Acknowledgements Colorado State University-Books Pdf

ACKNOWLEDGEMENTS Colorado State University
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ACKNOWLEDGEMENTS, The Colorado State 4 H Office University Extension expresses gratitude and. appreciation to the following contributors for their revisions to the Cake Decorating. Manual Units 1 3, Helen Sembra Professional Wilton Instructor. Kathy Hettinger State Fair 4 H Cake Decorating Exhibit Superintendent. Pat Candelaria Douglas County 4 H Leader, Connie Harris Bent County 4 H Leader. Stephanie Morrison Larimer County 4 H Leader, Julia Hurdelbrink Adams County 4 H Agent. Gisele Jefferson Golden Plains Area 4 H and Family Consumer Science Agent. Karen Johnson Class Content Manager Wilton Brands, Jennifer Adams Park County 4 H Agent.
Special appreciation is expressed to Wilton Brands for permission to use illustrations. and information from its website and to SugarCraft for permission to use its Color Chart. Also special appreciation to the University of Wyoming for permission to use. illustrations from its Cake Decorating Manual, Revised Fall 2019. Colorado State University U S Department of Agriculture and Colorado counties cooperating and Colorado State University. Extension programs are available to all without discrimination To simplify technical terminology trade names of products and. equipment occasionally will be used No endorsement of products names is intended nor is criticism implied of products not. mentioned Spring 2019, The 4 H program encourages a process that allows youth to first learn by doing before being. told or shown how and then to examine the experience The experiential learning model. developed by Pfieffer and Jones 1985 modified by 4 H includes five specific steps. The Experiential Learning Process, guides youth through a process of. discovery with very little guidance from, others A situation project or activity is. presented that allows for individual, thought and problem solving Outside.
assistance is provided only at a, minimum and supports learning by. questioning at each stage Youth in, activities reflect on what they did how. they learned and what could be applied, to a life situation. 1 Experience Questions How is it working What else might you try What might make it. 2 Share Questions What happened How did you feel What was the most difficult. 3 Process Questions What problems seemed to reoccur What similar experiences have you. 4 Generalize Questions What did you learn about yourself What did you learn about the. activity How does this relate to something else in life How did you decide what to do. 5 Apply Questions Where else can this skill be used How will you use this in the future What. will you do differently after this experience, Table of Contents. Cake Decorating Basics 6, Basic Supplies 6, Baking the Cake 6.
Tips for Baking 7, Preparing the Frosting 9, Icing or Frosting 10. Icing Recipes 11, Coloring Techniques 13, Preparing the Cake Board 16. Transporting the Cake 19, Frosting the Cake 21, Icing Consistency 23. Cake Decorating Manual Units 1 3 Overview 24, Cake Decorating Unit 1 25. Goals for Unit 1 25, Exhibit for Unit 1 25, Decorated Cake 25.
Frosting 26, Record Book 26, Planning a Design 27, Balancing Designs 28. Decorating Ideas 28, Borders on the Cake 29, Cake Decorating Unit 2 30. Goals for Unit 2 30, Exhibit for Unit 2 30, Decorated Cake 30. Frosting 31, Record Book 31, Basic Decorating Supplies 32. Using Decorating Bags 33, Decorating Bags 33, Instructions 34.
Decorating With Tips 41, Plain or Round Tips 41, Leaf Tips 42. Open Star Tips 43, Closed Star Tips 44, Planning a Design 45. Cake Decorating Unit 3 47, Goals for Unit 3 47, Exhibit for Unit 3 47. Decorated Cake 47, Frosting 48, Record Book 48, Drop Flowers 49. Borders and Side Trims 50, ZigZag Garlands 51, Horizontal C 51.
