CAKE DECORATING
By: Sydney Perry
OUTLINE
Research Paper
History of Cake Decorating
Fondant
Tools and Techniques
Progression of cake decorating
Product
Mentor
Successes and Challenges I’ve faced
What I’ve learned
RESEARCH PAPER
Thesis: The art of cake decorating is well known all over the world.
Although many people partake in the creation of cakes, not many
know the history of where original cake decorating began. The style
and tools of cake decorating have dramatically changed throughout
the years, as well as the decoration techniques used.
Main Topics:
History of Cake Decorating
Tools and Techniques
Progression of Cake Decorating throughout the years
HISTORY OF CAKE DECORATING
Around 300 B.C the pastry chef became a job for the Romans, it was
known as pastillarium.
During this time cakes were large disks of fruit, seeds and honey and
eating them was considered a rare treat because only the rich could
afford to make them.
Cake decorating continued to progress over the years and finally in
the 19th century cake decorating truly evolved into what it is today.
The French started to eat the decorated cakes that were created
instead of using them as display pieces, as they did back in the early
ages of cake decorating.
Now cakes are used for any event.
HISTORY OF FONDANT
What is fondant
The word fondant comes from the French
word "fondre" which means to melt.
Fondants were first popular as candy, but
later where applied to cakes.
Early fondant was made from rosewater,
sugar, eggs, lemon juice, and gum paste.
Cakes were dipped in warm fondant and
set until they dried. Flavors that were often
added to make the taste more appealing.
Modern fondant
TOOLS AND TECHNIQUES
Tools:
Techniques:
Fondant smoother
Feathering
Molds and stencils
Piping techniques
Serrated knife
Piping bags
Pastry brushes
Turntable
Basket weave
Lace
Reverse shell
THE PROGRESSION OF
CAKE DECORATING
Cake decorating used to be very simple, the only thing that
mattered was the taste of the cake, not the appearance on the
outside.
The only flavors that were used were chocolate, French Vanilla, and
strawberry, in a simple butter cream cake.
Now there is an assortment of flavors to chose from. Any shape or
design can be created as well.
Elaborately decorated cakes are common, not just for a wedding,
but for birthdays, graduations, baby showers and even seasonal
holidays.
PRODUCT
For my product I created a 3 tier
cake. Each tier is covered in pink
fondant and then designs made out of
white fondant have been placed on
the cake.
MENTOR
My Mentor is Diane McClean. She
has been creating cakes for over 5
years. She also owns her own
business with her sister called Two
Sisters.
 She has taught me how to
correctly cover cakes with fondant,
pipe icing onto cakes, as well as all
the different techniques that cake
decorating has.
Also she helped me work on my
final product by helping me apply
the fondant to the cake and letting
me use some of her tools to make
my final design.
SUCCESSES AND CHALLENGES
Successes:
Learned how to cover cakes with
fondant and how to work with
fondant.
Completed the hours with my
mentor.
Gathered all my materials to
create my product.
Finished both of my products.
Challenges:
Finding time to meet with my
mentor.
Learning all of the different
techniques used in cake
decorating.
Picking the designs of my
products.
WHAT I'VE LEARNED
How difficult it is to decorate cakes
Challenges of working with fondant
Correctly pipe icing onto cakes
PICTURES
THANK YOU
Any questions?