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Cake Icing recipes and information

Cake Icings

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CAKES TO INSPIRE AND DESIRE by LINDY SMITH To see other Cake Cupcake and Baking books click here New softcover book published 2009 138 pages gorgeous colour photos throughout. Over 35 unique designs from mini-cakes and simple shapes to beaded delights and fabulous flowers. Step by step combine and decorate basic shapes for results as simple or sensational as you desire. Achieve effortlessly eye-catching effects through clever colour choices and bold embellishment. Ensure your cake is party-perfect with expert tips and techniques easy shortcuts and extra design ideas. Make exquisite coordinating mini-cakes to be enjoyed at celebrations or given as delightfully sweet gifts. Discover a collecti details

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PARTY FUN! by JENNY DODD To see other Children's Party and Birthday Cake books click here New hardcover book. 168 pages published 2007. With great colour photos and easy-to-follow step-by-step instructions for invitations cakes food treat bags and games. Games ~ Menus ~ Party Food ~ Cakes ~ Invitations ~ Decorations ~ Goody Bags Jenny Dodd has come up with all the answers to planning and holding memorable birthday parties for children. In Party Fun! she guides you through every stage - from the planning and invitations and food and decorating ideas to themes and entertainment. The book is divided into 20 party theme ideas which can be adapted to suit almost any age group and can be adapted t click here.....

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The ABC for KIDS BOOK of CAKES by LOUISE HAMMOND To see other Children's Birthday Cake books click here Used book in good condition some cover creasing with gorgeous full-colour photos templates and step-by-step instructions. 80 pages. Minor cover creasing no marks writing torn loose or missing pages. Birthdays special occasions even ordinary afternoon teas will be colourful celebrations with cakes from this collection featuring characters from popular ABC for Kids TV programs including Play School Bananas in Pyjamas Johnson and Friends and Mr Squiggle. . With an emphasis on simplicity Louise Hammond uses everyday implements and easy to find decorating items to create fun effective cakes. Al details

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CAKE POPS CHRISTMAS by BAKERELLA aka Angie Dudley See other Christmas books click here Brand new hardcover internally spiral-bound book 96 pages published 2016. Fantastic colour photos and step-by-step instructions. She's the original. She's the best. And she's back for Christmas! Wildly popular blogger Bakerella (aka Angie Dudley) is the force behind the worldwide sensation that is cake pops. Here in her latest book she celebrates the seaso with more than twenty festive cake pop creations including adorable Christmas trees sweet Santas tiny gingerbread houses and many more. These clever and deceptively simple designs include step-by-step instructions and plenty of Bakerella's guidance givin click the link

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WILTON WEDDING CAKES A Romantic Portfolio To see other Wedding Cake decorating books click here New large softcover book with superb full-colour photos templates and step-by-step instructions. 144 pages published 2009 Enter a world of romance where you will find a cake which perfectly captures the excitement you feel about your wedding day. Wilton Wedding Cakes A Romantic Portfolio sets your imagination free with 38 exquisite tiered cakes that express love in many ways. You'll find fresh shapes like hearts ovals and petals along with new looks for traditional rounds and squares. Dramatic seasonal designs and colours which capture the time of your wedding. From classic to contemporary A Roman click here.....

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50 EASY PARTY CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here New softcover book with gorgeous full-colour photos and step-by-step instructions. 112 pages published 2006 If you're planning a party and pressed for time look no further! This collection of striking yet simple cake designs is guaranteed to provide the solution. These eye-catching cakes are surprisingly easy to make. 50 Easy Party Cakes is filled with quick and easy cake designs. Written for people short of time or beginners to cake decoration in mind although experienced cake decorators will appreciate good designs that are quick to make. With a cake design to suit the wishes of any child from animal related info

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DREAM WEDDING CAKES by DEBBIE BROWN To see other Wedding Cake decorating books click here New hardcover book with superb full-colour photos templates and step-by-step instructions. 112 pages published 2010 Gorgeous designs for weddings engagements anniversaries and other romantic occasions Fall in love with this irresistable collection of gorgeous wedding cakes from the UK's best-selling cake decorating author. If you have never tried cake decorating before you'll be surprised how easy it can be! Each romantic design comes complete with clear instructions beautiful photography and extra ideas for adorable mini cakes to complement each beautiful design. Features: Recipes - Butter sponge cake more here.....

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BEST EVER BAKING RECIPES Over 200 of David's favourite and most sought-after recipes by DAVID HERBERT See other Baking books click here New hardcover book 344 pages published 2012 Over the years I have learnt to worry less and to bake more . . . For me baking is something that comes from the heart. It connects you with family and friends as well as traditions - whether handed down learned or new. Baking is David Herbert's passion. So when he decided to write a book about baking he wanted to communicate some of the knowledge he has accumulated along the way and to share treasured recipes. The result is an easy-to-use collection of delicious and reliable recipes that will both inspire novices more info

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CUPCAKES CHEESECAKES COOKIES by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here New softcover book 368 pages gorgeous mouthwatering colour photos and step-by-step instructions. A book for sweet-tooths everywhere Cupcakes Cheesecakes and Cookies - three of everyone's favourite sweet treats are collected here in one beautiful book. The recipes are delightful the photographs are stunning - these gorgeous little treats will enhance your reputation as a creative cook of style and taste. Three favourites in one beautiful volume. This book has recipes for delightful and original cupcakes to serve as an elegant dessert or for a swoon-making afternoon tea; rich temp click the link

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WHOOPIE PIES Dozens of Mix 'em Match 'em Eat 'em Up Recipes by SARAH BILLINGSLEY and AMY TREADWELL See other cookbooks click here New hardcover book 120 pages published 2010. Delicious colour photography by Antonia Achilleos. Is it a cake? Is it a cookie? With such deliciously soft and sweet cream-filled snacks does it matter? The Internet is suddenly abuzz with recipes and stories of whoopie pie folklore while customers everywhere are descending on bakeries in droves demanding these delectable treats. This adorable volume is the only cookbook devoted entirely to whoopie pies and features more than 40 mix-and-match recipes including the classic chocolate with marshmallow cream and a range of click here.....

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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