Professional Cake Decorating

SPACKLE PASTE 285 ]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]] Spackle Paste Y I E L D : 29 oz or 822 g Ingredients 20 oz (567 g) Cake crumbs 4 oz (114 g) Citrus curd or preserves 12 to 14 oz (340 to 397 g) Decorator’s Buttercream Icing (page 260), Swiss Meringue Buttercream (page 262), Italian Meringue Buttercream (page 265), or French Vanilla Buttercream (page 261) Note: This recipe may be doubled or tripled. • Mix the cake crumbs and citrus curd or preserves and 6 oz (170 g) of the icing together to form a thick paste. If the spackle paste is too stiff to ice with, add more buttercream to soften the paste. The paste should not be too soft, however. It should look like bread stuffing. • Place 8 to 10 oz (228 to 283 g) of the paste on a medium-size round or square cake board and about 6 oz (170 g) buttercream icing to the side of the paste. Use the buttercream to adjust the thickness of the paste, or use water to help smooth the paste onto the cake.

286 LESSON 19 RECIPES ]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]] Lemon, Lime, Or Orange Curd Y I E L D : 40.5 oz (2.53 lb or 1.14 kg) Ingredients 8 large Eggs 2 large Egg yolks 11⁄2 lb (680 g or 0.68 kg) Granulated sugar Zest of 10 Lemons, limes, or medium-size oranges 12 fl oz (355 ml or 340 g) Fresh lemon, lime, or orange juice 12 oz (340 g) Unsalted butter, cut into 1⁄2-in. (1.3 cm) pieces Note: This recipe can be doubled or tripled. • In a stainless-steel bowl, beat the eggs, egg yolks, and sugar together until well combined. Add the zest, juice, and butter. • Cook over simmering water in a double boiler, stirring constantly, until the curd thickens, about 20 min- utes. The curd is ready when it coats the back of the spoon. Strain the curd using a chinoise or china hat into a metal bowl. Cool curd in a metal bowl over an ice bath. • Store the curd in a plastic container with plastic wrap placed directly on the surface to prevent a skin from forming. Cover the container with a tight-fitting lid. Refrigerate until ready to use. The curd lasts up to 2 weeks in the refrigerator and up to 2 months in the freezer. Note: Commercial orange juice may be used instead of freshly squeezed juice.

SIEVED APRICOT JAM 287 ]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]] ]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]Pineapple Curd Y I E L D : 39 oz (2.7 lb or 1.22 kg) Ingredients 8 large Eggs 2 large Egg yolks 11⁄2 lb (680 g or 0.68 k) Granulated sugar 10 fl oz (296 ml or 283 g) Unsweetened pineapple juice 4 oz (114 g) Chopped pineapple, fresh or canned 2 fl oz (59 ml or 57 g) Fresh lemon juice 12 oz (340 g) Unsalted butter, cut into 1⁄2-in. (1.3 cm) pieces Note: This recipe may be double or tripled. • Beat the eggs, egg yolks, and sugar together in a large bowl until well combined. Add the pineapple juice, chopped pineapple, lemon juice, and butter. • Cook in a double boiler over simmering water, stirring constantly, until the curd thickens, 15 to 20 minutes. The curd is ready when it coats the back of the spoon or has a pudding consistency. • Strain immediately using a chinoise or china hat in a metal bowl. Cool curd in metal bowl over an ice bath. Store in a plastic container with lid and plastic wrap placed directly on the surface of the curd to prevent a skin from forming. Refrigerate until ready to use. The curd lasts up to 2 weeks in the refrigerator and up to 2 months in the freezer. Sieved Apricot Jam Y I E L D : 10 oz (283 g) Ingredients 8 oz (224 g) Apricot preserves 4 fl oz (120 ml or 113 g) Cold water Note: This recipe may be doubled or tripled. • In a saucepan, cook the preserves and water until they begin to simmer. • Strain the preserve using a chinoise or china hat into a metal bowl and allow the mixture to cool. Place the jam in a jar with a tight-fitting lid. Refrigerate until ready to use. The jam lasts in the refrigerator for 2 months.

