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Cake Icing recipes and information

Cake Icings



GLUTEN FREE DESSERT BIBLE by FIONA HAMMOND To see other Food Bible recipe books click here New softcover book delicious colour photos. Published 2011 258 pages measures 15 x 18 cm. Irresistible gluten-free desserts Finally! Gluten-free desserts with the flavour and texture of 'real' desserts. No longer must those of us on a gluten-free diet forgo dessert or settle for a bland unimaginative alternative. Gluten-free Dessert Bible includes more than 120 inspired recipes for mouth-watering after-dinner or anytime treats. With cakes puddings custards pies tarts biscuits and slices all your favourite desserts are back on the menu. These sweet delights will satisfy even the most discerning guests & more advice

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CLASSIC COOKIES by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here Brand new hardcover book 240 pages published 2011. Gorgeous mouthwatering colour photos and step-by-step instructions. Biscotti Macaroons and more Following the success of its predecessors in this series Classic Cakes Classic Christmas and Classic Cupcakes Classic Cookies delivers on its promise: to showcase all the classic cookies from around the world. There are instructions on the right ingredients to use handy techniques how to make refrigerator cookies how to store and freeze and how to thaw frozen cookies. Reqipes include savoury biscuits to serve with pâté or cheese plain click to go

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BAKING DAY An Australian Women's Weekly Cookbook See more Baking books click here New hardcover book published 2012 288 pages lots of delicious colour photos and great retro kitchen craft ideas. This book is a delicious mixture of nostalgic and modern recipes for cakes biscuits bread and buns. Recreate simpler times with these evocative retro baking recipes and vintage kitchen craft ideas. Whether you grew up on these classics or are discovering them for the first time Baking Day is as charming to look at as it is to cook from. Baking Day is an endearing collection of retro baking recipes and vintage craft ideas. This charming book captures the essence of an era when an entire day was devote information

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LEON Baking and Puddings Book 3 by CLAIRE PTAK and HENRY DIMBLEBY See other gluten-free cookbooks click here New hardcover book 304 pages published 2011. Delicious colour photography throughoutl. Leon: Baking and Puddings contains hundreds of recipes from the novice cook to the baking afficionado. Following the Leon principle that what tastes good can also do you good three-quarters of the recipes are sugar dairy wheat or gluten free - so there's plenty to indulge in even if you have a food allergy an intolerance or one eye on your waistline. Co-authored by Henry Dimbleby and Claire Ptak it is a book of two halves. The first contains recipes for Every Day: granolas cakes breads pizzas and pu more.....

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HOT CAKES by DEBBIE BROWN To see other Cake Cupcake and Baking books click here New hardcover book with dustjacket gorgeous full-colour photos and step-by-step instructions. 80 pages published 2007 This fantastic collection of daring designs contains 19 fabulously saucy cakes eack displaying a wicked sense of humour. The imaginative and zany designs range from cakes which are quick and simple to create such as 'Saucy Stockings' to more elaborate designs with moulded characters such as the sexy 'Centrefold' or the racy 'Scrub Up'! Each cake has clear instructions and step-by-step photographs as well as a photograph of the finished cake showing you just how easy it is to create these attention much more info

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NO TIME PARTY CAKES by CAROL DEACON To see other Cake Cupcake and Baking books click here New softcover book published 2009 112 pages gorgeous colour photos and step-by-step instructions throughout. Simple to make - Fun to Decorate Carol Deacon's fantastic cakes are easy to make and even easier to enjoy. All the projects in this fun and colourful collection can be made in less than two hours making them perfect for both experienced cake decorators with limited time and newcomers alike. Many of the designs such as the fairy castle and wild animals are child-friendly and children will have great fun helping to make and decorate them. Chatty instructions and carefully detailed methods allow any extra info

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KIDS' PARTIES an Australian Women's Weekly cookbook To see other Children's Party and Birthday Cake books click here Used softcover book in good condition. 128 pages published 1991. With great colour photos and easy-to-follow step-by-step instructions for costumes cakes food and games. Games ~ Menus ~ Costumes ~ Party Food ~ Cakes ~ Invitations ~ Decorations ~ Goody Bags Parties for Under 2s 3 - 5 year olds 6 - 8 year olds and 9 - 12 year olds. Childrens' parties really are quite magical. A cake laden with candles a tribe of boisterous friends party food and fun costumes are ingredients for success. In each chapter you'll find ideas for invitations decorations and costumes plus fabulous food click

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MARTHA STEWART'S CUPCAKES 175 Inspired Ideas for Everyone's Favourite Treat To see other Cake Cupcake and Baking books click here Brand new large softcover book published 2009 352 pages lots of gorgeous mouthwatering colour photos and step-by-step instructions The must-have cupcake cookbook with 175 ideas for every occasion. Martha Stewart’s Cupcakes features 175 ideas and includes recipes for the cakes frostings and fillings along with a trove of suggestions for tastefully decorating and embellishing them. From classics such as devil’s food cupcakes to sweet surprises like peanut butter and jelly cupcakes and from elegant delicacies like tiny cherry-almond tea cakes to festive s more information.....

