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Cake Icing recipes and information

Cake Icings

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QUICK-MIX BISCUITS and SLICES An Australian Women's Weekly cookbook To see other Baking books click here Used softcover book in good condition 128 pages with colour photos of every recipe and easy-to-follow step-by-step instructions. The scrumptious biscuits and slices in Q uick Mix Biscuits and Slices are almost as easy to make as a packet is picked up from the supermarket shelf - yet they are infinitely more satisfying to serve and to eat. Hazelnut crisps choc nut panforte lemon poppyseed shortbread bars maple cinnamon pinwheels almond honey slice meringues and marshmallows are just some of the recipes from a collection which reads like the menu of an international patisserie. But most can click the link

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GLUTEN-FREE and ALLERGY-FREE EATING by The Australian Women's Weekly To see more Women's Weekly Cookbooks click here New softcover book delicious colour photos. Published 2009 120 pages. Gluten-free wheat-free yeast-free dairy-free egg-free nut-free recipes When you're intolerant to gluten or dairy or any other food group cooking can be difficult and meal times are often boring. Kids' parties are a nightmare and cakes are out of the question. The Gluten-Free Cookbook changes all that. It's full of truly delicious recipes that you never thought you could eat including cakes and desserts. The book is endorsed by The Coeliac Society of Australia. Includes chapters on: Food for thought - excelle further data

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QUICK AND EASY KIDS' CAKES by SARA LEWIS To see other Children's Birthday Cake books click here New softcover book with fantastic full-colour photos and step-by-step instructions. 144 pages. Quick and Easy Kids' Cakes includes 50 original cakes for boys and girls covering all occasions from birthdays to Christmas and Easter to Halloween. It is a must for the novice cake-maker as well as providing inspiration for those with more experience. Designed for the busy cook Quick Easy Kids Cakes has a range of fun and fantasy cakes that can be made in next to no time with all the decorating ideas able to be achieved with minimum fuss and with maximum child appeal. Chapters include Introduction Equip find out more.....

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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 lots more

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CUPCAKES from London's Primrose Bakery by Martha Swift and Lisa Thomas To see other Cake Cupcake and Baking books click here New hardcover book published 2009 144 pages lots of gorgeous mouthwatering colour photos and step-by-step instructions How to make simple stylish little cakes that bring joy to children and adults alike. Martha and Lisa concentrate on the basics with separate chapters on how to make basic sponge recipes how to ice a cupcake properly using decorations - as well as exploring seasonal and special occasions. More and more people are opting for cupcakes for their wedding cake and so this is covered in detail as well as ideas for birthdays festive and summery variations. Fro more details.....

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CRAZY ABOUT CUPCAKES by KRYSTINA CASTELLA See other cookbooks click here New softcover book 256 pages published 2006. Crazy About Cupcakes helps you go cupcake crazy! With nearly 300 awesome mouthwatering ideas to choose from home bakers will find the right recipe for any occasion and every palate. And whether they're chocolaty spicy crunchy fruity or creamy these exquisitely decorated treats look as astounding as they taste - perfect little temptations designed to make adults nostalgic and children happy. All the basics are lovingly explained so anyone can whip up a beautiful batch and there are varieties for every day (from healthy cupcakes to ice cream indulgences). Plus to make things ea more info

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THE BIRTHDAY CAKE BOOK by FIONA CAIRNS To see other Cake Cupcake and Baking books click here New hardcover book with beautiful full-colour photos templates and detailed instructions. 192 pages published 2011. In her latest book Fiona Cairns turns her attention to birthdays adding a touch of bling to her trademark pretty style. Every day of the year is someone's birthday the chance to celebrate with close friends or family or maybe an excuse for a larger bash. A birthday cake is the centrepiece ablaze with candles cut with a secret wish and shared to create precious memories. Many families have a treasured recipe baked for every birthday. Perhaps you'll find a new family favourite in these pa extra

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MICH TURNER'S CAKE MASTERCLASS The Ultimate Guide to Cake Decorating Perfection by Mich Turner To see other Cake Cupcake and Baking books click here New large hardcover book 224 pages published 2011. Gorgeous full-colour photos step-by-step instructions templates. Mich Turner shares the baking and decorating secrets that have taken her to the top in this ultimate guide to creating cake perfection. The celebrity favourite and founder of Little Venice Cake Company covers everything from baking basics to masterclasses on essential techniques finishing with a stunning gallery of stylish cakes for every occasion. Mich Turner owner of the Little Venice Cake Company and award-winning cake designer find out more.....

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CAKE DECORATING by The Australian Women's Weekly To see other Baking and Cake Decorating books click here Used softcover book in very good condition published 2013 120 pages. Features step-by-step instructions beautiful photos and extensive how-to section and glossary. NB: An expanded hardcover version of this book is also available. It has more cake designs recipes and a larger techniques section. Click here for more information about The AWW Decorating Cakes book Beautifully decorated cakes from easy to experienced to expert Decorating cakes can be really simple but effective incredibly complicated but divine and everything in between - and this is where this book is positioned. If you're further data

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MORE CAKES and SLICES An Australian Women's Weekly cookbook To see other Baking books click here Used softcover book in good condition published 1998 120 pages. With colour photos of every recipe and easy-to-follow step-by-step instructions. The appeal of these fresh cakes and slices lies as much in the making as it does in the eating - quick easy and foolproof they're delicious treats and everyone can create with little trouble and great success. With More Cakes and Slices the famous Australian Women's Weekly Test Kitchen has come up with over 100 scrumptious recipes from those that fulfill a chocoholic's fantasy to an inviting baker's dozen of warm syrup cakes to a wealth of traditional nu more data

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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