Page 5 - MODUL PENGOLAHAN PRODUK CAKE FIX

6) Kertas berpola (stencil) .................................................................................. 22

7) Aneka cetakan kue kering ( cookie cutter) .................................................... 22
a. Lingkaran Warna ................................................................................................ 24

E. Teknik Menghias Kue/ Cake ............................................................................. 25
1. Desain “pipe work” ................................................................................... 25

2. Garis lurus ................................................................................................... 26
3. Garis kisi-kisi ............................................................................................... 26

5. Hiasan renda sederhana .............................................................................. 26

6. Hiasan rumah kerang ................................................................................. 26
7. Hiasan Bentuk ............................................................................................. 26
1) Cokelat gulung (Chocolate Cigar) ..................................................................... 27

2) Renda cokelat ..................................................................................................... 28

3) Cokelat aneka bentuk ......................................................................................... 28
4) Daun cokelat ...................................................................................................... 28

5) Pohon kelapa cokelat ......................................................................................... 28
6) Buah celup cokelat ............................................................................................. 28

7) cokelat serut/ potong .......................................................................................... 28
F. Metode Menghias cake/kue .............................................................................. 29

1) Buttercream ........................................................................................................ 29

2) Whipped cream .................................................................................................. 30
3) Ganache ............................................................................................................. 30

H. Teknik Membuat Hiasan ................................................................................... 31
a. Bahan Cake Cokelat ....................................................................................... 32

b. Membuat Cake Cokelat ........................................................................... 33
J. Menyimpan Produk Cake ................................................................................... 35

EVALUASI BAB 2 ................................................................................................ 36
Pilihan Ganda ................................................................................................... 36

BAB III ....................................................................................................................... 38
A. Pengertian Cake, Gateaux,Torten ...................................................................... 38

B. Klasifikasi Cake ................................................................................................ 39

1. Bahan Utama Cake ...................................................................................... 41
2. Bahan Tambahan Cake ............................................................................... 42

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