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Cake Icing recipes and information

Cake Icings

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THE AFTERNOON TEA COLLECTION by The Australian Women's Weekly To see other Cake Cupcake and Baking books click here New softcover book 256 pages gorgeous mouthwatering colour photos and step-by-step instructions Afternoon tea brings to mind a refined elegant era when people took the time to stop for an hour or so to make a proper cup of tea bring out the best china and serve dainty sandwiches little tarts and slices of cake to their friends. It's a tradition worth bringing back and The Afternoon Tea Collection makes it easy. Afternoon Tea is the perfect way to entertain guests. This beautiful paperback is a bumper bind-up collection of all the delicate morsels that are perfect for afternoon more data

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PERFECT PARTY CAKES MADE EASY by CAROL DEACON To see other Cake Cupcake and Baking books click here New large softcover book with gorgeous full-colour photos and step-by-step instructions. First published 2003 reprinted 2012 192 pages measures 28 x 22cm. Over 70 fun-to-decorate cakes for all occasions Perfect Party Cakes Made Easy contains a huge range of novelty cakes to make and decorate with ideas to suit every occasion. Over 70 deisgns for professional-looking party cakes from childrens' fun favourites to Christmas cakes. Prize-winning cake decorator Carol Deason provides expert advice and easy-to-follow instructions so that even beginners will find these cakes incredibly simple to make. more.....

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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 lots more

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FUN and ORIGINAL CHILDRENS' CAKES by MAISIE PARRISH To see other Children's Birthday Cake books click here New softcover book with superb full-colour photos and step-by-step instructions. 128 pages published 2010 This is an adorable collection of children's celebration cakes boasting the unique but easily achievable modelling skills of internationally renowned cake designer and sugarmodeller Maisie Parrish. Each new design has true character and unique charm ideal for a children's party with a difference. Each project is accompanied by quick-to-make cupcakes and minicakes to complement the main cake or to make when time is short. With simple sugarcrafting techniques figure modelling instruct information

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DINNER SECRETS GLUTEN FREE by PAMELA MORIARTY New softcover cookbook published 2011 224 pages. Superb full-page full colour photos Simple stylish recipes that everyone will enjoy Ever wished you could have pizza on a gluten-free diet? And what about a sticky upside-down pear cake? Just because you have coeliac disease or gluten intolerance doesn't mean you have to miss out. Dining should be one of life’s simple pleasures but for those with gluten intolerance it can be a challenging task. Dinner Secrets sets out to change that. It provides readers with over 100 inspiring recipes that will suit every dinner occasion and satisfy even the fussiest palate. Whether you are catering for a swi further data

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PRETTY PARTY CAKES Sweet and stylish cakes and cookies for all occasions by PEGGY PORSCHEN To see other Cake Cupcake and Baking books click here New softcover book 144 pages first published 2005 reprinted 2011. Gorgeous full-colour photos and step-by-step instructions. A romantic Three-Column Wedding Cake adorned with fresh roses; eye-catching Kaleidoscope Cakes iced in geometric designs; glittering Bollywood-inspired lollipop cookies - you don’t have to go to a high-end bakery to be able to serve these beautiful desserts at your next party. Master cake decorator Peggy Porschen shares her designs for the gorgeous cookies cupcakes and cakes that have graced some of the world’s mos more information.....

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VEGAN COOKIES INVADE YOUR COOKIE JAR by ISA CHANDRA MOSKOWITZ and TERRY HOPE ROMERO To see other Cupcake and Baking books click here New softcover book over 40 delicious colour photos. Published 2009 245 pages measures 18 x 18 cm. The queens of vegan baking are back with the ultimate guide to egg-free dairy-free cookies and bars. The hosts of Post Punk Kitchen present a latest collection of dairy-free baking recipes while providing advice on vegan cooking and entertaining sharing such options as Classy Classic Chocolate Chip Key Lime Shortbread and Gingerpunks. Don’t run. Don’t hide. Vegan cookies are going to invade your cookie jar one delicious bite at a time. Join award-winnin more details.....

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PLANET CAKE CUPCAKES The ultimate guide to decorating incredible cupcakes 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. 240 pages published 2010. Paris Cutler sets a new standard in the cupcake-loving marketplace appealing to both aspiring sugarcrafters and cake decorators as well as general home cooks who are ready to tackle something more challenging than standard icing and frosting. Planet Cake Cupcakes features all of the icing and decorating techniques that have made Paris an internationally recognised name in sugarcraft from stencilling and cut-outs to thr extra info

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CELEBRATION CAKES an Australian Women's Weekly cookbook To see other Baking books click here Used softcover book with minor cosmetic damage to top left-hand corner of front cover internally is in excellent 'as new' condition published 2000 120 pages. With gorgeous mouthwatering colour photos of every cake and easy-to-follow step-by-step instructions with photos. Of all the cake decorating books I've listed recently this one has the most comprehensive and useful information and the most beautiful cakes! Splendid Decorating Ideas Making an impresively decorated and cleverly themed cake for a special occasion has been the triumph of generations of home cooks. This book from the famous Australia come here

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CLASSIC CHRISTMAS by The Australian Women's Weekly See other Christmas books click here New hardcover book published 2009. Gorgeous mouthwatering colour photos and step-by-step instructions Roast Turkey ~*~ Baked Ham ~*~ Christmas Pudding ~*~ Mince Pies Christmas is the time for family celebration and this title is filled with all your seasonal favourites. Classic Christmas is where you'll find that recipe your mother gave you for baked ham roast turkey mince pies fruit cake Christmas pudding. There are traditional and contemporary recipes for drinks and nibbles starters mains sides puddings cakes and edible gifts. It's a book you'll hand down to your own children so that generations to come 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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