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

australia
book
online store
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 information

instruction manual
bookstore
purchase
WRECK THE HALLS When Professional Holiday Cakes Go Hilariously Wrong by JEN YATES See other Christmas books click here New hardcover book published 2011 220 pages colour photos throughout. A hilarious new collection of holiday-inspired dessert disasters by Jen Yates award-winning blogger and author of the New York Times bestseller Cake Wrecks From thankless Thanksgiving turkeys and confusing Christmas conundrums to less-than-happy Hanukkah horrors and New Year's meltdowns Wreck the Halls has an icing-smeared disaster for every occasion. With additional chapters on Black Friday family communication and navigating the murky waters of politically correct cake greetings "Winter!" Wreck the Halls additional info.....

stores
bookshop
more information
EASY PARTY CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here New hardcover book with superb full-colour photos templates and step-by-step instructions. 128 pages published 2008 30 original and fun designs for every occasion Easy Party Cakes contains 30 fun and original novelty cakes for both adults and children. All the cakes are tasty easy to create and look fabulous. The book begins with a comprehensive section on getting started with cake decorating including advice on basic tools and equipment. Cake recipes are also provided giving a delicious base to all the designs. Adults and children alike will love every cake whether it is a Sleepy Ted Princess Cupcakes Ch more advice

recipe book
shop
webstore
The ABC for KIDS BOOK of CAKES 2 by LOUISE HAMMOND To see other Children's Birthday Cake books click here Used softcover book in very good condition with gorgeous full-colour photos templates and step-by-step instructions. 64 pages. Minor cover creasing at corners no marks writing torn loose or missing pages. The second ABC for Kids Book of Cakes is here! Birthdays special occasions even ordinary afternoon teas will be colourful celebrations with cakes from this collection featuring characters from popular ABC for Kids TV programs including Pingu Bananas in Pyjamas Spot Miffy and Sesame Street. With an emphasis on simplicity Louise Hammond uses everyday implements and easy to find decorating extra

recipe book
webstore
SOURDOUGH From pastries to gluten-free wholegrain breads by YOKE MARDEWI See more Sourdough bread-making books - click here New large softcover cookbook published 2011 288 pages Following on from the hugely successful Wild Sourdough comes another great cookbook from sourdough specialist Yoke Mardewi. Join the sourdough revolution and learn the art of making sourdough bread pastries loaves and cakes. Yoke’s passion for sourdough has led to her discovery of completely new recipes and techniques for this book including recipes for sourdough croissants pastries gluten-free whole grains soft sourdough rolls and loaves and more. Sourdough includes tips on equipment flours kneading baking sto click to go

manual
manual
bookstore
WALLACE GROMIT CRACKING CELEBRATION CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here New hardcover book with superb full-colour photos templates and step-by-step instructions. 128 pages published 2006 Wallace Gromit Cracking Celebration Cakes is a brilliant collection of 21 novelty celebration cakes. Whatever the occasion you'll find a smashing Wallace and Gromit cake cupcake or mini-cake design for fans of the famous plasticine pals. Bestselling author and talented sugarcrafter Debbie Brown puts her skills to great use showing you how you can recreate some of Wallace and Gromit's finest moments. Every project is fully explained from start to finish accompanied by click on

book
discount
australian
GREAT KIDS' CAKES BIRTHDAY CAKES FOR KIDS by The Australian Women's Weekly To see other Children's Birthday Cake books click here New softcover book with clever designs gorgeous full-colour photos pattern template sheet and step-by-step instructions. Published 2008 120 pages. When a cake is required for a party Great Kids Cakes has over 50 ideas to feed both your imagination and the little party guests. Every cake can be made from scratch or from cake mix batter - create a simple oblong or round cake and cut out the most fantastic shapes from there. No need for complicated tins: step-by-step photographs show you how to make every cake from basic shapes. The pattern templates will help you cr much more info

book
australian
BISCUIT AND SLICE BIBLE by Penguin Books To see other Cookbooks click here Used softcover book in very good condition front cover has some minor creasing otherwise in excellent condition. Published 2007 250 pages measures 15 x 18 cm. Little treats with big appeal! We all like to indulge in a tasty tidbit now and then and a freshly baked biscuit or slice does just the trick.Ideal for morning teas school fetes or as an after-dinner sweet home-baked biscuits and slices are so versatile and easy to make. They're less costly - and far tastier - than their store-bought cousins and they make a lovely gift for family and friends. With a tantilising array of sweet and savoury recipes as well as glute more details.....

sale
sale
australian
The BEST BIRTHDAY CAKE BOOKS Children's Birthday Cakes and Kids' Birthday Cakes by The Australian Women's Weekly To see other Children's Birthday Cake books click here 2 new softcover books 128 pages in each gorgeous mouthwatering colour photos. Kids' Birthday Cakes includes a pattern template sheet. Children's Birthday Cakes Collector's Vintage Edition published February 2011. ISBN 9781742450582. 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 more advice

shop
australian
instruction manual
PARTY ANIMAL CAKES by LINDY SMITH To see other Children's Birthday Cake books click here New softcover book with clever designs gorgeous full-colour photos pattern template sheet and step-by-step instructions. Published 2009 108 pages. Invite a real party animal to your festivities with this collection of 15 lively celebration cakes plus cupcake mini-cake and cookie ideas. Whether you want a cheeky chimo an exotic feline partying pigs or a whale of a time you'll be spoilt for choice with this parade of irresistable cake designs. Detailed photographs and instructions guide you every step of the way from shaping heads and tails to creating fur and scales. Scrumptious cake cupcake and cookie re additional 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