288 LESSON 19 RECIPES ]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]] Butter Cookies 5 OR 6-QT MIXER Ingredients Y I E L D : 31⁄2 to 4 dozen cookies 8 oz (228 g) Unsalted butter 8 oz (230 g) Granulated sugar 1 large Egg 1 tsp (5 ml or 2 g) Vanilla extract 1 tsp (3.5 g) Baking powder 12 oz (340 g) All-purpose flour, plus extra for rolling out • Preheat the oven to 350°F (176.68°C). In a large bowl, cream the butter and sugar with the paddle whip at- tachment for 2 minutes. Stop and scrape the bowl. Cream the mixture for an additional 60 seconds. • Beat in the egg and vanilla until the mixture is well combined, 30 to 45 seconds. • Sift together the baking powder and 12 oz (340 g) flour. Add the flour mixture in three turns—about 4 oz (114 g) at a time to the creamed butter mixture. Mix thoroughly after each addition. Sprinkle the last 4 oz (114 g) flour mixture on the work surface. Knead the dough onto the flour mixture until all of the flour mix- ture disappears into the dough, but don’t overwork it. The dough should be stiff. • Divide the dough into 2 parts. Wrap half in plastic wrap until ready to use. On a floured surface, divide the unwrapped dough into 2 parts. Roll out 1 part onto the floured surface to 1⁄8- to 1⁄4-in. thick (3 to 6 mm). Run a large offset metal spatula under the dough to prevent it from sticking. Cut out cookies with cookie cutters, dipping the cutters into flour before each use. • Carefully place the cookies on an ungreased nonstick cookie sheet or a parchment-lined half-sheet pan. Bake for 6 to 8 minutes or until the edges of the cookies begin to brown lightly. Let the cookies rest on the cookie sheet until ready to use. The cookies do not require refrigeration if stored in a cool, dry place. Note: Once the cookies are cut out, gather the scraps and knead fresh dough into them. The wrapped dough can be refrigerated for up to 2 weeks or frozen for up to 3 months.

Appendix 1 PAT T E R N S This generous selection of patterns is designed to reproduce the techniques in this book. Some of the patterns can be enlarged or reduced to fit your own designs. Nautical Cake Ring Designs for 10-in. (25.4 cm) cake

290 APPENDIX 1 PAT T E R N S Nautical Cake Ring Designs for 7-in. (17.8 cm) cake Bottom Collars for Nautical Cake

PAT T E R N S 291 Lace Patterns

292 APPENDIX 1 PAT T E R N S Lace Patterns

PAT T E R N S 293 Lace Patterns

294 APPENDIX 1 PAT T E R N S Embroidery Piping Half-moon Scroll

PAT T E R N S 295 Cornelli Lace Oval SPADIX SPATHE Anthurium Lily

296 APPENDIX 1 PAT T E R N S Arum or Calla Lily SPADIX SPATHE Hibiscus PETAL STIGMA 24- OR 26- STAMENS GAUGE WIRE PASTIL TWEEZER PINCH 24 OR 26 GAUGE WIRE

PAT T E R N S 297 Tiger Lily LILY STAMENS LEAF PISTIL Scalloped Tulip Pattern Oval Tulip Pattern

298 APPENDIX 1 PAT T E R N S Brush Embroidery Floral Patterns

PAT T E R N S 299 Brush Embroidery Floral Patterns Large Pansy Spray (for painting)

300 APPENDIX 1 PAT T E R N S Small Pansy Spray (for painting) Small Leaf Spray (for painting)

PAT T E R N S 301 Assorted Piped Embroidery Sprays

302 APPENDIX 1 PAT T E R N S Barrel of Fruit Panel Pattern Barrel Lock Pattern

PAT T E R N S 303 Sailboat Pattern for Nautical Cake Baby Mouse Patterns EARS BLANKET HEAD BODY

304 APPENDIX 1 PAT T E R N S Party Girl Mouse Patterns ARMS/HANDS PINAFORE DRESS/PETTICOAT Butterfly Patterns and Support Beam

PAT T E R N S 305 Kiddy Bear Patterns EARS SUSPENDERS SHIRT BUTTONS WHITE CIRCLE BODY/HANDS HEAD/FACE BLACK/BROWN NOSE IN POCKET RED OR BROWN LIPS Bear Chef Patterns WHITE PAWS WHITE APRON HAT TOP POCKET—ANY COLOR WHITE HAT SIDE

306 APPENDIX 1 PAT T E R N S Father Penguin Patterns YELLOW HEAD FRONT VIEW BACK—BLACK ORANGE CUT FOR FINS BODY BLACK WHITE HEAD SIDE VIEW BLACK WHITE SHOES Swan Pattern

PAT T E R N S 307 Pastillage Cart Patterns CART GRAIN/PANELS WHEEL HOLES WHEEL CENTER WHEEL BOLT SUPPORT BEAM

