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Cake Icing recipes and information

Cake Icings

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WARNER BROS CARTOON CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here Used hardcover book in very good condition with superb full-colour photos templates and step-by-step instructions 96 pages. Contains 18 cakes featuring the most well-known and best-loved Warner Bros cartoon characters such as The Flintstones Scoobi Doo Tom and Jerry and of course Bugs Bunny. The cakes cater to a mix of skill levels ranging from the beginner to the more expert. Debbie Brown's unique style of cake decorating and sugarcraft brings life to the famous Warner characters. Features: Recipes and materials - Madiera sponge cake with flavourings sugarpaste buttercream with flavourings sugar click on

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SUGAR FAIRIES by FRANCES McNAUGHTON To see other Cake Cupcake and Baking books click here New small softcover book with gorgeous full-colour photos and step-by-step instructions. 48 pages published 2011 Sugarcraft expert Frances McNaughton has designed twenty wonderful sugar fairies that you will want to make using simple techniques and readily available ingredients. Features twenty great designs that are easy and fun to make with clear step-by-step instructions. Contents include: Introduction Basic materials Rainbow Fairy Rose Fairy Blossom Fairy Stardust Fairy Daisy Fairy Dancing Fairy Baby Fairy Chocolate Fudge Fairy Christmas Fairy Daffodil Fairy Little Princess Fairy Bathing Fairy Fairy more here.....

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CUTE CAKE POPS an Australian Women's Weekly cookbook To see other Children's Birthday Cake books click here New small softcover book published 2013 80 pages measures 19 x 14cm. With gorgeous mouthwatering colour photos of every cake pop and easy-to-follow step-by-step instructions Cake pops delicious bite-sized rounds of cake are the coolest thing to serve at your next celebration. Cute Cake Pops features over 30 exciting new recipes that will inspire you to make pops for all occasions impressing all your friends and family. Contents include: Before you begin Cute cake pops designs include rocky road pops strawberry cheesecake pops gingerbread men Christmas ice cream pops Australia Day lamin lots more

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KIDS' PARTY CAKES by DIANE HOCKINGS To see other Children's Birthday Cake books click here New softcover book 208 pages great colour photos published 2012. Making a memorable birthday cake doesn't have to be a chore. The cakes in this book are made using a simple butter cake recipe - perfect for cutting and shaping. There is a section on simple cupcakes - from fairy cakes to bugs and butterfly cakes. Then a section on animals - Emily the Elephant to Penelope the Pig as well as other favourites like hippos giraffes monkeys pandas to zebras. Included also are designs for number cakes to appeal to both boys and girls as well as a section on dolls especially for girls and trucks and cars for boy additional info.....

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LITTLE PIES and CAKES by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here New softcover book 120 pages gorgeous mouthwatering colour photos and step-by-step instructions They may be small but they pack a punch ... little pies and cakes are easy to freeze easy to pack for a school or work lunch fantastic picnic food and they add a touch of class to the evening meal. This book covers a range of sumptuous savoury and sweet recipes. Little Pies and Cakes is full of imaginative ways to entertain - whatever the occasion. Individually portioned food has had a huge resurgence in popularity and with recipes like these it's no wonder. There is an amazing range of thin more tips

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SHOW STOPPER DESSERTS by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here New softcover book 120 pages gorgeous mouthwatering colour photos and step-by-step instructions Spectacular desserts designed to impress This book is packed with extravagant desserts which have been created to add an element of drama to any dinner party or gathering. Including recipes for spectacular ice cream and chocolate extravaganzas pies tarts puddings and triple-decker cakes Show Stopper Desserts is the must-have book for desserts that look sensational but are not complicated. These recipes will leave your guests wondering 'How did you do it?' Contents include Ice-cream extravaga more advice

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PLANET CAKE CELEBRATES Cake making for all occasions by Paris Cutler and the Planet Cake Team To see other Cake Cupcake and Baking books click here New softcover book with gorgeous full-colour photos and step-by-step instructions. 144 pages published 2011. Be the star of the party with Paris Cutler’s inspiring guide to cake making for birthdays fundraisers bridal showers and more. With playful ideas and detailed instructions even complete beginners to cake decorating will find themselves creating little masterpieces. Whether you are hosting a children's birthday party or a charity event ortrying to raise awareness for a cause there's nothing like a cake to get attention and bring peopl more here.....

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LITTLE SQUARES and SLICES An Australian Women's Weekly cookbook To see other Baking books click here New hardcover book 128 pages published 2011 measures 21 x 23cm. With colour photos of every recipe and easy-to-follow step-by-step instructions. This appealing collection of little squares and slices contains perfect offerings for morning or afternoon tea lunchbox treats or heavenly after-dinner indulgences. Some of them are rich luscious and decadent little mouthfuls - especially the ones made from chocolate coffee caramel and butterscotch. Others are more restrained such as those made from oats grains fruit and nuts. All ofo them are completely and utterly irresistable. So easy to make so e 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 related info

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MIX AND BAKE by BELINDA JEFFERY See other baking cookbooks click here New large softcover book 264 pages first published 2007 this edition published 2011. Features superb colour photography by Rodney Weidland. Belinda Jeffery baked her first cake at the age of five or six standing by her beloved mother's side. Ever since then baking has been her passion. In Mix Bake she shares her 100 all-time favourite recipes for cakes scones muffins biscuits slices quick breads pies and tarts in the hope that they will become your favourites too. Enjoy sweet treats such as macadamia and chocolate chip brownies and a gooey butterscotch peach cake or savoury goods such as dill ricotta and parmesan muffins a click 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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