MakingTo make this icing you will need to knead in powdered sugar, meringue powder, tylose or cmc, shortening, glucose, glycerin, flavor, gelatin with water. This sweet doughy delight is used to mold little figurines and as a canvas for other icings to be piped onto it. This is probably the most popular form of icing. Knead well and add in the desired flavor and colors. Bakery Treatz is a professional bakery service located in Ward of Tobago, Trinidad and Tobago. MakingCombine the sugar and water until sugar is well dissolved. The excess gum paste can stay for up to 2 months in an airtight container in a refrigerator. Be sure to not introduce fats to this cake mix, as it will instantly deflate if mixed with chocolate or whipped cream. The second later told us it brought tears to her eyes. Once done right, it will … Once cooled, whisk in butter and vanilla extract until smooth. Though this icing is easy to make and lasts for a very long time, it dries out easily and requires easy handling. Melt margarine, blending in cocoa, then stir in icing sugar milk and essence. Keep in mind that refrigerating this icing will increase its weeping process. MakingFresh cream and sugar is whisked together to make a light as air icing, at times infused with food color and flavor. This type of fondant is made exactly like its rolled sibling with a few minor changes in the recipe, which will give make it a little runny. StorageThis icing will need refrigeration, but will hold its shape in warm weather. Remove the layers from the pans to cool completely on a wire rack. Cook this mixture till it is slightly doughy. StorageThis icing is very durable. StorageHighly durable, but will need to be re-heated before use. The ingredients in it help it to hold up in warm weather. MakingThis icing is one of the easiest forms of icing, made by combining butter/shortening/margarine/lard, with confectioners’ sugar, flavors and chocolate. Poured fondant is usually used as an icing and not as a filling. Candy clay is another fondant-like icing which can be used not only to coat the cake but also to make beautiful decorations viz. However, it's of course not active working time ;-) and the cake is not difficult to make at all, so don't let the length of the instructions scare you! It is often used on cakes, tortes, cookies, and bars. This cake is great the day you make it but even better if you let it sit in the fridge for 24 hours. The icing will retain its soft and smooth texture. a 12” round pan etc. It works better as a filling rather that icing, but it can be used as an icing as well. Pour in the corn syrup and combine well. MakingWhisk almond paste and sugar until it looks like coarse breadcrumb. As molding or using it as a fondant or gum paste alternative will leave you with very hard disfigured pieces. MakingChocolate and cream are the only two ingredients needed to make ganache as good as it looks. Slowly mix in corn syrup and bring to a boil. Colors are added and the dough is once again kneaded to distribute the colors evenly. Marzipan icing is also called almond paste. Whisk egg whites very lightly and add a little at a time with the juice to the sugar, beating with a wooden spoon. Stir in the nuts, if desired. Using a mixer at medium speed, beat the butter, jams, eggs, milk, and vanilla until smooth, 2 minutes. This rich, dark decadent is simply too good to be true. 56 %. If the icing is too thick, add a little milk. StorageDue to the fresh ingredients used in making this icing it has a very short shelf life and needs to be consumed immediately. Unlike its other two counterparts, this rolled icing has an almondy undertone to it. Remember that and you are good to go. StorageThis frosting will deflate faster, and cannot withstand heat or warm temperatures. Spread over one cake layer. Before serving, however, allow it to cool down to room temperature. This cake was a beast! Our site includes quite a bit of content, so if you're having an issue finding what you're looking for, go on ahead and use that search feature there! StorageCan be refrigerated, but needs to be kept in a plastic wrap and then placed in an airtight container. This recipe came from Bernice Stahl. These cookies do not store any personal information. Also do not forget to freeze the cake once you have given it a crumb coating. To prevent this, you can use shortening instead of butter. StorageThis icing will last for several weeks. MakingCombine egg whites and salt to a stiff peak. This icing works really well with gum paste and other sugar arts, and is most often used as an edible cake stand, or to make figurines. You can decorate an ordinary cake with any of the above mentioned types of cake frosting or simply serve with some fruit or whipped cream or ganache. Get it? For all you chocolate lovers this is the ultimate birthday cake! You also have the option to opt-out of these cookies. 