Basic Cakes and Tarts

Portfolio Project
Leah Dates
Chef Lewis
2/18/2017
 Class Notes

Day 1
Cake Terms
Gateau: French for cake_______________________________________________
Torte: German for cake; no more than 2"__________________________________
Torting: Layering ______________________________________________________
Types of Cakes
sponge cake_________________________________________________________
Creamed cake_______________________________________________________
chiffon_____________________________________________________________
2-stage_____________________________________________________________
Angel food cake______________________________________________________
Genoise____________________________________________________________
Jelly roll/ roulade_____________________________________________________
Cake Components
Cake
Filling
Icing
Decoration
Mise en Place: Everything in its place; prep pans______________________
Cake pan prep: Grease, paper, flour___________________
Proper Cake Mixing
1)Distribute ingredients__________________________________
2)Incorporate air cells____________________________________
3)Good/ desired crumb and texture_________________________
Main Ingredients in a Cake
Sugar- sweetness, caramelization, and tenderizer_________
Fat- flavor, tenderizes_________________________________
Eggs- leavening, color, lightening_______________________
Flour- binding, structure______________________________
Secondary Ingredients
Flavorings- flavor, extract, fruits, and nuts_______________
Chemical leavener- lift and lighten____________________
Milk/liquids- tenderizes______________________________
The Creaming Method
1)sift dry______
2)cream fat and sugar; scrape sides_______
3)gradually add eggs and flavoring________________
4)alternate dry and wet ingredients; start and end with dry_____________
5)fold in remaining ingredients if any_____________
What temp should fats, eggs, liquids be? room temperature
Fillings
Buttercream
Fruits
Jams
Custards/ cream
Mousse
Nuts
Ice cream
Buttercream
Main components: fat and sugar. American butter cream: butter/shortening + powder sugar.
Swiss, Italian, French: meringue + fat. German: pastry cream + fat
Decoration
Pretty/eye appeal, decorated based on flavor profile, piped decorations, edible garnish
Bag positions: 90 / 45
Pressure: large or small amounts of pressure depending on how much icing you want to come out
Day 1 Focus-Borders (Chef Demo)
Shells, Bead, Pearls, Reverse, Shell, and Rope
 Day 2
Review
What are some other terms for cake? Gateau (French), torte (German)
What are 4 components that make up cake? Cake, filling, icing, and decoration
What are we looking for when mixing a cake? Distribution of ingredients, incorporation of air
cells, and good crumb/texture
What is the creaming method? 1) sift dry 2) cream butter(fat) and sugar 3) add eggs one at a time
4) alternate dry and wet 5) fold in additional ingredients
What are 2 main components in buttercream? Fat and sugar
What are some ingredients in cakes and what do they do?
Sugar- sweetness and caramelization
Fat- flavor
Eggs- leavening
What is the purpose of icing?
Moisture, shelf life, flavor, eye appeal, decoration
American/Basic Buttercream
AKA Grease cream ; low quality, Can be grainy, better keeping
MOP
1) sift powder sugar
2) beat fat (butter/shortening)
3) add sugar
4) add flavoring
5) beat until light and fluffy
Finishing
Cooled cake
Trim top
Torte cake
Crumb coat --> fridge/freeze
Final layer of icing
Mark cake; clean slices
Garnish/ decorate
Plating-3 components: dessert, sauce and garnish
Dessert: 3-4oz
Sauce: 1-2oz; contrast, natural colors
Coulis: French term for fruit based sauce
Compote: syrup with cooked fruit
Crme Anglaise (English cream): vanilla custard sauce; base for French vanilla ice cream
MOP
1) scald milk, cream, and vanilla bean (optional)
2) whisk yolks and sugar
3) temper
