Cake makers - icing help!

Hi Randy!!

I haven"t a clue about icing - in fact I have difficulty baking the cake, let alone icing it!! I just thought I'd say hi and how are you doing?

What is Makka Pakka, or am I being especially thick?

Hello you!

Makka Pakka is a character from a kids TV programme so unless you are parent of an under 5, you're unlikey to know it ?

I am well thanks and enjoying this stunning weather today. How are you?

I wouldnt even start trying to make fondant! can you not buy sugarpaste or roll out icing there?

failing that i think if you do a italian meringue buttercream it may be more stable - one of my books is an american one and they recommend this for summer weddings

let me know if you want the recipe

I am a complete amateur so bought the icing ready to roll, and just added colouring to it, it turned out pretty well (it was a Dr Who Slitheen cake) Its quite readily available but go for paste colourings as it doesnt make the icing too wet.

quote:Originally posted by Randy
Hello you!

Makka Pakka is a character from a kids TV programme so unless you are parent of an under 5, you're unlikey to know itid="red"> ?

I am well thanks and enjoying this stunning weather today. How are you?

id="quote">

Well, that explains it then! ?

I am just fine - also enjoying this time of year - it is my best! No wind, not much humidity, not too hot - just perfect. Just a pity I am stuck in the office and not able to enjoy the day out on the beach or in the garden or somewhere nice. When is the party?

Thanks ladies.

I can't seem to find fondant ready to roll. I thought it was the same as sugar paste?

Oh dear, seems I need to do a bit more research.

Janeyh - that would be wonderful, if you have it handy?

MrsP - Party is in May, but I will have a newborn to contend with then too, so trying to get prepared!

Can anyone confirm whether fondant and sugar paste are in fact the s
same thing, please?

Sorry if this is a stoopid q, Randy, but can you not use buttercream if you're confident with it, and keep the cake in the fridge until you serve it? [:I]

Not a stupid Q but last time it was hot for a few days around the birthday so I waited until as long as I could and evenuually had to do it on his birthday. And it was so hot it was practically melting as I applied it ?

Yes - so long as you are talking about stuff to roll out and not the fondant fancy type fondant icing or fondant filling

this is the meringue based recipe

in a saucepan bring to the boil half cup water and 2.25 cups sugar

use a clean brush and cold water to wash down any sugar crystals on the sides of the pan as the water heats. when the sugar comes to a boil set a timer for 7 minutes and let boil.

after 5 minutes in the bowl of an elevtic mixer begin to whip at high speed
1 cup eff whites (about 12 large egg whites)

whip unti stiff. they should be done when the timer goes off.

with the mixer on hight speed slowely beat the sugar syrup into the egg white pouring the syrup to the side of the bowl to avoid the whip

continue to beat until the bowl is cool to the touch - about 10 minuts. slowly add 1.5 pounds unsalted butter at room temperature cut into 1 inch pieces.

whhen the buttercream begins to jump out of the bowl reduce the speed to low

mix in at low speed 1 tsp vanilla extract

beat until light and fluffy. at some points the mixture may look curdled. just keep beating and it will become smooth again.

will stay fresh in the fridge for up to 2 weeks

quote:Originally posted by Randy
Not a stupid Q but last time it was hot for a few days around the birthday so I waited until as long as I could and evenuually had to do it on his birthday. And it was so hot it was practically melting as I applied it ?

id="quote">

if you have that problem then i would suggest instead of spreading it on - pipe on with a star tube (have a look at the wilton website for an idea of what i mean) then if the icing starts to get too soft to work just bung the bag of icing and the cake in the fridge until it firms up and you can work with it again

Janey that's fantaistic, thanks so much. Will try and do a trial run beforehand! ?

I always use sugarpaste/ready to roll stuff. If you get the stuff that is ready rolled you are better off re-kneading and rolling it yourself - gives a better finish. I've recently finished a cake decorating and sugarcraft course and the tutor advised freezing a sponge cake before icing it - easier to ice apparently