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ROMANTIC CAKES Cookies and Cakes to celebrate love by PEGGY PORSCHEN To see other Cake Cupcake and Baking books click here New softcover book 144 pages published 2009. Gorgeous full-colour photos and step-by-step instructions. Peggy Porschen has established herself as the doyenne of stylish decorated cakes cupcakes and cookies having designed them for world-famous partygoers including Elton John and Stella McCartney. In her very successful first book Pretty Party Cakes celebrity cake designer Peggy Porschen brought us a range of fabulously stylish decorated cakes cupcakes and cookies. Now in Romantic Cakes she has applied her inspirational vision to her own favourite subject area - cookies a much more info

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HIP HIP HOORAY by JULIE LANHAM To see other Children's Birthday Cake books click here New softcover book with full-colour photos and step-by-step instructions. 244 pages published 2011 50 fun party cakes A spectacular homemade cake can make a great party unforgettable. Children and adults alike will have a ball deciding which of the 50 inspired cakes to make first: the submarine the robot or perhaps the lollypop cottage? With Julie Lanham's clear step-by-step instructions you'll find these eye-catching cakes are surprisingly easy to make. The comprehensive introduction includes baking tips decorating techniques and shopping suggestions. You'll also find recipes for basic cakes and icings and click the link

Royal icing should be stiff enough to hold its shape on the spoon.


PLASTIC ICING
1 egg-white, 1 heaped tblspn liquid glucose, 1 dstspn glycerine, juice of I lemon, flavouring, colour­ing, approx. 1/-21b sifted pure icing sugar.
Dissolve glucose over hot water, gradually add 'icing sugar to egg-white, beating in well after each addition until mixture begins to stiffen. Add lemon juice, beat and then add more icing sugar.
Beat again, then add glycer­ine and dissolved glucose. Beat well, continue adding more icing sugar until mixture stiff­ens. Add flavouring and the colouring, making the colour just slightly deeper than re­quired when finished.
Put remainder of icing sugar on a tray or slab, make a bay in the centre and add the icing. Gradually work icing sugar in until mixture is stiff enough to roll out.
To test, press your fingers well into the centre. If they come out sticky, continue to add more icing sugar until mixture loses all signs of sticki­ness.
Pat out and then roll out to 2in less than the size required. Brush the coating of almond paste with egg-white, place the icing over a rolling-pin and lift on to cake.
Using the rolling-pin, work icing down to the base all around and then work out any cracks. Smooth the surface with hands dusted with icing sugar. If a glossy surface is required, rub over with hands dusted with cornflour.
Trim uneven pieces of icing from base of cake and then lift cake on to prepared board. Leave until dry before decor­ating.
This quantity will cover top and sides of an 8in square or round cake.

FONDANT
1-1 1/2 1b pure icing sugar, 1 egg-white, 2oz liquid glu­cose, tspn lemon juice, flavouring, colouring.
Sift icing sugar into a basin. Beat egg-whites only until broken up. Add to icing sugar, together with lemon juice, glucose melted over hot water,
flavouring. Work in icing sugar gradually until mixed in. Add colouring and knead in. Turn on to a marble slab or on to a board dusted with icing sugar and knead until smooth. Enough for top and sides of an 8in round or square cake.

ROYAL ICING
1 egg-white, approx. 8oz pure icing sugar, 1 tspn liquid glucose, 2 drops acetic acid or a squeeze of lemon juice, colouring.
Sift icing sugar through a very fine sieve, beat egg-white until fluffy. Gradually add the icing sugar to the egg-white, beating well after each addi­tion, until it begins to stiffen. (Royal icing is stiffened by beating and not by quick addi­tion of the sugar).
Dissolve glucose over hot water and beat in well. Add acetic acid or lemon juice, beat well. Continue beating in more icing sugar until mixture will point or hold its shape on the spoon when spoon is with­drawn from mixture.
(If using an electric mixer, have it on the lowest speed).
Cover basin with a damp cloth while using. To store. put into a screw-top jar with a piece of damp paper under the lid. In warm weather keep jar in refrigerator. When neededtransfer to a basin and beat well before using.

