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ORCHARD icing IDEAS
ORCHARD MANUFACTURING CO PTY LTD 97 - 101 Bayfield Road Bayswater Victoria 3153 Australia Tel: (+613) 9720 8311 Fax: (+613) 9720 8911
Orchard Manufacturing Co Pty Ltd is a wholly Australian owned company. Owner of the trade marks ORCHARD and the Orchard Tree Device.
Contents There’s inspiration in every pack of Orchard Icing The clever checklist The 6 simple steps to successful decorating Traditional cakes the modern way Celebration cakes Birthday cakes Valentine’s Day cakes Christmas cakes Wedding cakes Contemporary cakes Sensational slices Sweets. chocolates and treats Orchard’s top tips Frequently asked questions Extra cake recipes and acknowledgements 4 4 5 6 8 12 14 16 20 22 28 30 32 34 36 2 3 .
6. Knead the icing with the heel of your hand until smooth. Pierce air bubbles with a pin and smooth with fingers. Red or Green Icings Clean flat work space Sifted pure icing sugar (or vegetable shortening for coloured icing) Cake or slice to decorate Rolling pin Spatula Knife Sugar syrup (page 32) Pastry brush Edible food colouring Baseboard or cake platter Cake decorating accessories (ribbons. White Chocolate. And if you don’t feel like baking yourself. To give your cakes that super-smooth. White. design your very own! We’d love to see how your designs turn out. pictures and other ideas to give your cake or slice a truly individual feel. The information in this book is designed to help you and your imagination make the most out of using Orchard Icing every time you bake. lift the icing and drape over cake or slice. Now you can let your imagination go and start decorating your cake! Experiment with patterns. Smooth Dust hands with pure icing sugar and.ORCHARD icing IDEAS The 6 simple steps to successful decorating The clever checklist Listed below is all you’ll need to get started. flowers. truly professional finish. turn over and re-roll to approx. etc) There’s inspiration in every pack of Orchard Icing Welcome to the inspiring world of Orchard Icing. 1. Orchard Almond Icing for the first layer followed by Orchard Chocolate or White Icing for the second repeating steps 2 to 6. just a little kneading before rolling out and laying over cakes and slices. 5. Roll Roll out icing to 1cm thick on the lightly dusted surface. Orchard Icing is specially formulated to make it easy for beginners and quicker for professionals to use. Bridal White. 4 5 . • • • • • • • • • 4. It doesn’t need mixing or cooking. 2. smooth the icing over the top and down the sides of the cake. Lift and drape Using a rolling pin. A world where. even finish. trim off the top of your cake. Orchard Icing is easy to use. • • 3.orchardicing. using the heel of your hand. Trim excess icing from the edges with a sharp knife. with a little imagination. you can easily make your cakes and slices not only look spectacular but taste even better. Read on and you’ll find some very useful tricks and tips for decorating with Orchard Icing. Visit www. Trim cake For a smooth flat surface.com for details on how to send your cake images for inclusion on our website. along with a host of mouth-watering recipes that your friends and family will simply love. half a centimetre thick and large enough to cover your cake top and sides or top of slice. Ivory. And Orchard Icing can be coloured and easily shaped to create so many different extra decorating touches. Allow enough overhang to trim off for a neat. fill any holes with Orchard Icing and smooth with spatula. Use some of the recipes and designs in this book. Coat with sugar syrup Brush surface to be iced with sugar syrup (page 32). turn over on to greaseproof paper. Chocolate. Knead Dust a flat surface with sifted pure icing sugar for White and Almond Icing or lightly grease with vegetable shortening when working with Chocolate Icing or coloured icing. or get really creative. add a second icing layer. why not just pick up a ready-made cake from your local bakery or supermarket? • Your choice of Orchard Almond.
