Especialidades JA/Decoración de pasteles

Decoración de Pasteles
Asociación General Artes y Habilidades Manuales	Destreza: 2 Año de introducción: 1972

Requisitos

6. Name four color techniques. Demonstrate two, including two-color icing.

• Different colors of icing, each in their separate bags.
• Spatula Striping (two different colors of icing in one bag)
• Deep Color method (paint the entire inside of the bag with food color, then fill the bag with icing of a similar color)
• Color Striping (paint a stripe inside the bag with food color, then fill the bag with icing of a different color)
• Masking (use a pattern or a stencil, and color only the open part of the stencil)
• Spraying (using food color in a sprayer to add color interest to the decorative design, often used with masking, or when large areas need to be colored)

7. Learn to make the following flowers:

c. Full American beauty rose

• Use a rose petal tip and a flower nail.
• Add a small piece of waxed paper to the flat pedestal of the flower nail with a dot of frosting.
• Position the petal tube vertically in the center of the flower nail and begin lightly squeezing out frosting while twirling the flower nail with your fingers to make a small frosting cone.
• Once the cone is slightly taller than the width of the base of the cone, stop squeezing the bag and pull it away.
• Turn the bag at a 45-degree angle and position the petal tube about 1/3 of the way down from the top of the cone.
• Pipe a petal all the way around the cone at this angle for just one full turn of the flower nail so the ends of the petal are touching.
• Remove pressure and pull the bag away.
• Angle the piping bag at a 45-degree angle or slightly more and position the petal tube on one side of the cone.
• Squeeze the bag gently and pipe a ribbon of frosting about 1/3 of the way around the cone while spinning the flower nail to create a petal.
• Continue doing this until the rose is the size desired.
• Let the rose dry until it is slightly firm, and then transfer it onto your cake.

d. Drop flower

• Use a star tip.
• Hold the tip in a 90 degree position with the tip not quite touching the cake surface.
• As you squeeze out icing, twist the tip and bag about a quarter-turn with your wrist, keeping the tip in the same place on the cake.
• Release the pressure and lift the tip.