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Cake Icing recipes and information

Cake Icings

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The GREAT FAIRY BAKEOFF by ANGELA WEEKES To see other Children's cookbooks click here New large hardcover book published 2013 64 pages lots of gorgeous colour photos and easy-to-follow step-by-step instructions Camilla the Cupcake Fairy and her friends love to make cakes and treats for each other! Inside this special book you will find the fairies' favourite recipes especially written for junior bakers and their grown-up helpers. From simple cake pops to fancy celebration cakes these magical bakes and no-cook treats will add glitter and sparkle to any occasion! A fairy-themed fun cookbook full of favourite recipes from Camilla the Cupcake Fairy Daisy the Doughnut Fairy Lola the Lollipop Fair more data

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KIDS' PARTY CAKES To see other Children's Birthday Cake books click here New softcover book with full-colour photos step-by-step instructions and pull-out traceable template sheet. 168 pages published 2012 Creating fabulous cakes that kids will love is a major part of any celebration but without experience and a solid recipe decorating cakes can be daunting. Kids’ Party Cakes features 50 achievable yet extraordinary cakes that can be prepared with a minimum of fuss. The cakes are suitable for beginners and feature full-page photography and step-by-step instructions. The ‘One Hour Cakes’ chapter provides a variety of cakes for last-minute parties while the useful 'Basics' ch more here.....

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The INTERNATIONAL SCHOOL of SUGARCRAFT Book Two: Advanced by NICHOLAS LODGE with Ann Baber Lindsay John Bradshaw Anne Smith and Cynthia Venn To see other International School of Sugarcraft cake decorating books click here New softcover book with superb full-colour photos and step-by-step instructions throughout. 256 pages published 2009 The International School of Sugarcraft Book 2: Advanced is the most comprehensive course on sugarcraft ever published. 20 lessons for more experienced decorators teaching the intricate and sophisticated skills of tube and brush embroidery lace figure modeling sugar flower sprays bas relief pastillage and filigree. Aimed at the experienced cake decorator who h more information.....

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BAKING DAY An Australian Women's Weekly Cookbook See more Baking books click here New hardcover book published 2012 288 pages lots of delicious colour photos and great retro kitchen craft ideas. This book is a delicious mixture of nostalgic and modern recipes for cakes biscuits bread and buns. Recreate simpler times with these evocative retro baking recipes and vintage kitchen craft ideas. Whether you grew up on these classics or are discovering them for the first time Baking Day is as charming to look at as it is to cook from. Baking Day is an endearing collection of retro baking recipes and vintage craft ideas. This charming book captures the essence of an era when an entire day was devote lots more

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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 info

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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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BITESIZE MACARONS CAKE POPS and CUTE THINGS To see other Cake Cupcake and Baking books click here New softcover book published 2011 106 pages gorgeous mouthwatering colour photos and easy-to-follow instructions Bitesize: Macarons Cake Pops Cute Things offers a delicious assortment of indulgent sweet bites to whip up when that craving hits. With grown-up versions of fun treats like popsicles whoopie pies jellies and cakepops as well as adventurous flavour combinations using classics like macarons cupcakes and tarts there is something for everyone. These tempting recipes include Blueberry Mojito Popsicles Classic Red Velvet Whoopee Pies Vanilla Bean and Candied Ginger Cheesecake Pops Gingersna come here

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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 more details.....

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SMALL CAKES by ROGER PIZEY photography by Sian Irvine To see other Cake Cupcake and Baking books at Cook Books Australia click here Brand new hardcover book 64 pages gorgeous mouthwatering colour photos. Published 2008 Roger Pizey's small cakes have led the way in a huge home baking revival. From fondant fancies to florentines and chocolate cheesecake battenburg and brownies and lemon drizzle and blueberry muffins the classic bakes in Small Cakes provide comfort moments during a busy day make great accompaniments to afternoon tea and are a perfect excuse for sharing precious time with friends. In the creative hands of leading pastry chef Roger Pizey perfectly formed miniatures such as profit here

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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.....

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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