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Cake Icing recipes and information

Cake Icings

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EASY BAKING cakes ~ biscuits ~ slices ~ muffins ~ friands ~ scones by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here New softcover book published 2009 120 pages. Gorgeous mouthwatering colour photos and step-by-step instructions Your family and friends will bless the day you bought this book. While we’ve never become tired of cakes biscuits slices and after dinner treats we’ve run out of time to make them. A nd store-bought can never compete with home-made. This book shows you how you can fill the cake tin even when you have limited time. The recipes are simple and there are ideas for lovely ways to decorate and embellish your creations that wi extra info

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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 more data

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SWEET TREATS to make decorate and give by LAURA TABOR To see other Cake Cupcake and Baking books click here New hardcover book 128 pages published 2011. Fantastic colour photos and step-by-step instructions. Over 35 step-by-step recipes for making and decorating cakes cookies and candies Jewelry-inspired confectionery what could be sweeter? With more than 35 recipes that not only look a million dollars but taste incredible Sweet treats offers a delectable collection of tasty trinkets iced gems and delicious fancies. With recipes inspired by classic jewelry pieces the cameo chocolates oyster pearl cookies bakelite-style candy bangles and fondant pocket watch cookies make great gifts and treat more data

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PLANET CAKE A beginner's guide to decorating incredible cakes by Paris Cutler and the Planet Cake Team To see other Cake Cupcake and Baking books click here New softcover book with gorgeous full-colour photos and step-by-step instructions. 192 pages published 2009. It's time to get excited about party cakes again. No more buttercream teddy bears. No more staying up until midnihgt sticking sprinkles on ice-cream cones. No more cake crumbs in the icing. Make something fabulous professional and easy ... the Planet Cake way. This beautiful and contemporary cake-decorating book is set out in the style of a cooking course working from learning how to make and decorate the simplest of cupcakes to t more.....

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ENCHANTED CAKES FOR CHILDREN by DEBBIE BROWN To see other Children's Birthday Cake books click here New hardcover book with superb full-colour photos templates and step-by-step instructions. 112 pages first published 2000 21 enchanting party cakes to captivate enthrall and entrance! Enchanted Cakes for Children contains over 20 endearing characters and scenes including familiar characters from favorite fairy tales such as the Snow Queen Sleeping Beauty and Cinderella. You'll also meet several new characters from the world of make-believe such as friendly elves and bewitching mermaids playing with sea creatures. Clear step-by-step text is complemented by color photos of each cake. Cake decora more here.....

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THE CRABAPPLE BAKERY CUPCAKE COOKBOOK by JENNIFER GRAHAM To see other Cake Cupcake and Baking books click here New softcover book with gorgeous full-colour photos. 174 pages published 2007 The once humble cupcake has become an international star – for weddings parties anything! And who better to impart her cupcake secrtes than Jennifer Graham founder of the enormously successful Crabapple Cupcake Bakery. In The Crabapple Bakery Cupcake Cookbook Jennifer shares with us many of her favourite recipes – including Valentine's Cupcakes Caramel Lovers' Cupcakes Church Picnic Carrot Cupcakes and Baby's First Cupcakes. There are simple step-by-step instructions to help you bake the perfec additional info.....

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MODELLING FAIRIES IN SUGAR by FRANCES McNAUGHTON To see other Cake Cupcake and Baking books click here New softcover book with gorgeous full-colour photos and step-by-step instructions. 96 pages revised edition published 2010 Using only sugar paste and a few simple tools and techniques this manual offers tips on crafting charming and dainty sugar fairies for use as cake decorations. Starting with sound advice on tools and materials this guide then moves on to teach how to create the figures themselves outlining eight traditional fairy designs using commercially available materials such as Flowerpaste and Mexican Paste as well as polymer clay. Sugarcraft expert Frances McNaughton has designed lots more

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PLANET CAKE KIDS 680 clever creations by Paris Cutler with Anna Maria Roche To see other Cake Cupcake and Baking books click here New softcover book with gorgeous full-colour photos and step-by-step instructions. 192 pages published 2012 Children's cakes just got a whole lot more exciting. With Planet Cake Kids you can choose from a selection of 12 creative cakes - from a Wizards' Spell Book to a Graveyard to a Theatre Stage to the Candy Floss Clouds - then add a cast of 57 fun colourful characters modelled in fondant icing: Mr Donut and Friends the Hip Hop Dudes the Ninja Rabbits Snow-surfing Penguins and many more. The mix-and-match approach of this unique book offers hundreds of combinati more here.....

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PS DESSERTS by PHILIPPA SIBLEY See other baking cookbooks click here New large hardcover book with dustjacket 272 pages published 2011. Features superb colour photography by Mark Roper. PS Desserts is for both diehard dessert fans and novice cooks alike. Philippa Sibley is a classically trained chef who is sharing her treasured techniques and secret recipes so that anyone can create her desserts in their own kitchen. This comprehensive guide complete with over 200 step-by-step shots covers everything from basic methods such as making your own puff pastry from scratch to creating show-stopping desserts. PS desserts is divided into two main sections: Basics and Recipes. The Basics section cove lots more

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BISCUIT AND SLICE BIBLE by Penguin Books To see other Cookbooks click here Brand new softcover book delicious colour photos. Published 2007 250 pages measures 15 x 18 cm. Little treats with big appeal! We all like to indulge in a tasty tidbit now and then and a freshly baked biscuit or slice does just the trick.Ideal for morning teas school fetes or as an after-dinner sweet home-baked biscuits and slices are so versatile and easy to make. They're less costly - and far tastier - than their store-bought cousins and they make a lovely gift for family and friends. With a tantilising array of sweet and savoury recipes as well as gluten-free and no-bake options Biscuit Slice Bible has the perfect related info

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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