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Cake Icing recipes and information

Cake Icings

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DECORATING CAKES by The Australian Women's Weekly To see other Baking and Cake Decorating books click here New large hardcover book first published 2012 240 pages. Features step-by-step instructions beautiful photos and extensive how-to section and glossary. Beautifully decorated cakes from easy to experienced to expert Have you always dreamed of decorating your own cakes but never thought you could? This collection of gorgeous and lavishly embellished cakes will teach you all you need to know. With step-by-step photographs and clear instructions Decorating Cakes will turn a novice into a master. This beautiful book is full of magical decorated cakes – for weddings christenings birthda click here.....

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BAKE IT IN A CUPCAKE 50 treats with a surprise inside! by MEGAN SELING See other Cupcake and Baking books click here New hardcover book. 164 pages published 2012 Bake It in a Cupcake takes the cupcake craze to the next level operating on the logical assumption that the only thing better than a delicious cupcake is one with a sweet or savory treat- mini pie fruit chocolate kiss breakfast cereal baklava cheese even egg - hidden inside it. As the saying goes it’s what’s on the inside that counts. Based on Megan Seling's popular blog Bake it in a Cake Bake It in a Cupcake includes 50 recipes- many accompanied by color photographs and step-by-step instructions so that even inexperienc more data

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AFTERNOON TEA An Australian Women's Weekly Cookbook See more Baking books click here Used softcover book published 2010 128 pages lots of beautiful colour photos. This book has also been published as a hardcover book High Tea. The recipes in both books are almost identical just slightly fewer recipes in this version. The ultimate Afternoon Tea cookbook Teatime will never be the same again. Afternoon Tea is every girl’s dream book as delightful to look at as it is to cook from. Afternoon tea is the ultimate in femininity - containing all the delights of the tea table. Finger sandwiches scones pastries little cakes big cakes biscuits and slices are all here as well as information on how information

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50 EASY PARTY CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here New softcover book with gorgeous full-colour photos and step-by-step instructions. 112 pages published 2006 If you're planning a party and pressed for time look no further! This collection of striking yet simple cake designs is guaranteed to provide the solution. These eye-catching cakes are surprisingly easy to make. 50 Easy Party Cakes is filled with quick and easy cake designs. Written for people short of time or beginners to cake decoration in mind although experienced cake decorators will appreciate good designs that are quick to make. With a cake design to suit the wishes of any child from animal full details

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PARTY ANIMALS Over 60 favourite Birthday Cake designs by The Australian Women's Weekly To see other Children's Birthday Cake books click here New softcover book with over 60 clever easy designs gorgeous full-colour photos and step-by-step instructions with full-sized pattern sheet. Published 2007 120 pages. This fantastic book is full of all-time favourite animal cakes - your child will delight in these charming critters and won't be able to wait until their next birthday to choose one. The cakes are easy to make and require no special skills. Each cake is pictured and many have step-by-step instructions. A full-sized pattern sheet is also included. This bright and colourful collection will here

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The BEST BIRTHDAY CAKE BOOKS Children's Birthday Cakes and Kids' Birthday Cakes by The Australian Women's Weekly To see other Children's Birthday Cake books click here 2 new softcover books 128 pages in each gorgeous mouthwatering colour photos. Kids' Birthday Cakes includes a pattern template sheet. Children's Birthday Cakes Collector's Vintage Edition published February 2011. ISBN 9781742450582. Over 100 exciting party cakes to choose from! Contents include: Before you start to make the cake Vienna cream Fluffy frosting Storybook favourites Sport Animals Numbers Icecream cakes Friendly folk For boys For girls Three easy cakes For everyone Centrepiece for the party table Index. Cake designs more data

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500 PIES AND TARTS the only pie and tart compendium you'll ever need! by REBECCA BAUGNIET See other Baking books click here Brand new softcover book 288 pages including very comprehensive index and over 200 colour photos. 500 Pies and Tarts is a comprehensive compendium that will inspire even the most reluctant cook to embrace their inner baker. If you have always wanted to bake a pie but don t know where to start our detailed recipes will guide you with precision and take the guesswork out of pastry making while providing useful tips that ensure success each time. The recipes offer a wealth of inspiration Includes many simple-to-make pies and tarts and numerous time-saving variations from b click the link

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BAKING BIBLE The only baking book you'll ever need. by Penguin Books To see other Cookbooks click here Brand new softcover book delicious colour photos. Published 2008 700 pages weighs 2.1kg! Simple recipes for delicious cakes and puddings muffins biscuits and slices. There's a special joy that comes from creating home-baked treats. And there's nothing quite so satisfying as sharing them fresh from the oven with your friends and loved ones. Baking Bible brings together recipes from the much loved Muffin Bible Cake Bible and Biscuit Slice Bible. Boasting over 500 recipes for cakes puddings biscuits tarts pies slices and muffins this book makes an outstanding resource for any kitchen. Whether click here

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GLUTEN-FREE FOOD Recipes and practical advice to help you manage coeliac disease by Lyndel Costain and Joanna Farrow See other Allergy-Free and Gluten-Free books click here New softcover book first published 2003 this edition published 2011 128 pages measures 26 x 20 cm. Having a gluten intolerance needn't mean missing out on your favourite foods. This collection of delicious recipes provides easy-to-make alternatives to problem foods such as pasta bread pastry and cakes. This book offers practical help for anyone who suffers from gluten intolerance. It gives clear advice on how to ensure accurate diagnosis of symptoms and explains how you can continue to enjoy a healthy and varied diet. Mos information

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The ABC BOOK of CHILDREN'S CAKES by KATHY KNUDSEN To see other Children's Birthday Cake books click here New softcover book with gorgeous full-colour photos full-size templates and step-by-step instructions. 80 pages. First published 2009 this edition published 2014. Celebrate birthdays special occasions or afternoon tea with these easy-to-make character cakes. This book contains all the favourite characters from television shows broadcast on ABC TV including Peppa Pig Giggle and Hoot In the Night Garden Shaun the Sheep Play School and more. Simple step-by-step instructions templates and photographs will help you achieve great results at home. Contents include: Basic recipes - butter cake qu click on

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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