When it comes to decorating cakes, one of the most crucial elements is the cake covering. It’s what gives the cake its smooth, polished finish and helps to create a cohesive design. But have you ever stopped to think about what the cake covering is actually called? In this article, we’ll delve into the world of cake covering, exploring the different types, techniques, and tools used to create these stunning edible masterpieces.
Introduction to Cake Covering
Cake covering, also known as cake wrapping or cake coating, refers to the process of applying a layer of material to the outside of a cake to give it a smooth, even surface. This layer can be made from a variety of materials, including fondant, buttercream, and ganache. The type of cake covering used will depend on the desired look and feel of the cake, as well as the skill level of the decorator.
History of Cake Covering
The art of cake covering has been around for centuries, with early decorators using materials like marzipan and sugar paste to create elaborate designs. However, it wasn’t until the 19th century that fondant, a pliable sugar dough, became a popular choice for cake covering. Fondant’s versatility and ease of use made it a favorite among decorators, and it remains a staple in the industry to this day.
Evolution of Fondant
Over the years, fondant has undergone significant changes, with the development of new techniques and tools making it easier to work with. One of the most significant advancements was the introduction of ready-to-use fondant, which eliminated the need for decorators to make their own from scratch. This not only saved time but also ensured consistency and quality.
<h2YPES of Cake Covering
There are several types of cake covering, each with its own unique characteristics and uses. Some of the most common types include:
Fondant, as mentioned earlier, is a popular choice for cake covering. It’s available in a range of colors and can be molded, shaped, and textured to create intricate designs. Fondant is ideal for creating smooth, polished finishes and is often used for wedding cakes and other special occasion cakes.
Buttercream is another popular cake covering, made from butter, sugar, and sometimes milk or cream. It’s a great choice for creating textured, rustic finishes and is often used for cupcakes and other small cakes.
Ganache, a rich chocolate mixture, is also used as a cake covering. It’s made from chocolate and heavy cream and is perfect for creating smooth, velvety finishes. Ganache is often used for chocolate cakes and is a great choice for creating dramatic, decadent designs.
Tools and Techniques
To achieve a smooth, even cake covering, decorators use a variety of tools and techniques. Some of the most common tools include:
Turntables, which allow decorators to easily rotate the cake and access all sides.
Smoothers, which are used to smooth out any imperfections in the cake covering.
Molds, which are used to create intricate designs and shapes.
Piping bags and tips, which are used to create borders, designs, and other decorative elements.
In terms of techniques, decorators use a range of methods to apply the cake covering, including:
The “paste” method, where the cake covering is applied in a thick layer and then smoothed out.
The “drizzle” method, where the cake covering is applied in a thin layer and then allowed to set.
The “piping” method, where the cake covering is applied through a piping bag and tip.
Tips and Tricks
For those new to cake covering, here are a few tips and tricks to keep in mind:
Always make sure the cake is completely cool and crumb-free before applying the cake covering.
Use a turntable to easily rotate the cake and access all sides.
Experiment with different tools and techniques to find what works best for you.
Don’t be afraid to practice and try new things – cake covering is an art that takes time and patience to master.
Conclusion
In conclusion, cake covering is a vital part of the cake decorating process, and understanding the different types, techniques, and tools used is essential for creating stunning edible masterpieces. Whether you’re a seasoned decorator or just starting out, the key to successful cake covering is practice, patience, and a willingness to experiment and try new things. With the right tools and techniques, you can create beautiful, professional-looking cakes that are sure to impress.
To summarize, the main points of this article are:
- The cake covering is a layer of material applied to the outside of a cake to give it a smooth, even surface.
- There are several types of cake covering, including fondant, buttercream, and ganache, each with its own unique characteristics and uses.
By following the tips and tricks outlined in this article, and with a little practice and patience, you can master the art of cake covering and create beautiful, professional-looking cakes that are sure to impress.
What is fondant and how is it used in cake covering?
Fondant is a type of sugar dough that is used to cover and decorate cakes. It is made from sugar, corn syrup, and water, and is often colored and flavored to match the design and theme of the cake. Fondant can be used to create a smooth, even surface on a cake, and can be molded and shaped to create intricate designs and patterns. It is a popular choice for wedding cakes, birthday cakes, and other special occasion cakes, as it provides a clean and elegant finish.
When using fondant to cover a cake, it is typically applied in a thin layer, using a combination of rolling and smoothing techniques to achieve a smooth, even surface. The fondant can be colored and textured to match the desired design, and can be decorated with a variety of techniques, including molding, shaping, and stamping. Fondant can also be used to create intricate designs and patterns, such as flowers, leaves, and borders, which can be applied to the cake using a variety of techniques, including piping, molding, and attaching. With practice and patience, fondant can be used to create stunning and professional-looking cakes that are sure to impress.
What are the different types of fondant available?
