Icings



icing

Icing and fillings

The quantities below make sufficient for a 7 inch cake.

Butter icing [Butter Cream]

2.oz. Margarine or butter
4 oz. Sieved icing sugar
Flavouring and colouring as required

Cream ingredients, gradually add icing sugar and cream together.
Add flavouring and colouring.
Possible flavourings; -
Vanilla, almond and coffee essences, finely grated rind of orange or lemon together with a teaspoon of either essence, melted chocolate and chopped walnuts.

Glace Icing

4. Oz. Sieved icing sugar
1. Tablespoon warm water
Flavouring and colouring

Place icing sugar in basin and add water.
Stir until smooth and add flavouring and colouring, use at once.


Milk Chocolate Icing

Two and a half ounces margarine
4. Tablespoons cocoa
8. oz. Sieved icing sugar
3. Tablespoons hot milk
1. Teaspoon vanilla essence

Melt margarine, blending in the cocoa, then stir in icing sugar, milk and essence.
Beat until smooth and thick.


The quantities below are suitable for 8/9 inch cakes

Plain Chocolate Icing

1. oz. Margarine
5. oz. Icing sugar
3. Teaspoons cocoa
1. Tablespoon boiling water
Few drops vanilla essence

Cream margarine, beat in icing sugar and cocoa.
Gradually stir in boiling water, add vanilla essence and beat well.


Rich Almond Paste

This recipe is suitable for wedding and Christmas cakes.
12. oz. Ground almonds
6. oz. Caster sugar
6. oz. Icing sugar
1. Egg
Juice of half a lemon

Place dry ingredients in a bowl.
2. Add lemon juice then just enough beaten egg to make a pliable paste.


Royal Icing

2. lb. Icing sugar
2. Teaspoons lemon juice
2. Teaspoons glycerine may be add to keep the icing soft
Whites of 4 eggs

Lightly beat egg whites and lemon juice together.
Sieve icing sugar, add half to egg whites, beat well.
Gradually add the remainder of the sugar, stirring to ensure it is well mixed and until the paste stands in peaks in the bowl.


Battenburg Icing

Less expensive than rich almond paste and useful for children’s party cakes.
2. oz. Ground almonds 3. oz. Icing sugar.
3. oz. Caster sugar
Few drops of almond essence
Beaten egg

Place dry ingredients in a bowl.
Add essence and sufficient beaten egg to make a pliable paste.


Arrowroot Glaze

One and a half teaspoon arrowroot
Quart pint fruit juice or water

Blend arrowroot with a little liquid.
Boil remaining liquid, pour onto the arrowroot, return to the pan and simmer until the mixture clears, cool before use.


Sugar Glaze

2 Tablespoons each of milk, water and caster sugar.

Heat gently until sugar is dissolved, then boil for 2 minutes, use while hot.


Blanching Almonds

Cover almonds with boiling water, leave for 2-3 minutes, drain, then place in cold water, skins will remove easily.


Applying Paste/Icing

Almond Paste

Level the top of the cake if necessary, either by cutting with a sharp knife or building up with almond paste.
Brush the cake over with an egg white or lemon curd.
Having pre prepared the almond paste, cover the work surface with icing sugar and roll out the paste to the length and shape required.
Carefully lift and press the almond paste to the sides of the cake, then repeat the same operation for the top.
Smooth all joints with a knife or small rolling pin ensuring a squared edge is achieved.
Cover the cake with greaseproof paper and leave to dry for at least a week [if possible] before applying decorations.

Icing a cake

Stand cake on a rotary or static icing table [cake tin or inverted large plate.
Using a palette knife or suitable broad bladed knife, cover the cake with an n even thickness of icing.
For a broken or rough surface effect place blobs of icing around the cake and blend with a knife.
For an all over smooth finish use a broad bladed knife, repeatedly dipping into hot water to ensure the icing does stick to the blade and spoil the finish. [Remove any moisture from the blade]
Apply any decoration prior to the icing setting.
When the icing has set, secure the cake to stand using a little icing underneath, piping of the cake can be done when the icing is set.

Icing

Mix 2 oz. of icing sugar [sieve prior to use] with boiling water, at little at time.


To ice a cake

This is a simple and quick icing to make. Sieve half a pound of icing sugar and put it into an enamelled saucepan with three tablespoon full of water, which should be added slowly. Stir over a fire [heat] with a wooden spoon until warm, taking care that mixture is kept smooth. If made too hot the icing will be dull in appearance. It should be just stiff enough to flow over and coat the back of a spoon.


Egg Icing

2 oz. of sieved icing sugar to the white of an egg, add the sugar gradually.


Chocolate Icing

One bar of plain chocolatebr /> One tablespoon of water

Put somewhere warm to soften the chocolate and mix to a stiff paste with icing sugar


Butter Cream

4 oz. of margarine
8 oz. of icing sugar [sieved]

Mix well together.


Vanilla Cream

2 oz. of granulated sugar, place in a pan with a gill [half a pint] of milk.

Mix one ounce of corn flour with a little cold water and a tablespoon full of beaten egg. Pour boiling milk over the mixture in the basin. Add one or two drops of vanilla essence and a piece of butter the size of a nut, boil the mixture to thicken.


Almond Paste

Place half a pound of ground almonds in a basin and add quarter pound of icing and caster sugar [sieved]. Then add a little flavouring essence, the juice of half a lemon and one egg. Beat all the ingredients together until they form a stiff paste, then work well with both hands until the whole mixture is blended. Now take the iced cakes and brush over lightly with a very little marmalade or white of an egg to make the almond paste stick, then roll out the paste to size required. Press it on carefully and neaten with a broad laded knife. The almond paste may be rolled out in a thin strip and placed around the edge of the cake, the ends being neatly joined.


