused you to have fits Applying the Top Coat is continued on the next page. Chocolate cakes tend to have more crumbs Starting with a crumb coat can make. icing and decorating chocolate cakes so much easier. A crumb coat can also serve as a sealer on a cake in the event that you are not able. to decorate it immediately This also will help keep your cake moist. FINAL ICING, Ice the sides first working from bottom towards the top Use long.
even strokes building up edges slightly higher than cake s top. Ice the top of the cake next With your spatula in hand heap icing. on the top of the cake and spread to meet built up edges. To smooth the cake top dip the spatula in hot water then place it. flat on cake top half way across the cake Press down lightly. holding spatula still and carefully drag across the top of the cake. To smooth the cake sides once again dip the spatula in hot water. then press it to the side of the cake Apply gentle but consistent. pressure while moving around the cake Repeat until the sides are. NOW YOUR CAKE CANVAS IS READY, DECORATING WITH COLOR. Colouring Icing, Color brings cake decorations to life In order to achieve pleasant top quality cake decora. tions you must learn to appreciate good colour combinations and how to balance colours. Colour bases used for tinting icing come in both liquid and paste. Liquid colours are concentrated and blend easily into icing. Paste colouring is the preferred colouring for decorators because it is concentrated in a. creamy rich base that can be added to icing without changing its consistency. Both colouring tints give vivid and deep rich colouring. Facts About Colours, Reds oranges and yellows stimulate attract excite and make things appear larger They are. associated with fire danger warmth and sunlight and are considered advancing colours. Greens blues and purples are soothing cool calm and restful and make things appear smaller. They are associated with grass water and sky and are considered receding colours. Orange red and blue have the greatest attention value Yellow green and orange have the. greatest amount of brightness, Lightness and darkness create the sense of increased or decreased space light colours seem to increase the size. of objects and dark colours decrease their apparent size. Background colours should be neutral lor less intense than the objects shown on them They should blend harmoni. ously with decorations on the cake unless contrast is desired. Vivid colours should be used sparingly and on small areas dull colours on large areas. Tinting Icing, Begin with white icing adding the colour a little at a time until you achieve the desired shade.
Liquid colouring should be added to icing a drop at a time. Paste colouring should be added with a toothpick, Deep or Darker colours will require a larger amount of colouring Tint a small amount of icing first then mix in with. remainder of white icing The colour of icing usually darkens 1 2 hours after mixing. Always be sure to mix enough of any one colour icing As you gain decorating experience you will learn just how much. Tip and Border Tray 25 The tip and border tray uses actual icing to show samples of three 3 tips to make both designs and borders 100 NOTE Tips and other decorating equipment referred to are taken from Wilton Cake Decorating products Suggested beginner level tips include 4 16 21 131 and 67 A suggestion would be to do the actual tip design and border using the same tip For

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