There are several types of fondant available, each with its own unique characteristics and uses. Rolled fondant is the most common type of fondant, and is made from a mixture of sugar, corn syrup, and water. It is rolled out to a thin layer and applied to the cake using a combination of rolling and smoothing techniques. Poured fondant, on the other hand, is made from a mixture of sugar, corn syrup, and water, and is poured over the cake to create a smooth, even surface. Other types of fondant include marshmallow fondant, which is made from Marshmallows and powdered sugar, and chocolate fondant, which is made from chocolate and sugar.
The type of fondant used will depend on the desired finish and design of the cake. Rolled fondant is a good choice for cakes that require intricate designs and patterns, as it can be molded and shaped to create a wide range of effects. Poured fondant, on the other hand, is a good choice for cakes that require a smooth, even surface, as it can be poured over the cake to create a flawless finish. Marshmallow fondant is a good choice for cakes that require a softer, more pliable fondant, as it is easier to work with and can be molded and shaped to create a wide range of effects. Chocolate fondant is a good choice for cakes that require a rich, chocolatey flavor, as it can be used to create a decadent and delicious finish.
How do I achieve a smooth finish when covering a cake with fondant?
Achieving a smooth finish when covering a cake with fondant requires a combination of preparation, technique, and patience. First, the cake must be prepared by baking and cooling it to a firm, stable texture. The cake is then covered with a thin layer of buttercream or ganache, which helps to create a smooth surface for the fondant to adhere to. The fondant is then rolled out to a thin layer, and applied to the cake using a combination of rolling and smoothing techniques. The fondant is smoothed and flattened, using a variety of tools, including fondant smoothers, turntables, and modeling tools.
To achieve a smooth finish, it is essential to work in a cool, dry environment, as heat and moisture can cause the fondant to become sticky and difficult to work with. The fondant must also be handled gently, as rough handling can cause it to tear or stretch. The cake must be turned and smoothed regularly, to ensure that the fondant is evenly applied and smoothed. Finally, the fondant must be allowed to set and harden, before decorating or serving the cake. With practice and patience, a smooth, even finish can be achieved, and the cake can be decorated with a variety of techniques, including molding, shaping, and piping.
Can I make my own fondant at home?
Yes, it is possible to make your own fondant at home, using a variety of ingredients and techniques. Homemade fondant can be made from a mixture of sugar, corn syrup, and water, which is cooked and heated to a specific temperature to create a pliable and workable fondant. The ingredients are mixed together in a saucepan, and heated over low heat, stirring constantly, until the mixture reaches a temperature of 240°F. The mixture is then removed from the heat, and allowed to cool and set, before being kneaded and worked into a pliable and workable fondant.
Making your own fondant at home can be a fun and rewarding experience, as it allows you to create a custom fondant that is tailored to your specific needs and preferences. Homemade fondant can be colored and flavored to match the desired design and theme of the cake, and can be used to create a wide range of effects, from smooth and elegant to textured and decorative. However, making your own fondant at home can also be time-consuming and labor-intensive, as it requires a significant amount of time and effort to cook, cool, and knead the fondant into a workable state. With practice and patience, however, homemade fondant can be used to create stunning and professional-looking cakes that are sure to impress.
What are some common mistakes to avoid when working with fondant?
There are several common mistakes to avoid when working with fondant, including over-working the fondant, which can cause it to become sticky and difficult to work with. Fondant that is over-worked can also become tough and brittle, making it prone to cracking and breaking. Another common mistake is not preparing the cake properly, which can cause the fondant to adhere unevenly or to peel away from the cake. The cake must be baked and cooled to a firm, stable texture, and covered with a thin layer of buttercream or ganache, to create a smooth surface for the fondant to adhere to.
Other common mistakes to avoid when working with fondant include applying the fondant too thickly, which can cause it to crack and break, and not allowing the fondant to set and harden properly, which can cause it to become soft and sticky. Fondant that is applied too thickly can also be difficult to smooth and flatten, making it prone to wrinkles and air pockets. To avoid these mistakes, it is essential to work in a cool, dry environment, and to handle the fondant gently and carefully. The fondant must also be allowed to set and harden properly, before decorating or serving the cake, to ensure that it remains stable and secure.
How do I store and transport a cake covered in fondant?
Storing and transporting a cake covered in fondant requires careful handling and attention to detail, to ensure that the cake remains stable and secure. The cake should be stored in a cool, dry environment, away from heat and moisture, which can cause the fondant to become soft and sticky. The cake should also be kept away from direct sunlight, which can cause the fondant to fade or discolor. When transporting the cake, it should be placed on a sturdy cake board or turntable, and covered with a cake box or cake dome, to protect it from damage and dust.
The cake should also be handled gently and carefully, to avoid damaging the fondant or causing it to crack or break. The cake should be lifted and carried from the bottom, using a cake stand or cake lifter, to avoid putting pressure on the fondant or causing it to stretch or tear. When storing the cake, it should be placed on a flat surface, and kept away from other objects or decorations, which can cause it to become damaged or dislodged. With proper care and handling, a cake covered in fondant can be stored and transported safely, and can remain stable and secure for several days or even weeks.