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Cake Icing recipes and information

Cake Icings

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HOW TO BE A DOMESTIC GODDESS Baking and the art of comfort cooking by Nigella Lawson See other Baking books click here New softcover book 374 pages loads of beautiful colour photos by Petrina Tinslay. The beautiful bestselling classic that puts baking back into our kitchens and our lives How to be a Domestic Goddess is not about being a goddess but about feeling like one. What this deliciously reassuring and mouthwatering cookbooks shows is that it's not hard to bake a tray of muffins or a sponge layer cake but the rewards are high. Nigella shows that there can be more feelgood mileage from whipping up a batch of strawberry shortcakes or putting together a trifle than in almost any other coo more data

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AUSSIE CAKES CAKES by RACHEL WILLIAMS To see other Children's Birthday Cake books click here New softcover book with gorgeous full-colour photos and step-by-step instructions. 126 pages published 2009 Are you tired of plain old chocolate cake? Would you like to bake a real surprise? Enjoy more than 40 Australian-inspired baking and decorating ideas perfect for kids' parties and grown-up celebrations. These creative recipes are easy fun and cheap to make. And while you're waiting for the cake to cool brush up on your Aussie trivia with fats and figures about our wonderful culture Designs to delight everyone including Aussie icons like the Hills Hoist the meat pie and the Akubra. Aussie animal click on

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CLASSIC CUPCAKES by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here Brand new hardcover book 240 pages published 2010. Gorgeous mouthwatering colour photos and step-by-step instructions. wedding birthday and baby cakes Cupcakes have taken over as the cake of choice for all occasions. These delightful and original little cakes are much more than just a treat for afternoon tea. You can serve them as a special dessert at a dinner party with a different cupcake for each guest or make cupcakes instead of a birthday cake for children. The cupcakes in Classic Cupcakes look like little works of art but the instructions on making them are clear and easy-to-follow. C click here

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MACAROONS BISCUITS An Australian Women's Weekly Cookbook See more Baking books click here New hardcover book published 2011 128 pages lots of beautiful colour photos. This book has also been published as a softcover book Macarons and Biscuits. The recipes in both books are almost identical with a few more recipes in this version. Delicious Sweet Treats Here is a recipe book full of all your favourite biscuits and sweet treats. This decadent and luscious book is filled with recipes for indulgent macarons scrumptious slices and beautiful biscotti. The kitchen biscuit jar will always need replenishing as each delicious bite-sized treat is devoured. There are recipes for plain biscuits biscuits link here

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CAKES 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. Cake-making is an enviable art. Cakes and Slices makes it easy for you with a magnificent array of cakes and slices some rich and scrumptious others using nuts fruit yoghurt and vegetables giving a new health slant to old favourites and newly created recipes. You'll find cakes to delight the most addicted chocophile - plus numerous special occasion cakes and slices that will always impress. The book includes baking tips and suggested keeping times in each section plus infor further data

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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 here.....

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EASY PARTY 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 2008 30 original and fun designs for every occasion Easy Party Cakes contains 30 fun and original novelty cakes for both adults and children. All the cakes are tasty easy to create and look fabulous. The book begins with a comprehensive section on getting started with cake decorating including advice on basic tools and equipment. Cake recipes are also provided giving a delicious base to all the designs. Adults and children alike will love every cake whether it is a Sleepy Ted Princess Cupcakes Ch here

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THE GREAT BIG COOKIE BOOK by HILAIRE WALDEN Over 200 recipes for cookies brownies scones bars and biscuits Large new softcover book 256 pages lots of beautiful colour photos. The ultimate Cookie / Biscuit recipe book! The definitive biscuit collection with over 200 recipes - ranging from the well-known and much-loved to the excitingly different including chapters on Cookies for Kids Savoury Treats and Brownies and Bars. Features include Full introduction covering useful baking techniques ingredients equipement and storage. Illustrated with over 600 colour photographs - step-by-step instructions and the glorious finished results Contains every cookie recipe imaginable from Black and White Flo much more info

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INDULGENCE PETITS FOURS Brand new hardcover book 160 pages features a photo of each recipe. Published 2009 The Indulgence books are a celebration of vintage style a bygone era when dressing up serving tea in fine china and writing personal thank you notes afterwards was simply good manners. The recipes in these beautiful books include the classics of their time and new creations featuring more adventurous tastes and textures. Each recipe is easily achievable and aims to impress. The book is divided into 3 sections: Delicate Flowers - bring a touch of exquisite beauty into your world with this tempting array of dainty morsels Rich and Sophisticated - the elegance of yesteryear returns with th more tips

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GORGEOUS CAKES by ANNIE BELL See other Cupcake and Baking books click here New softcover book. 192 pages published 2011 Gorgeous cakes are not the sole preserve of professional chefs. In this book you will find over 100 ideas for beautiful cakes all of them easy to make at home without the need for fancy equipment or specialist skills. The choice includes cakes-as-fashion statements comforting favourites and essential classics including the most wickedly indulgent chocolate cakes and sublimely creamy cheesecakes. Gorgeous Cakes also offers mouth-watering recipes for those special occasions from Easter to St Valentine’s Day. The only decision now is choosing which one to make first! Cha more advice

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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