ad d 60g of finely chopped glace cherries. Follow these tested. If skewer comes out the cake is clean. G 2 x 20cm ro rease und cake ti ns. Pour into 1 hour. Towards end of coo insert skew king time er. Stir sifted flours an ke for 1 hour. th gs. Helpful Hint: Fo r a variation. or yummier! Pr eheat oven to 180C. Cool and ice with Orchard Ch ocolate Icing. Gradually until light and cr en Add the fruit. lie it uit cake. well whisked eg in milk and d nutmeg.Traditional cakes the modern way Here are some classic recipes that are perfect for use with Orchard Icing. great results ev flour 300g self raising r 125g butte 150g sugar pinch of salt 3 eggs 6 tbsp milk nce 1 tsp lemon esse d line 20cm 160C. Add eggs one at a time and beat well. You won’t beuit ve kes! fr fr ca 200g butter 200g sugar 3 eggs it 250g mixed fru plain flour 100g flour 100g self raising 1 eg / 2 tsp nutm 1 / 4 cup milk 1 la essence or / 2 tsp vanil d grated orange rin d line a 180C. approximately 6 7 . Beat 20cm round ca in beat eamy. Fold in sifted d bake for prepared tin an milk. Sift in dry ingre dients and mix well. ready. Helpful Hint: La ce icing with Co intreau when kneading for an orange fla vour that will zest up your cake. Mix all ingredients together until smooth. Mix all ingr edients toge ther and be well for 5 m at ins. Grease an r Preheat oven to butter and suga ke tin. Cream butter and sugar until light and fluffy. then d fluffy. on essence. Cream Cake 125g butter 220g sugar 2 eggs 1 tsp vanilla esse nce 1 1 / 4 cups sour cr eam 250g plain flour 1 1 / 2 tsp baking powder 1 tsp bicarbona te of soda pinch of salt Preheat oven to 180C. Add lem light an r each addition. Ba essence or g self raisin g flour 2 tbsp corn flour 330g caster sugar 4 eggs 250g soften ed unsalted bu tter 1 / 2 cup m ilk 1 / 4 cup o range juice Grated rind of 1 orange Super Fast Orang e Cake 250 Chocolate Lover’s Choc olate Cake 2 eggs 1 cup margarin e 2 / 3 cup coco a 190g plain flour 190g of self raisi ng flour 1 cup sour crea m 2 tsp bicarbon ate of soda 2 tsp vanilla es sence 1 cup hot wate r 450g of caster sugar This recipe couldn’t be simpler. Spoon mixture into greased tin and bake for approximat ely 40 mins. Grease an Preheat oven to r and sugar until Beat butte eggs round cake tin. Grease an d line 2 x 20cm round ca ke tins. Flavour wi th vanilla essence and blen d in sour cream . Pour in to tins and for 45 min bake s. be alternating with dry ingredients. pour in to greased tins and bake fo r 40 mins. Fo ery time. ating well afte one at a time. easy-to-make traditional recipes (or buy a ready-made cake if you wish) and try giving them a modern feel with the help of Orchard Icing. Orchard Madeira Cake er to the perfect partn r Madeira Cake is simple recipe fo llow this Orchard Icing. Grease an d line 20cm round or ring tin. orange rind. Preheat oven to 180C.
Anniversary cake Use a 25cm x 20cm oval cake. For best results. allow to dry overnight before covering with White Icing. Helpful Hint: Remember to ‘wet’ florist’s wire before inserting into icing flowers to ensure they do not fall off. Cover first with 1. For edge trimmings and the letters pipe with royal icing (page 32).25kg Orchard Almond Icing followed by 1. Everything from multi-tiered cakes to classic anniversary cakes and anything in between. And you will find them all so easy using Orchard Icing.ORCHARD icing IDEAS Celebrate with Orchard No matter what the occasion there is a decorating idea and an Orchard Icing to suit.25kg Orchard White Icing. Two layers: Orchard White Icing is layed on top of Orchard Almond Icing. 8 9 . Decorate with icing flowers and numbers on florist’s wire. For helpful hints on drying times see page 33.
roll and cut out strips to make grass. Cut out several stars of varying sizes using Orchard White Icing. Attach using water around entire cake base. Trim cake board with ribbon. Decorate top of cake with Orchard Icing ducks. To make owl. Line bottom edge of cake with cord. Apply 1kg Orchard Almond Icing followed by 1kg Orchard White Icing coloured lemon. Paint the stars silver and blue. Attach stars randomly over cake using sugar syrup. Pipe message using royal icing. In addition cover board with 250g lemoncoloured icing. Use small quantity Orchard Chocolate Icing for feathers and liquorice strips for glasses. Place on sheet of non-stick paper. Cover cake with 2kg Orchard Almond Icing and leave to dry. mortar board etc. icing ribbon and ready-made flower cake decorations. use Orchard White Icing for the body to make basic shape.ORCHARD icing IDEAS Celebrate with Orchard Congratulations on your new baby! You will need a level 20cm hexagonal cake. 10 11 . The rocks are made from Chocolate Icing and the water is piping gel available from cake decorating suppliers. Use 125g of Orchard Green Icing. Stars in their eyes Try our quick and easy light fruit cake recipe and make a 30cm star cake using a starshaped cake tin. Cover cake with 2kg Orchard White Icing and leave to dry. Strips should fall like grass.
