Most of them know how to bake a simple sponge , but the most alluring part is only the icing on top of it. Look wise, it seems to be not-so simple and often people might wonder how to make those alluring stuff on top of their sponge! I was very fortunate enough to get a booklet about icing during my internship. I would love to share it too ..so here goes the basic method and I've made sure that I did not complicate it much just the beginners level.
TO MAKE BUTTER CREAM ICING
The thick, but creamy texture of this flavorful icing makes it ideal for decorating. For best results, keep icing bowl in refrigerator when not in use. It can be refrigerated in an airtight container for up to 2 weeks.
½ cup solid vegetable shortening
4 cups sifted confectioners sugar (Icing sugar)
½ cup butter or margarine , softened
2 Tablespoons milk
I teaspoon Vanilla extract
PROCEDURE
Now, add the cream butter and the shortening with electric mixer . Add vanilla extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy . To thin for icing cake, add a small amount of light corn syrup ( only if needed).
For Chocolate Butter cream
Add ¾ cup cocoa of unsweetened chocolate squares, melted, and an additional 1 o 2 tablespoons milk to recipe. Mix until well blended ( 3 cups).
Decorating Bag and Coupler
You can make many different designs with just one decorating bagful of icing by using disposable decorating bags and coupler and changing decorating tips ( According to their numbers and size)
1. 1. Screw ring off coupler to expose series of tiny threads ½ in coupler base.
2. 2. Force coupler base as far down into decorating bags as it will go. Then mark where bottom thread of coupler shows through bag, remove coupler and trim bag at pencil mark with a pair of scissors.
3. 3. Position decorating tip over coupler and screw ring in place to secure. To change tips, unscrew ring , replace tip and replace ring.
4. 4. Cuff open end of bag over your hand and insert icing with a spatula. Fill bag no more than half full.
5. 5. To close, unfold cuff and twist top of bag shut. Hold twist between your thumb and forefinger.
Practice Decorating
Use decorating bag and coupler as directed above. Practice each of the following techniques on the back of a cookie sheet with white icing. The practice decorations can be scraped off the cookie sheet back into the mixing bowl and rewhipped for use again. To hold bag while decorating, curl fingers around bag with the end twist between your thumb and index finger. This forces the icing down into the tip each time you squeeze. Apple even pressure with all four fingers and icing will come out of the tip until you stop squeezing. As you decorate, periodically twist the bag down further, forcing the icing down into the tip. Use fingers of other hand to guide as you decorate. Icing smooth with a spatula
With a spatula, place icing on sponge. Spread Icing over area to be covered. For a smooth effect, run spatula lightly over the icing in the same direction, blending it in for an even look. For a fluffy effect, swirl icing into peaks using the edge of the spatula.
To Make OUTLINES
Use tip 3, 5 or 12 ( different tips available according to their numbers ) . Squeeze at starting point so that icing sticks to the surface. Now raise the tip slightly and continue to squeeze. The icing will flow out of the tip while you direct it along the surface. To end an outline, touch tip back to surface, stop squeezing and pull away. If icing ripples, you are squeezing bag too hard. If outline breaks, you are moving bag to quickly or icing is too thick
To make Swirls
Use tip 3. Hold decorating bag straight . Starting at the outer edge of the area, squeeze bag, holding tip in place momentarily. Then move tip in clockwise direction using a circular motion until center is reached. Stop pressure and pull tip away.
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| To make swirls. |
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