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Lillian Demure
Joined: 29 Sep 2007
Posts: 273
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 Posted: Sat Nov 24, 2007 10:26 am Post subject: icing?? |
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Does anyone have any recipies for Icing? I have only mastered butter icing and I am struggling to find anything else on the interweb// My problem with butter icing is that it kind of disolves into whatever you have baked.. I want some nice stiff icing..
anyone got ideas or recipies???
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Ruby Rose
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Joined: 20 Jan 2007
Posts: 2392
Location: Central London
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| Posted: Sat Nov 24, 2007 10:51 am Post subject: |
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What sort of icing are you looking for I have a nice WI cookery book I'm sure I could dip into that for you!
xxx
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Lillian Demure
Joined: 29 Sep 2007
Posts: 273
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| Posted: Sat Nov 24, 2007 11:12 am Post subject: |
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| say for a coffee cake.. or a chocolate cake.. but my icing is just a bit crap.. I would ideally like to see it sit 1/2 inch on top of the cake.. if that makes sense. |
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Diva Hollywood
Joined: 15 Jul 2007
Posts: 1927
Location: UK
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| Posted: Sat Nov 24, 2007 11:53 am Post subject: |
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For chocolate cake if you let it cool make a butter icing as usual and then melt your favorite chocolate bar and mix that in to the icing oh my god it taste so good. i have a recipe for a chocolate sponge cake. It comes out really low but I call it liquid chocolate cake as its so moist, yum yum.
I do have a proper 50's cook book from my mum with stiff icing in somewhere.
Diva x
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Diva Hollywood Wonky on the inside Wicked on the outside. x |
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Lillian Demure
Joined: 29 Sep 2007
Posts: 273
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| Posted: Sat Nov 24, 2007 6:02 pm Post subject: |
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| Quote: | | For chocolate cake if you let it cool make a butter icing as usual and then melt your favorite chocolate bar and mix that in to the icing oh my god it taste so good. i have a recipe for a chocolate sponge cake. It comes out really low but I call it liquid chocolate cake as its so moist, yum yum. |
mmmm please send on the recipie.. I can cook a lot of dinner dishes but I haven't really got the knack of baking yet.. I mean I can do cakes and stuff.. but only basic ones.. |
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peekaboo bangs
Joined: 24 Mar 2007
Posts: 254
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| Posted: Thu Dec 20, 2007 11:27 am Post subject: |
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| Lillian Demure wrote: | | say for a coffee cake.. or a chocolate cake.. but my icing is just a bit crap.. I would ideally like to see it sit 1/2 inch on top of the cake.. if that makes sense. |
Try one of these from this fab website
http://www.best-chocolate-recipes-online.com
Extra rich and creamy icing
Ingredients
125g unsalted butter at room temperature
125g of cream cheese
1 teaspoon of vanilla essence
450g icing sugar, sifted
4 tablespoons cocoa powder, sifted
Place butter, cream cheese and vanilla into mixing bowl and, either using a wooden spoon or an electric mixer, beat until soft and creamy.
Gradually beat in the icing sugar and cocoa to make a thick creamy smooth mixture (on low setting if using electric mixer).
Fudge icing
A rich chocolatey fudge topping for large cakes and loaf cakes.
Ingredients
100g plain chocolate, finely chopped
1 tablespoon golden syrup
25g unsalted butter at room temperature
Melt the chocolate in a heatproof bowl over a pan of simmering water (do not let the water touch the base of the bowl - please have a look at other methods discussed in the cooking tips section).
When gently melted and smooth add the golden syrup and butter. When it's all melted and smooth, let the mixture cool and stir occasionally. When you think it is a good consistency for spreading, use before the mixture sets (if it does, very gently warm).
This is enough to fill and top one sponge cake, or top 12 cupcakes/fairy cakes with the fudge icing mixture.
Light and fluffy butter icing
This is not too rich so it is ideal for children's cakes for a birthday party or a teatime treat.
Ingredients
125g unsalted butter at room temperature
400g icing sugar, sifted
3 tablespoons of cocoa powder, sifted
3-4 tablespoons of milk
Makes enough for one sponge cake or 12 fairy cakes
Put the butter into a bowl and, using a wooden spoon or electric mixer, beat until very soft and creamy.
Gradually beat in the icing sugar, cocoa and milk to make a thick smooth icing. If using an electric mixer, use on slow.
Variations: To make this recipe into a light mocha icing, replace the milk with cold coffee. To make a white vanilla icing, omit the cocoa and beat in one teaspoon of vanilla essence.
Chocolate ganache recipe
This is the smoothest and least sweet chocolate icing to use. It is very versatile as it can also be used warm with ice cream, and is lovely with poached pears.
When chilled it is ideal for an intense chocolate addition to any cakes, gateaux or meringues.
When made using plain chocolate, ganache is made from equal quantities of plain chocolate and double cream. These quantities make enough icing to fill and top one sponge cake.