Reverse Shell 52, Fleur de lis 52, Spatula and Brush Color Striping 53. Figure Piping 54, Suggested Things to Do 54, Pressure Formation Method 54. Cake Decorating Basics, Basic Supplies, 1 Straight sided cake pan preferably 8 9 or 10 inches round or square or a 9 x. 13 inch cake pan 2 inches tall, 2 Metal cake spatula with a rounded end 8 11 inches long and at least 1 inch. 3 There are three basic types of food coloring gel paste color liquid coloring and. powdered coloring that can be used for decorating, 4 Box for storing all supplies together Mark all supplies with your initials for easy.
identification, 5 Use a sturdy notebook or binder to hold your manual cake records and other. paperwork to take to meetings, 6 Cake boards foam core cardboard wood etc for displaying decorated cake. 7 Revolving cake stand or turntable optional but highly recommended. Cake decorating for your family and friends starts and. ends with a good cake Everyone likes to see colorful. and fun decorations But when it comes to really, enjoying the cake it must also taste good The cake. should be moist tender and have a pleasing flavor, So you must also learn how to bake a cake worthy of. putting your time and supplies into decorating, Baking the Cake.
Good cakes may be made from scratch using a recipe from a cookbook or one handed. down from a relative or friend or using a boxed cake mix Cake mixes are easy and. fast In recent years many people have experimented with adding ingredients to a cake. mix to make it more moist and easier to decorate Here is one such recipe from Helen. Sembra a well known cake baker and decorator from Colorado. Helen Sembra s Boxed Cake Recipe, 1 cake mix Brand name not generic. 1 4 cup all purpose flour, 1 3 cup Wesson or Crisco Oil. 1 1 3 cup luke warm water, 1 heaping tablespoon sour cream optional for extra moisture. Beat the above ingredients until satiny smooth and thick with no lumps Next add 3. slightly beaten eggs to the mixture and stir into the batter Do not beat as the more you. beat a batter with eggs the drier the cake will be Pour the batter into the prepared pan. and bake according to the directions for your altitude 325 F. Ask grandma for her favorite cake recipe use your favorite cookbook or go online to. find cake recipes to experiment with Be sure to check for high altitude adjustments. Tips for Baking the Cake, 1 Bake the cake at least one day before you plan to decorate. 2 Be sure to check for high altitude adjustments for baking the cake. 3 Use a proven scratch cake recipe or brand name cake mixes such as Duncan. Hines or Betty Crocker for best results, 4 Do not use generic cake mixes.
5 The correct pan is important Use a straight sided pan Be sure you have the. proper size and shape cake pan Cakes baked in too large a pan will be flat and. dry Too small a pan will result in a peaked cake or batter running over To. prevent this fill the cake pan no more than 2 3 full of cake batter. There are many good baking pan finishes to choose from including non stick. anodized aluminum and insulated Select a durable pan that won t warp rust or. chip during repeated use Shiny pans distribute heat more evenly and give. cakes a golden color When using glass or dark pans reduce the oven. temperature by 25 F, 6 Prepare pans for cake batter by greasing the bottom of the pan and the bottom. seam line but not the sides with solid vegetable shortening butter or aerosol. vegetable spray Then shake flour over this area and dump out the extra. Optional line the pan with parchment paper Be sure to remove the paper. before the cake completely cools so it won t stick to the cake. Another simple and effective method to prepare the pan is to use an aerosol. spray that has the grease and flour in the same preparation Follow label. directions For best results do not use margarine or liquid vegetable oil. 7 Fill the cake pan 2 3 full with batter and tip it so the batter comes up to the rim of. the pan but not over the rim Tap the cake pan on the table several times to. force air bubbles to the surface This will prevent large pores in the baked cake. 8 Bake the cake in the center of the oven at 325 F Slow baking makes a finer. texture and a more level cake, 9 Test doneness of the cake by sticking a tooth pick in the cake center and. several places around the sides The toothpick will come out clean when the. cake is baked, 10 Remove the cake from the oven and place on a cooling rack Level the cake. with the top of the pan by trimming with a sharp serrated. knife This method of trimming is easiest while the cake. is still in the pan, Gently loosen cake around edges by running a spatula or. knife around the side of the pan Cover cut edge on top. of the cake with parchment Place a rack on top of the. cake pan turn cake over and lift the pan from the baked. cake Remove parchment or waxed paper if used Using a Figure 1 serrated knife. rack wrapped in waxed paper turn the cake right side up for. cooling Larger cakes may break if not turned right side up to cool The cake will. steam if it is cooled on a plate or board This will make the bottom surface. For your fair exhibit let your cake air dry do not freeze or refrigerate. 11 Place the cake in the freezer until frozen to keep cake moist and firm and. easier to decorate If not decorating the cake the next day wrap cake in wax or. plastic wrap to keep until ready to decorate, 12 Remove the cake from the freezer and unwrap The cake will be fresh and.
