Icing: Difference between revisions
From Cookipedia
mNo edit summary |
(remove req image taag) |
||
| Line 10: | Line 10: | ||
<!-- /seo --> | <!-- /seo --> | ||
[[Image:Mille-feuille1.jpg|300px|thumb|right|Mille-feuille]] | [[Image:Mille-feuille1.jpg|300px|thumb|right|Mille-feuille]] | ||
Icing is the collective name for various types of (usually) cake toppings and fillings and there are several varieties that can be used: | Icing is the collective name for various types of (usually) cake toppings and fillings and there are several varieties that can be used: | ||
Revision as of 06:57, 15 May 2016
Icing is the collective name for various types of (usually) cake toppings and fillings and there are several varieties that can be used:
- Glacé icing
- Royal icing
- Fondant icing (sugar paste)
- Mexican paste
- Ganache
- Buttercream icing
- Cream cheese icing
- Flower paste
- Modelling paste
- Pastillage
- Poured fondant
Glacé icing
A very simple icing, often drizzled over Fairy Cakes or larger cakes and used for feathering on Mille-feuilles. It is runny and shiny and probably the easiest icing to work with. It is made from icing sugar and water with the optional addition of flavourings and/or colourings.
For every 100g of icing sugar, mix in about 13-20mls boiling water, depending on whether you are adding additional liquid. It takes around 30 minutes to set, but will not set hard. If you prod it, it will crack.
Royal icing
Fondant icing (sugar paste)
Mexican paste
Ganache
Buttercream icing
Cream cheese icing
Flower paste
Modelling paste
Pastillage
Poured fondant