308 APPENDIX 1 PAT T E R N S Pastillage Greeting Card Patterns Pastillage Place Card Patterns PASTILLAGE SUPPORT BEAM

PAT T E R N S 309 6 to 9 in. (15.2 to 22.9 cm) Round Cake Cutting Guide ROUND CAKE 6 - 9 '' 10 to 11 in. (25.4 to 27.9 cm) Round Cake Cutting Guide ROUND CAKE 1 0 - 1 1 ''

310 APPENDIX 1 PAT T E R N S 12 to 14 in. (30 to 35.6 cm) Round Cake Cutting Guide ROUND CAKE 1 2 - 1 4 '' 16 to 18 in. (40.6 cm to 45.72 cm) Round Cake Cutting Guide ROUND CAKE 1 6 - 1 8 ''

PAT T E R N S 311 Round Cake / Square Cut Cutting Guide ROUND CAKE SQUARE CUTS 8 to 10 in. (20.3 to 25.4 cm) Square Cutting Guide

312 APPENDIX 1 PAT T E R N S 10 to 12 in. (25.4 to 30 cm) Square Cutting Guide 14 to 16 in. (35.6 to 40.6 cm) Square Cutting Guide

PAT T E R N S 313 16 to 18 in. (40.6 to 45.72 cm) Square Cutting Guide (98 servings) 16 to 18 in. (40.6 to 45.72 cm) Square Cutting Guide (96 servings)

314 APPENDIX 1 PAT T E R N S Monogram Pattern for Monogram Pattern Monogram Pattern Purple Lace Monogram Cake for Extension Work Cake Flooded and Satin-Stitch Pattern Monogram Flooded and Satin-Stitch Pattern

PAT T E R N S 315 Rose Pattern 88 77 Bow Pattern Writing Exercise Pattern A

316 APPENDIX 1 PAT T E R N S Writing Exercise Pattern B Writing Exercise Pattern C

PAT T E R N S 317 Writing Exercise Pattern Writing Exercise Pattern

318 APPENDIX 1 PAT T E R N S Writing Exercise Pattern

PAT T E R N S 319 Writing Announcement Patterns

320 APPENDIX 1 PAT T E R N S Writing Announcement Patterns

PAT T E R N S 321 Writing Announcement Patterns

322 APPENDIX 1 PAT T E R N S Monogram Patterns

PAT T E R N S 323 Monogram Patterns ABCDE FGHIJK LMNOP QRSTU VWXYZ

324 APPENDIX 1 PAT T E R N S Monogram Patterns

PAT T E R N S 325 Monogram Patterns ABCD EFGH IJKL MNOP QRST UVWX YZ

326 APPENDIX 1 PAT T E R N S Monogram Patterns

PAT T E R N S 327 Monogram Patterns

328 APPENDIX 1 PAT T E R N S Monogram Patterns

PAT T E R N S 329 Buttercream Transfer Pattern (Bell in Circle) Victorian Scalloped Pattern

330 APPENDIX 1 PAT T E R N S Pastillage Screen Panel Pattern Panel for Blue and White Cake

Appendix 2 MEASUREMENTS To achieve predictable outcomes, it is important for the professional cake deco- rator, pastry chef, or baker to measure ingredients carefully, preferably with an electronic scale or a weight scale. Weighing your ingredients is the most precise method. A less precise method would be to measure your ingredients by volume, using cups and teaspoons. All the recipe measurements in this book are given in both U.S. standard and metric amounts. In the professional baking world, measurements are generally given in ounces or grams. Some institutions use pints, quarts, and pounds, which can be easily converted to ounces, grams, kilograms, and liters. Use one system consistently to assure accuracy. When converting from U.S. to Metric, rounding numbers up or down can disturb the formulas.

