HOW TO SPREAD ICING ON A CAKE RECIPES
CHRISTMAS CAKE ICING RECIPE - BBC FOOD
Five simple steps for how to cover your cake in marzipan and royal icing. Watch the technique videos for more information and see the recipe tips (below) for how to create the simple Christmas decorations in the photo. This recipe makes enough for a 18cm/7in round cake or a thin covering on 18cm/7in square cakes and 20cm/8in round cakes.
Provided by BBC Food
Prep Time 2 hours
Cook Time 0 minutes0S
Yield Makes enough to cover 1 cake
Number Of Ingredients 6
Steps:
- Place the cake on a foil board or cake plate.
- Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.
- Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake. Trim away any excess marzipan. Cover the cake with a clean tea towel and then leave in a cool place for at least one day.
- To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing forms soft peaks when the whisk is removed. Add the glycerine, if using, and the lemon juice.
- Spread the icing all over the cake. You can either spread it quite casually, work it into little peaks or spread it flat and smooth using a clean ruler or icing spreader. Leave to dry before decorating with Christmas ornaments.
SUGAR-FREE CARROT CAKE WITH ORANGE CREAM CHEESE ICING ...
A sugar-free take on the traditional carrot cake. Top with a zingy orange cream-cheese frosting for a tasty treat. This cake when served as 12 portions provides 277 kcal, 7g protein, 14.5g carbohydrate (of which 5.5g sugars), 22g fat (of which 6g saturates), 1.5g fibre and 0.5g salt per slice.
Provided by Justine Pattison
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment.
- Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.
- In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.
- Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
- Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate.
- To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake.
- Cut into small wedges to serve.
Nutrition Facts : Calories 277kcal, CarbohydrateContent 14.5g, FatContent 22g, FiberContent 1.5g, ProteinContent 7g, SaturatedFatContent 6g, SugarContent 5.5g
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