4) place on double boiler; stir until nappe
5) strain and chill --> ice bath
Garnish: compliments dessert; odd numbers on plates; use mint for mint desserts only; NO
fanned strawberries; candied citrus
Day 2 Plated dessert designs (Chef demo): Zigzag, Dots, Feathering, Marbling (Spider web,
flower), Hearts
 Day 3
Review
What is the MOP for Basic Buttercream? 1) sift powder sugar 2) beat fat (butter/shortening) 3)
add sugar 4) add flavoring 5) beat until light and fluffy
What are 3 components of plated desserts? dessert, sauce and garnish
What can Crme Anglaise be used for? Plated desserts
What is the MOP? 1) scald milk, cream, and vanilla bean (optional) 2) whisk yolks and sugar 3)
temper 4) place on double boiler; stir until nappe 5) strain and chill --> ice bath
Two Stage Method
Used for cakes where sugar is greater or equal to the flour; high ratio shortening
Hi-ratio shortening, Cake Shortening, Icing Shortening
Emulsifier added; less greasy; trans fat free
Two-stage Mixing Method: nice crumb, easier to mix, smooth batter, moist
Two-stage Mixing Method MOP
1) combine dry ingredients (sifted) with paddle
2) add room temperature fat; mix until sandy
3) add water and vanilla (gradually) ; scrape
4) add eggs/yolks: mix on speed 2 for 4 mins
5) add milk slowly; scrape
Day 3 Piping Techniques (Chef Demo):Rosettes, Fleur de lis, Zigzag garland, Drop strings,
Swiss dots, Hearts, Scrollwork, Cornelli Lace
Cake Pops:
cold cake
3 cups cake crumbs to cup icing
Mix with paddle
Roll into balls
Dip sticks in chocolate; place in cake pop; freeze
Dip final time
 Day 4
Review
What is the ingredient that is greater than or equal to the flour in two-stage cakes? sugar
What type of shortening is used for hi-ratio cakes? Hi ratio shortening
What are the benefits of using the two-stage method? Smooth batter, moist cake, easy mixing
What is the ratio for cake pops? 3 cups of cake to cup of icing
Swiss Meringue Buttercream
Not as sweet; time consuming; smooth
Swiss Meringue MOP
1) heat egg whites and sugar until dissolved
2) mix with whip to stiff peaks
3) add fat at room temperature
4) add flavorings
Reconstituting Buttercream
Re-whip; Re-heat (low); Broken buttercream whip until it comes together; Add more fat
Coloring Buttercream
Loud with purpose
Mild colors are best
Start small when adding color
Ombre Cakes
Baby shower, 1st birthday
Dark to light
Bottom to top
Compote: can be warm; chunky sauce__
Sugared Garnishes: fruit, edible flower, herbs
 Day 5
Review
What are some ways to reconstitute buttercream? Whip, whip over heat, add fat and whip
What is a drawback to making Swiss buttercream? Time consuming
What is the MOP? Heat whites and sugar 120-130F, whisk till stiff, add fat to cooled meringue,
add flavorings
Sponge cake sometimes referred to as a Genoise
Most European cakes are made of sponge cake contains a high amount of eggs
Egg foam-whole eggs, yolks, whites + sugar
Whole eggs/yolks whipped to ribbon; whites soft peaks
Ribbon stage-thick, glossy, light, drop like ribbon
Texture spongy, can be tough
Traditional genoise doesnt contain any butter, too much can cause splitting in the cake
simple syrup is brushed on the cake for moisture
Simple syrup-equal parts sugar and water; dissolved
Bring to boil --> take off ---> add flavoring
Chocolate
Comes from the cocoa bean; from fruit
Theobroma cacao is Greek for food of the gods
Grown in Central America, Indies, West Africa, Hawaii
Couverture _________________vs ____Coating__________________
High quality_______________________lower quality______________
Have to temper____________________more efficient______________
Cocoa butter______________________vegetable fat______________
Smooth mouth feel_________________waxy taste________________
More expensive____________________melt and dip______________
Firm, snap, shine___________________less expensive_____________