Knead 2kg Orchard Green Icing and roll out. And when you create your birthday masterpiece. Cut out dots and place on collar using sugar syrup. Cover the entire figure eight. Arrange cakes on board so they make a figure eight. Roll out 500g Orchard Chocolate Icing into a wide.ORCHARD icing IDEAS Birthdays to remember Birthdays are a special celebration. Place large iced cake on board covered with foil. Turning eight is great! Cut a small slice off the side of two 20cm Madeira ring cakes so they sit flat against each other. Pipe green coloured royal icing around edge of base. Add White Icing gift tag and piped message. You will need 3kg Orchard Chocolate Icing to completely cover the tops and sides of both cakes. You can theme your cake to suit any birthday with a little help from Orchard Icing. Ensure collar rises above cake top. make a 30cm square cake and a 20cm square cake. Knead 2kg Orchard Almond Icing. 12 13 . Make up ribbon and bows using Orchard Almond Icing. Roll out Orchard White Icing quite thinly. sit back. Trim edges and sides until they are neat and tidy. flat strip for the collar. Chocolate collar birthday cake Use our Chocolate Lover’s Chocolate Cake recipe again for this and make a 20cm round cake. relax and watch how quickly it disappears! Parcel 21st cake Using our Chocolate Lover’s Chocolate Cake recipe. Pipe around both cake bases with chocolate royal icing. Place small iced cake on 20cm square board in one corner of larger cake using wooden dowels for support (page 33). Dust with cocoa powder. Use liquorice strips to make a racetrack. Decorate with toy cars and lollipops. roll out and cover entire cake. Which is why they deserve extra special cakes. Decorate centre as you please.
In the mood for love cake Cover a heart-shaped cake with Orchard Almond Icing. Take 1050g Orchard White Icing and reserve 50g for heart decoration. Trim and smooth.ORCHARD icing IDEAS Love is in the air Get in the mood this Valentine’s Day with one of our romantic cakes. Knead 1. Seduce your loved one with a special chocoholic’s delight Chocolate Lover’s Chocolate Cake. Attach hearts with sugar syrup. Line the bottom with ribbon and hold in place with double-sided tape. Cut out hearts using heart-shaped cutter. Using suitable ribbon. Roll out the pink icing and cover cake. 14 15 . Take 150g Orchard Red Icing again setting aside 50g to make heart decorations. affix with sugar syrup. Knead the remaining 1kg White Icing with about 100g of Red Icing until you achieve a soft pink colour of your choice. Affix to florist’s wire. Take time smoothing corners for a clean finish. Cut out heart shapes using heart-shaped cutters.8kg Orchard Chocolate Icing. Saint Valentine’s Day Cut a 20cm chocolate cake into a heart shape or use a heart-shaped tin. Trim off excess and set aside for more heart decorations. Reserve a small portion of the pink icing for heart decorations. Knead 200g 1 Orchard Red Icing. Brush cake with sugar syrup then roll out and cover with Chocolate Icing. rose petals and chocolate dusting. allow to dry then cover with Orchard White Icing. Roll out to / 2 cm thick. Using 1kg Orchard Almond Icing. Lay a fresh rose on top of the cake (page 33). Have my heart cake Use a 28cm heart-shaped cake. Push a posy pick into the cake then insert wires into posy pick. Helpful hints: decorate your cake with additional cake shards. cover entire cake. Repeat using reserved White and Red Icing.
250g butter. Cover cake with 1. Rich Fruit Cake 16 17 . Roll out Orchard White Icing for top of stocking.75kg Orchard Almond Icing. roll small pieces of Orchard White Icing and mark using a knife. Leave to dry. Use coloured Orchard Icing to make toys and holly. Roll out 1. Round edges using a sharp knife. beat un til creamy. ch opped 250g brown su gar 5 eggs 250g plain flour 50g self raising flour 1kg mixed dried fruit 1 / 2 cup sher ry or brandy 50g slivered alm onds 1 tsp vanilla esse nce Soak prepared fruit and nuts in sherry or brandy overnight . Cream butter an d sugar. along with vanil la essence.75kg Orchard Red Icing to size. Roll a fresh tea towel over icing to create a fabric texture. With a knife cut zigzag shape. Line base and sid es of 20cm cake pan with 3 layers of baking paper. Sift flours. Trim and smooth. then stir through fruit an d nuts. Decorate with mints and candy sticks.ORCHARD icing IDEAS Christmas is a time for sharing Christmas stocking cake Use a 30cm x 23cm rich fruit cake. 150C for 2 hour s or until skew er inserted into centre of cake comes ou t cleanly. Allow to cool in pan before tu rning out. Make exaggerated fold marks and indentations with your fingers. add to mixture. Cut out cake to resemble stocking. Add eggs one at a time. Attach with sugar syrup. To make bells. bake at approx. Spoon into prep ared pan. br inging paper 5cm abov e edge of pan. Place icing on cake and shape with your hands.
