Buttercream There are two technical methods of creating buttercream. The Swiss method and the Italian method. Swiss Buttercream is made by warming the egg whites and sugar in a bain marie until the sugar is dissolved and then transferred into the mixer and whipped until cool. Once cool, add softened butter to the bowl, little at a time and whip until a fluffy consistency is reached. Italian Buttercream is made with softball (240°F) sugar syrup poured into whipping egg whites. Once whipped, add softened butter to the bowl, little at a time and whip until a fluffy consistency is reached.

Buttercream often takes quite a bit of whipping in order to reach the right consistency. Never throw out buttercream due to lumps or when the cream is to soft. Applying heat will help it come together, chill the mixture and re-whip it.

Fondant Fondant is a sugar syrup that is crystallized to a smooth, creamy white mass and is used for both icing cakes and cake decorations. The cooked Fondant (European Fondant) is quite difficult to make but is the best Fondant recipe around due to its elasticity and smoothness.

European Fondant is made by boiling sugar, water and glucose to 240°F. It is then poured onto a marble slap and sprinkle with some water to prevent crystallization. Once the syrup has cooled down to 110°F, start to work the sugar with a steel scraper, folding it onto itself. Do not attempt to work it before it cooled to 110°F or it will become tough and coarse. After a while it will start turning white. Work the fondant until it is smooth and creamy. It may take well over 40 minutes to achieve the right consistency. Once smooth and creamy store in an airtight container for later use. European Fondant should NOT be attempted by inexperienced pastry chefs without the appropriate supervision, as you may burn yourself badly.

European Fondant is not rolled fondant. Fondant originates from "fondre" - to melt and is a soft creamy preparation of sugar, water and flavouring. Rolled Fondant is a Canadian term for Sugarpaste, which is a different product.

Royal Icing Royal Icing or glacé royal is made by beating together sugar and egg whites. Working with royal icing is the most important aspect of cake decorating.

Beat together water and meringue powder or egg whites. Sift together powdered sugar and cream of tartar. Place all ingredients into a mixing bowl. Beat 7 to 10 minutes or until icing holds a strong peak. It is almost impossible to specify the exact amount of sugar that your recipe needs as it depends on the size of the egg whites as well as the moisture content of your powdered sugar. Keep frosting covered with a damp cloth at all times to keep it from drying out.

Marzipan Marzipan has been used for centuries by pastry chefs all over the world. It can be used in baking and for covering and filling cakes. Marzipan looks fabulous for colourful cake decorations and figurines. Marzipan has to have at least 25% almonds otherwise it is considered almond paste. A thin layer of Marzipan can be used to cover a cake. Coloured it can replace the need for frosting. It is also used under Fondant, much like apricot glaze to protect the Fondant from moisture.

Both recipe call for extra fine ground blanched almonds. In commercial bakeries the almonds are finely grounded by passing them through granite rollers. The finer the almonds the better your results will be. The uncooked Marzipan is kneaded together until smooth and is then stored in an airtight container or plastic bag over night. For cooked Marzipan add the sugar to the water in a saucepan and cook until the sugar is dissolved. Add the almonds and cook it until the batter stops sticking to the pan. Remove from heat and place onto a marble slap, wooden board or a sheet pan. While still warm knead first with a wooden spatula and then by hand until smooth. Store in an airtight container or plastic bag.