The Do’s & Don’ts of Cake Design

Posted in: Culinary Arts

Written by Rob Sutter

Cosmetic appeal is integral to the culinary arts. A chef might hire a Long Island advertising agency for the purpose of showcasing their wares as well as possible. This element matters in cake design as well, and to say that there is a learning experience to be had would be an understatement. By getting involved in this practice, though, you will gain a greater understanding of what cake design entails, your passion for the culinary arts growing as a result.

One can argue that presentation matters in any academic field. An aspiring New York private investigator that is fresh out of law school knows that professionalism shows from the outside. For those who are interested in baking cakes, not only for the sake of taste but for visual reasons as well, here are a few of the cake design do’s and don’ts to make note of.

DO be knowledgeable about different icings. If you’re going to graduate from one of the best culinary arts schools in the world, the first thing that you should do is understand the different icings available. Fondant, for example, is a more sugary substance compared to others. Ganache brings together chocolate and heavy cream to create a richer taste. If you’re going to get involved in cake design, the litany of icings matter.

DON’T overlook consistency. Another thing to know, when it comes to icing, is the consistency it possesses. Even though you might believe that you have created this ingredient with quality intact, different elements can impact the quality in question. These include temperature and the environment as a whole, meaning that this ingredient will require that much more attention. If it doesn’t have the proper consistency, it will come out sloppy.

DO make use of different tips. Did you know that tips could allow your frosting to come out looking different? Depending on what your tastes entail, from a cosmetic standpoint, you might find yourself using one tip more than the others. A round tip is ideal for writing words, since it creates a more solid shape. For more decorative purposes, though, leaf and star-shaped tips might be more appropriate. Without understanding the outcomes of these tips, your efforts in cake design won’t be nearly as effective.

DON’T be shy about adding different toppings. Along with the aforementioned icing and frosting, there are other toppings that can come into play for cake design purposes. Some of these can prove to be more unique than others. For example, strawberries can add a sweeter taste to an already appetizing confection. Depending on the type of frosting on a particular cake, almonds can bring out the taste in question further. These toppings might be more unique, but they are valuable in their own respects all the same.