Home

Login to enhance your shopping experience.

Login or Create an Account
Categories
Main Menu
Quick Store Search

Advanced Search
Shopping Cart

There are no items in your shopping cart.

Cake Icing recipes and information

Cake Icings

get
purchase
get
LITTLE PIES and CAKES 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 They may be small but they pack a punch ... little pies and cakes are easy to freeze easy to pack for a school or work lunch fantastic picnic food and they add a touch of class to the evening meal. This book covers a range of sumptuous savoury and sweet recipes. Little Pies and Cakes is full of imaginative ways to entertain - whatever the occasion. Individually portioned food has had a huge resurgence in popularity and with recipes like these it's no wonder. There is an amazing range of thin find out more.....

bookshop
discount
bookstore
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 click here.....

get
books
shop
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 click on

australian
online
book store
SWEET THINGS An Australian Women's Weekly Cookbook See more Baking books click here New softcover book published 2013 120 pages lots of delicious colour photos. This book is a delightful collection of recipes that really show off what can be done with basic ingredients and delicious seasonal fruits. The recipes include tarts cakes and biscuits all in an amazing variety of shapves sizes and flavours. And then there are the desserts all of which have an incredibly high 'wow' factor. So make a cup of tea or coffee flick through the book and decide what you're going to bake first. Contents include: Fruit tarts and cakes Cafe cakes Petit fours Mouthfuls Biscuits and biscotti Desserts Cooking tech click the link

website
webstore
stores
SWEET OLD-FASHIONED FAVOURITES An Australian Women's Weekly Cookbook See more Baking books click here Used softcover book first published 1991 and reprinted many times. 120 pages lots of delicious recipes and colour photos. The recipes in this collection of cakes biscuits slices and desserts seem never to go out of style. People still love bread-and-butter pudding apple pie and sponge cake and here they all are again. Some are just as remembered from childhood; some have been reworked to take advantage of ingredients such as vanilla bean and palm sugar which are now readily available at supermarkets. These recipes will appeal for generations to come. Comfort food from yesteryear that's tried lots more

australian
book shop
buy
HIGH TEA at the VICTORIA ROOM by Jill Jones-Evans and Joe Gambacorta See more Baking books click here New hardcover book published 2010 160 pages lots of beautiful colour photos. The ultimate Afternoon Tea cookbook From it-girl gatherings and generational get-togethers to hens' days and birthdays ladies of all ages (and many a fine gentleman too) can enjoy the company of dear friends in this wonderful revival of a great tradition - the High Tea. Sit down at The Victoria Room and enjoy High Tea in the finest style. From cupcakes sandwiches and cakes to pastries cheese flans and tarts High Tea at the Victoria Room is a delicious taste of elegance and relaxation. Jill Jones-Evans and Joe Cambac information

cookbook
manual
discount
BISCUITS and SLICES An Australian Women's Weekly cookbook To see other Baking books click here Used softcover book in good condition published 1990 128 pages. With colour photos of every recipe and easy-to-follow step-by-step instructions. Home-made biscuits cookies and slices have special appeal with their tempting aromas and flavours. Some of the sweet ones are splendidly rich; others are simpler but no less delicious. There's a savoury section as well with lots of tasty bites to enjoy. See below for a guide to the sections or check for your favourite flavours in the fast-find index Chapters include: Chocolate coffee and carob Nuts and seeds Shortbread Meringues and macaroons Fruit Cereals click here.....

cookbook
discount
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 more data

cookbook
discount
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 & come here

cookbook
discount
INDULGENCE CUPCAKES To see other Cookbooks click here Brand new hardcover book 160 pages features a photo of each recipe. Published 2008 Indulgence Cookies and Indulgence Cupcakes are a celebration of vintage style a bygone era when dressing up serving tea in fine china and writing personal thank you notes afterwards was simply good manners. The recipes in both of these beautiful new books inlcude the classics and new creations featuring more adventurous tastes and textures. Each recipe is easily achievable and aims to impress. The book is divided into 3 sections: Family Favourites - from naughty to nice this delicious assortment will bring out the child in all of us Long Afternoon Teas- the 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.

 

Online Store Menu
Account Menu
Popular Pages