Choose from one of our specially selected light or rich fruit cake recipes or use one of your own favourites. To decorate. Use holly and berries to decorate. Trim and smooth. Brush surface to be iced with sugar syrup. Dust with icing sugar. 18 19 . Position on a board covered with foil and Orchard White Icing. Set aside and allow to dry. Cover cake with Almond Icing then White Icing. Adhere with sugar syrup and pipe on stipple using royal icing. Roll out. Winter wonderland Stack two 23cm round fruit cakes on top of one another. Traditional white Christmas cake Use 1kg Orchard Almond Icing and 1kg Orchard White Icing. Knead 2kg Orchard Almond Icing and roll out. Helpful hint: Make snowmen or Christmas trees out of Orchard White Icing to decorate your wonderful winter wonderland. Trim and smooth. Lift and drape over the cake.ORCHARD icing IDEAS Christmas is a time for sharing Christmas isn’t quite Christmas without a traditional Christmas fruit cake. lift and drape over cake. Knead 2kg Orchard White Icing coloured light blue. make stars and snowflakes using royal icing. Use sugar syrup to stick ribbon and bow around sides. Pine cones and other decorations for the top of the cake can be easily made using Orchard Icing.
Dab water at end of each petal point. Repeat this process until you have made enough flowers to decorate cake. Coat top of colonnades with sugar syrup and sit the second tier in position. You will find our Madeira or chocolate cake recipes ideal for this celebratory cake. ribbon. Trim base of each cake with ribbon. Cover with Orchard Almond Icing followed by Orchard White Icing. ribbon and bows as shown before assembling. gently press finger into rounded end of petal. Push 4 dowels into large cake ensuring they barely reach the top of the icing layer (for stacked cakes refer page 33).ORCHARD icing IDEAS Happily ever after The most beautiful cake you will ever decorate is a wedding cake. Use royal icing or melted Orchard Icing to secure. Repeat the icing process with the smaller 15cm cake using 500g Almond Icing and 500g White Icing. Helpful hint: Assemble on the day for better results. Decorate with fresh or sugar flowers. The happy couple Purchase colonnades. To make flowers use flower modelling paste (page 33) rolled out thinly. baseboards and flowers from cake decorating shop. Place these in a muffin tray and using your fingers. And because of Orchard ready made Icing.5kg Orchard Almond Icing then top with 1. 20 Use Orchard Chocolate Icing kneaded with White Icing for marbled effect and press into chocolate moulds for decorative sea shells. Roll 5 petals together. Secure with double-sided tape. The sand is simply raw sugar. To make frangipanis. Use two traditional fruit cakes. You will need 3 round cakes. 21 . Trim edges with fake pearls. Working one petal at a time. you’ll quickly discover how easy making and decorating a wedding cake can be. Secure leaves and flowers with sugar syrup. Place bigger cake on baseboard covered with 250g White Icing and secure using sugar syrup or royal icing as a glue. Pinch ends to join. Place smaller cake on a 15cm baseboard and position on dowels in large cake. Cover each cake with Orchard Almond Icing and finish each with a layer of Orchard White Icing. ease petals open to form a flower. 15cm and 10cm. silk and/or other fabric. Tiers of happiness Use fruit or chocolate cake. cut out 10 petals with petal cutter. Cover baseboard with Orchard White Icing. Hibiscus beach wedding cake You will need a 25cm round and a smaller 15cm round cake. enough for 2 flowers. Here are some beautiful examples and wonderful tips and ideas that are easy to follow for simply spectacular results. carefully position 3 colonnades using dowels or skewers for support. Mark with a knife and twist slightly. Cut leaves using leaf cutter. For stacked cakes and fresh flowers refer page 33. First cover the 25cm cake with 1. And how rewarding. Decorate with piped royal icing.5kg Orchard White Icing. 25cm. To finish. Use Orchard Green Icing for leaves.
5kg Orchard White Icing mixed with a small quantity of Orchard Chocolate Icing to make the light brown colour. Decorate with a sugar flower of your choice. The straps and buckles can be cut out of remaining icing and detailed using a toothpick. 4 tsp gluten free baking powder and 1 tsp mixed spice.5kg Orchard Almond Icing and 1. M ix well. The top tier is a 12cm x 18cm rectangle cake covered in 500g Orchard Almond Icing and 500g Orchard White Icing coloured light blue. The labels can be decorated and painted using food colouring and a pencil brush on trimmed White Icing. Buckles are White Icing coloured with silver or bronze coloured food dye. Transfer to a pa per-lined 23cm round tin. Gluten Free Fruit Cake Makes 1 x 23cm cake Soak 750g dried fruit in 400ml gin ger ale or warm water overnight. Add 3 beaten eg gs. 22 23 .ORCHARD icing IDEAS Contemporary cakes Bon voyage The bottom tier is made using a 28cm x 22cm rectangular cake covered with 1. 350g gluten free Cake or Baking Mix. 1 bake 1 / 2 hours at 160-170C or until skewer inserted into centre of ca ke comes out cleanly.
