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ORCHARD MANUFACTURING CO PTY LTD 97 - 101 Bayfield Road Bayswater Victoria 3153 Australia Tel: (+613) 9720 8311 Fax: (+613) 9720 8911
BCA/OCH029
Orchard Manufacturing Co Pty Ltd is a wholly Australian owned company. Owner of the trade marks ORCHARD and the Orchard Tree Device.
www.orchardicing.com
Contents
Theres inspiration in every pack of Orchard Icing The clever checklist The 6 simple steps to successful decorating Traditional cakes the modern way Celebration cakes Birthday cakes Valentines Day cakes Christmas cakes Wedding cakes Contemporary cakes Sensational slices Sweets, chocolates and treats Orchards top tips Frequently asked questions Extra cake recipes and acknowledgements 4 4 5 6 8 12 14 16 20 22 28 30 32 34 36
1. Trim cake
For a smooth flat surface, trim off the top of your cake, turn over on to greaseproof paper, fill any holes with Orchard Icing and smooth with spatula.
2. Knead
Dust a flat surface with sifted pure icing sugar for White and Almond Icing or lightly grease with vegetable shortening when working with Chocolate Icing or coloured icing. Knead the icing with the heel of your hand until smooth.
4. Roll
Roll out icing to 1cm thick on the lightly dusted surface, turn over and re-roll to approx. half a centimetre thick and large enough to cover your cake top and sides or top of slice. Allow enough overhang to trim off for a neat, even finish.
6. Smooth
Dust hands with pure icing sugar and, using the heel of your hand, smooth the icing over the top and down the sides of the cake. Pierce air bubbles with a pin and smooth with fingers. Trim excess icing from the edges with a sharp knife. To give your cakes that super-smooth, truly professional finish, add a second icing layer. Orchard Almond Icing for the first layer followed by Orchard Chocolate or White Icing for the second repeating steps 2 to 6. Now you can let your imagination go and start decorating your cake! Experiment with patterns, pictures and other ideas to give your cake or slice a truly individual feel. Use some of the recipes and designs in this book, or get really creative, design your very own! Wed love to see how your designs turn out. Visit www.orchardicing.com for details on how to send your cake images for inclusion on our website.
g self raisin g flour 2 tbsp corn flour 330g caster sugar 4 eggs 250g soften ed unsalted bu tter 1 / 2 cup m ilk 1 / 4 cup o range juice Grated rind of 1 orange
This recipe couldnt be simpler, or yummier! Pr eheat oven to 180C. G 2 x 20cm ro rease und cake ti ns. Mix all ingr edients toge ther and be well for 5 m at ins. Pour in to tins and for 45 min bake s. Towards end of coo insert skew king time er. If skewer comes out the cake is clean, ready.
Preheat oven to 180C. Grease an d line 2 x 20cm round ca ke tins. Mix all ingredients together until smooth, pour in to greased tins and bake fo r 40 mins. Cool and ice with Orchard Ch ocolate Icing. Helpful Hint: La ce icing with Co intreau when kneading for an orange fla vour that will zest up your cake.
Cream Cake
125g butter 220g sugar 2 eggs 1 tsp vanilla esse nce 1 1 / 4 cups sour cr eam 250g plain flour 1 1 / 2 tsp baking powder 1 tsp bicarbona te of soda pinch of salt Preheat oven to 180C. Grease an d line 20cm round or ring tin. Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well. Flavour wi th vanilla essence and blen d in sour cream . Sift in dry ingre dients and mix well. Spoon mixture into greased tin and bake for approximat ely 40 mins. Helpful Hint: Fo r a variation, ad d 60g of finely chopped glace cherries.
Anniversary cake
Use a 25cm x 20cm oval cake. Cover first with 1.25kg Orchard Almond Icing followed by 1.25kg Orchard White Icing. Decorate with icing flowers and numbers on florists wire. For edge trimmings and the letters pipe with royal icing (page 32). Helpful Hint: Remember to wet florists wire before inserting into icing flowers to ensure they do not fall off. For best results, allow to dry overnight before covering with White Icing. For helpful hints on drying times see page 33.
Two layers: Orchard White Icing is layed on top of Orchard Almond Icing.
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Line bottom edge of cake with cord. Attach stars randomly over cake using sugar syrup. Pipe message using royal icing. To make owl, use Orchard White Icing for the body to make basic shape. Use small quantity Orchard Chocolate Icing for feathers and liquorice strips for glasses, mortar board etc.
