Sweet Tooth Experiments

Category Archives: Icing

Ovaltine Icing

Posted on Posted in Icing .

Ovaltine Icing

Quite a while ago I did some experimenting with Ovaltine where I ended up coming up with some amazing tasting biscuits. As it has been some time since I revisited this childhood flavour I decided to get back and do some some experimenting.

A slice, cake and an icing recipe later, the simple and delicious icing won out.

To me this icing holds such great unique properties that is also a little left of center (you expect chocolate flavor but are pleasantly surprised with a twist you just can’t place your finger on…that being the malt).

So if you want to turn a plain cake into something with personality and character this icing will create something special.

Ingredients:

  • 90g butter
  • 1/2 tsn vanilla essence
  • 1/2 cup Ovaltine
  • 1 cup icing sugar
  • 1 tbsn milk

Method:

  1. Beat the butter and essence in a bowl with electric beaters for 5 minutes or until light and fluffy.
  2. Beat in the Ovaltine, icing sugar and milk until well combine.

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Easy Chocolate Mirror Glaze

Posted on Posted in Icing .

Easy Chocolate Mirror Glaze

Easy Chocolate Mirror Glaze recipe

I go through a lot of cocoa powder thus always fully stocked up (I prefer hot chocolate with cocoa powder instead of drinking chocolate powder for some odd reason).

So having chocolate on hand is not that common for me as I tend to use my handy cocoa powder, sugar and butter instead of melted chocolate.

Why I’m telling you this is because I went to make a mirror glaze today and didn’t have chocolate but had cocoa powder.

Usually (not always) a mirror glaze features melted chocolate, so I did some research and experimenting. The outcome, a cocoa powder easy-pease quick version that’s made from kitchen staple ingredients you would likely have already, (possibly not the cream so in the notes below I have a cream substitute recipe with milk & butter).

The outcome was a glaze that took a few mins that literally entails stirring ingredients in a pan then pouring over a cake. You can’t get much simpler than that! And the result, well you can see for yourself.

Also, as I have used gelatine in the glaze as it sets the mix really well and doesn’t take long to set.

Easy Chocolate Mirror Glaze recipe

Ingredients:

  • 100g water
  • 6g gelatin powder
  • 150g sugar
  • 3 tbsn cocoa powder
  • 80ml cream

 

Method:

  1. Place 1 tbsn of the water in a small bowl, add the gelatin and whisk until combine.
  2. Place the remaining water, sugar, cocoa powder and cream into a saucepan and cook, stirring on medium heat for 10 minutes or until the mix has slightly thickened.
  3. Turn the heat to low, add the gelatin mix to the chocolate mix and whisk with a hand whisk until the gelatin has melted and completely dissolved in the chocolate mix.
  4. Take the pan off the heat and continue whisking until the temperature hits 30c degrees or is cool enough to touch (I used a candy thermometer to gauge the heat).
  5. Place your cooled cake on a cooling rack with baking paper underneath to catch the remnant glaze.
  6. Slowly pour the glaze in the middle of the cake.
  7. When you have about 1/5thof the glaze left in the pan pour it around the edges on the sides that may not be 100% covered with glaze. If all sides are covered already continue pouring the remaining mix in the middle of the cake.
  8. Leave the cake for 5 minutes or until it stops dripping and place the cake on the rack in the fridge for 1 hour+ to set.
  9. Once glaze is set use a spatula underneath the cake to pick it up and place on a plate to further decorate as you desire.

 

Note: As I didn’t have any cream when making this recipe the first time (and was too lazy to go to the shops) I substituted the cream for 25g butter and 55ml milk in which was heated in the microwave until just steaming.

 

Easy Chocolate Mirror Glaze recipe

Step 1

Easy Chocolate Mirror Glaze recipe

Step 2

Easy Chocolate Mirror Glaze recipe

Step 5

Easy Chocolate Mirror Glaze recipe

Step 7

 

 

 

 

 

 

 

 

 

Easy Chocolate Mirror Glaze recipe

Step 9

 

 

 

 

 

 

 

Easy Chocolate Mirror Glaze recipe

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

 

 

 

 

 

 

 

 

 

 

Email, RSS Follow
Print

Jelly Marshmallow Fondant

Posted on Posted in Icing .

Jelly Marshmallow Fondant

Jelly Marshmallow Fondant recipe

After getting annoyed at the cost of fondant and how certain colors can be very difficult to get ahold of I decided to make my own. But my version was also going to have unique flavors that reflected the colors.

Now you may have noticed that I tend to use jelly crystals to quickly and easily flavor my cakes, creams, custards etc so I figured I could use this to flavor and colour fondant.

After playing around with a few fondant recipe experiments it was the marshmallow trial that was the easiest, quickest and replicated fondant perfectly from texture to pliability.

