.Cake Decorating Recipes.

Cake Decorating recipes at Make it & Bake it

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• 5 teaspoons gelatine

• 125mls liquid glucose

• 1 tablespoon glycerine

• 1kg icing sugar

Sprinkle the gelatine over 3 tablespoons water in a small bowl. Leave until gelatine is spongy. Place bowl in a pan of hot water and stir until the gelatine has dissolved. Add the glucose and the glycerine and stir until melted. Cool for 1 minute.

Sift the icing sugar into a large bowl, then remove a cupful for use when kneading. Make a well in the centre of the icing sugar and pour in the gelatine mixture. Combine with a wooden spoon, then use a dry hand to knead until the icing has a dough-like texture, adding a little of the reserved icing sugar if necessary. Turn out onto a work surface dusted with icing sugar and knead until smooth and pliable, adding more icing sugar as necessary to prevent sticking.

Use immediately, or wrap in plastic and store in an airtight container in a cool place (not the fridge) for up to 3 days. Roll out on a surface dusted with icing sugar to use.

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• 7 egg whites or 45 grams albumen powder dissolved in 315 mls water and strained

• 1.75 kg icing sugar sifted

Put the egg white or albumen in the bowl of an electric mixer. Stir in the sugar. Beat on slow speed for 4 minutes for soft peak or 5 minutes for firm peak.

Soft peak will be the first consistency reached and is used for coating cakes and piping with tubes. When lifted from the bowl with a spatula the peak will stand up but droop over slightly at the tip.

For firm peak icing, continue beating until the icing has a definite peak that will not fall when shaken.

This recipe will make enough to cover a 22cm cake, make decorations and cover the board.

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Flower Paste Recipe

• 2 Teaspoons Gelatine

• 2 Teaspoons Liquid Glucose

• 3 Teaspoons copha

• 500 grams Icing Sugar

• 3 Teaspoons Gum Tragacanth

• 1 Egg White

1. Mix the gelatine and 5 teaspoons water in a bowl and leave for 1 hour.  Stand over pan of hot water and stir until dissolved.  Add the glucose and copha and continue to stir over heat until melted and combined.

2. Sift the flour and gum Tragacanth into a bowl.  Add the gelatine mix and egg white and beat at low speed until combined.  Increase to high and beat for 5 minutes (the mixture will turn white and stringy).  Put in a plastic bag and then an airtight container and refrigerate for 24 hours.  (The mixture will be still quite soft and will continue to harden in the refrigerator).

3. After 24 hours knead, colour and reseal until ready for use.

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Modelling Paste recipe

• 280 grams Icing Sugar

• 3 Teaspoons Gum Tragacanth

• 1 Teaspoons Liquid Glucose

• 315 grams Sugar Paste

1. Sift together the icing sugar and gum tragacanth.  Add the glucose and 6 teaspoons cold water and mix well.  Knead to form a soft dough then combine with an equal weight of sugar paste.

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How much do I need

The chart below is an approximate guide to how much Marzipan and Sugarpaste you will need to cover cakes of the following sizes:

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