Almond Paste

2 Eggs
One-pound ground almonds
One and a half of caster sugar, [sieved]

Beat the eggs well; these will be sufficient to mix the almonds and sugar to a stiff paste.


Russian Butter Cream

6 oz. of icing sugar
Four and a half ounces of margarine of butter
One tablespoon of flour
One tablespoon of hot water
One tablespoon of brandy of vanilla essence

Mix to a thick cream by hand.


Almond Paste 1

4 oz ground almonds
4 oz icing sugar
4 oz castor sugar
Few drops almond essence
1 small egg

Mix the ground almonds and sugars together thoroughly, gradually add the almond essence and sufficient egg to mix to a stiff paste. Knead until smooth. This light type of Almond Paste is suitable for such recipes as Battenburg Cake.


Almond Past 2

12 oz ground almonds
6 oz castor sugar
6 oz icing sugar
1 dessertspoon lemon juice
Few drops vanilla essence
1-2 eggs

Mix the ground almonds with the sugars, add the lemon juice and vanilla essence and bind with the beaten egg. Knead thoroughly. Use full quantity for Christmas Cake or half for Simnel Cake


Almond Paste 3

16 oz icing sugar
16 oz ground almonds
2 ½ egg whites
Vanilla essence

Roll lumps out of icing sugar, add ground almonds. Whisk egg whites slightly and add enough with flavouring to make a stiff paste. Work it until smooth.


Almond Paste 4

4 oz Semolina
5 oz sugar
1 yolk of egg
1 teaspoonful almond essence
Few drop cold water

Mix semolina and sugar. Add almond essence and a few drops of cold water to the yolk of egg and beat well. Gradually add this to the dry ingredients. Care must be taken that the paste is not made too wet.


Marzipan

¼ lb ground almonds
3 oz caster sugar
3 oz icing sugar
1 egg (shell or reconstituted)
¼ teaspoonful almond essence

Mix the almonds and sugars together, add the essence and mix it all to a stiff paste with the egg. Knead with the hands until smooth. Roll to the required size. Brush the cake with a little warm jam and put on the almond paste, pressing it with a rolling pin.


Mock Marzipan

4 oz Soya flour
4 oz granulated sugar
2 oz margarine
2 tablespoonfuls water
2 small teaspoonfuls almond essence

Melt the margarine in a saucepan with the water. Add the sugar and almond essence and stir over a low heat for two minutes. Remove the saucepan from the heat and add the soya flour. Turn the paste on to a board and knead for two minutes, then shape it to fit the cake. Wrap in greaseproof paper until cold, then put on the cake as directed for real marzipan.


Royal Icing

12 oz icing sugar
1-2 egg whites
1 teaspoon lemon juice

Sieve the icing sugar thoroughly, make a well in the centre and gradually stir in sufficient lightly beaten egg white to make a stiff mixture. Add the lemon juice and beat until the icing becomes glossy and will stand up in peaks when lifted with a spoon. Spread the icing with a palette knife dipped in hot water.


Water or Glace Icing

8 oz icing sugar
¼ teaspoonful of almond or vanilla flavouring
About 2 tablespoonfuls warm water colouring, if desired

Crush or rub the icing sugar through a sieve, add the flavouring and mix to a stiff consistency, using a wooden spoon. The icing should coat the back of the spoon, if stiff enough. Beat thoroughly until smooth and glossy. (For orange icing, omit half the water and use orange juice instead).

NOTE – If the icing is to coloured, add the colouring by dropping it from the tip of a skewer.


Glace Icing

4 oz icing sugar
3-4 teaspoons warm water
Few drop of flavouring essence

Put the sieved icing sugar, water and essence into a pan and stir over a very low heat, until it is the consistency to coat the back of a wooden spoon. Be careful not to overheat or the icing will lose its gloss.


Chocolate Glace Icing

Sift 4 level dessertspoonfuls of sweetened chocolate powder with the icing sugar and use vanilla essence to add flavour.


Orange Glace Icing

Substitute 3 or 4 teaspoonfuls of warm orange juice for the water and a few drops of orange colouring for the essence.


Feather Icing

6 oz icing sugar
4-5 teaspoonfuls warm water
1-2 drops carmine or cochineal
3 dessertspoons of Chocolate Glace Icing

Put the sieved icing sugar and water into a pan and stir over a very low heat, until it is of the consistency to coat thickly the back of a wooden spoon. Take 2 dessertspoonfuls of this glace icing and add 1 or 2 drops of pink colouring, using the remainder of the icing to coat the top of the cake. Then pipe parallel lines of the icing alternately of the chocolate and pink glace icings, ½ inch apart, across the cake. Draw lines ¾ inch apart with a blunt knife across the cake at right angles to the chocolate and pink lines. Repeat in the reverse direction in the spaces between the lines.


Fudge Icing

1 ½ oz vegetable fat
8 oz icing sugar
4 dessertspoons milk
Pinch of salt

Place fat, salt and milk into a saucepan and stir over a very low heat until the fat melts. Allow to cool slightly, pour over the sifted icing sugar and mix thoroughly. Leave the icing until almost cold and beat until it is sufficiently thick to coat the cake.


Chocolate Fudge Icing

Sift 1 oz cocoa (for a dark icing) or 1 oz drinking chocolate (for a pale icing), with the icing sugar. Use 5 instead of 4 dessertspoonfuls of milk.

These old recipes came from Mrs. Betty Manuel, Emsworth, Hants.

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