Rich Vegan Chocolate Ca ke Ma kes 1 x 20cm cake Preheat oven 18 0C. Co ol on wire rack . Sift 300g se lf raising flour and 50g co coa powder. Cover the bottom cake in 1.ORCHARD icing IDEAS Contemporary cakes Patterned parcel cake For this parcel cake you will need 25cm square cake (bottom). Cut into strips and different widths to create a superb and stylish contrast. Mix well with wo oden spoon un til smooth. 20cm square cake (middle) and 15cm square cake (top). using piped royal icing to decorate. For more details on stacked cakes please refer to page 33.5kg of assorted amounts of Orchard White Icing that has been mixed with Orchard Chocolate Icing to create different shades from dark chocolate to light brown. All Orchard Icing s are suitable fo r vegetarians except Chocolat e Icing. Transfer mixtur e to a 20cm/8 inch cake tin. For the middle cake cover in 1kg Orchard White Icing coloured pink. Bake for ap prox. 2 tbsp vinegar and 2 tsp vanilla extract. Cover the top cake in 500g Orchard Chocolate Icing. 60ml vegeta ble oil. Make a well in the centre. Use left over light coloured icing to decorate with bows and trim with icing flowers again made from left over pieces. 24 25 . 45 minutes or until skewer inserted into centre of cake comes out cleanly. Now place the large cake on a 30cm baseboard covered with 250g Chocolate Icing. Add 480ml wa ter. Mix in large bo wl with 300g br own sugar 1 and / 2 tsp salt.
a 15cm round cake. Mix well until m ixture is smooth .75kg Orchard Almond Icing. Stir in remaining br an from sieve. Add 6 tbsp sunf lower oil. Use leftover icing to make twisted marble icing strips and decorate around the base of the cake and use to completely cover the 25cm baseboard for the bottom cake. 26 27 . Cut to create lattice effect and drape over cake. Bake at 180C fo r 25-30 minutes. Partially mix 1kg Orchard White Icing and 1kg Orchard Chocolate Icing until you create a marble effect. Eggless Sponge Cake Makes 1 x 20cm cake Line two sponge tins with baking paper. 240m l water and 1 tsp vanilla extract.ORCHARD icing IDEAS Contemporary cakes Marble lattice cake This cake certainly looks absolutely spectacular but it’s oh-so-easy to make. Finish with either fresh or makeyour-own icing flowers (for stacked cakes and fresh flowers refer page 33). Stir in 175g caste r sugar. They’re available from most kitchenware stores. Sift 225g self raising wholemeal flour and 2 tsp baking powder into large mixing bowl. For the bottom tier use a 25cm round cake and for the top. Centre of sponge springs back when cook ed. Cover both cakes and trim off excess icing. First cover with 1. Roll out 250g Orchard White Icing into one long rectangle shape. Sensational! Helpful Hint: You’ll find a lattice pastry cutter very handy for this one. Divide mixture equally betwee n two prepared tins.
Combine 1 cup sifted self-raising flour. Slice and serve with coffee. Pour mix into tray. Roll on Orchard Chocolate Icing. 1 Melt / 2 cup milk chocolate buttons plus 3 tbsp oil in basin over simmering water. so easy to make thanks to Orchard Icing. / 1 / 3 cup caster sugar. leaving some hanging over long sides. Stir in 180g unsalted melted butter. Peppermint and chocolate slice Preheat oven at 180C. Line with baking paper. For filling: combine 3 4 cup coconut. Spread over base and return to oven for 15 minutes.5cm squares) into lightly oiled lamington tray. / 2 cup water. Spread onto lamington tray. Press mix into pan. 28 29 . 1 Toast / 3 cup almond kernels in same way. / 1 1 egg and / 4 cup sour cream. Mix well. Don’t let the bowl touch the water! Cool slightly and spread and smooth over icing. 1 Add / 2 cup of soft brown sugar. / 2 cup sifted plain flour and toasted almond meal. While warm. Amazing almond chocolate slice 1 Toast / 2 cup almond meal on oven tray until lightly browned. Bake for 20 mins. If so. stir until combined. 1 cup desiccated coconut and 1 cup brown sugar in bowl. Prepare Orchard Chocolate Icing and cover slice. chop 300g dark cooking chocolate and 70g unsalted extra butter in heatproof bowl. Cool slightly. Prepare 500g Orchard White Icing. Melt over boiling water. Add 120g melted unsalted butter. Really great rocky road Place marshmallows pieces (cut into 2. Cool. Roll out Orchard Chocolate Icing or you could also use cooking chocolate. Bake in oven for 10 minutes until browned. Press into tin. Chill. Allow to set in refrigerator. Cool. Bake 180C for 30-35 mins. roll out Orchard Chocolate Icing and cover. Melt 125g unsalted butter and 60g dark chocolate over hot water. Here are some great slices perfect for afternoon tea and again. Decorate with toasted almond kernels. Cherry slice For base: Lightly grease 20cm x 30cm lamington pan. Cut into pieces. 200g chopped glace cherries and an egg white in bowl. 1 1 Add / 2 cup sifted self raising flour. Allow to cool. Cool. Stir to combine. 1 Stir in 3 4 cup caster sugar. Grease 20 x 30cm baking tin. 1 1 Sprinkle / 3 cup chopped nuts and / 3 cup glace cherries over.ORCHARD icing IDEAS Sensational slices thanks to Orchard Oh so simple and satisfying. Add 1 tsp peppermint essence during kneading. Place icing on top of pastry to set. Sift together 1 3/ 4 cups of plain flour and 1 tsp baking powder.