Literally 5 minutes and whatever flavored fondant you want is created. The examples below have lemon and blackberry fondant but you can use any flavour you wish!

Jelly Marshmallow Fondant recipe

Ingredients:

  • 40g jelly crystals (flavour as you desire)
  • 60g vanilla marshmallows
  • 2 tsn water
  • 185g icing sugar

 

Method:

  1. Place the crystals, marshmallows and water into a bowl and on medium heat microwave for 45 seconds, stir.
  2. Microwave again for 30 seconds on medium or until the marshmallows have ballooned up, stir.
  3. Add the icing sugar and using a metal spoon stir until well combine the mix resemble fondant.
  4. Roll fondant into a ball and place in the fridge for 15 minutes to cool completely and firm to required consistency.
  5. Kneed the fondant for 20 seconds then roll the fondant out with a rolling pin on baking paper and use on desired cake.

 

Notes:

  • If the icing is too sticky and not pliable after being refrigerated just add an additional 10g icing sugar and kneed. If still not to consistency required repeat the additional icing sugar step.

 

Jelly Marshmallow Fondant recipe

Step 1

Jelly Marshmallow Fondant recipe

Step 2

Jelly Marshmallow Fondant recipe

Step 5

Jelly Marshmallow Fondant recipe
Jelly Marshmallow Fondant recipe
Jelly Marshmallow Fondant recipe

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Fruit Tingle Frosting

Posted on Posted in Icing .

Fruit Tingle Frosting

Fruit Tingle Frosting

 

I was given the challenge from a work colleague to make something with whizz fizz. An interesting ingredient to integrate into a cake.

This got me thinking about using lollies that brought a smile to my face as a child.

From here I decided to make a plain vanilla battercake but place popping candy in the batter. This actually did nothing to the cake as the candy dissolved (as expected).

I used the whizz fizz ingredient by combining it with vanilla icing. The icing was spread in-between layers of cake and sprinkled on top. This seems to work but wasn’t amazing.

So as a last resort I decided to incorporate fruit tingles into the buttercream icing on the outside of the cake. This worked! Therefore if you want to give a childhood twist to an otherwise boring cake this icing will definitely bring back memories and do the trick!

 

Ingredients:

  • 180g fruit tingles (2 packets)
  • 1 tbsn milk
  • 260g icing sugar
  • 250g butter
  • Few drops of orange food colouring

Method:

  1. Place the fruit tingles in a food processor and process until almost in powder form.
  2. Beat the butter and sugar in a bowl with electric beaters for 5 minutes until light and fluffy.
  3. Beat in the fruit tingles, colouring and milk for a further 5 minutes.

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Strawberry Frosting

Posted on Posted in Icing .

Strawberry Frosting

Strawberry Frosting

You may not be aware but I actually do a lot more baking than what you see on this blog…of all the baking I do only the recipes that I think are absolutely scrumptious – that I would actually recommend to people make it to this site.

The purpose of this blog originally was to have a place to put all my favourite amazing quirky recipes (scribble on paper is not the best way to store recipes) – like my own online recipe book or library.

I am opening this post with this fact becuase last weekend I made a Moscato cake with strawberry frosting. The cake had an awesome texture but the flavour the Moscato produced was quite underwhelming. When it came to the icing (frosting if your American) I didn’t know if using strawberries, frozen berries, essence, or jam would produce the best taste and texture. So I decided to make a patch of each, testing as I went along, each with varying pros, therefore see below and take your pick!

 

Strawberry Essence Frosting:

Ingredients:

  • 1/2 cup butter
  • 4 tsn strawberry essence
  • 6 drops red food colouring
  • 1 + 1/2 cups icing sugar

Method:

  1. Beat the butter, essence and food colouring in a bowl with electric beaters for 10 minutes until light and fluffy.
  2. Beat in the sifted icing sugar for a minimum of 5 minutes.

Notes:

  • This is the easiest and quickest method (15 mins tops with one bowl). However, will not have the real rich fresh strawberry flavour (but is still super delicious and very much strawberry tasting).

 

Fresh Strawberry Frosting:

Ingredients:

  • 250g (punnet) strawberries
  • 1/2 cup butter
  • 1 tsn vanilla extract
  • 1 + 3/4 cups icing sugar

Method:

  1. Hull the strawberries and place them in a food processor until texture resembles liquid.
  2. Push the mix through a sieve to get rid of any pieces.
  3. Beat the butter and extract in a bowl with electric beaters for 10 minutes until light and fluffy.
  4. Beat in the strawberry mix on low until combined.
  5. Beat in the sifted icing sugar for a minimum of 5 minutes.

Notes:

  • This is the lengthiest method however, will produce the most amazing tasting icing!

