Difference between revisions of "AY Honors/Cake Decorating/Answer Key/es"

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< AY Honors‎ | Cake DecoratingAY Honors/Cake Decorating/Answer Key/es
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<!-- 1. Hacer una lista de los elementos que se necesitan para decorar pasteles. -->
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|stage=00
 
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|honorname=Decoración de Pasteles
 
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|skill=2
 
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|year=1972
 
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|category=Artes y Habilidades Manuales
 
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|authority=Asociación General
 
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|insignia=Cake-Decorating.png
 
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}}
 
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==1. Hacer una lista de los elementos que se necesitan para decorar pasteles.==
 
  
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==2. Aprender de memoria las recetas para preparar glaseado crema de mantequilla y glaseado real y sus usos apropiados.==
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<!-- 2. Aprender de memoria las recetas para preparar glaseado crema de mantequilla y glaseado real y sus usos apropiados. -->
  
 
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==3. Learn and demonstrate proper construction of the decorating tube using parchment, wax papers, or a disposable bag. Show proper method of inserting tip, brushing with color, filling with icing, and folding of top. What is the name of the top fold? ==
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TO DO: EXPLAIN HOW TO DO THESE THINGS
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{{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=3}}
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<!-- 3. Aprender y demostrar cómo armar adecuadamente el tubo de decoración mediante el uso de papel sulfurizado, encerado o bolsas desechables. Demostrar el método adecuado para insertar la boquilla, pintar con color por medio de una brocha o un pincel, llenar con glaseado el tubo y doblar la parte superior. ¿Cómo se llama el doblez de la parte superior? -->
  
 
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==4. Name three essential steps to good cake decorating. ==
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;Icing Consistency:  If the consistency of your decorating icing is not just right, your decorations won't be right either.  Just a few drops of liquid  will make a great deal of difference in your results.
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;Correct Bag Position:  The way your decorations curl, point, and lie depends not only on the icing consistency but also on the way you hold the bag and the way you move  it.  Bag positions are described in terms of both angle and direction.
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:;Angle:  Angle refers to  the position of the bag relative to the work surface.  There are two basic angle positions.
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::90&deg; angle, or straight up, perpendicular to the surface.  Used when making stars or flat petal flowers.
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<!-- 4. Mencionar tres pasos esenciales para un buen decorado de pasteles. -->
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::45&deg; angle, or half way between vertical and horizontal. Used for writing and borders.
 
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:;Direction:  The angle of the bag to the work surface is only half the story of the bag position. The other half is the direction in which the back of the bag is pointed.  Correct  bag direction is easiest to learn when you think of the back of the bag as the hour hand of a clock.  When  you hold the bag with the tip in the center of the clock, you can sweep out a circle with the back end of the bag.  Pretend the circle you formed in the air is the clock face.  The hours on the clock face correspond to the direction you point the back end of the bag.
 
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;Pressure Control:  The size and uniformity of your icing designs are affected by the amount of pressure you apply to the bag and the steadiness of the pressure : how you squeeze and relax your grip on the decorating bag.  Your goal is to learn to apply pressure so consistently that you can move the bag in a free and easy glide while just the right amount of icing flows through the tip. Practice will help you achieve this control.
 
