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Cake Icing recipes and information

Cake Icings

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FAVOURITE CHARACTER CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here Used hardcover book in very good condition superb full-colour photos templates and step-by-step instructions. 96 pages published 1997 Featuring Thomas the Tank Engine Spot the dog Paddington Bear Noddy and many more! Best-selling sugarcraft author Debbie Brown brings to life many popular characters. With her breath-taking modelling skills and in-depth research she captures the essence of each character brilliantly from Betty Boop to Where's Wally. Favourite Character Cakes provides a full colour photograph of each finished cake step-by-step colour photographs and clear instructions to guarantee t extra

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ZUMBO Adriano Zumbo's fantastical kitchen of other-worldly delights by ADRIANO ZUMBO To see other cookbooks Celebrity Chefs click here New large hardcover book with superb full-colour photos. 256 pages published 2011 Join Adriano Zumbo on a whirlwind tour through his whimsical world of sweet treats. Learn how to create his Willy Wonka-style inventions from melt-in-the-mouth macarons with bold flavour combinations to sublime chocolates perfect pastries and amazing gateaux and dessert creations. Challenge yourself to conquer the croquembouche or take on the wonderful multi-layered v8 cake both made famous after featuring on MasterChef Australia. Inspirational and utterly irresistible Zumbo wil considerably more details

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GLUTEN NUT EGG and DAIRY-FREE CELEBRATION CAKES 42 Simple and Delicious Recipes for Bakers and Cake Decorators by GEMMA McFARLANE To see other Gluten Free cookbooks click here New hardcover book with dustjacket delicious colour photos throughout. Published 2012 168 pages measures 23 x 27 cm. Have you been asked to make a vegan wedding cake and don't know where to start? Or would you like to give your child with a food allergy the perfect birthday cake? Perhaps you're baking scrumptious treats for a big family gathering or you're running a cake business and you're looking to cater for those with special dietary requirements. Trained chef and cake decorator Gemma McFarlane shows you that bakin click

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SWEET TEMPTATIONS An Australian Women's Weekly Cookbook See more Baking books click here Used softcover book in very good condition 128 pages lots of delicious colour photos. There is nothing quite as special or as fulfilling as indulging your sweet-tooth with a special dessert at the end of a meal. In this delightful cookbook you will find some wonderful and inspiring recipes using the freshest produce from each season. Some of the recipes are quick and easy some require more preparation but all are delicious. Step-by-step photos will help newer cooks with some of the different methods as will the techniques section which shares tricks of the trade including toasting nuts and coconut meltin click here.....

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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- more data

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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 extra

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CLASSIC CAKES by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here Brand new hardcover book 240 pages published 2009. Gorgeous mouthwatering colour photos and step-by-step instructions Sponges teacakes fruit cakes chocolate cakes and more Classic Cakes have become classics for a reason - they're the most delicious cakes in the world! In this beautiful collection of cakes you'll find all the classics: flourless chocolate cake mud cakes hummingbird cake sponge cakes coffee cakes orange cakes butterfly cakes and delightful little cupcakes - a world of cakes in fact. There’s also information on baking techniques and the equipment you’ll need to become click here

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PARTY CAKES FOR KIDS To see other Children's Birthday Cake books click here New softcover book with full-colour photos and step-by-step instructions. 160 pages published 2008 Kids of all ages will be delighted by this collection of fun birthday party and celebration cakes. All the favourite furry friends are included as well as enchanted (and enchanting!) folk cartoon characters number cakes and all the action cakes any boy could want. All the cakes are easily achievable by the home cook using simple techniques. Step-by-step photos easy-to-use templates and clear instructions will ensure that everyone is happy on the big day. Features 50 designs including storybook characters scenes all the more data

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CELEBRATION CAKE POPS by PAULA MacLEOD To see Cake Cupcake and Baking books click here New small softcover book with gorgeous full-colour photos and step-by-step instructions. 48 pages published 2012. Cake pops are the biggest thing in baking since cupcakes; these cute little cakes on sticks are perfect to celebrate any occasion and are guaranteed to be well received by all! Paula Macleod shows you how to make these amazing treats using a few simple tools and techniques. Choose between the creepy Halloween Witch the romantic Valentine Chocolate Cake the adorable Easter Bunny and the beautiful Fairy. There's a cake pop for everyone and everyone will love a cake pop! Contents and Cake Pop Desi click

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THE CHRISTMAS COLLECTION by The Australian Women's Weekly See other Christmas books click here New large softcover book 352 pages published 2011. Gorgeous mouthwatering colour photos and step-by-step instructions Recipes and Food ~*~ Edible Gifts ~*~ Decorations ~*~ Gift Wrapping Christmas and the festive season is a time of great celebration and this beautiful book brings together all the recipes you will ever need to make ths most of this special time of year. With more than 150 traditional and modern Christmas recipes plus ideas for table settings gift wrapping decorations and edible gifts this collection is the book you have been waiting for. From Christmas Day breakfast to Christmas din come 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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