Tempering- heat to crystalline state + holding at lower temperature
Enemies of chocolate
Moisture _____________________vs. Heat______________________
Sugar bloom_____________________fat bloom__________________
Thick, seize______________________thick, grainy________________
Melting Chocolate
120F double boiler
Storage
60- 65F dark, dry place; wrapped
Filigrees-piped chocolate decorations: garnish: piped with parchment cone
Ganache-truffle filling, cake filling, cake glaze
2 to 1 ratio of chocolate to cream
Glazing a torte (demo)
 Day 6
Review
What is another name for sponge cake? Genoise
What does sponge cake contain that gives it its notable texture? eggs
What is the ratio for simple syrup? 1:1
Why is couverture the better chocolate to use vs. coating? Better quality, more expensive
What temperature should you not exceed when melting chocolate?120F
What are two components of ganache? Cream and chocolate
Stabilized whipped cream half heavy whipped cream, half whipped topping folded together for
longer keep
How we will be assembling our sponge cake
Trim top, split in two layers, brush layers with simple syrup, pipe bulls eye ring of stabilized
whipped cream, fill space with fresh fruit, top with cake layer, brush with simple syrup, cover
cake with stabilized whipped cream
Flower sprays : vines, stems, leaves, and flowers; very common decoration for round
cakes___________
Pate Sucree
Classic slightly sweet dough; used for tarts and sometimes cookies, baked or unbaked, filled with
custart or fruit
Buttercream Flowers (chef demo)
 Day 7
Review
How do you make stabilized whipped cream? half heavy whipped cream, half whipped topping
folded together
What is pate sucree used for? tarts and sometimes cookies
What temperature did we bake all the cakes this term? 350F
What is a tart/tarte? Pastry (crust) base with a savory or sweet filling
Tartlet: mini tart
Tart Prep pull dough 5-10 minutes, French rolling pin; flour bench, 1/8" - " thick, spray pan,
cut dough bigger than pan: place in pan like pie dough, flush with sides and trim excess
Poaching 160-180F ; below simmer until tender
Pears- classic; 2:1 ration liquid to sugar; add spices and citrus
Pastry Cream: stirred custard; filling or base for desserts
MOP
1) scald milk and half of sugar
2) whisk corn starch, sugar, and egg yolks
3) temper
4) whisk constantly until thick
5) turn off heat, add butter and vanilla
6) place plastic wrap directly on top: chill
Lemon Curd: thickened preserve
MOP lemon juice, lemon zest, yolks/eggs, sugar; heat until thickened, add butter once thick
Linzer Dough
Linz, Austria
Linzertorte, linzer tart, linzer torte
Nut meal hazelnut, almond
Creaming method
 Day 8
Review
What is a tartlet? Mini tart
What is the temperature for poaching? 160-180
Poaching liquid ratio? 2:1 sugar: water
What can lemon curd be used for? Lemon tart
What is the Linzer torte named after? Linz, Austria
What is the mixing method used? Creaming method
Frangipane almond cream --> filling or cake layers; mixing method- creaming method
Finishing Frangipane Pear Tart: big tart 325, little tart 350 until golden brown, glaze with
reduction or apricot glaze, croquant on edge
Meringue : clean grease free utensils, room temperature egg whites; common/cold/French 1:1
ratio of egg whites to sugar
Lemon Curd Tart finishing: pre bake shell, add lemon curd, pipe meringue (stiff peaks), torch
Linzer Torte Construction press dough unto pan "- 1/3" thick; spread thin layer of jam on top;
build lattice on top; bake 20-40 mins; dust edges with powdered sugar
Tart dough: all purpose flour normally used
3 Main Doughs: pate brise (broken dough)
Sablage- sanding method cut fat into dry; Large tarts
Pate sucree (sugar dough) more sugar- tenderizer- fragile, tartlet, petit four
Pate sable (sand dough)
Tartlets, mini pastries, petit four
1-2-3; liquid-sugar-flour
 Formulae
Basic Cakes and Tarts BPA120 Recipe Packet

