Orchard Icings - Sweets & Treats

Orchard Icings make it easy to create mouth-watering appetisers - the ones on this page can be created from the off-cuts of the cake you've just made.

Cut the top off a cupcake and top with shapes cut out with your cookie cutters.

Roll the Orchard Chocolate, White Icing or Almond Flavoured Paste out thickly, then cut it out with small cookie cutters. (You can even flavour the icing!) Dip in melted chocolate for your own home-made assortment. Create the squiggles on top using melted dark chocolate piped through a small nozzle.

Dig out those sweet moulds from the back of your pantry and press Orchard Almond Flavoured Paste into them for delicious marzipan sweets. You can paint them with food colouring. But make sure the paste is well rolled in pure icing sugar before pressing into the mould, or you'll never get it out!
(Tip: Use Pure & Simple type spray on mould first).

Layered Almond & Chocolate Hearts
Simply knead and roll 100 grams of Orchard Chocolate icing and 50 grams Orchard Almond Flavoured Paste. Cut Chocolate quantity in half. Lay Almond on top and add another layer of Chocolate. Use a heart shaped cutter to finish. Decorate with half an almond.

Alternatively, use Orchard White Icing coloured with red food dye instead of chocolate icing to create the hearts seen to the right.

Iced Passionfruit Flowers
Knead 200 grams Orchard White Icing and mix in pulp and juice from 2 passionfruit. Roll out to approx 1 cm thick. Use daisy shaped cutter to finish. Decorate with half strawberry flat side up.

Kahlua Chocolate Balls
Knead 300 grams Orchard Chocolate Icing laced with 30 ml Kahlua. Break off small pieces the size of a walnut and roll into balls using the palms of your hands. Dust lightly with powdered chocolate.