Cake Toppings 2

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Cake Toppings 2
Here are more cake toppings: like the chocolate 2 is the same as chocolate 1but using a different ingredient to get the same results - the frosting and marshmallow frosting are essentially the same but you may find using marshmallows a whole lot easier than boiling sugar for a frosting.
Course Cake
Servings
cake
Ingredients
Whipped Cream topping
Glace Icing
Cake Frosting
Marshmallow Frosting
Fondant Icing
Almond Paste - Marizpan
Course Cake
Servings
cake
Ingredients
Whipped Cream topping
Glace Icing
Cake Frosting
Marshmallow Frosting
Fondant Icing
Almond Paste - Marizpan
Instructions
Whipped Cream
  1. Obviously double cream can be whipped and flavour added to make a lovely cake topping. But to make the cream go further fold the whipped cream (which can be half double/half single) into the whisked egg whites with the icing sugar.
Glace Icing
  1. Mix the icing sugar with the water. It is often prudent to add the water drop by drop to make sure of getting the right consistency. Add flavouring and colouring to taste.
Cake Frosting
  1. Disolve the sugar in the water stirring continuously, and allow to boil without stirring. Keep mixture boiling until a tsp dropped into cold water forms a soft ball. Pour syrup onto whites and whisk until thick and covers the back of the spoon. Use quickly to decorate.
Marshmallow Frosting
  1. Melt marshmalllows slowly in the milk and cool stirring occasionaly. Whisk egg whites and sugar until forming stiff peaks, fold into marshmallow mixture and leave to set a little before spreading onto cake.
Fondant Icing
  1. Mix together the liquid glucose with the egg white and gradually add the icing sugar to form a firm non sticky 'dough'. Turn onto a board dusted with cornflour and knead until smooth. Wrap in cling film and refrigerate until required.
Almond Paste - Marizpan
  1. Combine ground almonds with sugar and mix to a stiff paste with the lemon juice and egg. When well blended wrap in cling film until required.
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