American Buttercream
Yield: 80#
Ingredients:
16 pounds Butter
8 pounds Hi-ratio shortening
8 Tablespoons Vanilla Extract
3 Tablespoons Salt
48 pounds Confectioners (powdered) sugar
12 ounces Meringue powder
4 pounds 8 ounces Water

Preparation:
1. Sift powdered sugar and meringue powder.
2. Cream shortening and butter on medium-high speed for 4 minutes, scraping occasionally.
3. Add vanilla extract and salt and mix until combined.
4. Gradually add sugar/ meringue powder mix.
5. Add the water and beat until light and fluffy, about 5-8 minutes.

Chocolate 2-Stage Cake

Yield: 10 each 8
cakes @ 1# 4 oz.
Bake:350 degrees F for 35-40 mins.
Ingredients:
2 pounds 4 ounces Cake Flour
3 pounds 7 ounces Sugar
6 ounces Milk Powder
8 ounces Cocoa Powder
1 ounces Baking Powder
ounces Baking Soda
1 ounce Salt
1 pound 2 ounces Hi-ratio Shortening
1 pound 4 ounces Water
2 ounces Vanilla Extract
8 ounces Yolks
1 pound 8 ounces Eggs
1 pound 6 ounces Water

Preparation: 2-stage Method

1. Sift all dry ingredients and all to mixing bowl.
2. With paddle, cut in shortening until very fine.
3. Add water and vanilla extract and mix to create a paste.
4. Add eggs and yolks and mix until smooth.
5. Beat on 2nd speed for 4 minutes.
6. On 1st speed, slowly add water until completely combined.
Chocolate Creamed Cake
Yield:10 each 8 cakes @ 1# 4 oz.
Bake:350 degrees F for 35-45 mins.
Ingredients:
2 pounds Butter
3 pounds 8 ounces Sugar
1 pound Chocolate, melted
1 pound 8 ounces Eggs
3 pounds Cake flour
2 ounces Baking Powder
ounce Salt
1 pound 8 ounces Milk
1 ounce Vanilla Extract
Preparation: creaming for cakes
1. Sift dry ingredients.
2. Cream butter and sugar.
3. Slowly incorporate melted chocolate. Be careful of temperature. The chocolate should
be no more than 90 degrees.
4. Slowly incorporate eggs and yolks. Scape often.
5. Alternately add dry ingredients and milk/extract, beginning and ending with dry
ingredients.
6. Mix until just combined.
Chocolate Tart Dough Yield: 7 pounds
Ingredients:
2 pounds 6 ounces Butter
1 pound 5 ounces Sugar
6 each Egg Yolks
1 ounces Cream
2 pounds 4 ounces All-Purpose Flour
8 ounces Cocoa Powder
ounce Salt
Preparation: Creaming for Cookies
1. Cream butter and sugar
2. Slowly add eggs and mix to completely emulsify.
3. Add cream and mix to combine.
4. Sift dry and add all at once to above mixture.
5. Mix until just combined.
Chocolate Tart Filling
Ingredients:
1 pound 10 ounces Cream
1 pound 11 ounces Chocolate
4 ounces Butter
6 ounces Corn Syrup
Pinch Salt
2 ounces Liquor
Preparation:
1. Scald Cream.
2. Add to other ingredients (minus liquor) and let set in bowl for 45 seconds.
3. Stir in small circles until an emulsion is formed, then stir until completely combined.
4. Add liquor and stir to incorporate.
Crme Anglaise Yield: 12 ounces

