Learn from us: Tips, Tricks & Trends

When it comes to cake making, one of the key aspects that often becomes the center of attention is the coating or outer layer. Coating not only adds visual beauty but also influences the texture and flavour of the cake.

There are various types of coatings that can be used, ranging from classic to modern. Here are some types of cake coatings and tips for perfect application as explained by Chef Mickey Gunawan!

Types of Cake Coatings

1. Butter Cream

Buttercream is one of the most popular and versatile types of coating in the baking world. Made from a mixture of margarine or butter and powdered sugar, buttercream offers a soft texture and rich flavour that is perfect for various types of cakes.

Buttercream is an excellent choice for different types of cakes because of its flexibility in flavour and colour, as well as its ability to add softness and deliciousness to the cake, such as an Ombre Cake that requires a clear gradient of colour. Buttercream is ideal for creating ombre effects because it is easy to colour and apply.

2. Frosting

Frosting or icing is a sweet layer often used to decorate cakes, cupcakes, and sweet rolls. The basic ingredients for frosting can vary from sugar, egg whites, margarine or butter, to cream cheese. Unlike buttercream, which tends to be richer and creamier, frosting usually has a lighter texture and can be made in various flavours and colours. Smart Bakers can definitely try frosting for a Samoa Bundt Cake with vanilla-flavoured frosting.

3. Whipped Cream

Whipped cream is often used as a layer or decoration on cakes to add a perfect sweet and fresh touch. Cakes that are suitable for using whipped cream usually have a light texture and can absorb whipped cream well. Examples of such cakes include tarts, sponge cakes, and pies.

Now, create with whipped cream on a Chantilly Lemon Pie à la FILMA, which has an adorable appearance with a soft texture. Other interesting cakes using whipped cream can also be tried by Smart Bakers from the recipes on Instagram @filmaprof and @smartplusprof.

4. Chocolate Ganache

Chocolate ganache provides a smooth and glossy layer with a rich flavour. Some cakes that pair very well with chocolate ganache include Chocolate Cake, Cheesecake, Brownies, and Cupcakes. Additionally, ganache is often used to decorate and complement tarts, profiteroles, Swiss Rolls, Sacher Torte, and Opera Cake. Similarly, for an Opera Roll Cake, a variation of the Opera Cake that is rolled, chocolate ganache offers an indulgent appearance and flavour, suitable for serving at special events or as a menu item for sales.

5. Mirror Glaze or Jelly Glaze

Mirror glaze or Jelly Glaze is the most viral cake coating lately. Its glass-like texture and beautiful reflective effect make the cake appear very elegant and special. To achieve a perfect glass effect, make sure the surface of the cake coated with mirror glaze is completely frozen and smooth. Mirror glaze must also have the right temperature to pour and set perfectly.

Cakes that are most suitable for using mirror glaze are those with a smooth and dense surface, such as mousse cakes, entremets, and cheesecakes. For Smart Bakers who want to try creations with mirror glaze, the Amadeus White Coffee Crunch cake à la FILMA® can be a perfect choice. With a combination of soft and crunchy textures, this cake will be even more dazzling with a luxurious mirror glaze layer.

Factors to Consider When Applying Coating

The main factor to consider when applying coating is the compatibility between the cake and its coating. Classic cakes generally use buttercream, frosting, or whipped cream, while modern cakes often use chocolate ganache or mirror glaze. Presentation and storage factors are also important; for example, whether the cake will be stored in a refrigerator or showcase chiller before serving.

Tips for Applying Coating to Ensure a Neat and Even Result

To achieve a neat and even coating, practice and hand skill play a significant role. The more often Smart Bakers do it, the better the results will be. Also, make sure the room and equipment conditions are appropriate; a room that is too hot or dirty equipment can affect the final result.

When doing the coating part, common problems encountered are cracking or being too sticky, affecting the aesthetics of the cake. Therefore, Chef Mickey has the solution.

• Cracking: Cracks in the coating are usually caused by uneven coating thickness or too dry storage conditions. Make sure to apply the coating with consistent thickness and store the cake in a room with the right humidity.
• Stickiness: Sticky coating often occurs because the application room temperature is too hot. Make sure the application room has a cool temperature and the equipment used is clean.

Perfect Cake Coating with FILMA®

For coatings such as buttercream or sturdy frosting, Smart Bakers can use FILMA® Pusaka White Baker’s Fat combined with FILMA® Prestige Butter Blend Margarine or FILMA® Butter Oil Substitute. FILMA® Pusaka White Baker’s Fat has a good melting point and is optimal for cream dough development, combined with FILMA® Prestige Butter Blend Margarine it will definitely provide additional softness for buttercream or frosting coatings.

For chocolate ganache, FILMA® Prestige Butter Blend Margarine or FILMA® Margarine is very suitable for the mixture because it can provide a soft texture and a slight savoury taste that makes it more delicious when eaten.

Using FILMA® products not only help in achieving perfect coating results but also offers advantages in terms of taste and quality. By understanding the types of coatings and tips for their application, Smart Bakers can create cakes that are not only delicious but also visually appealing.

Interested in trying FILMA® products? Visit our e-catalog for purchases!