The Busy Girls Guide to Cake Decorating (5 page)
Read The Busy Girls Guide to Cake Decorating Online
Authors: Ruth Clemens
250g (8
3
â
4
oz) butter, softened
500g (1lb 1
1
â
2
oz) icing (confectioners') sugar, sifted
15â30ml (1â2 tbsp) milk to reach a smooth soft buttercream (the consistency should be firm enough to still hold its shape but soft enough to spread or pipe easily)
“Buttercream is so quick and easy, you can even make it in a mixer or food processor â just make sure your butter is nice and soft and start mixing very slowly, otherwise you'll cover the kitchen (and yourself) in a cloud of sugar!”
1 Beat together the softened butter and icing (confectioners') sugar.
2 Add the milk until the buttercream reaches the desired consistency.
3 For flavoured buttercream, add essences such as coffee, lemon or orange in place of the milk.
Buttercream can be kept frozen for three months if you're not using it right away. Allow to defrost in the fridge the day before needed and beat well just prior to using.
This is a rich and decadent frosting, which is ideal for a luxurious cake.
200ml (7fl oz) double (heavy) cream
200g (7oz) dark (semisweet) chocolate
250g (8
3
â
4
oz) icing (confectioners') sugar, sifted
“If you're in a hurry why not use shop-bought frosting? There are lots of variations available and then you're ready to go without the fuss.”
1 Chop the chocolate roughly.
2 Heat the cream in a pan until just below boiling. Remove from the heat.
3 Add the chocolate and allow to stand for two minutes.
4 Stir to a smooth glossy ganache.
5 Allow to cool fully to room temperature. The ganache needs to be fully set before adding the sugar.
6 Beat in the sifted icing (confectioners') sugar until smooth.
Chocolate with a high percentage cocoa solids content gives the best flavour, but make sure it's a cook's chocolate otherwise the ganache may split.
Royal icing is glossy, shiny and sets hard, so that your piped dots and lines stay exactly as they should. Consistency is the key to working with royal icing. You can make it firmer by adding more icing (confectioners') sugar and looser by adding a little extra water, a tiny drop at a time. The desired consistency should be that when you apply pressure to the piping (pastry) bag the icing will flow gently from the nozzle (tip). You shouldn't struggle to squeeze the bag â if you are, the icing is too firm. Always sift the icing (confectioners') sugar to remove any lumps.
500g (1lb 1
1
â
2
oz) icing (confectioners') sugar, sifted
15ml (1 tbsp) powdered egg white (such as Meri-White)
60â80ml (4â5
1
â
2
tbsp) water
Edible gel paste colour
“Royal icing box mixes are also a good cupboard staple, allowing you to mix up as much or as little as you need.”
1 Mix together all the ingredients to the desired consistency, adding more water if needed.
2 Beat a little gel paste colour into the white royal icing. Allow to stand for a couple of minutes to allow the colour to develop then beat again before using.
3 Once you have made it, stop the royal icing from drying out by placing a clean, damp tea towel over the bowl.
Using freshly made royal icing is preferable, but it will keep in an airtight container at room temperature for a couple of days. Make sure you beat it well before use.
Techniques and know-how to build your confidence...
Once you have mastered the basic techniques you'll be all set to go â practice makes perfect so do keep trying if you find something difficult at first.
Different types of work with royal icing require slightly different consistencies. For piping lines, royal icing should be on the stiffer side, but not so stiff that it hurts your hand when squeezing the bag. For dots and snail trails you will need a slightly wetter consistency but it should still hold its shape when piped.
Adjust the consistency by adding more water or icing (confectioners') sugar. It is worth spending the time getting the right consistency, as it will make your work much easier. Time spent now equals time saved later!
1 Snip 1.5cm (
1
â
2
in) from the end of a piping (pastry) bag and drop in the piping nozzle (tip) you are using. Pull the nozzle (tip) down into the end of the bag so that it sits tightly.
2 To fill, insert the end of the bag into a glass or a jug and fold the end of the bag over the outside. It's now super easy to fill with royal icing.
3 Once filled, remove from the glass or jug. Squeeze the icing down towards the nozzle (tip) and twist the bag behind it to stop it from leaking out. Take care not to overfill the bag otherwise you'll end up in a sticky mess!
4 Hold the bag in your dominant hand, laying it across your palm between your thumb and forefinger. Grip the bag with your hand and apply pressure from the top down towards the nozzle (tip). Support the tip of the bag lightly with the forefinger of your opposite hand. You are now ready to pipe!
1 To pipe a line of royal icing, first make sure there are no air bubbles in your piping (pastry) bag â by squeezing the icing downwards in the bag towards the nozzle (tip) â as these will break the line and ruin your hard work.