33 talking about this. Add in the butter and whisk until it’s combined well. Cool in the pans on a wire rack 10 minutes. If the … It is used as an icing rather than filling. Put half of the sugar into a large bowl. The first was a bride who couldn’t resist licking ganache off her fingers after cutting the cake. This icing might be soft and dough-like in the beginning, but it will harden later. There are innumerable ways of decorating a cake. The mixture is carefully whisked till it is light and fluff. And voila! This will give you a white gum paste icing. Michelle Sohan, the founder of the service and leading cake designer, opened this bakery in 2003, designing one-of-a-kind treats for her clients. More. The traditional Caribbean Christmas cake, aka euphoria! Find, research and contact wedding professionals on The Knot, featuring reviews and info on the best wedding vendors. It is used just like rolled fondant and gum paste icing. We also use third-party cookies that help us analyze and understand how you use this website. Though rolled buttercream is a form of buttercream, it is closely related to fondant as it has a dough-like consistency. These cookies will be stored in your browser only with your consent. Highly durable. Bring to a boil over medium heat, stirring constantly. Here's an article dedicated to types of cake frosting, different cake icing flavors, and lots more. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Due to its play-doh consistency, it can be rolled and given any shape or form. Connect with us either by calling, emailing or through the contact form below. To prepare the icing, combine the brown sugar, milk, butter, and salt in a large saucepan. In Trinidad & Tobago, the cost of a cake is based on its pan size (e.g. Pour this into an electric mixer with a dough hook attachment. One can choose any of the many toppings available like icing, sprinkles, sugar art, fondant decoration, fruits, chocolate, waffles, yogurt… the possibilities are endless. Glaze, like its name will leave behind a light shiny, smooth, and glazed look. StorageRoyal icing does not need any refrigeration, it can be stored in an airtight container and will last for weeks. Find 4 CAKE DECORATING EQUIPMENT SUPPLIES in Trinidad & Tobago. This heavy-duty rum fruit cake takes some time to make: with the minimum soaking time the recipe extends over two days, but I always take a month! In fact, a cake looks quite raw and unfinished without that creamy, soft, sweet, delicious, and not to mention beautiful decoration. Due to its ingredients it will dry to a semi-hard state and will become sticky under warm temperature. The Cake Warehouse, is an online business in which persons would be able to get everything they need cake supplies. Simply whisk in sugar syrup, egg whites, a pinch of salt, and some vanilla extract/flavor. Let’s Get in Touch. This will keep the cake nice and moist. It will survive, up to 6 months, around 2 week in the refrigerator, and around 4 days at room temperature, and 2 seconds if you can’t control yourself. Learn more To prepare the icing, combine the brown sugar, milk, butter, and salt in a large saucepan. It is usually seen as white but can be dyed with any edible food color and can be painted upon. Find recipes for cake frosting, cupcake frosting, cookie icing, fondant, and dessert glazes. Flavors viz. Refrigerate the cake once it is iced. Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans. Cakes not only have to be baked but they require several hours to cool down before icing/decorating. MakingCandy clay is made by melting candy melts and amalgamating corn syrup in it. It’s the yellow cake you get in the tray Here is a very simple recipe for a home made from scratch cake! You can always choose to either add color to portions of dough or spray paint it to give it more realistic hues and shading. Try not to get carried away and infuse too many flavors of icing. There are innumerable ways of decorating a cake. Now you know the different types of icings. It is mandatory to procure user consent prior to running these cookies on your website. The decoration can be by itself as well as on top of a rolled icing. View Telephone Numbers, contact information, addresses, reviews, prices and more for cake decorating equipment supplies in Trinidad & Tobago. It has a rich, sweet taste with a smooth, matte texture. Slowly add in the sugar and whip until the mixture is shiny and stiff. These add-ons can practically make or break a delicious cake. ), amount of cake per pound, type of ingredients (cheesecake will be more expensive than sponge), degree of icing complexity and amount of “real cake” made versus “dummy cake” (i.e. The dough might be hard to work with initially, but you can ease your efforts by dividing them into smaller balls, which will allow you to use it better. Due to its doughy consistency, marzipan too is used as a decoration and often seen as edible flowers and figurines. lemon juice, lemon zest, butter, eggs and sugar are whisked together over a water bath. Stir in nuts, if desired. Whisk until it’s smooth and glossy. Pastillage is closely related to fondant, however, unlike fondant’s consistency, pastillage dries bone-hard. MakingUnlike its rolled half brother, this one is made from confectioners’ sugar, water, corn syrup, flavoring, and food/icing color. StorageYou should consider using this icing as soon as you make it since it will collapse after 24 hours. All you need to do is whisk these ingredients to a soft, smooth, and fluffy peak. Make the soaked spiced dried fruit: In a medium saucepan, combine the raisins, currants, prunes, … it thus needs refrigeration. Its pale white color can be infused with an array of colors, but it best suits pastel shades rather than dark hues. MakingThis delicious icing is made by whisking butter, cream cheese, sugar, and flavors/extract. Stir in the sugar. The beauty of this icing is that other icings can be used on it. But opting out of some of these cookies may have an effect on your browsing experience. We provide informative and helpful articles about ingredient substitutes, healthy eating, and all around cool stuff about food and recipes. This will prevent the filling from weeping out when the second layer is added. StorageDue to its ingredients it will require refrigeration. Along with a good black cake, a normal “sponge cake” or vanilla cake is served for Christmas. This form of icing has many a recipe to its name, and is made in a variety of consistencies. There is a trick to this recipe. Due to its pale custard-like color it looks great in pastel shades and can be used as both filling as well as icing. StorageCan be refrigerated in airtight containers for up to 2 weeks. 