115ml of double cream
110g of plain chocolate, finely chopped
Put the cream into a saucepan and bring nearly to the boil, so it is scalding hot. With the finely grated chocolate in a heatproof bowl, pour the hot cream over and leave to allow the chocolate to melt into the hot cream. Gently stir to mix.
Leave it to cool long enough for it to be a nice spreadable consistency.
For a professional quality finish on the ganache - use couverture. This is because you can use a higher proportion of chocolate to cream, because couverture is more viscous than ordinary plain chocolate. In this instance, you can use 200g of couverture to 150ml of double cream. You thereby achieve a more rich and intense chocolate result.
Sour cream filling and icing
This makes a rich and velvety smooth icing that will fill and ice one sponge cake.
Ingredients
180g of good quality milk chocolate, finely chopped
90g plain chocolate, finely chopped
225ml of sour cream
With both chocolates in a heatproof bowl, melt together over a saucepan of simmering water.
When melting nicely, remove from the heat and gently stir until smooth. Add the sour cream and whisk using an electric hand whisk until the mixture becomes thick and glossy.
If a good consistency you can spread straight away. In warm weather you may need to chill slightly to get the mixture thick enough to spread.
Chocolate nut butter
This is lovely with hot pancakes and waffles, or even just on toast.
Ingredients
125g butter at room temperature
10ml of caster sugar
30ml of grated chocolate
30ml of finely chopped walnuts, hazelnuts, or pecan nuts
Beat the butter until light and fluffy, and then add all the remaining ingredients and mix well.
Serves 4.
Here is a recipe for almond praline which is useful for ice creams and chocolate cake recipes such as chocolate praline layer cake
Almond praline recipe
Ingredients
100g granulated sugar
100g shelled unblanched almonds
Oiled marble surface or baking sheet, use an oil with no taste to it
Put the nuts and sugar into a small heavy based saucepan. Set the pan over a very low heat until the sugar starts to melt.
Continue cooking until the sugar caramelizes a deep golden color. The almonds should make a popping sound as they toast.
Quickly pour the praline onto the prepared oiled surface. Spread out and leave to cool.
Break into pieces to feed into a food processor to grind into the required consistency for the recipe or until the texture is as you require for taste.
Easy chocolate cake frosting recipe.
Covers and fills a 23cm cake.
Ingredients
200g butter at room temperature
200g icing sugar, sifted
200g plain chocolate melted
Cream together in a medium bowl the butter and the icing sugar. Add the melted chocolate, whisking all the time as you do.
Use immediately by pouring onto the cake and spreading in the finish you are hoping to achieve, as this recipe sets quickly.
If you are looking for some good chocolate cake recipes and great recipes for cupcakes and fairy cakes, then go to the chocolate cake recipe page.
But for now here are more chocolate cake frosting recipes:
Chocolate buttercream frosting
This is enough to fill a 20-23cm round layer cake.
Ingredients
4 egg yolks
125g granulated sugar
250g unsalted butter chopped
100g plain chocolate, melted
100ml water
Beat the egg yolks in a bowl until they are pale and thick. Gently heat the sugar and water in a heavy-based pan until dissolved.
Bring to the boil until the syrup reaches the soft-ball stage (115C, 240F, - use a sugar thermometer).
Gradually pour the syrup over the egg, whisking all the time with a hand-held electric whisk, avoiding contact with the blades.
Beat the softened butter into the mixture, then pour in the melted chocolate.
Use this butter cream frosting straightaway when fresh.
White chocolate frosting recipe
This is enough to cover a 20cm round cake. This white chocolate frosting recipe is a rich easy frosting recipe. Great with a dark chocolate sponge cake that would otherwise not have a filling or frosting. You can spread it evenly over the top of your cake or lift off the palette knife to create a random textured finish to the frosting on the cake. Or even pipe decorations around the edge, like shell designs or rope.
Ingredients
175g white chocolate, chopped into small pieces
75g unsalted butter
115g icing sugar
90ml double cream
White chocolate frosting is a very useful frosting recipe for decorating too. If you need to decorate your cakes in a special colour, say for a kid's birthday party idea. Just bake your chocolate cupcakes or fairy cakes. Then using food colourings, add the colour of your choice to the cupcake-frosting recipe; green for monsters! Or how about pretty in pink and decorate with icing flowers?
Interested in other kid-friendly chocolate recipes for children's teas, or just having fun in the kitchen baking?
This next recipe is a glamorous shiny chocolate frosting recipe. A high gloss finish on your chocolate cake makes your cakes look very sophisticated. But the frosting recipe is very easy to follow.
Satin chocolate icing recipe
This makes a total of 225g of icing. Have the cake you want to cover in satin chocolate icing ready on a wire rack, so that as soon as the satin frosting is ready you can pour it directly over the cake.
Let the frosting pour over the top and sides, using a palette knife for any gaps, working quickly to cover before the frosting starts to thicken and set.
Do not touch the icing once it has hardened, as the glossy satin finish will be spoilt. This is a lovely glossy finish and needs very little other decoration; perhaps some chocolate-dipped strawberries or cherries.
