Loading ...
Loading ...
Loading ...
24
PAge heAder.....
RECIPES
BUTTER CREAM ICING
For 1 x 23cm cake
INGREDIENTS
125g butter, softened
1 ½ cups icing sugar mixture, sifted
1-2 tablespoons milk
Recipes Cont.
METHOD
1. Place butter into a bowl. Beat on speed
8-10 until pale and creamy.
2. Reduce speed and gradually add icing
sugar until combined. Adjust thickness
of icing with milk.
TIP
If adding food colourings you may not
need to add any milk at all.
CREAM CHEESE FROSTING
For 1 x 23cm cake
INGREDIENTS
30g butter, softened
125g cream cheese, softened
½ teaspoon vanilla extract
1 ½ cups icing sugar, sifted
METHOD
1. Place butter, cheese and vanilla into a
bowl. Beat on speed 7-8 for about 1-2
minutes or until well combined.
2. Reduce speed to 3 and add sugar; once
added increase speed again until mixed
well.
3. Spread on cooled cake.
CHOCOLATE GANACHE
For 1 x 22cm cake
INGREDIENTS
200g good quality dark chocolate, chopped
2
⁄3 cup cream
METHOD
1. Stir ingredients in small saucepan over a
low heat until smooth. Cool to spreading
consistency.
2. Spread on cooled cake.
Loading ...
Loading ...
Loading ...