  
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==5. Demonstrate pressure control with tubes. Learn the technique and name the proper tip (tube) used to make the following: ==
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===a. Star, fill-in and border===
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Use the star tube.  Hold the bag in an upright position, and lightly touch the tip of the tube on the cake. Apply pressure to the bag until the dab of icing is the required size. Cease the pressure, and lift the tube quickly from the cake.
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<!-- 5. Hacer una demostración de control de presión. Aprender las técnicas y nombrar la clase de boquilla adecuada para hacer: -->
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===b. Rosette===
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Use a star tip.  Position the star tip just above the cake at a 90 degree angle.  Squeeze out icing, making a small circle just large enough to leave a small opening at the center.  When you return to the start of the circle, continue squeezing out icing as you spiral the star tip into the center of the circle.  Stop squeezing and lift the star tip straight up from the center of the spiral.
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===c. Shell border===
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Use a star tip.  Hold the icing bag at a 45 degree angle with the star tip just touching the cake.  Squeeze the icing bag until the icing starts to make a small mound on the cake.  Slowly start pulling the star tip away from the icing mound, and simultaneously decrease the pressure on the icing bag, until the "stem" is narrow.  Stop squeezing out icing and remove the tip from the cake.  This is one shell.  To make a series of shells for a border, place the star tip over the narrow "stem" of the previous shell.  Squeeze the icing bag until the icing starts to make a small mound on the cake that covers the unfinished "stem" of the previous shell.  Continue by slowly pulling the star tip away from the icing mound, and simultaneously decrease the pressure on the icing bag, until the "stem" of the new shell is narrow.  Stop squeezing out icing and remove the tip from the cake.  Repeat until the desired number of shells have been made.
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===d. "S" design ===
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Use a round tip or a star tip. Slide a plastic coupler base into the bottom of an icing bag. Place a round tip or star tip over the coupler base and the bag. Screw a coupler ring over the tip, bag and base to secure. Fold the top half of the bag down to form a cuff. Unfold the cuff and twist the top half of the bag to secure the icing. Hold the bag at a 90 degree angle at the top perimeter of an iced cake. Gently squeeze the bag, directing the flow of icing to create a horizontal "S" shape near the edge of the cake's surface. Stop squeezing, and lift straight up to stop the flow of icing. Create another "S" shape next to the previous one, creating scrolls all the way around the perimeter of the cake. Let the icing harden for 15 minutes before moving the cake.
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===e. Ribbon ===
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Use a flat decorating tip, such as a rose petal tip or a leaf tip.  Hold the icing bag at a 45 degree angle, with the flat side of the decorating tip near the surface of the cake.  Start to squeeze out some icing, then maintain consistent pressure on the bag as you simultaneously move the decorating tip away from the "ribbon". You can vary the appearance of the ribbon by tipping the decorating tip slightly onto one edge, by moving the decorating tip gently from side to side to create "ribbon waves", or in a partial circle to create a ribbon garland below a shell.  If a rose petal tip is used for a ribbon, the wider edge of the tip is usually at the top of the ribbon.
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===f. Zigzag border ===
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Use a star tip or round tip. Hold the decorating tip at a 45 degree angle. Maintain consistent pressure on the icing bag as you squeeze out the icing and simultaneously move the decorating tip back and forth in a zigzag motion.  When the design is completed, stop the pressure and raise the decorating tip away from the cake.  Note: always pull the tip AWAY from the design, not toward it.
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<!-- 6. Nombrar cuatro técnicas de coloreado. Hacer una demostración de dos de ellos, incluyendo dos colores de glaseado. -->
  
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===g. Leaves ===
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Use a leaf tip.  Hold the tip at a 45 degree angle with the flat side of the tip toward the cake.  Squeeze out icing and simultaneously pull the tip away.  When the leaf is the right length release the pressure and lift the tip away from the leaf.  For a slightly pointed leaf, slightly twist the tip as you release the pressure and lift the tip away from the leaf.  To make a leaf that is slightly on its side, slightly tip the tip to one side.
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<!-- 7. Aprender a hacer los siguientes cuatro diferentes tipos de flores: -->
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==6. Name four color techniques. Demonstrate two, including two-color icing. ==
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* Different colors of icing, each in their separate bags.
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* Spatula Striping (two different colors of icing in one bag)
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{{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=7b}} <!--T:35-->
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* Deep Color method (paint the entire inside of the bag with food color, then fill the bag with icing of a similar color)
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* Color Striping (paint a stripe inside the bag with food color, then fill the bag with icing of a different color)
 
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* Masking (use a pattern or a stencil, and color only the open part of the stencil)
 
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* 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)
 
  
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==7. Learn to make the following flowers: ==
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===a. Sweet pea ===
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===b. Rosebud ===
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{{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=7c}} <!--T:36-->
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===c. Full American beauty rose===
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*Use a rose petal tip and a flower nail.
 
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*Add a small piece of waxed paper to the flat pedestal of the flower nail with a dot of frosting.
 
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*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.
 
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*Once the cone is slightly taller than the width of the base of the cone, stop squeezing the bag and pull it away.
 
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*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.
 
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*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.
 
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*Remove pressure and pull the bag away.
 
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*Angle the piping bag at a 45-degree angle or slightly more and position the petal tube on one side of the cone.
 
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*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.
 