tasty and a whole lot of fun to do at home yourself! Crazy for chocolates Roll out Orchard White Icing or Chocolate Icing thickly. Decorate by painting with food colouring. Break off small pieces the size of walnuts. but you can make smaller treats as well. using a cookie cutter. or liqueur to Chocolate Icing for different flavours. Add flavour to White Icing. Ensure Almond Icing is well coated with sifted pure icing sugar to stop sweets from sticking. press Orchard Almond Icing into sweet or chocolate moulds. Super sweets For delicious sweets. Easy. Decorate using melted dark chocolate piped through small nozzle. Kahlua chocolate balls Knead 300g of Orchard Chocolate Icing laced with 30ml Kahlua. Dust with powdered chocolate. Dip in melted white or diary milk chocolate. Cut-off cupcakes Don’t waste any left over icing. Simply slice the top off cupcake and. Roll into balls. Use the cut offs to make cupcakes more interesting.ORCHARD icing IDEAS Sweet treats by Orchard Orchard is not only suitable for cakes. Try our mouth-watering chocolates and scrumptious sweets. Cut out shapes with small cookie cutters. top with your favourite decorative shapes. The kids will love them! 30 31 .
Jams can be used as fillings between cake layers. You can successfully conceal joins when the icing is freshly rolled before it starts to harden and form a crust provided there is no icing sugar in the join. Use 3 dowels for round and 4 for square cakes. Knead thoroughly Clean bench. Practise using a toothpick first. You will find an eye dropper ideal to add the spirit and water mix. Flowers . Use sparingly. Cut by pressing cook’s knife on icing. simply go over with a food dye pen or fine paintbrush using food colouring mixed with clear spirit and a little water. If too soft. Use while syrup is still warm. Buffing or polishing 13. 4. allow to stand for 24-48 hours before applying next layer. Sugar syrup 15. Use wooden dowels to support top tier. Keep them dry and well dusted with pure sifted icing sugar while working. Add 2–3 drops of lemon juice or acetic acid for a smooth. Alternatively. 17. white icing mixture. Bring to the boil. Knead required icing quantity until smooth. Knead to blend through. Do not spread chocolate or cream to edge as they can ‘leech’ and discolour icing. Cut by pressing will buckle.ORCHARD icing IDEAS You will find 500g Orchard Icing packs in your local supermarket. Cover baseboard or platter with Orchard Icing. When setting aside always wrap tightly with plastic wrap. Joins 1. Royal icing In a glass bowl. 9” 22. gradually knead in sifted pure icing sugar. place in oven for 2-3 mins or microwave for 10-15 secs (mind your fingers when you get it out). Always boil jam before use. Drying times Do not leave kneaded icing exposed as it may become dry and unworkable. Handling Orchard Icings 16. rub over the iced cake for a smooth dry finish. Always mix food colouring with clear spirit such as vodka (3 parts) and a little water (1 part) to avoid ‘runs’. cover in plastic wrap and refrigerate for up to 2 hours before rolling out and applying. Overuse can discolour. Stir 2 parts sugar into 1 part cold water until it dissolves. purchase one from a cake decorating store. Writing on icing If icing is too firm. Using a knob of Orchard Icing dusted with sifted pure icing sugar. Remember. or as glue for sticking icing to the cake instead of sugar syrup. Clean and well dusted 2. the same size as the cake base to prevent cakes sinking into each other. use sifted pure icing sugar sparingly. 33 18. utensils and hands between batches of icing. 6.5cm 750g 11” 27. fold in sifted pure icing sugar using a spatula to the white of one egg until peaks form (soft meringue consistency).5cm 1750g apply same day and ensure flowers haven’t 8” 20cm 1000g 12” 30cm 2000g been treated or sprayed with chemicals. Orchard’s top tips When working with chocolate and coloured icing. When colouring gold use only food grade gold powder. Fillings Flower modelling paste is a great way to achieve very professional results. Colouring icing 9. a little colouring goes an awfully long way. 12. You can also use fresh 6” 15cm 500g 10” 25cm 1500g flowers for decoration but remember to 7” 17. Once you’re happy. Do not pull it along or icing For best results when using Orchard Icing as underlays. Push dowel into bottom cake and mark flush with the top of the cake and cut dowel. Always use a fine brush. 