Rating: 4 out of 5 stars
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Ebook74 pages36 minutes
Icing Only
By Kim Knott
Rating: 5 out of 5 stars
5/5
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About this ebook
This icing booklet contains 50 basic and specialty icing recipes. Everything from the best ever red velvet frosting to a chocolate marshmallow rolled fondant recipe. This is a good investment for anyone who loves to bake cakes or cupcakes and then top them with delicious homemade icing. All the recipes use standard volume measurements and simple step by step instructions. It is easy to buy pre-made icing but if you want something special this booklet is for you.
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Reviews for Icing Only
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Book preview
Icing Only - Kim Knott
Chapter 1 Basic Decorator Icings
Basic Rolled Fondant (Sugarpaste)
1/4 cup water
4 teaspoons powdered unflavored gelatin
1/2 cup liquid glucose
1 tablespoon glycerin
1 tablespoon butter
7 cups icing sugar
1. Measure water in a heat proof bowl and add gelatin. Let stand for 3 minutes.
2. Add unflavored gelatin, glucose, glycerin and butter to the bowl and then place the bowl in a large pot partially filled with hot but not boiling water.
Heat proof bowl in a large pot partially filled with hot water.
3. Stir until the unflavored gelatin dissolves and the butter melts.
4. To the gelatin mixture in the heatproof bowl, add 4 cups of icing sugar. Stir together with a wooden spoon or use an electric mixer.
5. Pour mixture out onto a surface spread with icing sugar and knead in the rest of the icing sugar. (3 cups)
6. Place in an airtight container or freezer bag right away.
Notes: If the icing is sticky add more icing sugar. This recipe makes very nice rolled fondant that looks professional. If you want to use fondant after a few days and it goes hard, it can be softened by microwaving it for 30 seconds.
Basic Rolled Fondant being placed on a cake.
Storage guidelines for the fondants in this booklet
Room temperature - 4 days
Refrigerator - 3 weeks
Freezer - 3 months
Hint: A fondant mat takes all the stress out of rolling and placing fondant on cakes. A fondant mat is two pieces of food safe plastic that you roll the fondant between eliminating the need to dust with icing sugar. It eliminates cracking and elephant skin
and enables a decorator to roll out the fondant very thin and therefore use less fondant. It also slows down drying as you work (See Appendix A - J. Wilton Distributors).
Using a fondant mat to roll out the Basic Rolled Fondant.
Kim's Honey Almond Rolled Fondant (Sugarpaste)
1/2 teaspoon almond flavoring + water to make 1/4 cup (see Appendix B)
4 teaspoons powdered unflavored gelatin
1/4 cup liquid honey
1/4 cup liquid glucose
1 tablespoon glycerin
2 tablespoons butter
8 1/2 cups icing sugar
1. Measure the flavoring in a glass liquid measuring cup
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