Ingredients:
8 ounces Cream
4 ounces Milk
2 ounces Yolk
1 ounces Sugar
tsp. Vanilla Extract
Preparation:
1. Scald cream and milk
2. Whisk yolk and sugar.
3. Temper hot dairy into yolk mixture.
4. On double boiler, heat mixture until thickened.
5. Strain and chill.
6. Add vanilla extract and stir to combine.
Croquant Yield: 1 full sheet pan (2 pounds)
Bake: 350 degrees F for 20-25 minutes
Ingredients:
1 pound 4 ounces Sliced Almonds
3 ounces Water
8 ounces Sugar
Preparation:
1. Toss almonds in water to moisten.
2. Toss almonds in sugar.
3. Place on parchment-line tray and bake until dark golden brown.
Frangipane Yield: 1 pound 14 ounces
Ingredients:
15 ounces Almond Paste
4 ounces Sugar
4 ounces Butter
5 ounces Eggs
2 ounces Bread Flour, sifted

Preparation: Creaming for Cookies

1. Mix almond paste and sugar until little balls form.
2. Slowly add butter and mix until smooth.
3. Cream on second speed until mix is light.
4. Slowly add eggs and mix until completely emulsified.
5. Add bread flour and mix until just combined.
Fruit Sauce
Yield: 1quart
Ingredients:
1 pound 8 ounces Marmalade
6 ounces Puree
6 ounces Sugar
6 ounces Water
Preparation:
1. Create simple syrup: Heat water and sugar until the sugar dissolves.
2. Pour over the marmalade and puree. Stir to combine.
3. Strain and chill.
Ganache For Glazing
Yield: 1 pound
(enough for 2 cakes)
Ingredients:
8 ounces Chocolate
6 ounces Cream
 ounce Corn Syrup
ounce Butter
Preparation:
1. Scald cream.
2. Pour over other ingredients.
3. Let sit for 45 seconds, then stir until completely combined.
Lemon Curd Yield: 1 cups

Ingredients:
8 ounces Lemon Juice
8 ounces Butter
8 ounces Sugar
8 each Yolks
6 each Eggs
Preparation:
1. Combine juice, butter and sugar to stainless steel pot.
2. Whisk eggs and yolk together.
3. Add egg mixture to pot and immediately heat over medium heat.
4. Heat until boiling.
5. Strain and chill.
Linzer Dough Yield: 4 pounds 8 ounces
Ingredients:
1 pound Butter
12 ounces Sugar
3 each Eggs
6 ounces Yellow Cake Crumbs
10 ounces Pecan Meal
2 teaspoons Cinnamon
teaspoon Ground Cloves
1 pound 5 ounces Bread Flour
Preparation:
1. Cream butter and sugar.
2. Add eggs slowly and mix until completely emulsified.
3. Sift flour and spices. Add pecan meal and combine.
4. Add all dry in one batch and mix until just combined.
Pastry Cream: Large Batch Yield: 3 quarts
Ingredients:
Gallon Milk
1 pound Sugar
6 ounces Corn Starch
3 each Eggs
4 each Yolks
4 ounces Butter
1 Tablespoon Vanilla Extract
Pastry Cream: Small Batch Yield: 1 quarts
Ingredients:
1 quart Milk
3 ounces Corn Starch
8 ounces Sugar
2 each Eggs
2 each Yolks
2 ounces Butter
Tbsp Vanilla Extract
Pastry Cream: Individual Batch Yield: 3 cups
Ingredients:
2 cups Milk
1 ounces Corn Starch
4 ounces Sugar
1 each Egg
1 each Yolk
1 Tablespoon Butter
teaspoon Vanilla Extract
Preparation:
1. Scald milk.
2. Combine corn starch and sugar.
3. Whisk eggs and yolks.
4. Whisk sugar mixture and yolk mixture to combine.
5. Temper hot milk into egg mixture.
6. Return to direct heat and cook until boiling.
7. Strain and add butter and extract and stir to combine, then chill.
Pate Sucree Yield: 5 pounds
Ingredients:
2 pounds 4 ounces Pastry Flour, sifted
1 pound 8 ounces Butter
12 ounces Powdered Sugar, sifted
5 ounces Yolks
Preparation:
1. Add all ingredients into a mixing bowl.
2. Mix on 1st speed with a paddle until just combined.
Poaching Liquid Yield: 3 quarts
Ingredients:
6 cups (1 quarts) Red Wine
2 each Oranges
1 pound 8 ounces Sugar
2 each Cinnamon Sticks
12 each Whole Cloves
6 each Pears
Preparation:
1. Heat all ingredients (except pears) to 160 degrees F.
2. Peel and core pears and add to hot liquid.
 3. Poach until fork tender.
4. Remove pears, reduce liquid by 1/3, chill liquid and place pears in liquid to store.
Practice Buttercream
Yield: 14 pounds 10 ounces
Ingredients:
4 pounds 8 ounces Hi-ratio shortening
12 ounces Water
6 pounds Confectioners (powdered) sugar
9 Tablespoons Meringue powder
Preparation:
1. Sift powdered sugar and meringue powder.
2. Cream shortening on medium-high speed for 4 minutes, scraping occasionally.
3. Gradually add sugar/ meringue powder mix.
4. Add the water and beat until light and fluffy, about 8 -10 minutes.
5. Store at room temperature.
Sponge Cake
Yield:10 each
8cakes @ 12 oz.
Bake:350 degrees F for 30 mins.
Ingredients:
3 pounds 7 ounces Eggs
2 pounds 1 ounce Sugar
ounce Salt
2 pounds 1 ounce Cake Flour
Preparation:
1. Sift cake flour and salt.
2. Whip eggs until foamy.
3. Slowly add sugar in a steady stream while whipping.
4. Whip until full volume.
5. By hand, fold in sifted dry ingredients.

