Why not take a look at some of our favourite recipes, some great bakes and icings you’ll love.
Ingredients : 2 Medium Egg Whites, 500g Icing Sugar (powdered sugar), 8tsp (level) Tylose Powder, 8tsp (level) Vegetable Fat
Method : Lightly beat the egg whites in an electric food mixer (eg, Kenwood). Add the icing sugar and beat until it reaches soft peak royal icing consistency. Add the tylose powder, then small pieces of vegetable fat, a little at a time and mix with the K beater. The mixture will thicken very quickly. Turn out onto a work surface, sprinkled with a bit of icing sugar. Knead well until the paste is no longer sticky. Extra sugar may be required depending on the size of the eggs. Place in a plastic bag and airtight container, and store in the refrigerator. Suitable for home freezing.
Ingredients : 375grms (13ozs) currants, 200grms (7ozs) sultanas, 100grms (4ozs) raisins, 100grms (4ozs) halved glacé cherries, 100grms (4ozs) chopped mixed peel, 100grms (4ozs) chopped nuts, 60ml (3tblesp) dark rum or brandy, 250grms (9ozs) plain flour, 50grms (2ozs) ground almonds, 225grms (8ozs) soft brown sugar, 225grms (8ozs) softened butter, 5 beaten eggs
Method: Put all the dried fruit and nuts into a large bowl, pour the alcohol over them, cover the bowl and leave for several hours to soak up all the liquid. Stir from time to time to allow all the fruit to swell as it absorbs the moisture and improve the finished result. The alcohol improves the flavour and keeping quality of the fruitcake. Set oven to 100⁰C conventional (80⁰C fan oven). Lightly grease a 20cm (8”) deep cake tin with margarine and line the tin with a double layer of parchment paper. Grease the paper. Add approx. 50grms (2ozs) of the flour to the bowl of fruit and stir it in. This coats the fruit and helps to distribute it more evenly throughout the cake. Place the softened butter and brown sugar in the bowl of an electric mixer.( If creaming by hand use a large bowl and wooden spoon.) Beat until the mixture is soft and fluffy and much lighter in colour. Place the cake mix into your lined tin, wrap the tin in newspaper and bake for approximately 6 hours.
Ingredients : 175grms. (6ozs) SR Flour, 1½ tsp. Baking powder, 2½ tbsp. Cocoa powder, 175grms (6ozs) Castor sugar, 175grms. (6ozs) Soft margarine, 3 Large beaten eggs, 60grms. (2½ozs) Plain chocolate melted, Few drops vanilla essence Fudge Filling and decoration : 100grms (4ozs.) plain chocolate, 50grms (2ozs.) butter, 175grms (6ozs.) sifted icing sugar
Method: Line 2 x 20cm (8”) round deep sandwich cake tins with parchment paper. Set oven temperature to 160⁰C conventional (140⁰C fan oven). Sift together the flour, baking powder and the cocoa powder.Place all the ingredients, apart from the melted chocolate into an electric mixer, blend together, and beat for approximately 2 minutes until well beaten and glossy. Add slightly cooled chocolate and blend well to incorporate. Divide the mixture equally between the 2 tins and level the top with the back of a large spoon. Bake in the centre of the oven for approximately 25 to 30 minutes. The cake should ‘spring’ back when pressed lightly with your finger. Check with a fine skewer to see if cooked, before removing from the oven. The skewer should remain clean and the cake should be just beginning to shrink very slightly away from the edge of the tins. Leave the cakes to cool slightly. Loosen around the edges with a small palette knife before removing the cakes from the tins and placing on a cooling rack. Blend the fudge filling ingredients in a bowl and spread half of the icing on top of each cake. Place one cake on top of the other and add decoration on top to complete.
Royal Icing a great medium for covering cakes, piping, run outs and collars. Use glycerine, to prevent the icing from setting too hard, so the iced cake can be cut more easily.
Ingredients : Suitable for a 7″ square / 8″ round cake (2 coats) 3 egg whites, 675g (1 1/2 lb) sifted icing sugar, 2-3 tsp lemon juice, 1-1/2 tsp glycerine (optional)
Method Beat the egg white until frothy. Gradually add in half the icing sugar, beating in with a wooden spoon. Add the lemon juice and in approx 150g icing sugar and beat well until smooth and glossy. Add the remaining icing sugar until the icing will hold in soft peaks. Beat in the glycerine. Place the icing into an airtight container or bowl covered with a damp cloth and stand for a couple of hours so the air bubbles will come to the surface and burst. If you wish to use for piping, add a little more icing sugar to stiffen the consistency.