Page 4 - MODUL PENGOLAHAN PRODUK CAKE FIX

DAFTAR ISI

JUDUL ........................................................................................................................ II

KATA PENGANTAR ................................................................................................ III
DAFTAR ISI .............................................................................................................. IV

BAB 1 ........................................................................................................................... 1
A. Macam – macam Bahan Pengisi dan Penutup Cake ........................................... 2

B. Pembuatan Bahan Pengisi dan Bahan Penutup Kue ............................................ 3
1. Butter cream ................................................................................................... 3

2. Icing dan Glazes ............................................................................................. 4
b. Royal icing ....................................................................................................... 4

e. Glazes ............................................................................................................... 7
Resep gum paste ....................................................................................................... 8

4. Marzipan ......................................................................................................... 9

5. Ganache ........................................................................................................... 9
6. Cokelat .......................................................................................................... 10

a. Teknik menutup cake dengan butter cream siram (steamed butter cream) .... 11
b. Teknik menutup cake dengan butter cream ................................................... 11

e. Teknik menutup cake dengan coklat serut ..................................................... 12
f. Teknik menghias kue pengantin wedding cake ...................................... 13

Evaluasi Bab 1 ............................................................................................................ 15

Pilihan Ganda ......................................................................................................... 15
BAB II ........................................................................................................................ 17

A. Pengertian Menghias Kue /Cake ....................................................................... 18
B. Prinsip – Prinsip Menghias Kue /Cake .............................................................. 19

C. Peralatan yang Digunakan Untuk Menghias Kue/Cake ......................... 20
1). Lazy susan ( meja putar) ............................................................................... 20

2). Gilingan Kue ( rolling pin) ........................................................................... 21
3) Kantong dekorasi ( decorating bag atau pipping bag) .................................. 21

5) Coupler ........................................................................................................... 22

IV