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*Continue doing this until the rose is the size desired.
 
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*Let the rose dry until it is slightly firm, and then transfer it onto your cake.
 
  
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===d. Drop flower ===
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*Use a star tip. 
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*Hold the tip in a 90 degree position with the tip not quite touching the cake surface. 
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{{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=7d}} <!--T:25-->
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*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. 
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*Release the pressure and lift the tip. 
 
  
 
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==8. Demonstrate writing technique using two different tips and methods. ==
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==9. Decorate a doll cake or a cake prepared in a specialty cake pan using star fill-in method. Use at least two colors to make the design or pattern. ==
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<!-- 8. Demostrar la técnica de escritura usando dos diferentes boquillas y métodos. -->
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<!-- 9. Decorar un pastel en forma de muñeca o un pastel preparado en un molde especial usando el método relleno tipo estrella. Usar al menos dos colores para hacer el diseño o patrón. -->
  
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This video shows one way to make a [http://www.youtube.com/watch?v=vwqaF8f3VW0| doll cake].
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==10. Make a special occasion cake of your choice using two or more borders of different types, and a floral arrangement. ==
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<!-- 10. Hacer un pastel para una ocasión especial de su elección utilizando dos o más bordes de diferentes tipos y un arreglo floral. -->
  
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Almost anything can be a special occasion. Have fun.  INSERT HOW TO DO THESE.
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==11. Make a heart cake using borders, florets, string work, and writing.==
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<!-- 11. Hacer un pastel en forma de corazón utilizando bordes, cogollos, cadena de trabajo y escritura. -->
  
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A good valentines project, or try an "I love my Pathfinder Director" cake. Or maybe an "I love the Lord!" which would be better.
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==References==
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==Helpful websites==
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<noinclude>==Referencias==
  
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* http://www.baking911.com/decorating/cakes101.htm
 
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* http://recipes.howstuffworks.com/food-facts/cake-decorating.htm
 
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* http://www.wilton.com/decorating
 
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* http://www.cake-decorating.us/index.html
 
 
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Latest revision as of 02:07, 20 September 2021

Other languages:
English • ‎español
Decoración de pasteles

Nivel de destreza

2

Año

1972

Version

10.01.2025

Autoridad de aprobación

Asociación General

Cake Decorating AY Honor.png
Decoración de pasteles
Artes y actividades manuales
Nivel de destreza
123
Autoridad de aprobación
Asociación General
Año de introducción
1972
Vea también
Maestría de Artesanía


1

Hacer una lista de los elementos que se necesitan para decorar pasteles.



2

Aprender de memoria las recetas para preparar glaseado crema de mantequilla y glaseado real y sus usos apropiados.



3

Aprender y demostrar cómo armar adecuadamente el tubo de decoración mediante el uso de papel sulfurizado, encerado o bolsas desechables. Demostrar el método adecuado para insertar la boquilla, pintar con color por medio de una brocha o un pincel, llenar con glaseado el tubo y doblar la parte superior. ¿Cómo se llama el doblez de la parte superior?



4

Mencionar tres pasos esenciales para un buen decorado de pasteles.



5

Hacer una demostración de control de presión. Aprender las técnicas y nombrar la clase de boquilla adecuada para hacer:


5a

Estrellas, rellenas y bordes



5b

Rosetas



5c

Bordes de conchas de mar



5d

Diseño de «S»



5e

Cintas



5f

Bordes en zigzag



5g

Hojas




6

Nombrar cuatro técnicas de coloreado. Hacer una demostración de dos de ellos, incluyendo dos colores de glaseado.



7

Aprender a hacer los siguientes cuatro diferentes tipos de flores:


7a

Punto perlado



7b

Capullos de rosas



7c

Rosas enteras



7d

Flores de gotas




8

Demostrar la técnica de escritura usando dos diferentes boquillas y métodos.



9

Decorar un pastel en forma de muñeca o un pastel preparado en un molde especial usando el método relleno tipo estrella. Usar al menos dos colores para hacer el diseño o patrón.



10

Hacer un pastel para una ocasión especial de su elección utilizando dos o más bordes de diferentes tipos y un arreglo floral.



11

Hacer un pastel en forma de corazón utilizando bordes, cogollos, cadena de trabajo y escritura.



Referencias

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