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Cake Icing recipes and information

Cake Icings



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

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CHILDREN'S BIRTHDAY CAKE BOOK an Australian Women's Weekly cookbook To see other Children's Birthday Cake books click here Used softcover book in good condition 128 pages gorgeous mouthwatering colour photos. Over 100 exciting party cakes to choose from! Contents include: Before you start to make the cake Vienna cream Fluffy frosting Storybook favourites Sport Animals Numbers Icecream cakes Friendly folk For boys For girls Three easy cakes For everyone Centrepiece for the party table Index. Cake designs include: Humpty Dumpty Little Miss Muffet Gingerbread House Soccer Field Rubber Ducky Leonard the Lion Jungle Elephant Bunny Rabbit Jolly Jelly Cake Mister Monster The Good Witch Helicopter S here

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THE COUNTRY COOKBOOK seasonal jottings and recipes by BELINDA JEFFERY See other country cookbooks click here New large hardcover book 466 pages published 2010. Features superb colour photography by Rodney Weidland. Let The Country Cookbook transport you to a simpler place and time: a place where neighbours leave boxes of surplus vegetables on the doorstep winter provides an excuse to make a pie with the windfall apples and there's time for a cup of tea and a slice of homemade cake. Inspired by the bountiful produce at her local farmers' markets Belinda Jeffery chronicles the changing seasons and shares the recipes that punctuate her days. Whether you want to make a platter of fragrant Thai p more.....

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CAKE POPS by BAKERELLA aka Angie Dudley To see other Cake Cupcake and Baking books click here Brand new hardcover internally spiral-bound book 160 pages published 2010. Fantastic colour photos and step-by-step instructions. What's cuter than a cupcake? A cake pop of course! Wildly popular blogger Bakerella (aka Angie Dudley) has turned cake pops into an international sensation! Cute little cakes on a stick - from decorated balls to more ambitious shapes like baby chicks ice cream cones and even cupcakes - these adorable creations are the perfect alternative to cake at any party or get-together. Angie makes it easy and fun to re-create there amazing treats in the home kitchen with clear step- extra info

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500 COOKIES the only cookie compendium you'll ever need! by PHILIPPA VANSTONE See other Baking books click here New hardcover book 360 pages including very comprehensive index and over 200 colour photos. A cookie compendium filled with 500 failsafe melt-in-the-mouth recipes. Crammed with advice on ingredients basic techniques conversions and even troubleshooting tips for when things go wrong. A beautifully illustrated and easy-to-follow guide to creating perfect cookies every time - golden brown crisp on the outside sublimely moist on the inside. Jam-packed with delicious cookie recipes all of them clear and easy to follow including traditional favourites from around the world. Includes a co much more info

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50 NOVELTY CAKES and PARTY CAKES by Janice Murfitt and Louise Pickford To see other Children's Birthday Cake books click here New softcover book with clever designs gorgeous full-colour photos and step-by-step instructions. 96 pages. Designs to delight children of all ages from an exotic parrot an Indian elephant in full regalia and a chocolate porcupine to a glamourous mermaid a sleek sailboat and a 'cheese and tomato' pizza Contents include: Over 50 original designs for fun party cakes with choices for every occasion and all ages Recipes for the classic sponge and fruit cake bases and delicious icings frostings and popular cake coverings including buttercream marzipan sugarpaste and royal extra info

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VEGAN PIE IN THE SKY 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 20011 224 pages measures 18 x 18 cm. Here is the latest from the reigning queens of vegan baking a cookbook that elevates the latest dessert trend - pies and tarts - to delicious new heights Holidays? Check. Birthdays? Check. Tuesdays? Check! Our research says life is 100% better any day pie is involved. There's nothing like a rich gooey slice of apple pie straight from the oven baked in a perfectly flaky crust and topped with cinnamon-sugar. And now it can be yours along with dozens more mouthwatering varieties veg find out more.....

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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 related info

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FUN CAKES FOR SPECIAL OCCASIONS by ANN NICOL To see other Birthday Cake books click here Used softcover book in excellent condition with gorgeous full-colour photos and step-by-step instructions. 112 pages published 1992 Fun Cakes for Special Occasions is an irresistable collection of stylish and funny celebration cakes designed for grown-ups. There are cakes to appeal to every interest from golf to gardening as well as sumptuous cakes for family occasions such as a wedding anniversary christening or retirement party. You could create a witty gift in cake form - perhaps an edible set of lacy underwear a bouquet of flowers or a magnum of champagne. There is even a pair of blue suede shoes for click the link

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QUICK AND EASY PARTY CAKES by JOANNA FARROW and SARA LEWIS To see other Children's Birthday Cake books click here New softcover book with gorgeous full-colour photos and step-by-step instructions. Published 2006 224 pages. Quick and Easy Party Cakes presents fun recipes for decorated cakes for birthdays Christmas weddings Halloween and all other special and seasonal occasions. Great ideas for kids' birthday party cakes and adults will love the Bon Voyage cake that looks like a suitcase the Golfer's Bag and the Champagne Bottle plus lots of great cupcake and mini-cake designs. Simple recipes teach you to make your cake from scratch - or if you' re short of time you can decorate a shop-bought extra

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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