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Cake Icing recipes and information

Cake Icings

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SWEET! 260 little slices of heaven by SALLY WISE See other Baking books - click here New softcover book published 2012 354 pages measures 21 x 16 cm. For everyone who loves to indulge in delicious sweet treats. Indulge your family and keep them satisfied with Sally's offering of sweet recipes. Sally Wise one of Australia's most popular cooks now offers her family collection of 260 irresistible sweet recipes. Favourites like currant slice rich festive Christmas cake scrumptious sticky date pudding with caramel sauce and tiramisu with toffee coffee syrup. Sweet! includes a section on making your own confectionery comprising delectable offerings including macadamia truffles and Turkish delight more info

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CLASSIC CUPCAKES by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here Brand new hardcover book 240 pages published 2010. Gorgeous mouthwatering colour photos and step-by-step instructions. wedding birthday and baby cakes Cupcakes have taken over as the cake of choice for all occasions. These delightful and original little cakes are much more than just a treat for afternoon tea. You can serve them as a special dessert at a dinner party with a different cupcake for each guest or make cupcakes instead of a birthday cake for children. The cupcakes in Classic Cupcakes look like little works of art but the instructions on making them are clear and easy-to-follow. C more data

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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 extra

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CUPCAKES COOKIES PIE OH MY! New treats ~ New techniques ~ More hilarious fun 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 published 2012 240 pages lots of gorgeous mouthwatering colour photos and step-by-step instructions. Playing with your food has never been so exciting - or so easy. Hello Cupcake! inspired millions to become cupcake artists and launched an international sensation. Now the talented pair who started it all returns with projects that are more hilarious more spectacular more awe-inspiring - and simpler than ever. Karen Tack and Alan Richardson apply their wa related info

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PS DESSERTS by PHILIPPA SIBLEY See other baking cookbooks click here New large hardcover book with dustjacket 272 pages published 2011. Features superb colour photography by Mark Roper. PS Desserts is for both diehard dessert fans and novice cooks alike. Philippa Sibley is a classically trained chef who is sharing her treasured techniques and secret recipes so that anyone can create her desserts in their own kitchen. This comprehensive guide complete with over 200 step-by-step shots covers everything from basic methods such as making your own puff pastry from scratch to creating show-stopping desserts. PS desserts is divided into two main sections: Basics and Recipes. The Basics section cove find out more.....

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CAKE FAVOURITES An Australian Women's Weekly Cookbook See more Baking books click here New large softcover book published 2010 176 pages lots of delicious colour photos. You're bound to find your favourite cake recipes here - fruit cakes for Christmas chocolate brownies and ginger sponge for the family lamingtons for the school fete sticky date cake or orange syrup cake for that special dessert. This book is a mixture of old-fashioned cakes such as rock cakes that have never gone out of style and new wonderful cafe-style cakes such as hazelnut espresso friands. It is destined to become a family favourite. .Contents include Extra special cakes - recipes include Dark chocolate and almond torte more details.....

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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 click the link

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SHARING SWEET SECRETS GLUTEN and WHEAT FREE by PAMELA MORIARTY To see other Baking books click here Used softcover cookbook in very good condition published 2010 168 pages. Superb full-page full colour photos Thanks to Sharing Sweet Secrets: Gluten Wheat Free people with Coeliac disease and those with an intolerance to gluten will no longer feel deprived when it comes to eating sweet foods. This book is filled with a delicious and scrumptious variety of sweet food to suit every occasion. Recipes include rich desserts afternoon teacakes and special occasion sweets plus there are a delicious variety of cakes and tortes biscuits puddings custard desserts crumbles and mousses. With tips for pant full details

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FRESH AND TASTY CUPCAKES An R R Publication To see other Cake Cupcake and Baking books click here New large format softcover book with gorgeous full-colour photos. 80 pages published 2007 In this book we will guide you through some basic and some more exotic cupcake recipe topping and decorating suggestions. All of the recipes have been created so that they are achievable by the novice and offer a range of ideas and flavour combinations to broaden the scope of the more experienced baker. Surprise those around you with sweet treats in the lunch bok or for an elegant afternoon gathering! Contents include Vanilla Cupcakes Chocolate Cupcakes Fruit Cupcakes Novelties and Nuts Extensive Glossary W find out more.....

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PEGGY'S FAVOURITE CAKES COOKIES ... to make every occasion special by PEGGY PORSCHEN To see other Cake Cupcake and Baking books click here New softcover book 208 pages published 2011. Gorgeous full-colour photos step-by-step instructions templates. In this dazzling collection of favourite recipes from cake doyenne Peggy's hugely popular books Pretty Party Cakes Cake Chic and Romantic Cakes you will find a dazzling selection of cookies and cakes ranging from the simple to the extraordinary. There are ideas for every possible occasion from birthdays anniversaries and weddings to just making teatime a special treat. Birthday Razzle Dazzle and Baby Shower Cookies are simple ways to celebrate Dai additional info.....

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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