May 2, 2008
September 19, 2006
About this cake:
Cake: Marble cake with dulce de leche filling.
Decoration and color: Colored cake icing with ‘violet’ gel. Used white rosettes to top the cake. White shell border on bottom border. Sprinkled edible confetti.
August 30, 2006
August 28, 2006
See Category: Icing Recipes for buttercream recipe.
STIFF consistency is used for making roses and flowers with stiff petals. If the icing is not stiff enough the flower petals will fall. If the Icing is too stiff the petals can crack.
This an example of a drooping rose (the consistency wasn’t stiff enough):
Note that the petals are falling and the rose doesn’t look natural.
Test the consistency of your icing to know when you have achieved STIFF consistency.
Take a small amount of icing between your fingers. If you can roll a little ball with no residue left in your fingers, you know the icing is TOO stif and your petals may break. Add a little more water and mix.
If you can roll a ball between your fingers and leave a small residue, the consistency is good to go.
A stiff consistency will allow you to make STIF peaks of icing as depicted in the picture below:
MEDIUM consistency is used for star tip decoration, borders, fiigure piping (3-dimensional shapes), flowers without stiff petals and bows.
The picture below are flowers made with medium consistency icing:
THIN consistency is used for icing the cake, lettering, outlines, dots, leaves and vines decoration.
August 27, 2006
The recipe shown here contains shortening. You can substitute the shortening with butter (see amount below). However, this recipe with shortening is one of the best for making flowers and roses, since the shortening helps create a good icing texture and consistency for decorating.
1 cup white vegetable shortening (Crisco)
2 tablespoons of water or milk (this amount of water will yield a stiff consistency)
1 teaspoon of clear vanilla flavoring (to keep the white color of the icing)*
1lb. confectioners’ sugar (pure cane works best)
1 tablespoon Meringue Powder
A pinch of salt (optional-to cut down on the sweetness of the icing)
TIP: Sift your confectioners’ sugar to avoid sugar lumps that can clog your decorating tip.
In one large bowl, cream the shortening, flavoring, water. Add the sugar and meringue powder in intervals while mixing on slow speed until the ingredients have mixed. Stop the mixer and scrape down the sides of the bowl with a Rubber Spatula. Continue mixing at medium speed until all indredients have mixed thoroughly.
Stiff consistency- See recipe above
Medium consistency- Add a teaspoon of water or milk per cup of icing above
Thin consistency- Add two teaspoons of water or milk per each cup of stiff consistency. One teaspoon of water or milk per each cup of medium consistency icing.
Read more about Icing consistency here
* Substitute any flavoring to suit your taste (vanilla, almond, butter)
** Substitute shortening with 8 tablespoons (1 stick) of butter at room temperature