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Topic: advice with icing cakes  (Read 391 times)
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SooStark
« on: September 16, 2008 03:34:09 AM »

ok so im no expert at baking lol
i usually make fairy cake using normal icing (icing sugar and water)
but i want to make a birthday cake so what kind of icing do you use or is it buttercream that is useed, im confused lol
i have these pre made supercook(i think) icing tubes with the different nozzles but they work out so expensive but that kinda icing is perfect!! does any kind of icing mix go in the icing syringes?
oh my.....
any help much appreciated
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Selnith
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« Reply #1 on: September 16, 2008 04:00:44 AM »

supercook is nice and easy to use but i find home made always tastes better, i think the best thing to do is a royal icing
Royal icing will set hard making it the best option for a highly decorated cakes as it will hold its shape in peaks, swirls and patterns and will also hold small figures and decorations firmly.

Ingredients
1 1/2 cups icing/confectioner's sugar
1-1 1/2 egg whites
1 teaspoon glycerine
1 teaspoon lemon juice

Method
- Mix all ingredients together to form a smooth workable icing.
- Apply to cake using a flat, blunt bladed knife or spatula.
- Dip this into a jug of hot water to enable you to keep the icing smooth.
- Cover the top and the sides of the cake.
- Decorate with Christmas cake decorations or let your imagination run wild.

generally you'd put marzipan on first
side note, you might want to add more icing sugar to stiffen it up a bit more if you're using a piping bag to do decoration

or you could try making a fondant

Ingredients: (Makes enough to cover one 20 cm / 8 in cake)

450g/1 lb/2 cups caster (superfine) or lump sugar
150 ml water
15 ml/1 tbsp liquid glucose or
2.5 ml cream of tartar

Method:

Dissolve the sugar in the water in a large, heavy-based pan over a low heat. Wipe down the sides of the pan with a brush dipped in cold water to prevent crystals forming. Dissolve the cream of tartar in a little water, then stir into the pan. Bring to the boil and boil steadily to 115C/242F when a drop of icing forms a soft ball when dropped into cold water. Slowly pour the syrup into a heatproof bowl and leave until a skin forms. Beat the icing with a wooden spoon until it becomes opaque and firm. Knead until smooth. Warm in a heatproof bowl over a pan of hot water to soften, if necessary, before use.
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