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Cake Icing recipes and information

Cake Icings

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COOKING CLASS CAKES by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here Used softcover book in good condition. 120 pages published 2004. Gorgeous mouthwatering colour photos and step-by-step instructions Cafe cakes Christmas cakes Family cakes and more Perfect for beginner and expert alike Cooking Class Cakes contains everyone's favourite (or soon to be!) cake recipes each accompanied by step-by-step photography uncomplicated instructions helpful tips and a clear picture of the completed cake to help you on your way to successful baking time after time. Triple tested by the Australian Women's Weekly Test Kitchen the delectably simple recipes in this book pro additional info.....

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DECADENT GLUTEN FREE TREATS With tempting vegan and dairy-free options by TAMARA JANE To see other Gluten Free cookbooks click here New softcover book delicious colour photography throughout by Devin Hart. Published 2013 128 pages measures 21 x 23 cm. A wickedly decadent collection of sweet baking Tamara Jane's latest cookbook offers an irresistible array of cakes and slices. Created especially to cater for people on a restricted diet there are recipes that are free from gluten others that are free from eggs or dairy and some that are suitable for vegans. You will find delicious treats that everyone can enjoy even if they have an intolerance or allergy. Each recipe is annotated gluten dairy information

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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 come here

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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 more advice

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FAIRY CAKES by JOANNA FARROW To see other Cake Cupcake and Baking books click here New small softcover book published 2004 64 pages lots of gorgeous colour photos and step-by-step instructions Mouthwatering recipes for decorated fairy cakes including fun designs for kids family favourites afternoon teas and celebration cupcakes. over 40 charming and original ideas from Snakes in the Jungle Sea Monsters Ladybirds and Princess Cakes to Chocolate Toffee Cupcakes Triple Chocolate Cupcakes and even Mini Christmas Cakes. Beautiful and delectable there is something to suit every taste and these fairy cakes are guaranteed to please. This is an English publication and all measurements are in metric a click the link

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PARTY FUN! by JENNY DODD To see other Children's Party and Birthday Cake books click here New hardcover book. 168 pages published 2007. With great colour photos and easy-to-follow step-by-step instructions for invitations cakes food treat bags and games. Games ~ Menus ~ Party Food ~ Cakes ~ Invitations ~ Decorations ~ Goody Bags Jenny Dodd has come up with all the answers to planning and holding memorable birthday parties for children. In Party Fun! she guides you through every stage - from the planning and invitations and food and decorating ideas to themes and entertainment. The book is divided into 20 party theme ideas which can be adapted to suit almost any age group and can be adapted t click here

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WICKED Sweet Indulgences An Australian Women's Weekly Cookbook See more Baking books click here Used softcover book in very good condition first published 2002 this edition published 2005 120 pages lots of delicious colour photos. Wicked is full of everything that is deliciously bad for you. Evil treats desserts and cakes will corrupt a strong will again and again ... Each glorious temptation has ben triple-tested and is accompanied by beautiful photography that shines from every page of this book. No one can resist the aroma of a freshly baked cake or batch of biscuits - the recipes in this book are so easy to follow even if you have never baked a cake in your life very soon you'll be cooki click on

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PARTY ANIMALS Over 60 favourite Birthday Cake designs by The Australian Women's Weekly To see other Children's Birthday Cake books click here New softcover book with over 60 clever easy designs gorgeous full-colour photos and step-by-step instructions with full-sized pattern sheet. Published 2007 120 pages. This fantastic book is full of all-time favourite animal cakes - your child will delight in these charming critters and won't be able to wait until their next birthday to choose one. The cakes are easy to make and require no special skills. Each cake is pictured and many have step-by-step instructions. A full-sized pattern sheet is also included. This bright and colourful collection will find out 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 information

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CAKE WRECKS When Professional Cakes Go Hilariously Wrong by JEN YATES To see proper Cake Cupcake and Baking books click here New hardcover book published 2009 192 pages colour photos throughout. What is a Cake Wreck? A Cake Wreck is any cake that is unintentionally sad silly creepy inappropriate - you name it. A Wreck is not necessarily a poorly-made cake; it's simply one I find funny for any of a number of reasons. Anyone who has ever smeared frosting on a baked good has made a Wreck at one time or another so I'm not here to vilify decorators: Cake Wrecks is just about finding the funny in unexpected sugar-filled places. From the creator of the ultrapopular blog CakeWrecks.com here are the find out more.....

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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