Icing your own cake

Have you ever iced and decorated a cake? Well with a little
practice and a Tala Icing Set you will soon be able to ice cakes
for any festive occasion.
This book is aimed at the beginner and takes you, step-by-step,
through the process of decorating a cake. You can also ice your
own biscuits which can be a fun way to start as a beginner.
Once you have mastered some of the basic techniques you will
want to expand your skills and experiment with some of your
own ideas.
The Cake
You can choose to ice a sponge cake or a fruit cake depending on
the occasion and your own preference. Very rich cakes such as
traditional wedding or christmas cakes improve by being stored
for some weeks or even months. They should be well wrapped
in greaseproof paper and stored in a cold, dry place.
Your cake should be well proportioned and have a level top. If
the cake is slightly domed you can either use the bottom of the
cake for the top or level it with marzipan before applying a layer
of marzipan icing.
Equipment
You will need a Tala Icing Syringe Set or Icing Bag Set with a
selection of nozzles to create different decorative designs. You
will also find that a Tala turntable, whilst not essential, will
make decorating your cake much easier.
In addition you will need a sieve, a palette knife (or steel rule),
mixing bowls and a wooden spoon or spatula.
The first step . . .
Iced cakes usually have a layer of marzipan under the icing.
Marzipan can be shop bought or you can follow our recipe:
Marzipan (almond paste)
250g icing sugar 2 small eggs, lightly beaten
250g caster sugar Small lemon, juice only
500g ground almonds 5ml pure almond essence
Method Sift the icing sugar into a mixing bowl and stir in the
caster sugar and ground almonds. Add the lemon juice and
almond essence and stir in the eggs, bit by bit, to make a stiff
dough. Roll into a ball and knead lightly. The paste should be
pliable but not overworked or oozing oil.
To apply the marzipan
Brush the surface of your cake with warmed, sieved apricot
jam to help the marzipan stick.
Halve the almond paste. Sprinkle icing sugar on a board to
prevent sticking. Roll out one half to a strip as wide as the cake
and long enough to go round it (measure the circumference with
a piece of string). Fit around the edge of the cake using a rolling
pin to help it adhere. Make sure it is just above the edge
on the top, trim the bottom.
Roll out the other half into a round
to fit the top of the cake. Turn the
cake upside down onto the marzipan
and trim round the cake. Turn back
over and roll the top with the rolling
pin to adhere.
Royal icing
Royal icing has a hard, glossy surface perfect for cake decoration.
This traditional recipe uses raw egg white, if you prefer use a pre-
mixed royal icing sugar which contains dried egg white.
375g icing sugar
Egg whites from 2 large or 3 medium eggs
Optional: glycerine, colourings and flavourings such as lemon
juice and rosewater (see method)
Method Sift the icing sugar through a fine sieve into a mixing
bowl. Lightly beat the egg white in a separate bowl using a
wooden spoon or spatula. Gradually beat in the icing sugar
with the wooden spoon until the icing is light and pliable.
For coating the cake the icing should be easy to spread but not
run of its own accord. For piping the icing must be stiff enough to
form peaks and remain upright. If the consistency is too thin add
more icing sugar; if it is too stiff add a little more egg white. For
softer icing add a teaspoon of glycerine.
Ingredients to flavour or colour the icing are added last.
Liquid colourings should be added carefully, drop by drop, on
the end of a skewer. Mix thoroughly to see the effect of the
colouring before adding more. Repeat the process until you
create the desired shade.
When the icing has the right
texture, scrape the sides of the
bowl clean and cover with a damp
cloth to prevent crusting. Beat the
icing once again before use.
First efforts in decoration
Perfect piping is a question of practice so dont despair if you
find it difficult at first. Before starting on your cake practice your
piping on a plate or piece of paper until you get used to the
process. For decorative piping the icing should stand up in peaks.
Using a Tala syringe
Using a teaspoon or palette knife fill the syringe, about halfway,
replace the plunger and secure it with a sharp turn to the right.
Press down with the plunger and, as soon as the icing appears at
the opening, screw on a nozzle.