14. Fresh sponge 5. Stacked cakes 7. You must use a board under each tier. Painting on colours Allow fresh sponge cakes to cool overnight or wrap in plastic and pop in the freezer for a couple of hours. 10. Chocolate and coloured icing 11.5cm 1250g Amounts are for square cakes For our modelling paste recipe see page 37. remove from the bag. Repeat process for each tier. Baseboard For a baseboard. Dot food colouring into icing using a toothpick. 32 8. 3. Can be used as glue for icing layers and decorations. You may like to refer to a sugar flowers QUANTITY GUIDE FOR 1 LAYER book for detailed instructions on how to Cake Size Icing Qty Cake Size Icing Qty make flowers. For best results. wrap paper-backed foil around board and tape underneath. Good quality vegetable shortening lightly greased over work surfaces and hands is better. NOTE Remember to remove dowels BEFORE cutting cake.
How long should I knead icing? From 30 sec to 1 min. simply call our head office or email us for the name and address of your nearest stockist. Contact Orchard direct for more information. Where can I buy Orchard Icing? 500g packs of Orchard Almond. The cool temperature of the refrigerator will help the icing set however you may need to ‘buff’ or ‘polish’ the icing (refer page 33) before presenting the cake or finishing decorating to remove any moisture that may have formed. How long should the icing be left before applying the next layer? 24 to 48 hours. How do I get black icing? Mix Orchard Green Icing with black food colouring or mix Orchard Green Icing with Orchard Red Icing (60:40 ratio). But what if I want to put a second icing layer on straight away? You can but you must be very careful handling the cake as the first icing layer will be quite soft. but again wrap in plastic first. chocolate and sponge cakes etc should be eaten within a few days. Other cakes such as Madeira. store your finished cake in the oven leaving the oven light turned ON to keep the air dry. roll into a small ball and apply light pressure with your finger tip. In an extremely humid climate. Can I freeze my cake once it is iced? Yes. I live in New Zealand. the icing will easily outlast your cake. however if you are looking for the best finish for your cake. Ivory and White Chocolate are usually available from better cake decorating suppliers. Do I always have to use Almond Icing as an underlay? No. Can I put my cake in the fridge? Yes. Just enough to achieve a pliable state. If you have any difficulty finding our products. Are Orchard Icings suitable for vegetarians? All our Icings except Chocolate are suitable for vegetarians. dry place covered loosely with a fresh tea towel or breathable cake cover. To test whether it’s ready for modelling. Other Orchard Icings including Red. Green. Don’t over knead. It will keep for up to 12 months once applied to fruit cakes. Can I use Orchard Icing for modelling? Yes. Can I freeze Orchard Icing? Yes. Orchard also supply Vegetable Shortening and Gum Tragacanth in a variety of sizes. however ensure the cake is tightly wrapped before freezing. dark. White and Chocolate Icing are readily available from supermarkets almost everywhere. What type of colours can I use safely? Food grade liquid colours (readily available from supermarkets) and food grade paste colours (from cake decorating stores) are suitable. The Almond Icing is designed to provide the perfect surface in readiness for the final icing layer. How do I store the cake once it is finished? Simply store your Orchard iced cake in a cool. Bridal White. We do not recommend storing any type of iced cake in sealed containers as moisture levels can rise and adversely affect the cake and icing. Refer to page 32 for tips. Orchard Icings are also available in 1kg and 3kg Catering Packs. If there is no imprint. How long will Orchard Icing last once it is on the cake? As a rule. Knead sifted pure icing sugar or gum tragacanth into icing. 34 35 . orange. Do you have larger size cake decorating packs available? Yes. icing is ready. Which Orchard Icings are gluten free? All our icings are gluten free.Frequently asked questions Should I wait for my cake to cool completely before applying icing? Yes. we recommend using Almond Icing before applying a second layer. What do I use? Orchard Icing is not available so we recommend Royalty Icing.
