3. Baseboard
For a baseboard, wrap paper-backed foil around board and tape underneath. Alternatively, purchase one from a cake decorating store. Cover baseboard or platter with Orchard Icing.
4. Fresh sponge
Allow fresh sponge cakes to cool overnight or wrap in plastic and pop in the freezer for a couple of hours.
5. Sugar syrup
Stir 2 parts sugar into 1 part cold water until it dissolves. Bring to the boil. Use while syrup is still warm. Can be used as glue for icing layers and decorations.
6. Cut by pressing Cut by pressing cook’s knife on icing. Do not pull it along or icing will buckle.
7. Royal icing
In a glass bowl, fold in sifted pure icing sugar using a spatula to the white of one egg until peaks form (soft meringue consistency).
Add 2–3 drops of lemon juice or acetic acid for a smooth, white icing mixture.
8. Colouring icing
Knead required icing quantity until smooth. Dot food colouring into icing using a toothpick. Knead to blend through. For best results, cover in plastic wrap and refrigerate for up to 2 hours before rolling out and applying. When colouring gold use only food grade gold powder. Remember, a little colouring goes an awfully long way. Use sparingly.
9. Fillings
Jams can be used as fillings between cake layers, or as glue for sticking icing to the cake instead of sugar syrup. Always boil jam before use. Do not spread chocolate or cream to edge as they can ‘leech’ and discolour icing.
10. Chocolate and coloured icing
When working with chocolate and coloured icing,
use sifted pure icing sugar sparingly. Overuse can discolour. Good quality vegetable shortening lightly greased over work surfaces and hands is better.
11. Joins
You can successfully conceal joins when the icing is freshly rolled before it starts to harden and form a crust provided there is no icing sugar in the join.
12. Buffing or polishing
Using a knob of Orchard Icing dusted with sifted pure icing sugar, rub over the iced cake for a smooth dry finish.
13. Writing on icing
Practise using a toothpick first. Once you’re happy, simply go over with a food dye pen or fine paintbrush using food colouring mixed with clear spirit and a little water.
14. Painting on colours
Always use a fine brush. Always mix food colouring with clear spirit such as vodka (3 parts) and a little water (1 part) to avoid ‘runs’. You will find an eye dropper ideal to add the spirit and water mix.
15. Handling Orchard Icings
Do not leave kneaded icing exposed as it may become dry and unworkable. When setting aside always wrap tightly with plastic wrap.
16. Drying times
For best results when using Orchard Icing as underlays, allow to stand for 24-48 hours before applying next layer.
17. Stacked cakes
Use wooden dowels to support top tier. Push dowel into bottom cake and mark flush with the top of the cake and cut dowel. Use 3 dowels for round and 4 for square cakes. Repeat process for each tier. You must use a board under each tier, the same size as the cake base to prevent cakes sinking into each other.
NOTE Remember to remove dowels BEFORE cutting cake.
18. Flowers
Flower modelling paste is a great way to achieve very professional results. You may like to refer to a sugar flowers book for detailed instructions on how to make flowers. You can also use fresh flowers for decoration but remember to apply same day and ensure flowers haven’t been treated or sprayed with chemicals. |
