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Cake Icing recipes and information

Cake Icings

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MARTHA STEWART'S NEW PIES and TARTS 150 Recipes for Old-Fashioned and Modern Favourites To see other Cake Cupcake and Baking books click here Brand new large softcover book published 2011 352 pages lots of gorgeous mouthwatering colour photos and step-by-step instructions A must-have for every baker - featuring the most delicious easy-to-assemble sweet and savoury pies and tarts. Filled with seasonal fruit piled high with billowy meringue or topped with buttery streusel pies and tarts are comforting and foolproof. In Martha Stewart’s New Pies and Tarts the editors of Martha Stewart Living include 150 recipes: Some are savory some are sweet; some are simple enough for a weeknight while more info

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SWEET! 260 little slices of heaven by SALLY WISE See other Baking books - click here New softcover book published 2012 354 pages measures 21 x 16 cm. For everyone who loves to indulge in delicious sweet treats. Indulge your family and keep them satisfied with Sally's offering of sweet recipes. Sally Wise one of Australia's most popular cooks now offers her family collection of 260 irresistible sweet recipes. Favourites like currant slice rich festive Christmas cake scrumptious sticky date pudding with caramel sauce and tiramisu with toffee coffee syrup. Sweet! includes a section on making your own confectionery comprising delectable offerings including macadamia truffles and Turkish delight much more info

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FRESH AND TASTY CHOCOLATE BOX An R R Publication To see other Cake Cupcake and Baking books click here New large format softcover book with delicious full-colour photos. 80 pages published 2007 Next time you're asked to 'bring a plate' don't do it by halves - put your local baker to shame by preparing one of the delectable delights in this superb book. Fresh and Tasty Chocolate Box offers a broad range of delectable chocolate delights all designed for ease of preparation. These recipes are a valuable addition to any kitchen cookbook library. The book contains Clear step-by-step instructions with realistic preparation times A simple nutritional breakdown with every recipe Serving suggestions click to go

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AFTERNOON TEA An Australian Women's Weekly Cookbook See more Baking books click here New softcover book published 2010 128 pages lots of beautiful colour photos. This book has also been published as a hardcover book High Tea. The recipes in both books are almost identical just slightly fewer recipes in this version. The ultimate Afternoon Tea cookbook Teatime will never be the same again. Afternoon Tea is every girl’s dream book as delightful to look at as it is to cook from. Afternoon tea is the ultimate in femininity - containing all the delights of the tea table. Finger sandwiches scones pastries little cakes big cakes biscuits and slices are all here as well as information on how t more tips

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DINNER SECRETS GLUTEN FREE by PAMELA MORIARTY New softcover cookbook published 2011 224 pages. Superb full-page full colour photos Simple stylish recipes that everyone will enjoy Ever wished you could have pizza on a gluten-free diet? And what about a sticky upside-down pear cake? Just because you have coeliac disease or gluten intolerance doesn't mean you have to miss out. Dining should be one of life’s simple pleasures but for those with gluten intolerance it can be a challenging task. Dinner Secrets sets out to change that. It provides readers with over 100 inspiring recipes that will suit every dinner occasion and satisfy even the fussiest palate. Whether you are catering for a swi extra

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JAM DROPS AND MARBLE CAKE 60 years of CWA award-winning recipes by The Country Women's Association of NSW To see other CWA cookbooks click here New hardcover book 216 pages published 2012. Includes B W photos sourced from newspapers and journals of the 1950s. A timeless collection of over 130 tried-and-true recipes Jam Drops and Marble Cake celebrates 60 successful years of the Cookery Competition held by The Land newspaper and the Country Women’s Association of New South Wales. From peach blossom cake to Anzac biscuits from raspberry coconut slice to scones these nostalgic recipes will charm and delight while rewarding the baker with prize-winning results. This book is the perfect gif lots more

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A TASTE OF CHOCOLATE by The Australian Women's Weekly See other Baking books click here New softcover book 120 pages published 2008. There's nothing quite like a sticky chocolate date cake straight from the oven. Unless it's a double-choc slice or a milk chocolate tart. The Australian Women's Weekly has taken chocolate to the extreme with this beautiful book of recipes. And as always every recipe has been triple-tested in The Australian Women's Weekly Test Kitchen and is guaranteed to work. A Taste of Chocolate contains indulgent recipes for all chocolate lovers. Chocolate - loved all around the world - is given free range in this beautifully photographed cookbook. The recipes in this pretty click

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CAKE WRECKS When Professional Cakes Go Hilariously Wrong by JEN YATES To see proper Cake Cupcake and Baking books click here New hardcover book published 2009 192 pages colour photos throughout. What is a Cake Wreck? A Cake Wreck is any cake that is unintentionally sad silly creepy inappropriate - you name it. A Wreck is not necessarily a poorly-made cake; it's simply one I find funny for any of a number of reasons. Anyone who has ever smeared frosting on a baked good has made a Wreck at one time or another so I'm not here to vilify decorators: Cake Wrecks is just about finding the funny in unexpected sugar-filled places. From the creator of the ultrapopular blog CakeWrecks.com here are the information

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CHARACTER CAKE TOPPERS by MAISIE PARRISH To see other Children's Birthday Cake books click here New softcover book with superb full-colour photos templates and step-by-step instructions. 128 pages published 2013 Over 65 design ideas for fontant sugar models Learn how to make amazing fondant cake topper designs with over 65 fun ideas for sugar characters bases and accessories. Whether it's a pirate with his treasure chest and parrot or a kitten with a comfy cushion and a ball of yarn to play with each cake topper design has three unique features for you to make - use these individually or mix and match from different designs to create your own unique cake toppers! Basic cake decorating techni further data

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CAKEBAKING An Australian Women's Weekly Cookbook See more Baking books click here New softcover book published 2012 120 pages lots of delicious colour photos and step-by-step instructions. No one knows cakes better than The Australian Women's Weekly Test Kitchen. In this collection of over 50 all-new recipes there are chocolate cakes syrup cakes sponge cakes fruit cakes tea cakes nut rolls muffins slices friands and crumble cakes. As always with Women's Weekly cake books there is useful information about cake pans baking equipment and oven temperatures and there are step-by-step photos to help as well .Contents include Before you start Perfect chocolate cakes Syrup cakes Feather-light cakes extra 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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