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Cake Icing recipes and information

Cake Icings

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QUICK AND EASY CELEBRATION CAKES by JOANNA FARROW To see other Cake Cupcake and Baking books click here New large hardcover book with gorgeous full-colour photos and step-by-step instructions. First published 20043 reprinted 2010 144 pages measures 24 x 25cm. 50 great cakes for any special occasion Quick and Easy Celebration Cakes contains over 50 cakes for any occasion from weddings and birthdays to festive treats. Recipes for the cakes themselves are included from a buttery madeira cake to a mouth-watering chocolate cake. The decorating techniques and fantastic original design ideas will also enable you to give store-bought and packet cakes that extra special touch. Quick and Easy Celebrat click here

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COOKING CLASS CAKE DECORATING by The Australian Women's Weekly To see other Baking and Cake Decorating books click here New softcover book published 2008 120 pages. This title was previously published as 'Celebration Cakes'. Making an impressively decorated and cleverly themed cake for a special occasion has been the triumph of generations of home cooks. This new book from the famous Australian Women's Weekly Test Kitchen not only keeps the tradition alive but also brings new products and simplified techniques to the mix. No matter what you need to know - from making chocolate curls with ease to embellishing a multi-tiered wedding cake with decorative piping - Cooking Class Cake Decorating s lots more

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CHRISTMAS by The Australian Womens Weekly To see a selection of Christmas books click here New small softcover book 128 pages gorgeous mouthwatering colour photos and step-by-step instructions This is the prettiest Christmas book you’ll ever see. It’s full of original recipes to grace your Christmas table and delight your guests. Little tarts to serve with drinks on Christmas Day finger sandwiches seafood on a stick mince pies with stars on top little cut-out cookies in the shape of Christmas trees and bells one-bite Christmas cakes with white frosting and even edible gifts. It’s not the usual Christmas book – there are no recipes for turkey or ham but it’s full find out more.....

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POP BAKERY by Clare O'Connell To see other Cake Cupcake and Baking books click here New small hardcover book 64 pages published 2011. Fantastic colour photos and step-by-step instructions. Start cake popping now! If you like cake and you like chocolate then you'll love cake POPs! Billed as the new cupcake these delicious little treats are a cross between a cake and a lollipop: a combination of moist cake and a sweet candy coating moulded onto a lollipop stick and then decorated to create a whole host of characters. Clare O'Connell of the Pop Bakery in London teaches you all you need to know from how to create the cake balls - a mouth-watering mixture of chocolate cake and icing - to dipping come here

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MERLE'S KITCHEN by MERLE PARRISH To see other Cake Cupcake and Baking books click here New softcover book 226 pages published 2012. Features delightful chapter notes and lovely recipe comments from Merle plus gorgeous mouthwatering colour photos and step-by-step instructions. The newest Masterchef Australia sensation CWA prizewinner and judge shares some of her secrets to baking success One of life's simple pleasures is the lingering aroma of a freshly baked cake especially one you have made yourself. Cooks everywhere are rediscovering the satisfaction that comes from old-fashioned baking at home. And in this delectable world of cakes scones sponges and puddings one home cook stands out from additional info.....

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FAIRY TALE CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here Used softcover book in very good condition. with superb full-colour photos step-by-step instructions and alternative design suggestions. 88 pages published 1995 and now out of print. A delightful collection of fairy tale and nursery rhyme cakes The perennially appealing subjects of fairy tales and nursery rhymes really come to life on the pages of this delightful book with a visually stunning collection of well-designed novelty cakes. Each cake is stylishly photographed with accompanying instructions and illustrations invaluable to both the amateur and expert alike. Debbie Brown is recognised as a true sp click on

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COOKING CLASS CAKES by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here Used softcover book in good condition. 120 pages published 2004. Gorgeous mouthwatering colour photos and step-by-step instructions Cafe cakes Christmas cakes Family cakes and more Perfect for beginner and expert alike Cooking Class Cakes contains everyone's favourite (or soon to be!) cake recipes each accompanied by step-by-step photography uncomplicated instructions helpful tips and a clear picture of the completed cake to help you on your way to successful baking time after time. Triple tested by the Australian Women's Weekly Test Kitchen the delectably simple recipes in this book pro link here

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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 much more info

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CELEBRATION CAKES an Australian Women's Weekly cookbook To see other Baking books click here Used softcover book with minor cosmetic damage to top left-hand corner of front cover internally is in excellent 'as new' condition published 2000 120 pages. With gorgeous mouthwatering colour photos of every cake and easy-to-follow step-by-step instructions with photos. Of all the cake decorating books I've listed recently this one has the most comprehensive and useful information and the most beautiful cakes! Splendid Decorating Ideas Making an impresively decorated and cleverly themed cake for a special occasion has been the triumph of generations of home cooks. This book from the famous Australia link here

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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 tips

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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