Wedding Cake Frosting
Thursday, September 16th, 2010
Ingredients;
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
Chocolate Whipped Cream:
1 1/2 tablespoons cocoa powder (I use Dutch-processed) plus an additional 1 1/2 tablespoons (20 grams) granulated white sugar
Raspberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (120 ml) lightly sweetened raspberry puree or seedless raspberry jam
Strawberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (120 ml) lightly sweetened strawberry puree
For whipped cream:
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiffpeaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
For raspberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened raspberry puree, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
For strawberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
Makes about 2 cups of whipped cream frosting.
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Tuesday, August 24th, 2010
Ingredients;
• 250 ml sugar
• 250 ml water
Other Flavors you can choose from.
• finely grated lemon zest and Limoncello liqueur
• finely grated orange zest and Grand Marnier liqueur
• peppermint liqueur
Direction;
Place the sugar and water in a saucepan, stir well and bring to the boil.
Let it cool down.
When the syrup is lukewarm, add the flavorings to taste.
Store in an air tight container in the refrigerator if you are not using it immediately.
Adding Syrup to a Cake
There are many ways to apply syrup to a cake layer, but you must remember to have an even application.
One way is to dip a pasty brush into the syrup and then brush onto the cake, but this can bring a lot of crumbs and make a mess.
Another way is to dip the pastry brush into the syrup and then dab repeatedly onto the cake.
Another technique is to use a squeeze bottle (the ones with the cone shaped top).
Fill the bottles with the syrup and if the opening is not too large (the smaller the opening the more control you will have) you will be able to control the flow.
Squeeze the syrup very gently onto the cake in an even manner.
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Monday, August 23rd, 2010
Ingredients;
2 egg white, at room temperature
¼ teaspoon lemon juice
4 cups (1lb) icing sugar (you may need extra icing sugar when mixing so these are approximate measures)
Directions;
Strain the egg white through a dry muslin cloth. This will break up the egg white. Beat lightly with the lemon juice.
Sift the icing sugar through a very fine sieve (if you don’t have a fine sieve use a clean nylon stocking, a piece of organdy or similar material). The sieve that you use for every day straining is not fine enough. It will not remove all the fine lumps and this will cause problems when piping.
Gradually add the icing sugar to the egg white mixture and mix to form a soft, creamy consistency similar to unwhipped cream. Continue adding small quantities of icing sugar until the desired consistency is reached. Mix well and gently beating after each addition.
The icing should be smooth glossy and light, almost like a cold meringue in texture but not aerated. If you add the icing sugar too quickly the mixture will become dull and thick, which will be difficult to handle.
Stir in the glycerin until well mixed.
The correct consistency is reached when a sharp and smooth peak forms and holds its shape when the spoon is lifted out of the mixture. If the icing mixture is too soft, the peak will curl back. If you have used too much icing sugar, the peak will break of bluntly.
If you have made the mixture too stiff, dip a spatula with a small quantity of the icing mixture on it into a beaten egg white and mix this into the rest of the icing mixture. Repeat this process until the correct consistency is reached. By doing this you should not end up with an enormous bowl of mixed icing.
Royal icing will be snow white if it has been mixed correctly. To make it even brighter, dip the tip of the handle of a brush into blue coloring and mix this trace into the icing. Make sure you mix it well, if not mixed well it will be slightly cream in color.
Allow the icing to settle before using it. Cover the surface with a piece of damp plastic wrap and seal well, excluding all the air.
Stir the icing thoroughly before using, this will disperse the air bubbles. Then adjust the consistency if necessary by adding more sieved icing sugar.
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