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Icing, also called frosting, is a sweet glaze made of sugar that often also contains butter, water, egg whites, milk, or flavorings and is used to cover or decorate baked goods, such as cakes or cookies. Icing can be formed into shapes such as flowers and leaves using a pastry bag. Such decorations commonly grace birthday and wedding cakes. Chef's color dye (food coloring) is commonly added to icing mixtures to achieve the desired color. Sprinkles, coloring mist, edible images or other decorations are often used on top of icing. The simplest icing is a glacé icing, containing icing sugar and water. This can be flavored and colored as desired, for example by using lemon juice in place of the water. More complicated icings can be made by beating fat into icing sugar (as in butter cream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheeses, or by using ground almonds (as in marzipan). Icing can be applied with a utensil such as a knife or spatula, or it can be applied by drizzling or dipping (see glaze) or by rolling the icing out and draping it over the cake. The method of application largely depends on the type and texture of icing being used. Icing may be used between layers in a cake as a filling, or it may be used to completely or partially cover the outside of a cake or other baked product. The history of cake dates back to ancient times. The first cakes were very different from what we eat today. They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. The Oxford English Dictionary traces the English word cake back to the 13th century. It is a derivation of 'kaka', an Old Norse word. Medieval European bakers often made fruitcakes and gingerbread. These foods could last for many months. Cake decorating is an enjoyable hobby. Once you have decorated one, you'll be looking for occasions to do it again. Start out simple and in no time you will advance in your new found talent. First things first; if you don't already have icing decorator bags and tips, go to your local hobby shop and purchase these. This basic cake decorator icing recipe will yield great results. 1 bag confectioners' sugar 1 cup shortening 1 teaspoon almond extract Beat this icing mixture on low speed about one minute to combine, then on high speed for an additional 3 minutes. If the icing is too thick, add a couple drops of water; but just a few, as you don't want a thin icing that will be near impossible to decorate with. Never substitute butter or margarine for the shortening, or your icing will be an off-white color. Also, don't bother with liquid food coloring. Using colored paste will give richer colors and won't cause your icing to thin out. When you spread the icing on the cake, use a long bladed knife to ensure smoothness. Afterward, there are usually a couple areas that need further smoothing out. Dip a clean knife into very hot water and run the blade over the rough areas of icing with a light hand. Animal shaped cake pans are popular with children and easy to decorate as well. After smoothly icing the sides and top of the cake, let sit for at least 4 hours, allowing the icing to slightly harden. Lay a paper doily onto the cake. Sprinkle colored sugar crystals over the doily; carefully remove the doily. All around the edge of the top and bottom, decorate with small stars using a star tip. Whenever decorating the bottom and top edges with a shell border, stars, etc., the border on the top should be smaller in comparison to the bottom. Now show off your lovely cake There are six main types of icing: * Flat icing is one of the most simple icings. The basic ingredients of flat icing are powdered sugar and water. Simple flat icings form the glaze on rolls, danishes and other pastries and can be flavored with fruit or spices to add a new taste to the pastry. * Foam icing comes in a variety of flavors and has a soft, fluffy appearance. A meringue is made of whipped egg whites with a flavored syrup added. Marshmallow foam is a common foam icing, but other flavors such as chocolate or vanilla can also be added to the meringue. * Fondant icing gives a cake or pastry an elegant appearance and is popular for wedding cakes and other show pieces. Fondant icing is simply sugar and water, with either glucose or cream of tartar used to produce the proper crystallization to give it a smooth, almost porcelain look. * Fudge icing is thick and rich with a strong chocolate flavor. Other flavors, such as almond, peanut butter or mint, are often added. Using both butter and shortening, corn syrup, sugar and a variety of other ingredients, fudge icing can be somewhat time consuming to prepare, but the finished product is stable and can be refrigerated and used at a later time. * Royal icing is similar to flat icing, but adds egg whites to produce a thicker icing which hardens to a brittle texture. Royal icing can be used to make beautiful, artistic decorations because it hardens when dried, but the same property makes it less enjoyable to eat. Royal icing is used primarily for decorative additions to cakes and for show work such as sugar sculptures. * Glazes are thin, watery icings which form a hard, crisp shell when poured or brushed over cakes and pastries. Glazes are usually made with a fruit flavor, although other flavors, such as chocolate or coffee, are sometimes popular as well. Like flat icing, glazes can be used on sweet breakfast pastries like coffee cakes. They add flavor, and also help keep the pastry moist and improve its shelf life.
[edit] About Icing
The process of applying a sweet coating to cakes and other baked goods. This method is used to improve the appearance, and keeping qualities of the cake or baked good by forming a protective coating around it. Icing or Frosting is also a way of adding flavor and richness to cakes and baked goods.
For best results, first remove any crumbs with your hand or a pastry brush. Put a few strips of waxed paper around the outside of the cake to keep the plate clean of icing. Spread about 1/2 cup of icing on the top of the bottom layer. Next, put the second layer on top of the first and evenly spread a thin layer of icing around the sides of the cake; this will hold in any remaining crumbs. Then, add a second, thicker layer of icing around the sides. Finally, add the remaining icing to the top and spread evenly, blending the edges. Remove the waxed paper and allow to sit for one hour before serving, if time permits.
Recipes With Icing
Kiwis, Orange Juice, Vodka
Cherry, Kiwis, Orange Juice, Vodka
Orange Juice, Pineapple Juice, Tequila
Apple Juice
Cherry, Kiwis, Orange Juice, Pineapple Juice, Rum
