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Cake Icing recipes and information

Cake Icings

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ROMANTIC CAKES Cookies and Cakes to celebrate love by PEGGY PORSCHEN To see other Cake Cupcake and Baking books click here New softcover book 144 pages published 2009. Gorgeous full-colour photos and step-by-step instructions. Peggy Porschen has established herself as the doyenne of stylish decorated cakes cupcakes and cookies having designed them for world-famous partygoers including Elton John and Stella McCartney. In her very successful first book Pretty Party Cakes celebrity cake designer Peggy Porschen brought us a range of fabulously stylish decorated cakes cupcakes and cookies. Now in Romantic Cakes she has applied her inspirational vision to her own favourite subject area - cookies a details

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COOKIE SWAP Creative Treats to Share Thoughout the Year by JULIA M USHER To see other Cake Cupcake and Baking books click here Brand new large softcover book published 2009 160 pages lots of gorgeous mouthwatering colour photos by Steve Adams and step-by-step instructions Cookie swaps are not just for Christmas anymore! Cookie Swap: Creative Treats to Share Throughout the Year shows that the cookie swap is perfectly suited not only to holiday gatherings but also to garden parties showers children's birthdays summer get-togethers and more. A cookie swap has all the same traits that make a potluck so effortless to host. Plus the idea of a party all about cookies is simply irresistible no matte click on

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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 here

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MORE CAKES FOR KIDS An Australian Women's Weekly Cookbook To see other Children's Birthday Cake books click here New softcover book with clever designs gorgeous full-colour photos template sheet and step-by-step instructions. Published 2011 120 pages. Continuing in the fine tradition set by the Children's Birthday Cake Book (the one with the train on the front cover) and Kids' Birthday Cakes (the one with the fairytale toadstool on the front cover) here are more new cake recipes from the experts in children's cakes. The best day of the year for any child is their birthday. And nothing is so eagerly anticipated as their birthday cake. This book is full of spectacular yet simple cakes using lu more advice

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MORE CAKES and SLICES An Australian Women's Weekly cookbook To see other Baking books click here Used softcover book in good condition published 1998 120 pages. With colour photos of every recipe and easy-to-follow step-by-step instructions. The appeal of these fresh cakes and slices lies as much in the making as it does in the eating - quick easy and foolproof they're delicious treats and everyone can create with little trouble and great success. With More Cakes and Slices the famous Australian Women's Weekly Test Kitchen has come up with over 100 scrumptious recipes from those that fulfill a chocoholic's fantasy to an inviting baker's dozen of warm syrup cakes to a wealth of traditional nu more advice

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COOKING CLASS CAKE DECORATING by The Australian Women's Weekly To see other Baking and Cake Decorating books click here New softcover book published 2008 120 pages. This title was previously published as 'Celebration Cakes'. Making an impressively decorated and cleverly themed cake for a special occasion has been the triumph of generations of home cooks. This new book from the famous Australian Women's Weekly Test Kitchen not only keeps the tradition alive but also brings new products and simplified techniques to the mix. No matter what you need to know - from making chocolate curls with ease to embellishing a multi-tiered wedding cake with decorative piping - Cooking Class Cake Decorating s more information.....

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VEGAN COOKIES INVADE YOUR COOKIE JAR 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 2009 245 pages measures 18 x 18 cm. The queens of vegan baking are back with the ultimate guide to egg-free dairy-free cookies and bars. The hosts of Post Punk Kitchen present a latest collection of dairy-free baking recipes while providing advice on vegan cooking and entertaining sharing such options as Classy Classic Chocolate Chip Key Lime Shortbread and Gingerpunks. Don’t run. Don’t hide. Vegan cookies are going to invade your cookie jar one delicious bite at a time. Join award-winnin click here.....

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POPINA BOOK OF BAKING by Isidora Popovic To see other Cake Cupcake and Baking books click here New hardcover book with dustjacket with over 60 delicious sweet and savoury recipes. 144 pages published 2010 cookies biscuits ~ tarts ~ straws bites ~ cakes muffins Popina makes award-winning organic cakes bakes and tarts. They started out in 2000 with a grant from the Prince's Trust and a stall in London's Portobello Market and their products have since graced the shelves of many gourmet food shops. Popina thrives on producing handmade organic additive-free sweet and savoury bakes using the finest seasonal ingredients. The Popina Book of Bakin is a unique opportunity to make their best-loved trea information

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The BIG BOOK of BEAUTIFUL BISCUITS An Australian Women's Weekly cookbook To see other Baking books click here New softcover book first published 1982 this Collector's Vintage Edition published 2013 128 pages. With colour photos of every recipe and easy-to-follow step-by-step instructions. Here are biscuits for all occasions - morning or afternoon tea school lunches children's parties special biscuits and some mouth-watering confections to serve with coffee. . There are 120 delicious temptations to try - dip in and see if you can resist. The recipes are arranged by ingredient and include: Almond Apricot Bran Cheese Cherry Children's party biscuits Chocolate Coconut Coffee Corn flakes Ginger H extra info

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500 CUPCAKES the only cupcake compendium you'll ever need! by FERGAL CONNOLLY See other Baking books click here New hardcover book with dustjacket 360 pages including very comprehensive index and over 200 colour photos. Once upon a time cupcakes were only a kid-friendly party favorite. No longer! Cupcakes are now the treat of the times at once simple and chic. 500 Cupcakes is just that: a storehouse of recipes written in clear instructions and appealingly packaged in bright modern colors. 500 Cupcakes from front to back provides what bakers of all levels need to produce tempting creations. The introduction provides a comprehensive look at equipment and ingredients plus a description of the c more.....

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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