Cake Icing or Frosting Recipe

Written By Manu Saxena Kabra on Friday, April 24, 2015 | 10:26 AM

We have already baked cake in previous post , now lets do the frosting to make it more delicious.

Ingredients Required:

1. Heavy Cream - 1cup
2. Castor sugar - 2-4 tbsp (upto taste)
3. Essence (any)
4. Canned Pineapples
5. Edible Color (any)

Tools Required:

1. Hand blender
2. Cake knife
3. Palette knife
4. Cake Smoother
5. Pipping Bag
6. Design nozzles

Preparing Whipped Cream:

Step 1: Take a double boiler and put 1 tray ice cubes in a lower bowl of the boiler ( you can also take 2 bowls, In which one bowl can easy easily fit in the second)

Step 2: Pour the heavy cream in upper bowl.

Step 3: After beating for a while,add sugar powder and vanilla essence to it and stir . Beat the cream until it becomes thick that on dropping it does not fall easily. Firstly keep the speed at normal pace and slowly-slowly increase the pace. (Cream should doubles in quantity once whipped.)

Step 4: Add color and flavor. If you wish to customize your icing to a certain color or flavor, add a few drops of food coloring and flavoring. Stir them in thoroughly, and continue adding color and flavor until the icing has reached the color and taste that you desire.

You can use this cream immediately, (Again whipp if it gets soften after some time)

Decorating you cake with Icing:

Step 1. Bake your cake a Day Before: Try to bake your Cake a day before or After baking a cake, put your cake pans in the freezer for atleast 6-7 hour before frosting them. So that it do not not crack and crumble when you do icing on it.

Step 2: Use a long cake knife to trim off the top of the cake, Make 2 slice of about 1⁄4 inch off the top. Try to create a flat, even surface.

Step 3: Take a clean and flat most layer for the top and remaining for the middle and bottom layer of the cake.

Step 4: Take any juice and sponge all the layer of your cake with the help of brush.

Step 5: Cover the both side of middle cake layer with filling of your choice.. (I used canned pineapples). Cover it with little cream. Use the spoon or a knife to spread it around until it covers the entire layer.
(Try not to let the filling drip over the edges)

Step 6: Now cover your top most layer and edges with the icing (use piping bag for this)

Step 7: Use palette knife to give smooth finish : (Trick - Wet palette knife with extreme hot water for better finish)

Step 8: Give design with the help of piping bag and different nozzles.

Making Chocolate Cage:

Ingredients:

1. Parchment Paper
2. Melted Chocolate

Step 1: Measure the width ad circumference of your cake and cut parchment paper accordin to it.. (keep 2 inch margin)

Step 2: Make a zig zag design on it as shown. Make sure the chocolate lines aren’t too thin, which will make it fragile and you will have the possibility of it breaking.

Step 3: Set Chocolate:

The next step is the most difficult. You need to watch the chocolate. Just – watch it.It will start to set, losing it’s shine. Once it’s almost dry, but when you pick up the parchment it still bends freely, it’s time to apply it to the cake.Take that parchment, chocolate facing the cake, and wrap it around the cake. Do. Not. Scoot. It. In. To. Place. Put it where you want it the first time. If you wiggle it, it will smear. No good. Just tackle it with volition, and gently press it into the sides of the cake.