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Cake Icing recipes and information

Cake Icings

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THE COUNTRY COOKBOOK seasonal jottings and recipes by BELINDA JEFFERY See other country cookbooks click here New large hardcover book 466 pages published 2010. Features superb colour photography by Rodney Weidland. Let The Country Cookbook transport you to a simpler place and time: a place where neighbours leave boxes of surplus vegetables on the doorstep winter provides an excuse to make a pie with the windfall apples and there's time for a cup of tea and a slice of homemade cake. Inspired by the bountiful produce at her local farmers' markets Belinda Jeffery chronicles the changing seasons and shares the recipes that punctuate her days. Whether you want to make a platter of fragrant Thai p come here

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INDULGE 100 GLUTEN FREE SWEET AND SAVOURY RECIPES by ROWIE DILLON New large softcover cookbook published 2011 224 pages. Superb full-page full colour photos Gluten-free food gets a makeover For too long gluten-free cooking has had a reputation for being about as appetising as hospital food - it was crying out for a style and taste makeover. Enter Rowie Dillon ex-ad agency creative coeliac and cake-baker extraordinaire - a woman on a mission to save the world from tasteless unattractive food and change gluten-free cooking forever. Her successful business has restored the joy in eating to allergy sufferers making yummy food accessible to all. Indulge is the outcome of years of experimenting to more info

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GORGEOUS and GRUESOME CAKES for CHILDREN 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 2010 30 original and fun designs kids will love! Gorgeous and Gruesome Cakes for Children features 30 fun and original birthday cake designs suitable for both boys and girls alike. With designs by Debbie Brown the UK's bestselling sugarcraft modelling author all the cakes are tasty easy to create and will be the star of the show at any child's birthday party. The book begins with a comprehensive section on getting started with cake decorating including useful advice on the click here.....

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CAKEBAKING An Australian Women's Weekly Cookbook See more Baking books click here Used softcover book in very good condition published 2012 120 pages lots of delicious colour photos and step-by-step instructions. No one knows cakes better than The Australian Women's Weekly Test Kitchen. In this collection of over 50 all-new recipes there are chocolate cakes syrup cakes sponge cakes fruit cakes tea cakes nut rolls muffins slices friands and crumble cakes. As always with Women's Weekly cake books there is useful information about cake pans baking equipment and oven temperatures and there are step-by-step photos to help as well .Contents include Before you start Perfect chocolate cakes Syrup ca more details.....

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BAKE YOUR CAKE AND EAT IT TOO! by TAMARA MILSTEIN To see other Cake Cupcake and Baking books click here Used softcover book in very good conditionn minor cover creasing 128 pages published 2005. Delicious full-colour photos and step-by-step instructions. Cakes tortes gateaux .. no matter where you are in the world regardless of the continent you find yourself on you will find one theme that is constant to all - cakes. It is the universal food that binds families together. It is what mother bakes while children are at school and it is the food of choice when celebrating a birthday anniversary or other special occasion. A slice of cake raises the spirits with a cup of tea or coffee and a cake information

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BABYCAKES Vegan (Mostly) Gluten-Free and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery by ERIN McKENNA To see other Gluten Free cookbooks click here New hardcover book with dustjacket delicious colour photos throughout. Published 2009 144 pages measures 20 x 24 cm. Dustjacket has some minor shelfwear. Forget everything you've heard about health-conscious baking BabyCakes is your key to an enlightened indulgent sweets-filled future. This is important news not only for parents whose children have allergies for vegans and for others who struggle with food sensitivities but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a heal find out more.....

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SECRETS of MACARONS by JOSE MARECHAL To see other Cake Cupcake and Baking books click here New hardcover book published 2010 112 pages measures 20 x 14cm. With gorgeous mouthwatering colour photos and easy-to-follow instructions Macarons seduce the senses with their delicate crunch and velvet filling. Now French chef Jose Marechal discloses all the tips and techniques you need to make these little treats. First master the nine classic flavours then create your own signature macaron. Secrets of Macarons the definitive guide to macarons will equip the reader with extensive information on every stage of the process from the ingredients and equipment required to an array of dazzling finishing to click here.....

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SPECTACULAR CAKES by Mich Turner To see other Cake Cupcake and Baking books click here New large hardcover book 160 pages first published 2005 this edition published 2011. Gorgeous full-colour photos by Janine Hosegood step-by-step instructions templates. The special occasion cake always takes centre-stage when family friends and colleagues come together in celebration. This book is a versatile guide for the novice and the more experienced cake decorator alike to create a selection of stunning cakes for formal or informal events that will add that all essential 'wow' factor to any event. Deciding on a decoration for your cake can be a huge dilemma. The design you choose should befit the occa additional info.....

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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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BOUTIQUE BAKING delectable cakes cupcakes and teatime treats by PEGGY PORSCHEN To see other Cake Cupcake and Baking books click here New hardcover book 192 pages published 2012. Gorgeous full-colour photos and step-by-step instructions. Peggy Porschen is one of the most prominent and pioneering names in contemporary cake design. Renowned for her exquisite craftsmanship combined with a love of baking her passion is for creating delectable works of art that taste as good as they look. Boutique Baking captures the essence of Peggy's technical skill and inspired use of colour while also ensuring that each cake is both achievable and delicious to eat. Boutique Baking has an unrivalled range of re come here

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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