COVERING YOUR CAKE - SUGARPASTE

COVERING YOUR CAKE

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No1

Knead the required amount of sugarpaste into a smooth shape on a work surface, dusted with icing sugar. Do not use cornflour as under certain conditions it can cause fermentation if left in contact with marzipan.

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No2

Roll out the sugarpaste large enough to cover the top and sides of the cake. e.g. 8" round cake 3" deep needs sugarpaste rolled out 14" diameter.

Smooth the icing to get rid of any rolling pin marks. 

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No3

The cake should be in the middle of a suitable shaped board, 2-3" larger than the diameter of the cake. i.e. 8" cake will need a 10" or 11" board.

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No4

Brush a marzipanned cake with a little sherry, or cold boiled water. If covering a sponge cake spread it with a thin layer of apricot jam or butter cream.

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No5

Slide both hands, palms up, under the rolled out sugarpaste, so you can lift it in one piece without it stretching.

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No6

Lay loosely over the cake, do not press against the sides.

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No7

Smooth the top using your hands or cake Smoother. Work from the middle outwards to expel any bubbles trapped under the surface.

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No8

Carefully smooth the sugarpaste to the sides of the cake, easing it gently so as not to get any foulds or creases.

Use a smoother to press the icing close to the cake.

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No9

Trim any excess sugarpaste at the bottom edge level with the cake board, using a sharp knife.

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No10

Smooth round the sides of the cake with your hands or a "smoother" . Any "crimping" or "embossing" must be done now while the icing is still soft.

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No11

Leave overnight if possible to "firm-up" before decorating. If the cake has to be decorated immediatly, handle with care to avoid marking the still soft surface.

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No12

Any trimmings left over can be used in the decoration of the cake, wrap closely in cling film and a thick plastic bag to prevent it drying out until required.

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NOTE...leave cake to dry in a warm dry place. The kitchen is not suitable due to moisture from cooking etc... if the only room available is the dining room it may be advisable to buy a cardboard cake box to help keep the dust off (or the family), but still let the moisture out.

Cake topping Recipes

Simple Chocolate Icing Recipe

This is a great icing recipe when the kitchen cupboards are a bit bare or you do not have much time

Ingredients:

1 ½ cups of icing sugar

1/4 cup of cocoa (not hot chocolate powder)

25 grams of butter

Method:

Sieve the cocoa and icing sugar into a bowl.

Chop the butter and add to the bowl.

Add one tablespoon of hot water and mix all the ingredients until they form a smooth, glossy paste of a uniform colour.

Chocolate Frosting Recipe

Chocolate frosting takes just a little longer than simple chocolate icing, but it’s well worth the extra time. Fluffy, decadent and utterly delicious! An electric mixer is useful for this recipe, but you can also make it by hand using a wooden spoon and a little elbow grease.

Ingredients:

120 grams of butter

2 ½ cups of icing sugar

½ cup of cocoa

1/3 cup of milk

1 teaspoon of vanilla essence

Method:

Chop the butter, place it in a bowl and cream it using an electric mixer or wooden spoon.

Add the cocoa and the icing sugar a little at a time and beat into the butter.

Add the milk and vanilla essence, mix until smooth and light.

Chocolate Cream Cake Topping

This is a sumptuous topping that adds a creamy moistness to any cake.

Ingredients:

1 cup of single cream

150 grams of dark chocolate

Method:

Place the chocolate in a bain marie and melt over a low heat. If you don’t have a bain marie pour a few inches of water into a large saucepan and place a smaller saucepan so that it’s base sits in the water. Put the chocolate in the smaller saucepan and bring the water to a low boil. If you are tempted to just melt the chocolate in a saucepan over direct heat - don’t. The chocolate will melt, but it will also become stiff and coagulated and its flavour will be impaired.

Once the chocolate is melted remove from the heat and stir in the cream.

Transfer the mixture to a bowl and allow to cool.

Stirring occasionally during the cooling process will help to keep the topping consistent.

When the mixture has reached room temperature, apply to your cake.