Swiss Buttercream
 Yield: 15 pounds
Ingredients:
3 pounds Pasteurized Egg Whites
5 pounds 4 ounces Sugar
12 ounces Corn Syrup
4 pounds 8 ounces Butter
3 pounds Hi-ratio Shortening
3 ounces Vanilla Extract
Preparation:
1. Heat egg whites, sugar and corn syrup over double boiler to 110 degrees F.
2. Whip until full volume.
3. On 2nd speed, add butter and shortening in little pieces very rapidly until it is all
incorporated.
4. Add flavorings/ coloring.
5. Whip on 3rd speed until light and fluffy.
Yellow 2-Stage Cake
Yield:10 each 8 cakes @ 1# 8 oz.
Bake: 350 degrees F for 35-40 mins.
Ingredients:
3 pounds 12 ounces Cake Flour
3 pounds 12 ounces Sugar
1 ounces Salt
2 ounces Baking Powder
2 pounds 8 ounces Butter
2 pounds Milk
2 ounces Vanilla Extract
1 pound Yolks
1 pound 8 ounces Eggs

Preparation:
 1. Sift all dry and add to mixing bowl.
2. With paddle, cut in fat until very fine.
3. Combine all liquids.
4. Add half of the liquids to the dry mixture and mix on 1st speed until completely
combined.
5. Beat on 2nd speed for 4 minutes.
6. On 1st speed, add the rest of the liquids and mix until completely combined.
Yellow Creamed Cake Yield:10 each 8 cakes @ 1# 10 oz.
Bake:350 degrees F for 35-45 mins.
Ingredients:
4 pounds 2 ounces Cake Flour
2 ounces Baking Powder
1 Tablespoon Salt
3 pounds 2 ounces Butter
3 pounds 10 ounces Sugar
1 pound 3 ounces Eggs
12 ounces Yolks
1 ounce Vanilla Extract
3 pounds 7 ounces Milk