Ingredients
175g plain or bittersweet chocolate, chopped into small pieces.
150ml double cream
2.5ml instant coffee powder
Put all the ingredients into a heavy based saucepan over a very low heat. Stir the mixture with a wooden spoon until all the ingredients have melted and blended into a smooth mixture.
With the cake placed on a wire rack and a bowl placed underneath to catch the overflow, pour the glaze carefully over the cake, trying to cover any gaps.
Another useful chocolate glaze recipe uses chocolate and golden syrup. Enough for a 20-23cm round cake.
Ingredients
180g quality plain chocolate broken into pieces
125g unsalted butter
1 tablespoon golden syrup
Melt all the ingredients together. Follow the other directions as above. Another tip for a professional chocolate glazed finish is to cover your cakes twice. The first coat will even out the texture and keep any crumbs in place, while providing a smoother base for another layer of the glaze on top. Slightly reheat the glaze as required before pouring over.
Chocolate fondant icing
This recipe is enough to cover and decorate one 23cm round cake.
Ingredients
350g plain chocolate, chopped into small pieces
60ml liquid glucose
2 egg whites
900g icing sugar
Place the chocolate and glucose in a heatproof bowl, and melt them, stirring gently - see melting methods.
When the mixture is smooth and gently melted, allow to cool slightly.
In a clean, grease-free bowl, whisk the egg whites with a hand-held electric mixer, until soft peaks form. Then stir into the chocolate mixture with about 45g of the icing sugar.
Continue to beat the icing, gradually adding enough of the remaining icing sugar to make a stiff paste.
If not using immediately, wrap the fondant in clear film.
_________________
“Or give me a new Muse with stockings and suspenders
And a smile like a cat,
With false eyelashes and finger-nails of carmine
And dressed by Schiaparelli, with a pill-box hat.”
from Autumn Journal by Louis Macneice |
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CrimbleFairy
Joined: 30 Nov 2007
Posts: 1175
Location: Leeds
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| Posted: Thu Dec 20, 2007 3:17 pm Post subject: |
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| Lordi! Someone knows how to make icing! |
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Lillian Demure
Joined: 29 Sep 2007
Posts: 273
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| Posted: Fri Dec 21, 2007 7:11 am Post subject: |
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wow.. thank you..
I'll be baking lots over the holidays..  ) |
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Ruby Rose
Moderator
Joined: 20 Jan 2007
Posts: 2392
Location: Central London
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| Posted: Fri Dec 21, 2007 10:58 am Post subject: |
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Will you marry me? 
xxx
_________________
“If a woman rebels against high heeled shoes, she should take care to do it in a very smart hat” ~ George Bernard Shaw |
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Broomy
Joined: 09 May 2007
Posts: 692
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| Posted: Sun Jan 06, 2008 3:00 pm Post subject: Re: icing?? |
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| Lillian Demure wrote: | Does anyone have any recipies for Icing? I have only mastered butter icing and.. I want some nice stiff icing..
anyone got ideas or recipies??? |
Of course. Make your butter icing as per your recipe, then crush a viagra tablet, add it to the butter icing and, presto, it goes nice and stiff. |
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Lillian Demure
Joined: 29 Sep 2007
Posts: 273
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| Posted: Sun Jan 06, 2008 4:14 pm Post subject: |
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tee hee hee hee hee
good thinking bat girl 
now to hunt down those pesky blue pills |
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PennyPinns
Joined: 15 Feb 2008
Posts: 2
Location: Oxford
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| Posted: Fri Feb 15, 2008 9:07 pm Post subject: |
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A royal icing would be seriously stiff. You make that with an egg white instead of water and then beat the hell out of it! It's best to do it with a kitchen aid type thing if you want it really stiff as it gets really hard work! You end up adding something near a full box of icing to one egg white, i think, if you want it massively stiff.
Also when I use a buttercream If it want it volumous then I leave it in the fridge for a few hours (or days) after making it up. That also helps any flavours (vanilla, coffee essence, lemon) to intensify. Again if you beat it with a kitchen aid you can get so much more icing sugar in which makes it stiffer, and it makes it paler and creamier!
You deffinately have to wait until the cake is room temp before icing. |
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Lily Belle
Joined: 06 May 2008
Posts: 246
Location: Bristol
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| Posted: Fri Sep 19, 2008 5:47 am Post subject: |
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| Dammit! Now I have to go and make cake. |
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lushem
Joined: 16 Feb 2007
Posts: 495
Location: south east london
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| Posted: Fri Sep 19, 2008 12:41 pm Post subject: |
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try the"sweet baby james" coca cola chocolate cake recipe
seriously sex on a plate!!!!
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CharlotteThomson
Joined: 29 Jul 2007
Posts: 380
Location: Nottingham
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| Posted: Fri Sep 19, 2008 8:53 pm Post subject: |
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You need goo old Mrs Beetons cookery book! Everyone should have one!
Stiff icing usually has eggs in, 'royal icing' is the really thick stuff.
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www.charlottethomson.co.uk
charlotte thomson art & illustration |
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