 

Frozen Strawberry Frosting

Ingredients:

  • 1/4 cup frozen strawberries
  • 1/2 cup butter
  • 1 tsn vanilla extract
  • 3 drops red food colouring
  • 1 + 3/4 cups icing sugar

Method:

  1. Place the berries in the microwave until warmed and thawed.
  2. Place in a food processor until texture resembles liquid.
  3. Push the mix through a sieve to get rid of any pieces.
  4. Beat the butter, extract and food colouring in a bowl with electric beaters for 10 minutes until light and fluffy.
  5. Beat in the strawberry mix on low until combined.
  6. Beat in the sifted icing sugar for a minimum of 5 minutes.

Notes:

  • This method is as close to the fresh strawberry method as you can get which will come in handy when strawberries are out of season. Frozen berries can be stored in the freezer for a looooong time, all year round.
  • This method is also a lot cheaper than using fresh berries.

 

Strawberry Jam Frosting

Ingredients:

  • 1/4 cup strawberry jam
  • 1/2 cup butter
  • 3 drops red food colouring
  • 1 + 3/4 cups icing sugar
  • 3/4 rice flour

Method:

  1. Pushthe mix through a sieve to get rid of any pieces.
  2. Beat the butter and food colouring in a bowl with electric beaters for 10 minutes until light and fluffy.
  3. Beat in the strawberry mix on low until combined.
  4. Beat in the sifted icing sugar and sifted rice flour for a minimum of 5 minutes.

Notes:

  • This is the easiest and quickest method using a type of ‘real strawberry’.
  • This is also the most convenient as everyone has strawberry jam in their fridge but chances are you don’t have fresh berries, essence (unless you bake a lot) and frozen possibly but this adds in extra steps.
  • I have added in rice flour as it produces the same texture result as the icing sugar, howver without the sweetness that sugar has (as the jam is already very sweet). Omitting the rice flour would equate to a super ridiculous sweet icing!

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

White Chocolate Icing

Posted on Posted in Icing .

This may just seem like another icing recipe but I guarantee you if you try this icing it will be one of the most amazing icings you have ever tasted!

Once you try this icing you will never make another white cholocate or butter cream icing again!

 

white chocolate icing

White Chocolate Icing

 

Ingredients:

  • 3 egg whites
  • 160g white sugar
  • 300g butter at room temp, chopped.
  • 180g white chocolate, melted.

 

Method:

  1. Stir egg whites and sugar in a bowl over a pan of half filled simmering water for 5 minutes until the sugar dissolves.
  2. Whisk with electric beaters until soft peaks form and the mix has cooled down slightly.
  3. Add the butter one piece at a time, beating in between each piece until the mix has become thick and creamy.
  4. Now beat in the melted chocolate until glossy.
  5. Refrigerate for 20 minutes then pipe away.

 

Notes:

This recipe makes enough icing to cover a 21cm cake or 24 medium sized cupcakes.

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Coconut Cream Cheese Icing

Posted on Posted in Icing .

coconut ceamcheese icing

Coconut Cream Cheese Icing

Ingredients:

  • 170g butter at room temp
  • 170h cream cheese
  •  1 cup icing sugar
  • 2 tsn lemon juice (or 1 tsn vanilla essence depending on the cakes key ingredient).
  • 1/8 cup desiccated coconut

 

Method:

  • Using an electric mixer beat the butter until creamy and pale.
  • Add the cream cheese and beat until smooth.
  • Add the remainder of the ingredients and beat.

 

Notes:

  • This is my favorite icing ever!

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Email, RSS Follow
Print

Guilt-Free Chocolate Icing

Posted on Posted in Icing .

guilt-free chocolate icing

Guilt Free Chocolate Icing

No sugar, no butter, no cream icing? No way!

Ingredients:

  • ¼ cup honey
  • 2 avocados
  • 1 tsn vanilla essence
  • ¼ cup cocoa

 

Method:

  • Blend all ingredients together in a blender until smooth.

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Email, RSS Follow
Print

Glace Icing

Posted on Posted in Icing .

glace icing

Glace Icing

 

Ingredients:

  • 3 cups icing sugar
  • 2 tsn butter, melted
  • 3 tbsn hot water

 

Method:

  • Place the water and butter into a bowl. Add the icing sugar and beat with electric beaters until smooth.

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Email, RSS Follow
Print

White Icing

Posted on Posted in Icing .

white chocolate ganache

White Icing

 

Ingredients:

  • 200g butter
  • 200g icing sugar
  • 200g white chocolate, melted and cooled slightly

 

Method:

  • Beat butter and sugar for 5 minutes until smooth and creamy.
  • Slowly add in chocolate to the mix, beating until smooth.

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Email, RSS Follow
Print