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Birthdays to remember
Birthdays are a special celebration. Which is why they deserve extra special cakes. You can theme your cake to suit any birthday with a little help from Orchard Icing. And when you create your birthday masterpiece, sit back, relax and watch how quickly it disappears!
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250g butter, ch opped 250g brown su gar 5 eggs 250g plain flour 50g self raising flour 1kg mixed dried fruit 1 / 2 cup sher ry or brandy 50g slivered alm onds 1 tsp vanilla esse nce Soak prepared fruit and nuts in sherry or brandy overnight , along with vanil la essence. Line base and sid es of 20cm cake pan with 3 layers of baking paper, br inging paper 5cm abov e edge of pan. Cream butter an d sugar. Add eggs one at a time, beat un til creamy. Sift flours, add to mixture, then stir through fruit an d nuts. Spoon into prep ared pan, bake at approx. 150C for 2 hour s or until skew er inserted into centre of cake comes ou t cleanly. Allow to cool in pan before tu rning out.
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Winter wonderland
Stack two 23cm round fruit cakes on top of one another. Brush surface to be iced with sugar syrup. Knead 2kg Orchard Almond Icing and roll out. Lift and drape over the cake. Knead 2kg Orchard White Icing coloured light blue. Roll out, lift and drape over cake. Trim and smooth. Set aside and allow to dry. To decorate, make stars and snowflakes using royal icing. Adhere with sugar syrup and pipe on stipple using royal icing. Position on a board covered with foil and Orchard White Icing. Dust with icing sugar. Helpful hint: Make snowmen or Christmas trees out of Orchard White Icing to decorate your wonderful winter wonderland.
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Use Orchard Chocolate Icing kneaded with White Icing for marbled effect and press into chocolate moulds for decorative sea shells.
Tiers of happiness
Use fruit or chocolate cake. Cover baseboard with Orchard White Icing. You will need 3 round cakes; 25cm, 15cm and 10cm. Cover each cake with Orchard Almond Icing and finish each with a layer of Orchard White Icing. Trim edges with fake pearls. Decorate with fresh or sugar flowers, silk and/or other fabric. Use royal icing or melted Orchard Icing to secure. For stacked cakes and fresh flowers refer page 33.
Contemporary cakes
Bon voyage
The bottom tier is made using a 28cm x 22cm rectangular cake covered with 1.5kg Orchard Almond Icing and 1.5kg Orchard White Icing mixed with a small quantity of Orchard Chocolate Icing to make the light brown colour. The top tier is a 12cm x 18cm rectangle cake covered in 500g Orchard Almond Icing and 500g Orchard White Icing coloured light blue. The straps and buckles can be cut out of remaining icing and detailed using a toothpick. The labels can be decorated and painted using food colouring and a pencil brush on trimmed White Icing. Buckles are White Icing coloured with silver or bronze coloured food dye. Decorate with a sugar flower of your choice.
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Contemporary cakes
Patterned parcel cake
For this parcel cake you will need 25cm square cake (bottom), 20cm square cake (middle) and 15cm square cake (top). Cover the bottom cake in 1.5kg of assorted amounts of Orchard White Icing that has been mixed with Orchard Chocolate Icing to create different shades from dark chocolate to light brown. Cut into strips and different widths to create a superb and stylish contrast. Now place the large cake on a 30cm baseboard covered with 250g Chocolate Icing. For the middle cake cover in 1kg Orchard White Icing coloured pink, using piped royal icing to decorate. Cover the top cake in 500g Orchard Chocolate Icing. Use left over light coloured icing to decorate with bows and trim with icing flowers again made from left over pieces. For more details on stacked cakes please refer to page 33.
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Contemporary cakes
Marble lattice cake
This cake certainly looks absolutely spectacular but its oh-so-easy to make. For the bottom tier use a 25cm round cake and for the top, a 15cm round cake. First cover with 1.75kg Orchard Almond Icing. Partially mix 1kg Orchard White Icing and 1kg Orchard Chocolate Icing until you create a marble effect. Cover both cakes and trim off excess icing. Use leftover icing to make twisted marble icing strips and decorate around the base of the cake and use to completely cover the 25cm baseboard for the bottom cake. Roll out 250g Orchard White Icing into one long rectangle shape. Cut to create lattice effect and drape over cake. