Professional Cake Decorating

SPACKLE PASTE 285

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Spackle Paste

Y I E L D : 29 oz or 822 g Ingredients

20 oz (567 g) Cake crumbs

4 oz (114 g) Citrus curd or preserves

12 to 14 oz (340 to 397 g) Decorator’s Buttercream Icing (page 260), Swiss Meringue Buttercream

(page 262), Italian Meringue Buttercream (page 265), or French Vanilla

Buttercream (page 261)

Note: This recipe may be doubled or tripled.

• Mix the cake crumbs and citrus curd or preserves and 6 oz (170 g) of the icing together to form a thick paste.
If the spackle paste is too stiff to ice with, add more buttercream to soften the paste. The paste should not be
too soft, however. It should look like bread stuffing.

• Place 8 to 10 oz (228 to 283 g) of the paste on a medium-size round or square cake board and about 6 oz
(170 g) buttercream icing to the side of the paste. Use the buttercream to adjust the thickness of the paste, or
use water to help smooth the paste onto the cake.

286 LESSON 19 RECIPES

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Lemon, Lime, Or Orange Curd

Y I E L D : 40.5 oz (2.53 lb or 1.14 kg) Ingredients

8 large Eggs
2 large Egg yolks
11⁄2 lb (680 g or 0.68 kg) Granulated sugar
Zest of 10 Lemons, limes, or medium-size oranges
12 fl oz (355 ml or 340 g) Fresh lemon, lime, or orange juice
12 oz (340 g) Unsalted butter, cut into 1⁄2-in. (1.3 cm) pieces
Note: This recipe can be doubled or tripled.

• In a stainless-steel bowl, beat the eggs, egg yolks, and sugar together until well combined. Add the zest, juice,
and butter.

• Cook over simmering water in a double boiler, stirring constantly, until the curd thickens, about 20 min-
utes. The curd is ready when it coats the back of the spoon. Strain the curd using a chinoise or china hat
into a metal bowl. Cool curd in a metal bowl over an ice bath.

• Store the curd in a plastic container with plastic wrap placed directly on the surface to prevent a skin from
forming. Cover the container with a tight-fitting lid. Refrigerate until ready to use. The curd lasts up to 2
weeks in the refrigerator and up to 2 months in the freezer.

Note: Commercial orange juice may be used instead of freshly squeezed juice.

SIEVED APRICOT JAM 287

]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]] ]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]Pineapple Curd

Y I E L D : 39 oz (2.7 lb or 1.22 kg) Ingredients

8 large Eggs
2 large Egg yolks
11⁄2 lb (680 g or 0.68 k) Granulated sugar
10 fl oz (296 ml or 283 g) Unsweetened pineapple juice
4 oz (114 g) Chopped pineapple, fresh or canned
2 fl oz (59 ml or 57 g) Fresh lemon juice
12 oz (340 g) Unsalted butter, cut into 1⁄2-in. (1.3 cm) pieces
Note: This recipe may be double or tripled.

• Beat the eggs, egg yolks, and sugar together in a large bowl until well combined. Add the pineapple juice,
chopped pineapple, lemon juice, and butter.

• Cook in a double boiler over simmering water, stirring constantly, until the curd thickens, 15 to 20 minutes.
The curd is ready when it coats the back of the spoon or has a pudding consistency.

• Strain immediately using a chinoise or china hat in a metal bowl. Cool curd in metal bowl over an ice bath.
Store in a plastic container with lid and plastic wrap placed directly on the surface of the curd to prevent a
skin from forming. Refrigerate until ready to use. The curd lasts up to 2 weeks in the refrigerator and up to
2 months in the freezer.

Sieved Apricot Jam

Y I E L D : 10 oz (283 g) Ingredients

8 oz (224 g) Apricot preserves

4 fl oz (120 ml or 113 g) Cold water

Note: This recipe may be doubled or tripled.

• In a saucepan, cook the preserves and water until they begin to simmer.

• Strain the preserve using a chinoise or china hat into a metal bowl and allow the mixture to cool. Place the
jam in a jar with a tight-fitting lid. Refrigerate until ready to use. The jam lasts in the refrigerator for 2
months.

288 LESSON 19 RECIPES

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Butter Cookies

5 OR 6-QT MIXER Ingredients
Y I E L D : 31⁄2 to 4 dozen cookies

8 oz (228 g) Unsalted butter
8 oz (230 g) Granulated sugar
1 large Egg
1 tsp (5 ml or 2 g) Vanilla extract
1 tsp (3.5 g) Baking powder
12 oz (340 g) All-purpose flour, plus extra for rolling out

• Preheat the oven to 350°F (176.68°C). In a large bowl, cream the butter and sugar with the paddle whip at-
tachment for 2 minutes. Stop and scrape the bowl. Cream the mixture for an additional 60 seconds.