easy to ice because it will be firm, 13 Immediately brush any loose crumbs from the sides of the cake. Preparing the Frosting, Ingredients, Each ingredient plays an important role in creating perfect icing Always choose the. best ingredient for the job, 1 Confectioners sugar is a sweetener Sifting the sugar helps make the icing. smoother When available confectioners sugar made from pure cane sugar. should be used There is a difference between powdered sugar made from sugar. beets or from sugar cane Cane sugar has smaller crystals and makes a. smoother icing, 2 Binder such as solid white vegetable shortening butter or cream cheese is. used in buttercream icings to bind the icing together and give it texture for. frosting and decorating the cake Shortening will give the stiffest consistency. while cream cheese and margarine create a softer but more flavorful icing. 3 Meringue powder is used instead of egg whites in various icings It can be used. to help stabilize buttercream icing See recipe for snow white buttercream. 4 Liquid such as water fruit juice milk cream or light corn syrup is used to. achieve proper consistency Different amounts will be needed depending on the. liquid used, 5 Flavors or extracts are used to give icings personal tastes Special clear.
decorator flavorings clear vanilla butter almond and lemon will not change. icing colors, 6 Salt adds flavor to buttercream icing and also cuts the sweetness. 7 Cover unused frosting at all times, Helpful Hints. 1 A 2 pound bag of confectioners powdered sugar is equal to 8 cups. 2 Buttercream icing may be stored in the refrigerator in a covered container Bring. to room temperature before using, 3 To make clean up easier and quicker when you are decorating with buttercream. icing use a degreaser liquid soap to dissolve the icing from the tools. 4 Using a high ratio shortening such as Sweetex will give the frosting a less. greasy mouth feel than an all purpose vegetable shortening. Icing or Frosting, Smooth icing makes a cake look good Icing also adds flavor to the cake and keeps the. cake moist and fresh, Proper consistency is the key to making decorating icing that will shape the petals of a.
flower show the details of a border or cover the surface of the cake It is important that. you use the recommended icing consistency for each job If the icing is too stiff add a. few drops of liquid If it is too thin add more powdered sugar. Thin Consistency Medium Consistency Stiff Consistency. Figure 2 Frosting Consistency Wilton Brands, Icing Recipes. Buttercream icing, Buttercream icing tastes good and is creamy It can be made to any consistency stiff. medium or thin Buttercream is ideal for icing a cake and for making borders and most. flowers such as the rose drop flower or sweet pea, Buttercream Recipe 1. 1 1 4 cup Crisco or Sweetex, 1 1 2 sticks butter softened but not melted. 2 pound confectioners sugar, 2 tablespoons milk or water.
1 teaspoon flavoring, Pinch of salt only if using unsalted butter. Cream Crisco or Sweetex butter flavoring water salt Add sugar and blend slowly. Beat on medium speed until color becomes a little whiter about 3 to 5 minutes Note If. beaten on high speed too much air will be incorporated into the frosting and it will be. more difficult to smooth, Chocolate Buttercream Recipe 1. Add to Buttercream Recipe 1, 3 4 cup cocoa or three 1 ounce unsweetened chocolate squares melted. 1 to 2 additional tablespoons milk Mix until well blended. If the icing is too thin add more powdered sugar If the icing is too thick add small. amounts 1 2 teaspoon at a time of milk or water until proper consistency is reached. Snow white buttercream icing has an ideal consistency for frosting cakes to exhibit at. shows and fairs, Snow White Buttercream Recipe, 2 3 cup water. 4 tablespoons meringue powder, 12 cups sifted confectioners sugar approximately 3 pounds.
1 1 4 cup Crisco or Sweetex, 3 4 teaspoon salt, 1 2 teaspoon almond flavoring. 1 2 teaspoon clear vanilla flavoring, 1 4 teaspoon butter flavoring. Ask grandma for her favorite cake recipe use your favorite cookbook or go online to find cake recipes to experiment with Be sure to check for high altitude adjustments Tips for Baking the Cake 1 Bake the cake at least one day before you plan to decorate 2 Be sure to check for high altitude adjustments for baking the cake 3 Use a proven scratch cake recipe or brand name cake mixes

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