During the 17th century, in Europe even though the art was not formed until the mid-1800. (Beckett 1) In the art of culinary, cake decorating is often looked over. The beautiful decorations of the cakes are often seen by people, they do not recognize the history of the art. Cake Decorating has a colored and difficult history. Around this time, cake pans started making appearances in the homes in Northern Europe. This helped display the creativity of the elaborate dessert for banquets and feasts for the wealthy people. (Gauttier 1) According to this time period, the French would serve desserts each meal to separate the sweet courses. During this time, decorated desserts and cakes would appear at the tables with regularity. (Gauttier 1)
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When doing the ribbon technique the first step is to do is, while the ribbon is still rolled up wrap the ribbon loosely around the cake the length that the decorator will need. The next step is to start to boil the water. Then cut the ribbon the length that is needed. After this place the ribbon in the water. Then the decorator will take it out and run it ribbon in between his finger in it to remove any unwanted water. Then start in the place where it could be seen. Wherever it is placed, it will hold because of the moisture. If the cake is dark and he is putting pale ribbon, instead of using water use royal icing. This sugar paste could strain the ribbon. Place a drop of royal icing to the side and press on it. Then at the end of the ribbon wrap it while it is attaching add a few dots of icing. Do not let the ribbon lap over more than 2.5 centimeters. The next technique they could use is the Sausage Edge. To do the sausage edges roll up a piece of sugar paste on a flat surface with icing, so the outcome will be a thin sausage. It’s okay to use his fingers for a smoother. This would enhance the control of the thickness. Next use the boiling water and a paintbrush to dampen the base around the cake. After this, lay the sausage sugar paste all around the cake, overlapping the ends. While working with sharp knives, then cut through any overlapping pieces. Then take the top piece off, and remove any …show more content…
Their dedication and hard work ensure that the cake will continue to be their premier celebratory dessert. The top four decorators and bakers are Fernanda Abaca, Debbie Goard, Kaysie Lackey, and Joelle Mahoney. Fernanda went to school at the Maryland Institute College of Art where she studies Illustration. She also went to school at Ringling college of Art and design; where she got a bachelor in Computer Animation. In addition, she taught herself sugar art. To her cakes are a form of art, and it tells a story where the character come to life. Debbie only makes custom cakes. She does not like to see other peoples work because she is original. Kaysie went to school at Belmont University in Nashville, TN; where she got her BFA in sculpting and painting. Her philosophy is that the better the cake is the better it taste. Joelle Mahoney started her career later in life, when she got the opportunity. She enrolled in culinary school full time. She was already a pretty good baker. She learned more skills by going to seminars, private classes, and hands-on classes. She thinks cakes should look beautiful regardless of shape or size. Her greatest pleasure is when someone asks for seconds.
When doing the ribbon technique the first step is to do is, while the ribbon is still rolled up wrap the ribbon loosely around the cake the length that the decorator will need. The next step is to start to boil the water. Then cut the ribbon the length that is needed. After this place the ribbon in the water. Then the decorator will take it out and run it ribbon in between his finger in it to remove any unwanted water. Then start in the place where it could be seen. Wherever it is placed, it will hold because of the moisture. If the cake is dark and he is putting pale ribbon, instead of using water use royal icing. This sugar paste could strain the ribbon. Place a drop of royal icing to the side and press on it. Then at the end of the ribbon wrap it while it is attaching add a few dots of icing. Do not let the ribbon lap over more than 2.5 centimeters. The next technique they could use is the Sausage Edge. To do the sausage edges roll up a piece of sugar paste on a flat surface with icing, so the outcome will be a thin sausage. It’s okay to use his fingers for a smoother. This would enhance the control of the thickness. Next use the boiling water and a paintbrush to dampen the base around the cake. After this, lay the sausage sugar paste all around the cake, overlapping the ends. While working with sharp knives, then cut through any overlapping pieces. Then take the top piece off, and remove any …show more content…
Their dedication and hard work ensure that the cake will continue to be their premier celebratory dessert. The top four decorators and bakers are Fernanda Abaca, Debbie Goard, Kaysie Lackey, and Joelle Mahoney. Fernanda went to school at the Maryland Institute College of Art where she studies Illustration. She also went to school at Ringling college of Art and design; where she got a bachelor in Computer Animation. In addition, she taught herself sugar art. To her cakes are a form of art, and it tells a story where the character come to life. Debbie only makes custom cakes. She does not like to see other peoples work because she is original. Kaysie went to school at Belmont University in Nashville, TN; where she got her BFA in sculpting and painting. Her philosophy is that the better the cake is the better it taste. Joelle Mahoney started her career later in life, when she got the opportunity. She enrolled in culinary school full time. She was already a pretty good baker. She learned more skills by going to seminars, private classes, and hands-on classes. She thinks cakes should look beautiful regardless of shape or size. Her greatest pleasure is when someone asks for seconds.