Blog Archive

Wednesday, 23 May 2012

Cake fillings, frosting and icing

 Morning all, our  projects today are Cake fillings, frosting and icings.  Icings come in different forms. You can have it creamy, fudgy, smooth, hard and soft which start at a pouring consistency. Basically like i said in the past. It depends on your tickles your fancy or compliments the cake you are trying to fill or icing at the time. Some of the filling/icing can be coloured or moulded to design or decorate the cake. All these can also be used as a binding glue to hold some of the cakes and cake covering together. Will give you some examples.

 Butter cream, is a creamy based filling/ icing. Which consist of butter and icing sugar. Its always one part butter to two part icing sugar. Flavoring or colouring can be added like i said in the first paragraph.

Basic way of making butter cream. Put the butter in a mixing bowl, start the mixer on a high level. stop the mixer when the  butter's gone all fluffy. change the lever to the lowest mark. Scrape down and add the 1/2 of the icing sugar into the butter and mix for about 15 to 30 seconds. Do the same process again adding 2teaspoons of vanilla essence if you want to.

Apricot jam well, i need to say no more. Its self explanatory and all you have to do is put some in a bowl and heat it up for it to go a bit loose.

 Chocolate fudge frosting. You can will find different recipes on how to make  chocolate fudge. Am going to give you my basic recipe.
2oz butter, 2 tablespoons milk, 2 tablespoons cocoa, 8oz sifted icing sugar

  I think we should start with those recipes and we will continue later on. let me know how you all get on and if you need any help. All you have to do is leave a comment and i will get back to you  as soon as possible.

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