332 APPENDIX 2 MEASUREMENTS Ingredients Eggs—In this book, egg means large egg. A large egg in the shell weighs about 2 oz (57 g); without the shell, the egg weighs 13⁄4 oz (50 g). Flour—All-purpose flour or cake flour should be aerated before measurement, if measuring in volume. Flour weighed in ounces, grams, pounds, and kilograms do not need to be aerated. 10x Confectioner’s Sugar— Always weigh and sieve confectioner’s sugar before using. This sugar can be weighed in ounces, grams, pounds, and kilograms. Con- fectioner’s sugar is granulated sugar that has been ground into a fine powder. To prevent clumping, a small amount of cornstarch (3 percent) is added. 10x sugar has a 3 percent ratio of cornstarch, however, confectioner’s sugar comes in 2x, 4x, 6x, and 8x. In these cases, there is more cornstarch added to the sugar. Granulated Sugar, Butter, and Vegetable Shortening—These should be weighed in ounces, grams, and kilograms. Salt and Spices—Measure in volume, using teaspoons, tablespoons, and milli- liters. For precise weight, measure in grams or ounces. Meringue Powder and Cocoa Powder—Measure in teaspoon or tablespoon for volume weight. Measure in grams and ounces for precise weight. Liquids (milk, water, alcohol, and liqueurs)—Measure in ounces, grams, pints, quarts, gallons, milliliters, or liters. Corn Syrup, Molasses, Glucose—Measured in volume, ounces, grams, and mil- liliters. To convert from fluid ounces to ounces, multiply by 1.5. Inches to Centimeters Use this chart when measuring the length and width of cake designs or when measuring cake pans or finished cake boards. To convert inches to centimeters, multiply by 2.54. To convert centimeters to inches, multiply by 0.39. INCHES CENTIMETERS (CM) INCHES CENTIMETERS (CM) 1⁄8 3 (mm) 11⁄2 3.81 1⁄4 6 (mm) 13⁄4 4.45 3⁄8 1 2 5.08 1⁄2 1.3 21⁄4 5.72 5⁄8 1.6 21⁄2 6.35 3⁄4 1.9 23⁄4 7.00 7⁄8 2.2 3 7.62 1 2.54 31⁄4 8.26 11⁄4 3.18 31⁄2 9.00

OUNCES TO GRAMS 333 INCHES CENTIMETERS (CM) INCHES CENTIMETERS (CM) 33⁄4 9.53 11 28.00 4 10.16 12 30.48 41⁄2 11.43 13 33.02 5 12.70 14 35.56 51⁄2 14.00 15 38.10 6 15.24 16 40.64 61⁄2 16.51 17 43.18 7 17.78 18 46.00 71⁄2 19.05 19 48.26 8 20.32 20 50.80 81⁄2 21.59 22 56.00 9 22.86 24 61.00 91⁄2 24.13 26 66.04 10 25.40 Ounces to Grams Use this chart when measuring solid masses like sugar, butter, and shortening. To convert ounces to grams, multiply by 28.35. To convert grams to ounces, divide by 28.35. OUNCES GRAMS (G) OUNCES GRAMS (G) 1⁄4 7 7 198 1⁄2 14 8 or 1⁄2 lb 228 3⁄4 21 9 255 1 28.35 10 283 11⁄4 35.4 11 312 11⁄2 42.5 12 340 13⁄4 50 13 367 2 57 14 397 21⁄4 64 15 425 21⁄2 71 16 or 1 lb 454 23⁄4 78 18 510 3 85 20 567 31⁄2 99 22 624 4 114 24 680 41⁄2 128 26 737 5 140 30 851 51⁄2 156 32 or 2 lbs 907 6 170

334 APPENDIX 2 MEASUREMENTS Pounds to Kilograms Use this scale for larger weight masses. To convert pounds to kilograms, multi- ply by 0.454. To convert kilograms to pounds, divide by 0.454. POUNDS (LBS) KILOGRAMS (KG) POUNDS (LBS) KILOGRAMS (KG) 1⁄2 0.23 9 4.08 1 0.45 91⁄2 4.31 11⁄2 0.68 10 4.54 2 0.91 12 5.44 21⁄2 1.13 14 6.35 3 1.36 16 7.26 31⁄2 1.59 18 8.16 4 1.81 20 9.07 41⁄2 2.04 22 9.98 5 2.27 24 10.89 51⁄2 2.49 26 11.79 6 2.72 30 13.61 61⁄2 2.95 35 16.10 7 3.18 40 18.14 71⁄2 3.40 45 20.41 8 3.63 50 22.68 81⁄2 3.86 Teaspoons/ Tablespoons to Milliliters—Volume Measurement Use this scale when converting teaspoons and tablespoons to milliliters. Also use it to convert fluid ounces to milliliters. To convert ounces to milliliters, multiply by 29.57. To convert milliliters to ounces, divide the number of milliliters by 29.57. TEASPOONS (TSP)/TABLESPOONS (TBSP) MILLILITERS (ML) 1⁄2 tsp 2.5 1 tsp 5 2 tsp 10 1 Tbsp (3 tsp) 15 2 Tbsp (1 fl oz) 30 4 Tbsp 60 6 Tbsp 90 8 Tbsp (4 fl oz) 120 10 Tbsp 160 16 Tbsp (8 fl oz) 240