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Cake Icing recipes and information

Cake Icings

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VEGAN CUPCAKES TAKE OVER THE WORLD by ISA CHANDRA MOSKOWITZ and TERRY HOPE ROMERO To see other Cupcake and Baking books click here New softcover book over 40 delicious colour photos. Published 2006 168 pages measures 18 x 18 cm. 75 dairy-free recipes for cupcakes that rule! The first-ever guide to delectable decadent dairy-free cupcakes - guaranteed to wow even omnivores. Vegan cupcakes will take over the world. Better to give in sooner than later and make this a smooth transition. After all they're so delicious easy to make adorable and portable these little cuppers are sure to be the beginning of a dairy-free revolution. In this sweet and sassy guide Isa Chandra Moskowitz author of the sma additional info.....

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ENCYCLOPEDIA of FOOD and COOKERY by MARGARET FULTON See other books by Margaret Fulton and Suzanne Gibbs click here New hardcover book first published 1983 this 30th Anniversary edition published 2013 872 pages. A special 30th Anniversary edition of the classic food encyclopedia from the woman who taught Australia how to cook. In this completely revised and updated edition - with over 1500 recipes - Margaret Fulton guides the reader through the vast world of cookery. Inspiring generations of cooks with suggestions and guidance on all aspects of food and cuisine from buying ingredients to basic preparation and professional cooking tips this volume will continue to be the essential kitchen com information

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FAVOURITE MUFFINS BISCUITS CAKES SLICES An R R Publication To see other Cake Cupcake and Baking books click here New large format softcover book minor cover creasing with over 100 recipes and gorgeous full-colour photos. 160 pages published 2008 Favourite Muffins Biscuits Cake and Slices offers a broad range of tasty delights designed for ease of preparation and to give the satisfaction that a muffin biscuit cake or slice brings. These recipes are valuable assets to any kitchen library. We guide you through some basic and some more exotic cupcake and cheesecake recipes toppings and decorating suggestions. All of the recipes have been created so that they are achievable by the novice and offe come here

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CONFETTI CAKES FOR KIDS Delightful Cookies Cakes Mini Cakes and Cupcakes from New York City's famed bakery by ELISA STRAUSS To see other Children's Birthday Cake books click here New hardcover book with dustjacket. Published 2008 224 pages gorgeous mouthwatering colour photos. A child's party is incomplete without a sweet treat to please the palate and dazzle the imagination. Confetti Cakes for Kids offers fun enchanting projects to commemorate any occasion from birthdays to holidays to school graduation. This book has cakes cookies and cupcakes so captivating that kids and adults will hardly believe their eyes. From simple star cookies to a candy factory cake from beach pail cupcakes to a s more.....

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BIRTHDAY CAKES FOR KIDS by ANNIE RIGG To see other Children's Birthday Cake books click here New hardcover book with superb full-colour photos recipes and step-by-step instructions. 128 pages published 2009 The magical moment when the birthday cake arrives is always the highlight of a child's birthday party. And it's every mother's wish to bake the cake of her child's dreams but often she doesn't have the time or lacks the inspiration. Cake queen Annie Rigg takes the fear out of baking fabulous cakes for kids in this collection of more than 50 fool-proof recipes. There are ideas for both the novice cook and the skilled baker and for every birthday girl or boy! There's no need for fancy kitch more details.....

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CAKE DECORATING TRICKS Clever Ideas for Creating Fantastic Cakes by SUE MCMAHON To see other Cake Cupcake and Baking books click here New hardcover book with gorgeous full-colour photos and step-by-step instructions. 128 pages published 2009. Celebration cakes have grown in popularity over recent years and the materials and equipment for making them at home have become more readily available. In this invaluable book Sue McMahon takes full advantage of all the latest gadgets as well as basic kitchen equipment which can be used to achieve professiona llooking results as quickly and easily as possible. Whatever the occasion from children's birthday parties to weddings and seasonal celebrations more details.....

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DECORATING CAKES by The Australian Women's Weekly To see other Baking and Cake Decorating books click here New large hardcover book first published 2012 240 pages. Features step-by-step instructions beautiful photos and extensive how-to section and glossary. Beautifully decorated cakes from easy to experienced to expert Have you always dreamed of decorating your own cakes but never thought you could? This collection of gorgeous and lavishly embellished cakes will teach you all you need to know. With step-by-step photographs and clear instructions Decorating Cakes will turn a novice into a master. This beautiful book is full of magical decorated cakes – for weddings christenings birthda more information.....

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BAKE Essential Companion by ALISON THOMPSON To see other Cake Cupcake and Baking books click here New large hardcover book published 2011 442 pages. With gorgeous mouthwatering colour photos by Adrian Lander and easy-to-follow instructions Baking is so satisfying; we learn new skills each time we try a new recipe. But best of all baking brings us together both in the kitchen and at the table – I love watching the smiles as people take their first mouthful and eat with joy. - Alison Thompson In Bake: Essential Companion expert baker and pastry chef Alison Thompson shares with you everything she knows about baking. Alison includes all her absolute favourite recipes for breads pastries ca click the link

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THE HUMMINGBIRD BAKERY CAKE DAYS by TAREK MALOUF and the Hummingbird Bakers To see other Cake Cupcake and Baking books click here New hardcover book with over 100 delicious recipes and full-colour photography by Kate Whitaker. 256 pages published 2011 whoopie pies ~ cupcakes ~ muffins ~ pies ~ brownies ~ cakes ~ cookies ~ cheesecakes The Hummingbird Bakery has brought their mouth-watering yet easy-to-make cupcakes to kitchens everywhere and this time they show readers how to bake delicious cakes and other sweet delights for those days of the year that are just meant for indulgence - such as birthdays Easter Valentine′s and Christmas - as well as those times when you just deserve a litt additional info.....

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CWA CALENDAR of CAKES by Fiona Roberts and Jacqui Way To see other CWA cookbooks click here New softcover book 168 pages published 2015. Gorgeous mouthwatering colour photography by Jacqui Way and step-by-step instructions Recipes tips and tricks from the South Australian Country Women's Association Lamingtons anyone? Homemade of course and created with love from the South Australian Country Women's Association's near-century of baking wisdom. Or perhaps it's a big day. How about a jaw-dropping five-layer pink ombre cake? Calendar of Cakes offers a cake for every week of the year plus cakes for special occasions. Easy-to-follow recipes using each season's freshest flavours combined with a co here

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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