THE CHRISTMAS CAKE

New Zealand Herald, Volume LXXII, Issue 22277, 27 November 1935, Page 5

THE CHRISTMAS CAKE

SEVERAL KINDS OF ICING DO NOT OVER-DECORATE To ice a cake successfully we depend to a great extent on our individual artistic instincts which are present to a greater or less degree ' n a " us - Of course, this does not mean that to achieve success, one must be a great artist; but icing, as in all garnishing, gives wide scope to the imaginative person with original ideas. Remember that the rule of paramount importance is not to overdo the decoration, but to arrange it daintily and rather sparingly. With regard to colours, especially when icing, choose only the most delicate tones, and if more than one is used it is important that the colours should blend harmoniously; lor, after all, the main object of the garnish or decoration is to appeal to the aesthetic senses and to stimulate the appetite, but nothing will more quickly destroy it, however palatable the dish itself may be, if it is garnished with a jumble of garish colours. Arranging the decoration on a surface of glossy icing can be likened to working embroidery 011 a beautiful, soft, satiny material. It calls for skilful handling, and naturally, the more practice one has, the more deft one becomes. It is, therefore, advisable to begin with the simplest of designs just as the needlewoman should begin with the simplest of stitches; but whereas the latter has only to go out and buy her materials on which to

work, we have to create our own "smooth, glossy, surface," a process which so many people find difficulty in accomplishing.

Rules to Follow Careful observance of the following instructions should overcome this and any other difficulties. Before giving any recipes, just a word about the principal ingredients. A good quality icing sugar must be used, and it should be sifted at least two or three times to ensure a smooth icing. For butter icing use only the freshest butter.

Colouring essences are procurable in all colours. They are of vegetable origin and quite harmless, but usually rather strong, so that it is advisable to add them drop by drop so as to prevent any possibility of spoiling the icing by making it too dark or bright. Always make allowance for the fact that when the icing dries it will bo ii shade darker* than when it was moist. There are several good brands of colouring essences obtainable. The two simplest forms of icing are butter icing and water icing. The former is a paste which can be used for covering the cake as well as for a filling. The following is a good standard recipe for this icing, although some recipes contain more butter and others less: —4oz. butter. Boz. icing sugar; flavouring and colouring to taste. Cream together the butter and sugar until soft and creamy, then add the flavouring and colouring. The flavouring can take the form of any essence and the icing may then be suitably coloured. Sometimes the two processes can be combined as when strong strained coffee is used to make colfee butter icing, for the coffee will both flavour and colour the icing.

Other forms of flavouring which may be used are:—Any fruit juice or essence, brandy or sherry, chopped nuts, desiccated cocoanut, chocolate or cocoa. With regard to the latter, cocoa may be sifted with the icing sugar or else the grated chocolate melted and added to the creamed butter and sugar. Simple Icings To cover a cake with butter icing, first spread the icing over the cake roughly, then dip the knife in boiling water and smooth it over, and while still moist arrange the decoration. Another method, involving less trouble, is spread the icing on roughly, and then decorate it by markings made with the back of a fork. Simple piped decorations can be done with this icing. Water icing is simply a mixture of icing sugar and liquid. The lattdr may be water, fruit juice, sherry or any other suitable liquid. Sift the required' quantity of icing sugar into a basin and add sufficient liquid to make it of a coating consistency stirring the mixture all the while. If, by accident, the mixture is made too thin, add more icing sugar until the correct consistency is regained. Colouring and flavour-' mg may be added to taste. To cover a cake with water icing, place the cake on a cake tray or inverted plate, which should stand on a large plate or clean board; brush the cake free from crumbs and pour the icing from the basin on to the centre top of the cake, from where it should run evenly over the top and sides, coating the caKo completely. Should any part remain uncovered —which often occurs on the sides —it can easily be patched by scraping up with a knife some of the icing which has fallen from the cake on to the plate below it. Decorate the cake while the icing is still wet, then leave to dry. If the water icing is made very thick it can be used for simplo piped decorations. Fondant icing is a delicious, thick, creamy icing and is also very cheap, but it involves considerably more trouble than any of the above simple icings. However, it has this advantage—a large quantity can be made at one time and be kept for use as required. The ingredients are: —Two cups sugar (granulated), half cup cold water, quarter teaspoon cream of tartar. Place the sugar and water in a saucepan and stir over the fire until the sugar grains are dissolved. At boiling point add the cream of tartar, which has been dissolved in a lit€lo water. The syrup must on no account be stirred

after it begins to boil. Place the lid on for a few minutes, then remove it and boil the syrup until it reaches a " soft ball " stage. This is tested by dropping a little into a cup of cold water. It should form into a soft little ball when rolled between the fingers. A thermometer simplifies the process considerably.