Note: Where a recipe says pure icing sugar, be sure you use that and not an icing mixture which contains a percent­age of cornflour intended to keep it soft. This is a particularly important point to re­member when you're making royal icing. It won't keep its shape when piped if the mix­ture is used. This is the test if you're in doubt:
Put a teaspoonful in a glass of cold water and stir well. If the water remains clear on top the sugar is pure but if it turns cloudy it's an icing mixture.


ALMOND PASTE
llb icing sugar, 4oz ground almonds or marzi­pan meal, juice of lemon, 1 egg-yolk, 2 tblspns sherry, little almond essence if liked.
Sift icing sugar, combine with ground almonds or marzi­pan meal. Mix together lemon juice, sherry and egg-yolk. Mix into icing sugar nearly all at once to form a paste which can be rolled out. If mixture is too dry, add a little more sherry as it's a preservative.
Divide the paste thus: Into 4 sections for a square cake-1 for the top, 3 for the sides (there should be only 3 joins); 3 sections for a round cake-1 for the top, 2 for the sides.
Be sure surface of cake is smooth. If cake has risen in the centre, level it off with a knife and brush off any surplus crumbs. Fill any small cracks with the paste.
If top is too rough, level it off, turn cake upside down and use the flat surface of the bottom as the top.
Roll each side piece to the length and width required. Brush over with egg-white or warm apricot glaze and place around cake.
Roll top piece to size and shape required. Brush cake with egg-white or warm apricot glaze, put paste over a rolling-
pin and place on top of cake.
With hands dusted with icing sugar, smooth the surface and rub out any cracks and joins. Cut off surplus paste from base of cake.
This quantity of paste will cover the top and sides of a round or square 8in cake. Cover the cake with the paste at least one week before putting on the final covering.
For the glaze, put 1/2 lb smooth apricot jam into a pan with 1 1/2 tblspns cold water. Stir over low heat about 5 minutes. Press through a sieve and bring to the boil again.


SEVEN-MINUTE FROSTING
3/4 cup sugar, 1 tblspn water, 1 egg-white, 1 tspn lemon juice. 1 tspn vanilla essence, colouring if needed.
Put sugar, water and egg-white into a basin and beat over boiling water until mix­ture holds its shape on the beater when beater is removed from basin—about 7 minutes. Stir in lemon juice, essence and colouring and quickly spread over cake.


VIENNA ICING
4oz butter, 7 - 8oz sifted icing sugar, 2 tblspns sherry or fruit juice.
Beat butter until softened, gradually beat in the sifted icing sugar, adding sherry or fruit juice to make mixture of spreading consistency.
Chocolate Vienna Icing: Put 2oz dark chocolate, 1 dstspn cocoa and 2 tblspns sherry or water into a saucepan and heat gently until chocolate has melt­ed. Cool. Soften 4oz butter or margarine, gradually beat in 8oz sifted icing sugar. When creamy, gradually stir in the chocolate mixture.


COLOUR BLENDING
VEGETABLE colourings are used for tinting the icings. Always add spar­ingly from the tip of a metal skewer—never pour direct from the bottle.
• By experimenting in colour-blending you can get lots of pretty shades. For example:
Yellow with a drop of cara­mel gives cream.
Yellow and rose pink make peach and apricot shades.
Greens are improved by the addition of a few drops of yellow.
Violet, lavender and purple shades are made by blending rose pink with blue in varying proportions.
Dark colours such as deep red must be painted on when the icing is dry.


GLACE ICING
5oz-6oz sifted icing sugar, 1 tspn butter, little fruit juice or milk, colouring.
Prepare the cake by pinning a double band of greaseproof paper around it, extending about kin above rim of cake. Put icing sugar, butter and fruit juice into a saucepan, add just sufficient cold water to mix to a stiff paste. Add any colouring. Cook over low heat; stirring constantly, until mixture will pour readily from a spoon. Quickly pour over cake and spread with the back of a spoon.


MODELLING PASTE
3/4lb sifted icing sugar, 1 tspn white vegetable shorten­ing, 1 tspn gelatin, 1 1/2  tblspns water.
Combine shortening, gelatin and water in a small saucepan. Stir over gentle heat until shortening and gelatin have dissolved. Put aside to cool. Put ilb of the icing sugar into a basin. Make a well in the centre, add the cooled mixture. Stir with a wooden spoon until all the dry icing sugar has been mixed in.
Turn on to a board and knead in enough of the re­maining icing sugar to make a good consistency for moulding. Any colouring can be kneaded in or painted on when the modelling is completed. Keep the paste in a screw-top jar or covered basin.

 

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