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Cake Icing recipes and information

Cake Icings

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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 more data

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EASY BAKING cakes ~ biscuits ~ slices ~ muffins ~ friands ~ scones by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here New softcover book published 2009 120 pages. Gorgeous mouthwatering colour photos and step-by-step instructions Your family and friends will bless the day you bought this book. While we’ve never become tired of cakes biscuits slices and after dinner treats we’ve run out of time to make them. A nd store-bought can never compete with home-made. This book shows you how you can fill the cake tin even when you have limited time. The recipes are simple and there are ideas for lovely ways to decorate and embellish your creations that wi more.....

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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 more.....

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COLETTE'S WEDDING CAKES by COLETTE PETERS To see other Cake Cupcake and Baking books click here New hardcover book with beautiful full-colour photos templates and detailed instructions. 182 pages first published 2000. No one makes more beautiful cakes than Colette Peters. Now anyone with an interest in pastry art can make them at home. There are cakes for every sort of birthday celebrant. Each month has a sign of the zodiac cake (for Aquarius a Water Pitcher mosaic) a birthstone cake (for June a Crown of Pearls) and a flower cake. In addition there are assorted cakes such as a doctors bag a chess set and an Art Deco confection. Colette's Birthday Cakes includes delicious basic recipes and in click the link

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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 more information.....

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CAKES TO INSPIRE AND DESIRE by LINDY SMITH To see other Cake Cupcake and Baking books click here New softcover book published 2009 138 pages gorgeous colour photos throughout. Over 35 unique designs from mini-cakes and simple shapes to beaded delights and fabulous flowers. Step by step combine and decorate basic shapes for results as simple or sensational as you desire. Achieve effortlessly eye-catching effects through clever colour choices and bold embellishment. Ensure your cake is party-perfect with expert tips and techniques easy shortcuts and extra design ideas. Make exquisite coordinating mini-cakes to be enjoyed at celebrations or given as delightfully sweet gifts. Discover a collecti link here

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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 click on

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THE GLUTEN FREE COOKING COLLECTION Gluten free food that tastes great by RICK GRANT To see other cookbook for special diets click here New large softcover cookbook published 2011 256 pages. Superb full-page full colour photos The Gluten Free Cooking Collection allows the novice and the experienced cook to create exciting and delicious gluten-free meals that every member of the family will enjoy. This collection of recipes also caters for people that have other food allergies such as fructose malabsorption soy dairy lactose and yeast intolerances as well as nut and egg allergies. Gluten-free chef Rick Grant also offers ideas for making delicious gluten-free soups finger foods cakes desserts C more data

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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 here

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WHOOPIE PIES Dozens of Mix 'em Match 'em Eat 'em Up Recipes by SARAH BILLINGSLEY and AMY TREADWELL See other cookbooks click here New hardcover book 120 pages published 2010. Delicious colour photography by Antonia Achilleos. Is it a cake? Is it a cookie? With such deliciously soft and sweet cream-filled snacks does it matter? The Internet is suddenly abuzz with recipes and stories of whoopie pie folklore while customers everywhere are descending on bakeries in droves demanding these delectable treats. This adorable volume is the only cookbook devoted entirely to whoopie pies and features more than 40 mix-and-match recipes including the classic chocolate with marshmallow cream and a range of considerably 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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