ICINGS & TOPPINGS

BUTTER ICING:

INGREDIENTS QTY

Icing Sugar 200 gm

Margarine 100 gm

Essence (optional) few drops

Colour (optional) few drops

Method:

Cream margarine till smooth.

Sieve icing sugar & add it to the creamed margarine little by little till light and fluffy.

Add flavouring agent and colour as desired.

(Note: 1 tsp salad oil can be added for extra shine in the icing.)

ROYAL ICING:

INGREDIENTS QTY

Icing Sugar 125 gm

Egg White 1 no.

Lemon juice 1 tsp

Method:

Whisk egg whites & add icing sugar little by little till soft peak consistency is
formed.

Add lemon juice to the mixture and mix.

Cover the utensil with wet duster or cling wrap to avoid icing from drying.
(Note: quantity of sugar can be increased or decreased depending on the size of
the egg white.)

GUM PASTE

INGREDIENTS QTY

Icing Sugar 150 gm

Gum Tragacanth (or Gelatin) 1 tsp

Liquid Glucose 1 tsp

Lemon juice/vinegar few drops

Food colours (optional) few drops

Method:

Sieve icing sugar.

Add liquid glucose & soaked & melted gelatin in the icing sugar.

Knead to make soft and pliable dough.

Add lemon juice or vinegar & knead.

Add colour if desired.

Mould into desired shapes using icing sugar or corn starch for dusting.

Leave to dry and use as and when required.

(Note: keep the dough covered with a cling wrap or a polythene bag to avoid
drying.)

MARZIPAN

INGREDIENTS QTY

Cashew nut Powder 150 gm

Icing Sugar 300 gm

Egg White 1 no

Liquid Glucose 10 gm
Almond Essence few drops

Rose Water (optional) As Reqd.

Method:

Sieve cashew nut powder with icing sugar.

Make a well in the centre & add egg whites & liquid glucose.

Knead to make soft and pliable dough.

Add almond essence and mix.

Use rose water if required while kneading the dough.

Wrap it with a cling film or with a polythene bag.

Keep refrigerated and store.

(Note: Colour can be added as per the use and requirement.)

FONDANT

INGREDIENTS QTY

Icing Sugar 250 gm

Egg White 1 no

Liquid Glucose 10 gm

Lime Juice few drops

METHOD:

Sieve Icing sugar and make a well in the centre.

Add Liquid Glucose and Egg whites.

Knead to make soft and pliable dough.

Add lime juice & knead.

(Note: Colour can be added as per the use and requirement.)

FONDANT (COOKED)

INGREDIENTS QTY

Grain Sugar/Castor Sugar 225gms

Water 75ml

Liquid Glucose 1 tsp

Lime Juice few drops

Method:

Take sugar in a thick bottomed pan & add water to it.

Place it on the flame without stirring.

Add liquid glucose while cooking.

Add lemon juice and remove the scum.

Boil it till 240*F (soft ball consistency) without stirring.

Remove from flame and pour on a clean table top.

Stir continuously till it becomes smooth and solid in texture.

Mix it thoroughly to avoid any crystal formation in the icing.

Cool it & wrap in a plastic bag and store for future use.

Melt it to pour on the cake.

(Note: Follow all precautions to be taken while boiling the sugar.)

CHOCOLATE TRUFFFLE

INGREDIENTS QTY

Dark Chocolate 200 gm

Fresh Cream (Amul) 100 gm

Unsalted Butter 10 gm
Method:

Heat the cream in a vessel on direct flame. Bring it to a boil.

Add pieces of Dark Chocolate little by little & cook.

Remove from flame and add butter and mix.

(Note: Strain before use & cool to use for piping.)

GANACHE

INGREDIENTS QTY

Dark Chocolate 600 gm

Fresh Cream (Amul) 500 gm

Unsalted Butter 5 gm

Method:

Heat the cream in a vessel on direct flame. Bring it to a boil.

Add pieces of Dark Chocolate little by little & cook.

Remove from flame and add butter and mix.

(Note: Strain before use & cool to use for topping the cake.)

CHOCOLATE FUDGE ICING:

INGREDIENTS QTY

Icing Sugar 800 gm

Cocoa Powder 200 gm

Margarine 500 gm

Milk As Reqd.
Method:

Melt margarine in a pan.

Add cocoa powder & incorporate to mix.

Beat vigorously and add icing sugar in stages, beat well.

Add milk to lighten the icing when using.

(Note: Cover the utensil with wet duster or cling wrap to avoid icing from drying.)

SWISS MERINGUES (Uncooked)

INGREDIENTS QTY

Egg White 1 no.

Castor Sugar 60-70 gm

Lime Juice few drops

Method:

Beat egg whites to a soft peak consistency.

Add castor sugar little by little & continue whisking.

Add lemon juice and beat till hard peak consistency is achieved.

Fill it in the piping bag and pipe out different shapes on the greaseproof paper.

Let them dry in the oven at around 40-50*c or keep them above the oven overnight.

(Note: make sure that the sugar is dissolved properly in the mixture.

Do not bake the meringues at high temperature.)

ITALIAN MERINGUES (Cooked)

INGREDIENTS QTY

Grain Sugar 225 gm

Water 75 ml

Egg White 1 no.

Lime Juice few drops

Method:

Boil water and sugar together till soft ball consistency (240*F).

Beat egg whites to a hard peak consistency & pour hot sugar syrup into it; stirring
continuously.

Add lime juice & mix.

Fill it in the piping bag and pipe out different shapes on the greaseproof paper.

Let them dry in the oven at around 40-50*c or keep them above the oven overnight.

(Note: Use it instantly for piping without letting it dry.)