Mushroom Briyani (Veg)

Mushroom Briyani (Veg)

300g Basmati rice
1/4 tsp turmeric powder
4 tbsp margarine
250ml plain yoghurt
1 tsp salt
900g mushroom, chopped into large pieces
80ml cooking oil
2 tbsp ghee
5cm cinnamon stick, lightly smashed to break up

(A)
4 slices ginger
10 shallots, thinly sliced
3/4 tsp turmeric powder
1 tsp coriander powder

(B)
5 cloves garlic
1 star anise
5 cardamoms, lightly smashed
1 tsp ground fennel
1 tsp poppy seeds

Garnishing
10–15 cashew nuts, deep-fried
50g raisins
1–2 tbsp shallots crisps

How to prepare:

1. Slice Onion into length-wise. Chop Tomatoes finely. Cut Mushroom into pieces. Grind and make a paste of the above mentioned ingredients. Soak Basmati rice for 15 minutes. Keep everything ready.
2. Heat Ghee and Oil in a pan. Add Bay leaf and fry for a minute. Add Onion and fry till it turns into golden brown in color.
3. Add ground paste and fry till raw smell goes off.
4. Add (A) and  (B) fry till it becomes smell. Add little salt.
5. Add Mushroom pieces and fry till it becomes little soft and the size of the mushroom pieces are reduced noticeably.
6. Add Chopped Coriander and Mint leaves and fry till it becomes wilted.
7. Then add soaked Basmati rice and fry for 2 to 3 minutes or till the water evaporates from the rice.
8. Now Transfer this mix to the rice cooker.Add 3 cups of water(either Coconut milk+water or water), Salt and Lemon extract. Cover and cook.

Serve hot

Hoen Kwe Pudding

Ingredient:
1tube hoen kwe flour(100g) (Green color)
460g coconut milk
85g sugar
pinch of Salt

300g Water

pandan juice

Instructions:
Sift together hoen kwe flour, and cook all the above ingredients over medium heat in a heavy-bottom saucepan till it thickens.

Meanwhile, pound pandan leaves, add water and squeeze out the pandan juice. Pour this juice onto flour mixture. Stir in colouring, sugar and water. Cook the flour mixture over low heat, stirring constantly until it starts to thicken and becomes crystal clear green. Pour hot mixture into prepared cake tin. Smoothen the surface with a spatula. Steam over rapidly boiling water for 20 minutes.

Allow pudding to cool before cutting into diamond shapes and serve.

By SaraPandian

Pandan Spider-man Cake

Ingredients

4 large eggs
125g castor sugar

Pinch of salt
125g self raising flour

1 tbsp pandan juice
1 tsp pandan essence
60g butter, melted

Topping
Sugar paper (Spider-man)
Chocolates
Hoen Kwe flour cake


How to make it
Beat egg whites with cream of tartar until stiff and then gradually add 1/2 of the sugar.
Mix flour, half of the sugar, Butter, egg yolks, and a few drops of the Pandan juice and Essence
Mix egg whites and flour mixture together.
Bake in moderate oven (180C/375F) for 45 minutes.

Hoen Kwe for Cake Filling and Frosting

Ingredients

1 kg (2.2 pounds) coconut milk (made from 2 coconuts and pandan leaf water) 
70g (2 1/2 oz.) sugar (if desired, granulated sugar may be used) 
1/2 tsp. salt 
100g (3 1/2 oz.) Hoen Kwe flour* (see note below) 
Small amount of green food coloring 

Instructions:
Stir and cook all the above ingredients over medium heat in a heavy-bottom saucepan till it thickens. Cool slightly (approximately 15 minutes) before spreading on cake. 

*Note: Hoen Kwe flour is a pre-mixed pudding flour from Indonesia. Hoen Kwe comes in a variety of colors; if you use "green" Hoen Kwe flour, you definitely don't need to add the green food coloring to the mixture. 

Final Decoration:

Place the Spider-man sugar paper

Arrange the Chocolates

By SaraPandian