Insert your thumb into the ring at the end of the plunger and
your index and third fingers will slip quite naturally into the other
rings. A slight pressure with the thumb will now be sufficient to
eject icing. Support the syringe body with your other hand.
Using a Tala icing bag
Fit a nozzle to your icing bag. Scoop up some icing on a palette
knife and place it deep into the bag, it may help to fold the bag
back to do this. Hold the bag together as you carefully withdraw
the knife. When the bag is one quarter full twist it together
behind the icing. Hold the bag with your leading hand and gently
squeeze down towards the nozzle to release the icing. Support
the bag with your other hand.
Tip The heat from your hands may effect
the consistency of the icing as you pipe,
causing it to dry and crack. To avoid this
use small amounts and re-fill often.
Icing the top and sides
You will need a palette knife and a Tala turntable or, failing
this, an upturned cake tin on which to stand the cake. Every time,
before using it, the palette knife should be dipped into hot water
and shaken afterwards.
Top Put some icing on the cake and spread it with the palette
knife all over the top, right to the edge. To level and smooth the
surface take the knife with both hands, and holding it quite
straight, draw the edge of the blade right across the top. Put
surplus icing back into the bowl.
Sides Spread icing roughly over the sides of the cake. To smooth
the sides of a round cake stand the damp palette knife with its
edge against the cake and revolve the Tala turntable. When
finished lift the knife off gently. Without a turntable, or with a
square cake you have to rely on the steadiness of your hand and
the accuracy of your eye. Take special care of the edge and make
it as neat as possible. Remove any excess from the bottom edge
of the cake.
Allow to dry in a dust-free, airy and not-too-warm place for
24 hours. After this you can apply a second coat or place
the cake on a cake board ready for decorating.
Piping techniques
Here are a few tips to get you started
To pipe a straight line
Place the tip of nozzle no. 2 at the place where you want to
begin. As you squeeze out the icing lift the nozzle slightly away
from the surface and, still squeezing, move the nozzle steadily in
the direction of the line to be piped, keeping the icing flowing
evenly. Lower the tip of the nozzle gently on to the surface
where you want the line to end and release the pressure.
Never attempt to pipe a line with the nozzle touching the surface
as this will result in an uneven finish.
Stars and shells
Attach a star nozzle. Hold the syringe in an upright position
with the nozzle about 3mm away from the surface. Press out a
little icing, release the pressure and quickly lift off the syringe. The
result will be a little star. Shell patterns can be formed using
the same nozzle but holding the syringe at 45 degrees. Squeeze
the icing on to the surface, lift the tube slightly, guide it away
from you then back towards you and finish down on the surface.
Borders
Borders can be created by
piping rows of dots, shells and
stars. Continuous borders
and ribbons are more difficult
but a Tala turntable can make
this task easier. Garlands and
looped ribbons allow you to
make breaks in the border and
this gives you more control.
Writing
You can use nozzle no.2 (supplied with your Tala icing set) or
a Tala Icing Pen. The icing should be softer for writing but
stiff enough to hold a round shape when piped. First write your
message on paper and practice piping over it. You will need to
keep the icing flowing for each stroke or letter to achieve a
smooth line. Once you are satisfied with the result write the
message again on paper and place it in position on the cake. Use
a pin to prick through the key points of the letters on to the
surface of the cake and then ice over your template.
Icing Syringe Set
Five nozzles are included with the Tala Icing Syringe Set:
No.2
Writer
No.5
Rope
No.8
Star
No.12
Shell
No.36
Flower
Icing Bag Set
Six nozzles are included with the Tala Icing Bag Set:
We hope this introduction to icing will inspire you to delight your
family and friends with celebration cakes for years to come.
No.4
Writer
No.24
6 Star
No.30
8 Star
No.59
Ric-rac
No.98
Border
No.104
Flower
The Art of Icing is simple with Tala sets
Tala Icing Book: 2011 edition
George East Housewares Ltd.,
15 Masterlord Industrial Estate, Leiston, England IP16 4JD
www.george-east.com
Printed in England