Orchard Icings

Orchard Icing is specially formulated which makes it so easy to use for beginners and professionals alike. Only Orchard Icing is ready to roll, so there's no mixing or cooking required. Just knead, roll, smooth, apply and lay it on to your favourite cake or slice. It's as simple as ABC. Cakes, slices, and even sponges can be ready to eat in minutes. For a little more fun, allow more time to experiment. You'll find most of the designs and ideas on this website can be completed in no time at all, even if it's your very first time. 

The all-important checklist.
The only utensils you'll need for basic white, almond flavoured or chocolate icing applications are a clean pair of hands, a rolling pin, a spatula, and a knife. If you're really pressed for time and don't feel like baking, why not pick up a ready-made fruit cake, sponge, mud cake from your local supermarket?

Before you start, make sure you have the following items handy:
  • Clean flat work space
  • Pure icing sugar (or vegetable shortening if using chocolate icing)
  • Cake or slice of your choice
  • Rolling pin
  • Sugar syrup (click here for the recipe)
  • Pastry brush
  • Edible food colouring
  • Baseboard or cake platter
  • Appropriate cake decoration accessories. Eg. - Sugar or silk flowers, ribbons, candy, etc. 
Step 1 1. Trim cake
For a smooth flat surface, trim off the top of your
cake, turn over on to greaseproof paper, fill any
holes with Orchard Icing and smooth with spatula.
Step 2

2. Knead
Dust a flat surface with sifted pure icing sugar for White and Almond Icing or lightly grease with vegetable shortening when working with Chocolate Icing or coloured icing. Knead the icing with the heel of your hand until smooth.
Step 3 3. Coat with sugar syrup
Brush surface to be iced with sugar syrup (page 32).
Step 4 4. Roll
Roll out icing to 1cm thick on the lightly dusted surface, turn over and re-roll to approx. half a centimetre thick and large enough to cover your cake top and sides or top of slice. Allow enough overhang to trim off for a neat, even finish.
Step 5 5. Lift and Drape
Using a rolling pin, lift the icing and drape over cake or slice.
Step 6 6. Smooth
Dust hands with pure icing sugar and, using the heel of your hand, smooth the icing over the top and down the sides of the cake. Pierce air bubbles with a pin and smooth with fingers. Trim excess icing from the edges with a sharp knife.

Congratulations, you've successfully iced your cake!
To give your cakes that super-smooth, truly professional finish, add a second icing layer. Orchard Almond Icing for the first layer followed by Orchard Chocolate or White Icing for the second repeating steps 2 to 6. Now you can let your imagination go and start decorating your cake! Experiment with patterns, pictures and other ideas to give your cake or slice a truly individual feel. Use some of the recipes and designs in this book, or get really creative, design your very own! We’d love to see how your designs turn out. Click here for details on how to send your cake images for inclusion on our website.