Bakery Theory: Icings

                               ICING

Ø IT IS COATING AROUND THE CAKE.

Ø ICING MAKES CAKE MORE ATTRECTIVE AND EYE APPLEAING.

Ø ICING FORMS A PROTECTIVE COATING AROUNG THE CAKE TO IMPROVE ITS EATING QAULITY BY TRAKING THE TASTE AND MOISTUR INSIDE.

                                 TYPES OF ICING :-

1] BUTTERCREAM ICING [BUTTER ICING] :-

Ø IT IS MADE BY CREAMING OF ICING SUGAR AND FAT.

Ø THAN COLOUR AND ESSENCE MAY BE ADDED.

         INGRIDIENTS :-

·       FAT  - 50%

·       ICING SUGAR – 100%

·       COLOUR – AS REQUIRED.

·       ESSENCE – AS REQUIRED.

2] ROYAL ICING :-

Ø IT IS PREPARED BY MIXING EGG WHITE , ICING SUGAR, AN ACID, COLOUR AND ESSENCE.

Ø IT IS USED FOR DECORATION, FLOWER MAKING AND DUMMIES.

WHEN NOT IN USE IT SHOULD BECOVERED BY DAMP CLOTH[नम कपड़ा]

   INGRIDIENTS :-

·       EGG WHITE :- 2

·       ICING SUGAR :- 300-400 gm

·       LEMON JUICE :- ½ tsp

·       GLECERINE :- 1tsp

·       COLOUR :- AS REQUIRED. 

·       ESSENCE :- AS REQUIRED.

        PROSEDURE :- 

Ø BEAT EGG WHITE , ADD ICING SUGAR GRADULLY. 

Ø WHEN 50% ICING SUGAR IS ADDED , ADD LEMON JUICE.

Ø NOW ADD THE REMANING 50% ICING SUGAR AND WHIP IT TILL IT STANDS LIKE PEAK.

Ø ADD GLECEARINE , COLOUR AND ESSENCE.

3] MARZIPAN :-

Ø IT IS MADE OUT OF ALMONDS OR CASHEW NUTS POWDER, ICING SUGAR, EGG OR GLUCOSE, COLOUR AND ESSENCE.

Ø USED FOR COVERING CAKES AND CAKE DECORATIONS.

       INGRIDIENTS :-

·       ALMONDS / CASHEW NUTS POWDER :- 250 gm.

·       ICING SUGAR :-  250 gm.

·       EGG WHITE / GLUCOSE :- 1

·       ESSENCE (ALMONDS) :- FEW DROPS.

·       LEMON JUTCE :- 1tsp.

·       COLOUR :- AS REQUIRED.

     PROCEDURE :-

Ø MIX ICING SUGAR AND ALMONDS POWDER , ADD EGG WHITE MIX IT THOROLLY, ADD ALL REMANING INGERDIENTS.

Ø KNEED IT TILL IT BECOMES STIFF PASTE.

4] FONDANT :-  

Ø IT IS A SYRUP OF WATER, SUGAR,GLUCOSE AND LEMON JUICE.

Ø IT IS USED FOR POURING AND DIPPING.

      INGRIDIENTS :- 

·       SUGAR :- 100

·       LIQUID GLUCOSE :- 4 gm.

·       Water :- 23 gm.

·       LEMON JUICE :- FEW DROPS.

      PROCEDURE :-

Ø MIX WATER, SUGAR, AND LEMON JUICE.

Ø HEAT ON LOW FIRE TILL SUGAR IS DISSOLVED, WHEN SUGAR IS FULLY DISSOLVED BOIL THE LIQUID, REMOVE THE SCUM.

Ø ADD LETELE GLUCOSE AND CONTINUE TO BOIL.

Ø POUR THE MIXTURE ON A WET MARBLE TABLE. COLLECT THE SYRUB BY FOLDING IT TOWARDS MIDDLE UNTILL IT BECOMES WHITE, SMOOTH, AND FIRM.

5] GUMPASTE :-

Ø IT IS MADE OUT OF ICING SUGAR, CORNFLOUR , SOAKED GUM , AND GLETINE.

Ø IT IS USED TO MAKE DISPLAY PIECES.

      INGRIDIENTS :-

·       ICING SUGAR :- 250 gm.

·       GELETIN :- 10 gm.

·       WATER :- 30 ml.

·       GLECERINE :- 1tsp.

·       CORNFLOUR :- 50 gms.

·       COLOUR :- AS REQUIRED.

PROCIDURE :- 

Ø MIX GELETIN AND WARM WATER.

Ø DISSOLVE THE GELETIN IN DOUBLE BOILER.

Ø ADD GELETIN TO ICING SUGAR.

Ø ADD GLECERINE MIX WELL ADD CORNFLOUR, KNEED IT TO A SMOOTH PASTE. ADD COLOUR IF REQUIRED.