When the syrup has reached the required heat carefully remove it from the stove without shaking the pan, and pour it into a shallow dish, which has previously been rinsed out with cold water. The syrup should not lie more than lin. thick in the dish, so if necessary have two dishes ready. Leave until sufficiently cool for one to be able to place one's finger in the middle; then, with a wooden spoon, beat the mixture until it becomes thick and creamy; then knead it like a dough until smooth and cool. To store, place it in a basin, cover with greaseproof paper and a damp cloth and keep in a cool place. When wanted for use place the required amount of fondant in a pan and melt, over hot water; aibl flavouring and colouring to taste and pour over the cake as described above. A Richer Icing Almonrl paste and royal icing are almost invariably combined as a covering for rich fruit cakes for festive occasions. such as weddings, birthdays and Christenings. Almond paste is a rich mixture with which the cake is first covered before the application of tin* hard royal icing. It presents a smooth surface on which to work and also prevents discolouration of the icing. Almond Paste. —Several recipes for the mixture exist, but only one is given here. It is delicious in flavour and very simple and easy to make. One lb. ground almonds, 41b. icing sugar, slb. castor sugar, about four egg yolks, flavouring essence, which may be rose water, orange flower' water, vanilla, brandy or liqueur. Mix together the drv ingredients; beat up the egg yolks and add to the other ingredients. Mix well together and turn on to a board sprinkled with sifted icing sugar; knead well until the mixture is pliable and free from cracks, then roll out. about half an inch thick. The whole egg is sometimes used for this mixture, but by the above method th» whites can be kept for the royal icing. Cut a round to fit the top of the cake, allowing half, an inch extra all round, and then a strip as wide as the cake is deep and as long as thf circumference of the cake.

If the top of the cak» is uneven it is advisable to trim it to a flat surface with a knife, or otherwise to invert it, so that the bottom becomes the top. Brush it free from crumbs and then brush it over with egg white or spread with a thin layer of jam. If the latter is used it must be a suitable variety, such as raspberry and not one containing whole fruit. Now arrange the strip of almond paste around the cake, pressing it firmly to the sides, and have the two ends just meeting and not overlapping. Lastly, place the round of paste over the top; press it down, and should any finger marks be impressed on the surface lightly roll it with the rolling pin. Leave to dry completely before icing. This takes at least 24 hours. Boyal Icing.—One pound icing sugar, two to three egg whites, two to three drops of laundry blue, six drops glacial acetic acid or lemon juice. Place the unbeaten egg whites into a large basin, stir in the sifted icing sugar. It is most important that the icing sugar he very well sifted. Add the acid and the blue and beat well for about 15 minutes. This thickens the consistency of the icing, which can be either of two consistencies, as will be explained below.

The following method of icing a cake with royal icing is suitable for beginners:—Mix the icing to a consistency that will just run smoothly, then pour over the cake as has been described elsewhere. It will be noticed that tiny air bubbles, caused by the beating, appear on the surface of the icing. These must be burst immediately by pricking them with a skewer or needle, for if they are allowed to dry in they will spoil the appearance of the icing.

A method adopted by professionals and experienced cooks is as follows: —Mix the icing to a consistency of a rather thick paste; place the cake on a cake board or turn-table and spread the icing on roughly, then smooth it over, dipping the knife continually into cold water. A palette or broad-bladed knife is the most con' venient to use. Allow to dry, then apply a second coating. Allow to dry completely before decorating.

Always keep the basin containing the royal icing covered with a damp cloth, otherwise a hard crust will form on the top. If the above precaution is taken the icing can be kept for several days.