HOW TO MAKE FONDANT ICING FOR CAKE RECIPES

Steps:

• Measure the milk and treacle into a saucepan (grease the measuring spoon with a little oil first and the treacle will easily slide off). Bring to a gentle simmer and stir until combined, then set aside to cool. Meanwhile, grease 3 x 20cm loose-bottomed cake tins with a little oil and line the bases with baking parchment (if you don’t have enough cake tins, see tip). If the tins are any shallower than 4cm, line the sides with a deep collar too. Heat oven to 180C/160C fan/gas 4.
• Measure the flour, baking powder, bicarbonate of soda, sugar and spices into a large bowl, then add ½ tsp fine salt. Mix the dry ingredients together with a large whisk; if there are any large lumps of sugar, squeeze these through your fingers until you have an even, sandy-textured mixture.
• In a jug, whisk the oil, buttermilk, eggs, rum and vanilla. Add the milk and treacle mixture, and mix well. Pour the wet ingredients into the dry, and whisk into a smooth batter. Divide between the tins and bake for 25-30 mins until a skewer inserted into the centre of the cakes comes out clean. You may have to swap the cakes over to cook evenly, but don’t do this until they’ve had at least 20 mins cooking. Cool the cakes in their tins for 10 mins, then transfer to a wire rack, peel off the parchment and leave to cool completely. Once cooled, you can wrap the sponges in cling film and store in a cool place for 4 days, or freeze for up to 2 months – the texture and flavour will be all the better for it.
• To make the icing, put the butter and half the icing sugar in a large bowl. Mash together roughly with a spatula, then whizz with an electric hand whisk until smooth. Add the remaining icing sugar, the cream cheese, vanilla bean extract and biscuit spread. Mix again until smooth and evenly mixed. Transfer half the icing to another bowl and set aside. Use the remaining icing to stack the cakes and cover the entire outside in a thin layer – don’t worry about making the cake look too neat at this stage, as any crumbs trapped in the icing will be covered in the final coat. Chill the cake for 30 mins and the remaining icing for 20 mins (remove the icing from the fridge 10 mins before the cake to soften a little).
• When the icing on the cake is firm, remove it from the fridge and use the remaining icing to cover the cake. Smooth the sides using a palette knife, but leave peaks and dips on top for your snow scene. Top the cake generously with desiccated coconut, a dusting of sieved icing sugar and some edible glitter, if you like, then decorate the top and sides with gingerbread shapes (see tip). If you’re not eating the cake within a few hours, store it in the fridge, but bring back to room temperature before serving. Wlll keep for 2 days.

Steps:

• Before starting to prepare the ingredients to make buttercream icing without powdered sugar, you must bear in mind that the proportion of syrup must be equal to that of butter.If you don't know or remember how to make syrup, do not worry. You only need water and regular white sugar - not icing sugar: learn more in our article on how to make syrup at home. Once you have your homemade syrup ready, you can continue working on your icing.
• It is important that you keep the butter at room temperature in order to beat it more easily. If you have forgotten to take it out of the fridge, you can heat the butter in the microwave. Be very careful not to overdo it, because you'll need to make a cream, not an oil or liquid.In order to make buttercream icing without powdered sugar, the butter should be soft but still solid and workable.
• And so, beat the butter with the help of a whisk - an electric one or the food processor whisk will always be of added help. Your goal is to achieve a creamy texture, never a liquid one.
• Once you have the right texture for your homemade buttercream icing, add the vanilla extract or other flavoring of your choice. Mix it further so that the vanilla flavor completely permeates the cream.If you want to give color to the buttercream icing, now is the time to add a few drops of food coloring and mix it again with with the whisk to integrate it.
• The next step to make buttercream icing will be to slowly add the syrup that you previously prepared. Do not pour it in all at once; rather, pour it slowly as it absorbs well into the mix. Your goal is to avoid two differentiated parts.Keep stirring for some extra minutes, until you see that your homemade buttercream icing has a fluffy consistency.
• And ready! That is all you must do to make buttercream icing without powdered sugar. Now you will be able to decorate all kinds of cupcakes, biscuits, tarts or whatever comes to mind. Will you share with us your opinions and what you thought of the results?If you're looking for more cake decoration ideas, don't miss these great fondant icing and fondant with marshmallows recipes.