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Cake Icing recipes and information

Cake Icings

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CLASSIC COOKIES by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here Brand new hardcover book 240 pages published 2011. Gorgeous mouthwatering colour photos and step-by-step instructions. Biscotti Macaroons and more Following the success of its predecessors in this series Classic Cakes Classic Christmas and Classic Cupcakes Classic Cookies delivers on its promise: to showcase all the classic cookies from around the world. There are instructions on the right ingredients to use handy techniques how to make refrigerator cookies how to store and freeze and how to thaw frozen cookies. Reqipes include savoury biscuits to serve with pâté or cheese plain much more info

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KIDS' PERFECT PARTY BOOK an Australian Women's Weekly cookbook To see other Children's Party and Birthday Cake books click here New softcover book. 184 pages published 2007. With great colour photos a full-sized pattern sheet and easy-to-follow step-by-step instructions for costumes cakes food and games. Games ~ Menus ~ Costumes ~ Party Food ~ Cakes ~ Invitations ~ Decorations ~ Goody Bags Here is a book that takes all the stress out of kids' parties. This book is divided into ten themes with creative ideas for invitations table decorations dress-ups activities party food take-home treats and the all-important party cake. There's a full-sized pattern sheet and step-by-step instructions with further data

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CELEBRATE WITH A CAKE by LINDY SMITH To see other Cake Cupcake and Baking books click here New softcover book published 2009 106 pages gorgeous colour photos throughout. Celebrate life's memorable moments with a wonderful cake! Well-known novelty cake designer Lindy Smith offers a comprehensive guide to making a range of beautiful celebration cakes and guides the reader step by step from baking and carving to icing and adding special finishing touches. A clear techniques section introduces the wide range of equipment available to today's cake maker and explains how to make sponge fruitcake fondant buttercream and other recipes required. The 15 projects have easy-to-follow illustrated steps r here

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THE CHRISTMAS BOOK by The Australian Women's Weekly To see a selection of Christmas books click here Large new softcover book. 120 pages lots of beautiful colour photos with delicious recipes stunning decorating ideas and innovative giftwrap and card ideas. Unfortunately the stencil template is missing but the large pattern sheet is intact. Festive Fare *~* Decorations *~* Tree Trims *~* Giftwrap *~* Cards *~* Carols Bringing glad tidings of good food stylish decorations for the tree hearth and table creative wrappings and popular carols and entertainments The Christmas Book contains all the ingredients for a happy and memorable festive season. For a traditional feast with all the trimmings here

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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 information.....

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MERLE'S KITCHEN by MERLE PARRISH To see other Cake Cupcake and Baking books click here New softcover book 226 pages published 2012. Features delightful chapter notes and lovely recipe comments from Merle plus gorgeous mouthwatering colour photos and step-by-step instructions. The newest Masterchef Australia sensation CWA prizewinner and judge shares some of her secrets to baking success One of life's simple pleasures is the lingering aroma of a freshly baked cake especially one you have made yourself. Cooks everywhere are rediscovering the satisfaction that comes from old-fashioned baking at home. And in this delectable world of cakes scones sponges and puddings one home cook stands out from come 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 advice

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WALLACE GROMIT CRACKING CELEBRATION CAKES 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 2006 Wallace Gromit Cracking Celebration Cakes is a brilliant collection of 21 novelty celebration cakes. Whatever the occasion you'll find a smashing Wallace and Gromit cake cupcake or mini-cake design for fans of the famous plasticine pals. Bestselling author and talented sugarcrafter Debbie Brown puts her skills to great use showing you how you can recreate some of Wallace and Gromit's finest moments. Every project is fully explained from start to finish accompanied by more details.....

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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 click here.....

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WILTON WEDDING CAKES A Romantic Portfolio To see other Wedding Cake decorating books click here New large softcover book with superb full-colour photos templates and step-by-step instructions. 144 pages published 2009 Enter a world of romance where you will find a cake which perfectly captures the excitement you feel about your wedding day. Wilton Wedding Cakes A Romantic Portfolio sets your imagination free with 38 exquisite tiered cakes that express love in many ways. You'll find fresh shapes like hearts ovals and petals along with new looks for traditional rounds and squares. Dramatic seasonal designs and colours which capture the time of your wedding. From classic to contemporary A Roman much more info

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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