• Beat in the egg and vanilla until the mixture is well combined, 30 to 45 seconds.

• Sift together the baking powder and 12 oz (340 g) flour. Add the flour mixture in three turns—about
4 oz (114 g) at a time to the creamed butter mixture. Mix thoroughly after each addition. Sprinkle the last 4 oz
(114 g) flour mixture on the work surface. Knead the dough onto the flour mixture until all of the flour mix-
ture disappears into the dough, but don’t overwork it. The dough should be stiff.

• Divide the dough into 2 parts. Wrap half in plastic wrap until ready to use. On a floured surface, divide the
unwrapped dough into 2 parts. Roll out 1 part onto the floured surface to 1⁄8- to 1⁄4-in. thick (3 to 6 mm).
Run a large offset metal spatula under the dough to prevent it from sticking. Cut out cookies with cookie
cutters, dipping the cutters into flour before each use.

• Carefully place the cookies on an ungreased nonstick cookie sheet or a parchment-lined half-sheet pan. Bake
for 6 to 8 minutes or until the edges of the cookies begin to brown lightly. Let the cookies rest on the cookie
sheet until ready to use. The cookies do not require refrigeration if stored in a cool, dry place.

Note: Once the cookies are cut out, gather the scraps and knead fresh dough into them. The wrapped dough
can be refrigerated for up to 2 weeks or frozen for up to 3 months.

Appendix

1

PAT T E R N S

This generous selection of patterns is designed to reproduce the techniques in this
book. Some of the patterns can be enlarged or reduced to fit your own designs.

Nautical Cake Ring Designs for 10-in. (25.4 cm) cake

290 APPENDIX 1 PAT T E R N S

Nautical Cake Ring Designs for 7-in. (17.8 cm) cake

Bottom Collars for Nautical Cake

PAT T E R N S 291

Lace Patterns

292 APPENDIX 1 PAT T E R N S

Lace Patterns

PAT T E R N S 293

Lace Patterns

294 APPENDIX 1 PAT T E R N S

Embroidery Piping

Half-moon Scroll

PAT T E R N S 295

Cornelli Lace Oval

SPADIX SPATHE

Anthurium Lily

296 APPENDIX 1 PAT T E R N S

Arum or Calla Lily

SPADIX SPATHE

Hibiscus PETAL

STIGMA 24- OR 26-
STAMENS GAUGE WIRE

PASTIL
TWEEZER
PINCH

24 OR 26
GAUGE WIRE

PAT T E R N S 297

Tiger Lily

LILY STAMENS LEAF

PISTIL

Scalloped Tulip Pattern Oval Tulip Pattern

298 APPENDIX 1 PAT T E R N S

Brush Embroidery Floral Patterns

PAT T E R N S 299

Brush Embroidery Floral Patterns

Large Pansy Spray (for painting)

300 APPENDIX 1 PAT T E R N S

Small Pansy Spray (for painting)

Small Leaf Spray (for painting)

PAT T E R N S 301

Assorted Piped Embroidery Sprays

302 APPENDIX 1 PAT T E R N S

Barrel of Fruit Panel Pattern

Barrel Lock Pattern

PAT T E R N S 303

Sailboat Pattern for Nautical Cake

Baby Mouse Patterns EARS
BLANKET HEAD

BODY

304 APPENDIX 1 PAT T E R N S

Party Girl Mouse Patterns

ARMS/HANDS PINAFORE
DRESS/PETTICOAT

Butterfly Patterns and Support Beam

PAT T E R N S 305

Kiddy Bear Patterns

EARS SUSPENDERS

SHIRT BUTTONS
WHITE CIRCLE
BODY/HANDS HEAD/FACE BLACK/BROWN NOSE
IN POCKET RED OR BROWN LIPS

Bear Chef Patterns

WHITE PAWS WHITE
APRON HAT TOP

POCKET—ANY COLOR WHITE
HAT SIDE

306 APPENDIX 1 PAT T E R N S

Father Penguin Patterns

YELLOW HEAD FRONT VIEW BACK—BLACK
ORANGE CUT FOR FINS

BODY BLACK
WHITE HEAD SIDE VIEW

BLACK WHITE
SHOES

Swan Pattern

PAT T E R N S 307

Pastillage Cart Patterns

CART

GRAIN/PANELS

WHEEL HOLES

WHEEL

CENTER WHEEL BOLT SUPPORT BEAM

308 APPENDIX 1 PAT T E R N S

Pastillage Greeting Card Patterns

Pastillage Place Card Patterns

PASTILLAGE
SUPPORT BEAM

PAT T E R N S 309

6 to 9 in. (15.2 to 22.9 cm) Round Cake Cutting Guide

ROUND CAKE
6 - 9 ''

