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Cake Icing recipes and information

Cake Icings

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QUICK AND EASY KIDS' CAKES by SARA LEWIS To see other Children's Birthday Cake books click here New softcover book with fantastic full-colour photos and step-by-step instructions. 144 pages. Quick and Easy Kids' Cakes includes 50 original cakes for boys and girls covering all occasions from birthdays to Christmas and Easter to Halloween. It is a must for the novice cake-maker as well as providing inspiration for those with more experience. Designed for the busy cook Quick Easy Kids Cakes has a range of fun and fantasy cakes that can be made in next to no time with all the decorating ideas able to be achieved with minimum fuss and with maximum child appeal. Chapters include Introduction Equip click to go

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CUPCAKE Notecards Presentation wallet of 12 notecards and envelopes. 3 designs: Cupcakes Flowers and Stacked Giftboxes. Cards are blank measuring 18 x 13 cm. Perfect gift for all occasions or to use yourself to send to friends and loved ones. See Cupcake recipe books and Cake Decorating books click here Cupcake notecards and envelopes in presentation folder Cookbooks Australia has a great range of new used and out of print recipe books to suit all tastes and palates. Basic how-to and general cookbooks international cuisines favourite chefs and cooks cake decorating and cupcake recipe books slow cooker pressure cooker quick and easy comfort food cookbooks especially for chldren Australian Wom click the link

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QUICK MIX CAKES by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here Used softcover book in very good condition 128 pages published 1993. Gorgeous mouthwatering colour photos and step-by-step instructions. If you have lots of ideas but not a lot of time Quick Mix Cakes is the book for you : no-fuss baking with sensational results! From simple sponges and easy loaf cakes to more elaborate creations there are numerous suggestions for easy-to-make cakes with all the inspiration you need for success every time. So if you have 20 minutes in which to whip up the mixture then put it in the oven to cook we have the cake for you! There are also plenty of ideas for sim come here

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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 further data

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LOVABLE CHARACTER CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here Used hardcover book with dustjacket in very good condition superb full-colour photos templates and step-by-step instructions. 96 pages published 1999 Featuring Fireman Sam Bananas in Pyjamas Wallace and Gromit and many more! Best-selling sugarcraft author Debbie Brown brings to life many popular characters. With her breath-taking modelling skills and in-depth research she captures the essence of each character brilliantly from lazy Garfield to lovable Barney. Lovable Character Cakes provides a full colour photograph of each finished cake step-by-step colour photographs and clear instructions to gua more advice

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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 link here

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500 CAKES the only cake compendium you'll ever need! by SUSANNAH BLAKE See other Baking books click here Brand new hardcover book with dustjacket 288 pages including very comprehensive index and over 200 colour photos. There is no more fitting conclusion to a party or a celebratory meal than a special cake. You'll find the right recipe here whatever event you're catering for: a child's birthday party a wedding reception or simply a well-earned cup of tea or coffee. This collection of cake recipes will inspire you to create 500 mouth watering recipes for every party celebration and special occasion from elaborate creamy gateaux to Christmas cakes and fun children's birthday sponges. With a wi much more info

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SHOW STOPPER DESSERTS by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here New softcover book 120 pages gorgeous mouthwatering colour photos and step-by-step instructions Spectacular desserts designed to impress This book is packed with extravagant desserts which have been created to add an element of drama to any dinner party or gathering. Including recipes for spectacular ice cream and chocolate extravaganzas pies tarts puddings and triple-decker cakes Show Stopper Desserts is the must-have book for desserts that look sensational but are not complicated. These recipes will leave your guests wondering 'How did you do it?' Contents include Ice-cream extravaga more advice

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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 lots more

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FRESH AND TASTY CUPCAKES An R R Publication To see other Cake Cupcake and Baking books click here New large format softcover book with gorgeous full-colour photos. 80 pages published 2007 In this book we will guide you through some basic and some more exotic cupcake recipe topping and decorating suggestions. All of the recipes have been created so that they are achievable by the novice and offer a range of ideas and flavour combinations to broaden the scope of the more experienced baker. Surprise those around you with sweet treats in the lunch bok or for an elegant afternoon gathering! Contents include Vanilla Cupcakes Chocolate Cupcakes Fruit Cupcakes Novelties and Nuts Extensive Glossary W more information.....

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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