Translation by Google


Beautifully decorated cakes create enjoyment to any occasion. It's a satisfaction when your own decoration appreciated by everyone.

Before decorating your cakes, make sure the cakes are completely cool. Let cakes cool in the baked pan for 15 to 20 minutes before placing it on a cooling rack for several hours. You might even consider baking the cake a day before you decorate it and refrigerating it overnight.

Creamy Icing

Creamy Icing (basic)


• 200g butter or margarine, at room temperature
• 1 1/4 cups pure icing sugar, sifted
• 1 teaspoon vanilla essence
• icing colour ~ your own option


1. Using an electric mixer on medium speed, beat ingredients together for 4 minutes or until light and fluffy.

Buttercream ~ Swiss Buttercream


• 1 cup egg whites
• 1 pound sugar
• 1 pound soft unsalted butter


1. Warming the egg whites and sugar in a bain marie until the sugar is dissolved and then transferred into the mixer.
2. Whip until cool.
3. Add softened butter to the bowl, little at a time and whip until a fluffy consistency is reached.

Buttercream ~ Italian Buttercream


• 14 ounces sugar
• 1 tablespoon glucose
• 7 egg whites
• 1 ounce sugar
• 1 pound soft unsalted butter


1. Melt sugar with glucose in 240°F
2. Whip egg whites. Pour melted sugar into whipping egg whites.
3. Add softened butter to the bowl, little at a time and whip until a fluffy consistency is reached.


Buttercream often takes quite a bit of whipping in order to reach the right consistency. Never throw out buttercream due to lumps or when the cream is to soft. Applying heat will help it come together, chill the mixture and re-whip it.

Heavy flavors such as fruit, chocolate, or nut paste should be added to the buttercream after is has been made. Lighter flavors such as vanilla, lemon peel, or lemon juice can be added during the whipping process.

Fondant Icing

Fondant is a sugar syrup that is crystallized to a smooth, creamy white mass and is used for both icing cakes and cake decorations. The cooked Fondant (European Fondant) is quite difficult to make but is the best Fondant recipe around due to its elasticity and smoothness.

(Fondant uncooked )

3 1/2 cups powdered sugar
1/3 cup hot water
1/3 cup corn syrup

Uncooked Fondant is made by simply mixing all ingredients together.

European Fondant - cooked

1 pound sugar
1/4 pound water
1/5 pound glucose

Boil sugar, water and glucose to 240°F.
Poured boiled sugar onto a marble slap and sprinkle with some water to prevent crystallization.
Once the syrup has cooled down to 110°F, start to work the sugar with a steel scraper, folding it onto itself. Do not attempt to work it before it cooled to 110°F or it will become tough and coarse
After a while it will start turning white. Work the fondant until it is smooth and creamy. It may take well over 40 minutes to achieve the right consistency.
Once smooth and creamy store in an airtight container for later use.

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