add rm gacanth and wa and the gum tra sugar r approx. eggs. Any Occasion Chocolat e Mud Cake Us Flower Modelling Paste r 5 tsp cold wate 2 tsp gelatine ning getable shorte 1 tbsp white ve sugar. oven for about ol in pan. touch the wate to lf the shortening glucose and ha Add ve over ine and dissol the soaked gelat d gelatine d egg white an hot water. sif ted 1 / 4 cup co coa 2 eggs. Robyn Hamilton – Special thanks for your assistance with this book Shirley Vass. fruit. mixture is m speed until Beat on mediu colour. cocoa and eggs. ter making well 24 hours af ts. ch n sugar ly packed brow 130g firm 4 eggs 225g plain flour flour 75g self raising 1 ilk / 3 cup m ied fruit 500g mixed dr el 125g mixed pe ries. sifted icing 400g pure white add too much) ke care not to (ta gacanth 3 tsp gum tra . ead it is paste is to kn The secret of th it. strained and 1 large egg white thy beaten until fro se tsp liquid gluco 1 cold water and e over Sprinkle gelatin r 5 mins. Sift half the mixt ure over the ba tter and fold in. sifted 4 tbsp cold wa ter 50g cornflour pinch of salt Grease and line one deep 20cm round cake pan. gar into m half of icing su ol. co cake tight 4 eggs 50g plain flour 1 / 2 tsp bakin g powder 175g icing suga r. Basic Recipe for Sponge Cakes e Orchard Alm ond Icing as a foundation to Orchard White Icing to enhance the ric h flavour of th is mouth watering Choc olate Mud Cake . butter. Separate the eg gs. co rnflour and bakin g powder together onto greaseproof pa per. of baking pape 3 layers cake pan with of pan. d knead until co e from beater an Remov hands. aining grease on rubbing the rem in tight container Store in an air night. should be very and knead. su gar. Add the sugar and mix until fu lly blended. stirring until sm ooth. iling wa saucepan of bo ing all the time. beat Add knead last electric mixer. or tw o shallow 20cm cake pans. paste d ount to use an Keep small am small pieces ainder. 5cm above edge bringing paper urs and r. Preheat oven to 190C. putting the whites in a bowl. halved 125g glace cher onds 70g slivered alm 20cm round d sides of deep Line base an r. Bake in ar spoon into prep 1 Cover hot 2 /4 hours. ow to stand fo all e of the bowl with som Grease large the sifted icing half of shortening. Fold in flour s. grated 2 cups brown su gar 1 cup hot wate r 1 (or 1 / 3 cups if not using whisk 3 y) / 4 cup wh isky 1 tbsp instant co ffee powder 1 1 / 2 cups plain flour. Bake for 1 hour. peel. Add the egg yo lks and blend in. nuts Stir in a slow ed pan. flo Combine butte electric mixer. Ad at sugar and beat icing mixture to warm til s un r approx. bowl of milk in medium ingredients are low speed until beat on combined. erheat ingredien Do not ov the juice added to lemon A teaspoon of ste. sifted 1 / 4 cup self raising flour. Allow to cool overnight and then roll out Orchard Icing. anged in smooth and ch and cherries. whisky and coffe e in a double sa ucepan and cook gently. Landy Kober and June Elliott – Special thanks for assistance with our previous editions Alison Johnson WA Billanook College Vic Doncaster Secondary College Vic Finley High School SA Iced Affair NSW Jeevi Buvanenthiran Laura Dempsey Vic Lynne Goodwin Vic Mackillop Catholic Regional College Vic Maggie Davis Maria Thompson Marianne Tonuse Seymour College SA 36 37 . Sift and fold in remaining mixture. es a whiter pa ingredients mak We would like to thank the following people for their generous assistance in preparing recipes and decorated cakes for this edition of our Orchard Icing Ideas booklet. refrigerator over pieces of paste y break off small Next da elastic. wrapping freeze rem individually. Bake Swiss roll sponges at 220C for about 8 mins. Place re mixture is very over bowl and warm icing sugar in a ter. Add the water and salt to the whites and wh isk until very sti ff. ly with foil. Sift the flour. lightly be aten Grease and light ly flour a 24cm round cake pan. sugar. of hot water fo over a saucepan the bowl ’t overheat or let 10 mins (don r). 250g unsalted butter 150g dark choc olate.ORCHARD icing IDEAS ke Light (Madeira) Fruit Ca opped 185g butter. Prehea t oven to 180C . Cool to luke wa rm. to mixture. If not using an ixture. 5 min a high speed fo maining white. water. Combine choc olate. Turn the batter gently into prep ared pan(s) and bake for 40 mins or until sp ringy.
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