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Cake Icing recipes and information

Cake Icings



WHOLEFOOD Heal ~ Nourish ~ Delight by JUDE BLEREAU See other baking cookbooks click here New large softcover book 334 pages. Published 2006 reprinted several times wholefood n. food that is eaten as close as possible to its natural state without unnecessary processing and refining Wholefood is about understanding the foundations of healthy food and eating - valuing food that is real. It begins with the premise that the more food is refined processed modified or boosted with chemicals the more its inherent goodness is lost. The book also provides the recipe tools to incorporate wholefood cooking into practical everyday life. Author Jude Blereau introduces readers to the basic wholefoods and t more.....

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CAKE POPS CHRISTMAS by BAKERELLA aka Angie Dudley See other Christmas books click here Brand new hardcover internally spiral-bound book 96 pages published 2016. Fantastic colour photos and step-by-step instructions. She's the original. She's the best. And she's back for Christmas! Wildly popular blogger Bakerella (aka Angie Dudley) is the force behind the worldwide sensation that is cake pops. Here in her latest book she celebrates the seaso with more than twenty festive cake pop creations including adorable Christmas trees sweet Santas tiny gingerbread houses and many more. These clever and deceptively simple designs include step-by-step instructions and plenty of Bakerella's guidance givin details

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WHAT'S NEW CUPCAKE? Ingeniously Simple Designs for Every Occasion Recipes and Food Styling by KAREN TACK Text and Photography by ALAN RICHARDSON To see other Children's Birthday Cake books click here Brand new large softcover book 240 pages lots of gorgeous mouthwatering colour photos and step-by-step instructions. Decorating these cupcakes is as much fun as eating them. The endlessly imaginative duo who turned cupcaking into a national pastime is back with utterly new eye-popping creations anyone can make. Create a racecar cupcake a robot cupcake or ravishing jewelry cupcakes for a birthday party. Surprise the family with Chinese takeaway dinner cupcakes on April Fool’s or serve up a extra info

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CUPCAKES from London's Primrose Bakery by Martha Swift and Lisa Thomas To see other Cake Cupcake and Baking books click here New hardcover book published 2009 144 pages lots of gorgeous mouthwatering colour photos and step-by-step instructions How to make simple stylish little cakes that bring joy to children and adults alike. Martha and Lisa concentrate on the basics with separate chapters on how to make basic sponge recipes how to ice a cupcake properly using decorations - as well as exploring seasonal and special occasions. More and more people are opting for cupcakes for their wedding cake and so this is covered in detail as well as ideas for birthdays festive and summery variations. Fro click on

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SWEET and SIMPLE PARTY CAKES by May Clee-Cadman of Maisie Fantasie To see other Cake Cupcake and Baking books click here New softcover book published 2008 138 pages gorgeous colour photos and step-by-step instructions throughout. Over 40 pretty cakes for perfect celebrations Create over 40 simple yet incredibly stylish cakes for every occasion from weddings and anniversaries to birthdays christenings and Christmas. Discover a variety of irresistible cake designs in all colors shapes and sizes. This title includes a wide selection of sweet cupcakes and gorgeous minicakes to make when time is short.Explore a wide variety of quick and easy sugarcrafting techniques. Beginner and intermediate sug additional info.....

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CHRISTMAS by The Australian Womens Weekly To see a selection of Christmas books click here Used softcover book in 'as new' condition 128 pages gorgeous mouthwatering colour photos and step-by-step instructions This is the prettiest Christmas book you’ll ever see. It’s full of original recipes to grace your Christmas table and delight your guests. Little tarts to serve with drinks on Christmas Day finger sandwiches seafood on a stick mince pies with stars on top little cut-out cookies in the shape of Christmas trees and bells one-bite Christmas cakes with white frosting and even edible gifts. It’s not the usual Christmas book – there are no recipes for turkey or ham bu click

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QUICK AND EASY KIDS' CAKES by SARA LEWIS To see other Children's Birthday Cake books click here New softcover book with fantastic full-colour photos and step-by-step instructions. 144 pages. Quick and Easy Kids' Cakes includes 50 original cakes for boys and girls covering all occasions from birthdays to Christmas and Easter to Halloween. It is a must for the novice cake-maker as well as providing inspiration for those with more experience. Designed for the busy cook Quick Easy Kids Cakes has a range of fun and fantasy cakes that can be made in next to no time with all the decorating ideas able to be achieved with minimum fuss and with maximum child appeal. Chapters include Introduction Equip find out more.....

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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 more data

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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 here

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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 more details.....

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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