10 to 11 in. (25.4 to 27.9 cm) Round Cake Cutting Guide

ROUND CAKE
1 0 - 1 1 ''

310 APPENDIX 1 PAT T E R N S

12 to 14 in. (30 to 35.6 cm) Round Cake Cutting Guide

ROUND CAKE
1 2 - 1 4 ''

16 to 18 in. (40.6 cm to 45.72 cm) Round Cake Cutting Guide

ROUND CAKE
1 6 - 1 8 ''

PAT T E R N S 311

Round Cake / Square Cut Cutting Guide

ROUND CAKE
SQUARE CUTS

8 to 10 in. (20.3 to 25.4 cm) Square Cutting Guide

312 APPENDIX 1 PAT T E R N S

10 to 12 in. (25.4 to 30 cm)
Square Cutting Guide

14 to 16 in. (35.6 to 40.6 cm)
Square Cutting Guide

PAT T E R N S 313

16 to 18 in.
(40.6 to 45.72 cm)
Square Cutting Guide
(98 servings)

16 to 18 in.
(40.6 to 45.72 cm)
Square Cutting Guide
(96 servings)

314 APPENDIX 1 PAT T E R N S

Monogram Pattern for Monogram Pattern Monogram Pattern
Purple Lace Monogram Cake for Extension Work Cake

Flooded and Satin-Stitch Pattern
Monogram Flooded and Satin-Stitch Pattern

PAT T E R N S 315

Rose Pattern

88 77

Bow Pattern

Writing Exercise Pattern A

316 APPENDIX 1 PAT T E R N S

Writing Exercise Pattern B

Writing Exercise Pattern C

PAT T E R N S 317

Writing Exercise Pattern
Writing Exercise Pattern

318 APPENDIX 1 PAT T E R N S

Writing Exercise Pattern

PAT T E R N S 319

Writing Announcement Patterns

320 APPENDIX 1 PAT T E R N S

Writing Announcement Patterns

PAT T E R N S 321

Writing Announcement Patterns

322 APPENDIX 1 PAT T E R N S

Monogram Patterns

PAT T E R N S 323

Monogram Patterns

ABCDE

FGHIJK

LMNOP

QRSTU

VWXYZ

324 APPENDIX 1 PAT T E R N S

Monogram Patterns

PAT T E R N S 325

Monogram Patterns

ABCD

EFGH

IJKL

MNOP

QRST

UVWX

YZ

326 APPENDIX 1 PAT T E R N S

Monogram Patterns

PAT T E R N S 327

Monogram Patterns

328 APPENDIX 1 PAT T E R N S

Monogram Patterns

PAT T E R N S 329

Buttercream Transfer Pattern (Bell in Circle)

Victorian Scalloped Pattern

330 APPENDIX 1 PAT T E R N S

Pastillage Screen Panel Pattern

Panel for Blue and White Cake

Appendix

2

MEASUREMENTS

To achieve predictable outcomes, it is important for the professional cake deco-
rator, pastry chef, or baker to measure ingredients carefully, preferably with an
electronic scale or a weight scale. Weighing your ingredients is the most precise
method. A less precise method would be to measure your ingredients by volume,
using cups and teaspoons.

All the recipe measurements in this book are given in both U.S. standard and
metric amounts. In the professional baking world, measurements are generally
given in ounces or grams. Some institutions use pints, quarts, and pounds, which
can be easily converted to ounces, grams, kilograms, and liters. Use one system
consistently to assure accuracy. When converting from U.S. to Metric, rounding
numbers up or down can disturb the formulas.

332 APPENDIX 2 MEASUREMENTS

Ingredients

Eggs—In this book, egg means large egg. A large egg in the shell weighs about
2 oz (57 g); without the shell, the egg weighs 13⁄4 oz (50 g).

Flour—All-purpose flour or cake flour should be aerated before measurement, if
measuring in volume. Flour weighed in ounces, grams, pounds, and kilograms
do not need to be aerated.

10x Confectioner’s Sugar— Always weigh and sieve confectioner’s sugar before
using. This sugar can be weighed in ounces, grams, pounds, and kilograms. Con-
fectioner’s sugar is granulated sugar that has been ground into a fine powder. To
prevent clumping, a small amount of cornstarch (3 percent) is added. 10x sugar
has a 3 percent ratio of cornstarch, however, confectioner’s sugar comes in 2x,
4x, 6x, and 8x. In these cases, there is more cornstarch added to the sugar.

