Decorations

Cake decorating started at the mid 19th century in French.

The most traditional way is used the piping bag and piped the whipping cream on top of the cake.

~Whipping CREAM~

These days, we are still using whipping cream as the decoration as everyone can see in our bakery.

Piping needs a long time of practice in order to make it perfect. 

Whipping cream is less sweeter and very fattening (i guess most of us didn't eat the whip cream right?)

Ingredients: Whipping cream and egg

The bad thing about whipping cream is, in order to hold the shape of the whip cream, you need to put it into fridge so that it can hold the shape. But, whipping cream cannot stand too long under high temperature. It will melt.  Most of people used chocolate and fruits  on the whip cream.

~Royal ICING~

Melt the icing sugar with water and add your favorite color to decorate your cookies with royal icing.

Same as the whipping cream, royal icing apply on cookies or cakes by pipping bag.

Different from whipping cream, royal icing needs to draw. (if you don't know how to draw, practice before you really do it on the cookies)

~FonDANT~

Fondant is made by sugar and sugar and sugar. 

In the past, fondant is not used as rolled fondant to apply on the cake.

People warmed up the fondant and added in their favorite flavor and dipped with cake or marshmallow.

In 1950's, fondant was cool in the fridge and rolled into smooth surface and apply on cake.

Fondant can create a prefect appearance of cakes but is not encourage to eat because of it high sugar level content.

References:

Maggrett, E. (n.d.). The History of Fondant Cakes. Retrieved from eHOW food: http://www.ehow.com/info_8716669_history-fondant-cakes.html

Strawberry Shortcake Birthday Cake. (2010). Retrieved from Wordpress: http://crustabakes.wordpress.com/2010/11/16/strawberry-shortcake-birthday-cake/