Bakers Cake Decorator Icing Food

BAKER'S CAKE DECORATOR ICING

Steps:

• 1. First place wet ingredients and dash of salt in bowl, then gradually add powdered sugar using electric mixer. Scrape sides of bowl often while mixing. Beat until fluffy. If icing seems to stiff, add small amounts of milk to desired consistency.
• 2. This icing will keep nicely in sealed container in the refigerator for several months. It is the perfect icing for pastry bags but very spreadable. Color with food coloring if desired.
• 3. *Creme Bouquet flavoring can be purchased at most cake decorating shops

MY FAVORITE DECORATOR CAKE ICING

Steps:

• Cream together in a stand mixer the butter and Crisco until completely blended. Add the vanilla.
• Sift in the powdered sugar a little at a time, scraping down the sides of the bowl as you go. Keep sifting and blending until the whole 2 lbs. is incorporated.
• If the icing is thick and will not spread easily, add 1 tablespoons of milk at a time until desired consistency is achieved.
• Add food coloring. Blend well.

DECORATOR CAKE ICING

Steps:

• mix all ingredients on low. great for a kitchen aid mixer but hard on the arm if using a old time mixer. add color a few drops at a time until desired color is acheived.
• you can also drop color into water if mixing several different colors to acheive a certain color.
• pack into sleeve with tip needed and decorate!
• **TIP** if using for several different colors that won't need a lot of icing like making flowers etc, mix beofre adding color and separate into several different sections then add coloring a little at a time to acheive color needed**.

LUCKY SHAMROCK CUT-UP CAKE

Steps:

• Place coconut in large resealable plastic bag. Add food coloring; seal bag and shake vigorously until coconut is evenly colored.
• Leave one cake layer whole; cut remaining two cake layers as shown in diagram. (See Shamrock Cake Diagram Tip linked below.) Arrange cake pieces on serving tray as shown in same diagram, using small amount of the whipped topping to hold pieces together. Frost cake with remaining whipped topping. Sprinkle with coconut.
• Flatten gumdrops with rolling pin; cut into shamrock shapes with sharp knife or small cookie cutter. Outline edges with decorating gel; arrange on cake. Use decorating icing to outline cake. Store in refrigerator.

CAKE DECORATOR'S FROSTING

Steps:

• Using electric mixer (prefereably not handheld), cream shortening until very soft.
• Add salt, a little powdered sugar and flavorings.
• Alternately add water and powdered sugar, beating on medium speed until frosting is smooth after each addition.
• ***Do not mix on high speed as it will cause bubbles in the finished frosting.
• ***NOTE: This frosting makes enough to frost a 2-layer cake with enough left to make decorative roses, etc.
• for the top of the cake.
• DECORATIONS: Roses, leaves and other decorations can be made by adding tasteless food coloring paste (Wilton is one brand) to the frosting.
• Make decorations, place on plastic wrap on cookie sheet and cover gently with plastic wrap.
• Freeze for up to 1 month.
• ***If you decide to freeze your frosted cake, DO NOT put the decorations on it until after you have thawed both the cake and decorations, as the colored decorations will bleed into the cake frosting when they thaw.
• ***Defrost cake and decorations separately and then place decorations on the cake.
• VARIATIONS: For chocolate frosting, add 3 tbs powdered cocoa to the sugar mixture.
• For lemon, omit butter and vanilla flavorings and add 3 tsp.
• lemon extract.
• COLORED FROSTINGS: Frosting can be made any color you want with tasteless food coloring, but be sure to mix well after adding the coloring.
• WEDDING CAKES: Five recipes of this frosting will decorate wedding cakes as follows: top layer 6-inch cake, middle layer 14-inch cake and bottom layer 18-inch cake.
• This will serve 50-60 people.

PROFESSIONAL DECORATORS' ICING

Steps:

• Combine the shortening, water and vanilla. This will take some time to mix up but it will eventually.
• Add the meringue powder and powdered sugar.
• Mix well - beat for about 3 minutes
• If this is way too stiff you can add a little water at a time. Just remember you want this to be a little thick so you can spread it.