Granulated Sugar, Butter, and Vegetable Shortening—These should be weighed
in ounces, grams, and kilograms.

Salt and Spices—Measure in volume, using teaspoons, tablespoons, and milli-
liters. For precise weight, measure in grams or ounces.

Meringue Powder and Cocoa Powder—Measure in teaspoon or tablespoon for
volume weight. Measure in grams and ounces for precise weight.

Liquids (milk, water, alcohol, and liqueurs)—Measure in ounces, grams, pints,
quarts, gallons, milliliters, or liters.

Corn Syrup, Molasses, Glucose—Measured in volume, ounces, grams, and mil-
liliters. To convert from fluid ounces to ounces, multiply by 1.5.

Inches to Centimeters

Use this chart when measuring the length and width of cake designs or when
measuring cake pans or finished cake boards.

To convert inches to centimeters, multiply by 2.54. To convert centimeters
to inches, multiply by 0.39.

INCHES CENTIMETERS (CM) INCHES CENTIMETERS (CM)

1⁄8 3 (mm) 11⁄2 3.81
1⁄4 6 (mm) 13⁄4 4.45
3⁄8 1 2 5.08
1⁄2 1.3 21⁄4 5.72
5⁄8 1.6 21⁄2 6.35
3⁄4 1.9 23⁄4 7.00
7⁄8 2.2 3 7.62
1 2.54 31⁄4 8.26
11⁄4 3.18 31⁄2 9.00

OUNCES TO GRAMS 333

INCHES CENTIMETERS (CM) INCHES CENTIMETERS (CM)

33⁄4 9.53 11 28.00
4 10.16 12 30.48
41⁄2 11.43 13 33.02
5 12.70 14 35.56
51⁄2 14.00 15 38.10
6 15.24 16 40.64
61⁄2 16.51 17 43.18
7 17.78 18 46.00
71⁄2 19.05 19 48.26
8 20.32 20 50.80
81⁄2 21.59 22 56.00
9 22.86 24 61.00
91⁄2 24.13 26 66.04
10 25.40

Ounces to Grams

Use this chart when measuring solid masses like sugar, butter, and shortening.
To convert ounces to grams, multiply by 28.35. To convert grams to ounces,
divide by 28.35.

OUNCES GRAMS (G) OUNCES GRAMS (G)

1⁄4 7 7 198
1⁄2 14 8 or 1⁄2 lb 228
3⁄4 21 9 255
1 28.35 10 283
11⁄4 35.4 11 312
11⁄2 42.5 12 340
13⁄4 50 13 367
2 57 14 397
21⁄4 64 15 425
21⁄2 71 16 or 1 lb 454
23⁄4 78 18 510
3 85 20 567
31⁄2 99 22 624
4 114 24 680
41⁄2 128 26 737
5 140 30 851
51⁄2 156 32 or 2 lbs 907
6 170

334 APPENDIX 2 MEASUREMENTS

Pounds to Kilograms

Use this scale for larger weight masses. To convert pounds to kilograms, multi-
ply by 0.454. To convert kilograms to pounds, divide by 0.454.

POUNDS (LBS) KILOGRAMS (KG) POUNDS (LBS) KILOGRAMS (KG)

1⁄2 0.23 9 4.08
1 0.45 91⁄2 4.31
11⁄2 0.68 10 4.54
2 0.91 12 5.44
21⁄2 1.13 14 6.35
3 1.36 16 7.26
31⁄2 1.59 18 8.16
4 1.81 20 9.07
41⁄2 2.04 22 9.98
5 2.27 24 10.89
51⁄2 2.49 26 11.79
6 2.72 30 13.61
61⁄2 2.95 35 16.10
7 3.18 40 18.14
71⁄2 3.40 45 20.41
8 3.63 50 22.68
81⁄2 3.86

Teaspoons/ Tablespoons to
Milliliters—Volume Measurement

Use this scale when converting teaspoons and tablespoons to milliliters. Also use
it to convert fluid ounces to milliliters.

To convert ounces to milliliters, multiply by 29.57. To convert milliliters to
ounces, divide the number of milliliters by 29.57.

TEASPOONS (TSP)/TABLESPOONS (TBSP) MILLILITERS (ML)

1⁄2 tsp 2.5
1 tsp 5
2 tsp 10
1 Tbsp (3 tsp) 15
2 Tbsp (1 fl oz) 30
4 Tbsp 60
6 Tbsp 90
8 Tbsp (4 fl oz) 120
10 Tbsp 160
16 Tbsp (8 fl oz) 240