Preparation: creaming for cakes

1. Sift dry ingredients.
2. Cream butter and sugar.
3. Slowly incorporate eggs and yolks. Scape often.
4. Alternately add dry ingredients and milk/extract, beginning and ending with dry
ingredients.
5. Mix until just combined.
 Methods of procedure
Muffin Method
1. Sift dry ingredients
2. Combine liquid ingredients
3. Add liquid ingredients to dry
4. Fold in remaining ingredients
 Flaky Cut-in Method
1. Sift dry ingredients
2. Cut cold fat into dry ingredients (pea sized)
3. Add cold liquid
 Mealy Cut-in Method
1. Sift dry ingredients
2. Cut cold fat into dry ingredients
3. Add cold liquid
 One-Stage Method
1. Add all ingredients into a mixing bowl.
2. Mix on 1st speed with a paddle until just combined.
 Two-Stage Method
1. Sift all dry ingredients and all to mixing bowl.
2. With paddle, cut in shortening until very fine.
3. Add water and vanilla extract and mix to create a paste.
4. Add eggs and yolks and mix until smooth.
5. Beat on 2nd speed for 4 minutes.
6. On 1st speed, slowly add water until completely combined.
 Creaming Method
1. Sift dry ingredients.
2. Cream butter and sugar.
3. Slowly incorporate eggs and yolks. Scape often.
4. Alternately add dry ingredients and milk/extract, beginning and ending with dry
ingredients.
5. Mix until just combined.
 Sponge Method
1. Sift cake flour and salt.
2. Whip eggs until foamy.
3. Slowly add sugar in a steady stream while whipping.
4. Whip until full volume.
5. By hand, fold in sifted dry ingredients.
 Pastry Cream Method
1. Scald cream and half of sugar
2. Combine eggs, remaining sugar, and corn sugar
3. temper
4. Heat stirring constantly until thick
5. Add butter and flavoring
6. Strain and cool on cookie sheet
 Crme Anglaise Method
1. Scald cream and milk
2. Whisk yolk and sugar.
3. Temper hot dairy into yolk mixture.
4. On double boiler, heat mixture until thickened.
5. Strain and chill.
6. Add vanilla extract and stir to combine.
French Meringue Method
 Swiss Meringue Method
1. Heat egg whites, sugar and corn syrup over double boiler to 110 degrees F.
2. Whip until full volume.
3. On 2nd speed, add butter and shortening in little pieces very rapidly until it is all
incorporated.
4. Add flavorings/ coloring.
5. Whip on 3rd speed until light and fluffy.
Italian Meringue Method
 Piping Packet
Leah Dates
Piping Techniques
BPA- cakes and tarts
Chef Lewis

Leaves: the technique is achieved using a leaf tip. The tip is

designed to pipe la leaf shaped design when angles properly. The tip can make leaves in varying
size and texture. (big/small or smooth/rough)

Grass: this particular tip has a stippled top that allows several
strings of icing to pipe out at a time creating the illusion of grass.

Fleur De Lis: this technique is achieved using a star tip. It is made by

combining a trio of shells that connect at the end.
 C motion: this border is created using a star tip. using a circular
motion you create what resembles c's

drop string: this technique is commonly used on wedding

cakes. Using a small round tip you pip strings of frosting from one point to the next allowing the
frosting to drape along the side of the cake
Production sheets
Pictures

Piping techniques- (left to right) zig-zag, rosette, shells, reverse border, rope

Plated cake- yellow cake covered in chocolate ganache, filled

with raspberry filling, plated with raspberry and chocolate sauce (two-stage method)
Plated ombre cake- yellow cake decorated with swiss meringue buttercream, plated with
mixed berry compte (2-stage method)
Large fruit tart and tartlet- pate sucree dough used for tarts, filled with pastry cream toped
with fresh fruit and apricot glaze (1-stage method for pate sucree) (pastry cream method
for filling)
Unbaked Frangipane tart and tartlets topped with poached pears
 Baked Frangipane tart (1-stage method for
pate sucree)
 Lemon tart and tartlets topped with
meringues toasted with a torch gun (I stage method for pate sucree)
Chocolate tart filled with chocolate ganache topped with whipped cream and fresh raspberries

Tartlet platter- Frangipane, lemon curd, chocolate ganache

Sponge cake decorated with stabilized whipped cream encrusted with almond crouqant
(sponge method for cake)
cake pops dipped in chocolate