Cake Icing

Brief History
Start on types of Icing:
Fondant
Mid 17th century

Displays at
wealthy
aristocratic
banquettes
Mid 19th century

French begin
serving desserts
1840’s

Temperature
controlled ovens
Wilton Enterprises
1929
Wilton
advertises
for chefs
and bakers
 Wilton Enterprises
1947- begin
promoting
their own
line of
baking
products
 Wilton Enterprises
1960’s –
Wilton
Method
becomes
stand-by
method for
cake
 Wilton Enterprises
1983 –
Wilton
merged
with Copco
kitchenwar
e
 Wilton Enterprises
1991 –
Wilton
merged with
Rowoco
creating
Wilton
Industries
Three types of icing:
Butter cream
Chocolate
Fondant
Fondant
Ingredient
s

2 pounds
confection
er’s sugar,
sifted
 Fondant Ingredients

¼ cup
cold water
 Fondant Ingredients

1
tablespoon
unflavored
gelatin
 Fondant Ingredients

½ cup
glucose
or white
corn
syrup
 Fondant Ingredients

1 ½
tablespoo
ns
glycerine
 Fondant Ingredients
1 teaspoon
desired flavoring
 Fondant Ingredients

Cornstarc
h
Trim and
smooth out
your cake
before
applying

The cake
will need to
be
completely
flat.
Using
frosting,
secure
the cake
to your
board so
that it
will not
move
around
Apply a
buttercrea
m base to
smooth out
any
imperfectio
ns in the
cake such
as crumbs
or low spots
Let the cake sit
in the
refrigerator so
that the
surface will
slightly harden.
It is
recommended
to let the cake
cool for at least
24 hours
before applying
fondant.
Knead the
fondant
until it
becomes the
consistency
of clay and
use a rolling
pin to
flatten it out
to about
1/4" or so.
Dust the rolling pin and work
surface with confectioners
sugar to prevent sticking.
Apply the
fondant
to your
cake with
the shiny
side
facing
up.
Using your
hands or a
smoothing
tool, smooth
out the
fondant
starting from
the center
and working
your way
out.
Trim any
excess
fondant
from the
bottom
of the
cake.
 Decorating with fondant
Decorate
with
fondant
shapes,
paint,
stencils,
ribbons, etc.
To attach dried fondant shapes to a
fondant cake, make the following
recipe:
1 oz. ready-to-use fondant and 1/4
teaspoon cold tap water.
Knead the water into fondant until
it becomes softened and sticky.
Brush the mixture onto the back of
the dried fondant decoration and
attach to cake.
Enjoy!