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51
RECIPES
WHITE VANILLA ICING
INGREDIENTS
2 cups icing sugar, sifted
1 teaspoon butter, softened
2 tablespoons water
½ teaspoon vanilla essence
METHOD
1. Assemble mixer using scraper beater.
2. Using Speed 1, combine all ingredients.
Add a little extra water to mix to a
spreadable consistency.
VARIATIONS:
CHOCOLATE ICING
Sift 1 tablespoon cocoa with the icing sugar.
COFFEE ICING
Heat the 2 tablespoons water and stir in 2
teaspoons instant coffee until dissolved.
COLOURED VANILLA ICING
For lightly coloured icing add 1–2 drops of
desired food colouring to the White Vanilla
Icing mixture. For brighter colours, add
extra drops until desired colour is achieved.
Examples:
Pink Icing — 1–2 drops cochineal
Purple/Mauve Icing — 1–2 drops red
and blue food colouring
Orange Icing — 1–2 drops yellow and
red food colouring
LEMON ICING
Substitute water and vanilla essence with
1 teaspoon finely grated lemon rind and
2 tablespoons lemon juice. Add 1-2 drops
yellow food colouring if desired.
SOFT CHOCOLATE ICING
INGREDIENTS
2 tablespoons cocoa
½ cup boiling water
40g butter, melted
½ teaspoon vanilla essence
2½ cups icing sugar, sifted
METHOD
1. Dissolve cocoa in the boiling water, stir
in melted butter and vanilla essence.
2. Gradually add sifted icing sugar
and stir until mixture is smooth
and well combined.
CREAMY CHOCOLATE GLAZE
INGREDIENTS
200g dark chocolate, chopped
¾ cup thickened cream
METHOD
1. Combine chocolate and cream in a small
heat proof bowl, suspended over a small
saucepan of simmering water, and stir
until smooth.
2. Spread cake, top and sides, with a
thin layer of glaze, then quickly pour
remaining glaze evenly over top
of cake. Allow glaze to set at room
temperature before serving.
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