10 Easy Gobbleworthy Dessert Recipes Using Graham Crackers, 10 Easy No-bake Dessert Recipes for Every Maker’s Delight, Mouthwatering Donut Flavors That You Should Try, What to Use as a Sweet Chili Sauce Substitute, Cheese Substitute Ideas for Vegan and Lactose-Free Diets, Egg Yolk Substitute Ideas: What To Use Instead, What to Substitute for Milk in Mac and Cheese. Cake artists also need specialized tools and equipment to complete your order. You cannot go wrong with this icing as you can use this in any consistency. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Once done right, it will have medium consistency and a fluffy but buttery texture. MakingEgg whites and sugar are whisked together over a water bath or a double boiler method (this is done by placing the bowl of ingredients in another larger bowl of hot water). MakingMaking this icing is not as difficult as it sounds. Apply a coat of Crumb coat on your cake before icing or decorating, this will seal in any stray cake crumbs. Knead until it gets a smooth consistency. Whisk in some whipped cream to enrich its texture and taste. Two of the most beautiful compliments we’ve ever gotten about our wedding cakes had little to do with words. Bake 18 to 23 minutes, until a wooden pick inserted near the center comes out clean. Total Carbohydrate Call it icing or frosting… whether it is applied with a spatula, or piped on into frills and designs, trickled onto a cake, rolled on into sheets or simply pasted – regardless of the form and design, the fact still remains that icing is quintessential. layer made out of Styrofoam). Necessary cookies are absolutely essential for the website to function properly. French buttercream is made in the same way as Italian buttercream, with a slight amendment to the ingredients. Whist until it becomes thick and creamy. Keep adding egg white and juice gradually and mix in the remaining sugar. Gum paste is also known as petal paste or flower paste, and is used just like rolled fondant icing. Its silky color best complements pastel shades as compared to dark colors. Cream cheese icing is a thick, sweet but tarty icing which comes in a range of thick-to-thin consistencies. Due to its play-doh consistency many bakers use cookie cutters to transform sheet of this icing into edible art work. Some choose to add in gelatin to increase its life. This icing can be used to fill in between two layers or, piped onto the cakes in the form of coating, designs, flowers, and writing. Mix till the mixture reaches room temperature. MakingThis icing is made by whisking egg whites along with confectioners’ sugar, vanilla and lemon juice. MakingThis icing is made by kneading sugar, gelatin, glucose, lemon juice with water. No cake is complete without an icing. This icing goes well with chocolate cake or yellow cake. You will need to work really fast with pastillage. Obviously, you cannot color frosting as it is 80% chocolate, and therefore has just one gorgeous-brown color. Slowly add in corn syrup, water, and vanilla extract. MakingWhip egg whites until foamy. But this icing will weep in warm and humid weather. Remove from the heat and add the confectioners’ sugar. This icing goes really well with fresh fruits and jam toppings. Icing Sheets Printing Software. This icing is fun and easy to color due to its white and glossy base. One can choose any of the many toppings available like icing, sprinkles, sugar art, fondant decoration, fruits, chocolate, waffles, yogurt... the possibilities are endless. The truck and the wheels are all cake with some of the best tasting dirt you’ve ever eaten! MakingAlmond paste is kneaded in with confectioner’s sugar, corn syrup, other flavorings, and colors. We'll assume you're ok with this, but you can opt-out if you wish. However, it will soften when used on another form of cream, butter or fat-based frosting. Best until smooth and thick and should look like this. Buttercream icing is also known as America buttercream/confectioners’ sugar icing/butter cream/butter icing/mock cream. Royal icing can be used to coat the cake, fill in between two layers, and to decorate. This is another widely popular form of icing used to decorate the simplest of cakes to transform them into edible masterpieces. Besides you want to complement the cake and not overpower it with the icing. The decorations will hold their shape and yet will be soft enough to cut through with a knife. Recipe 1 1/2 pound (s) icing sugar 2 medium egg whites 1/4 cup (s) lime/lemon juice A little color and flavor goes a really long way. StorageBecause of the ingredients this type of icing will require refrigeration. They can be molded to make very lively-looking flowers and figurines, and can be painted over with edible food color. And before you begin filling the layers with icing, do not forget to lightly drizzle the lower layer with sugar syrup. The consistency may vary as per its usage. 170.8 g METHOD / DIRECTIONS: Sift the icing sugar twice. You have your Italian buttercream icing ready. Italian buttercream is an excellent frosting to work with. Copyright © Tastessence & Buzzle.com, Inc.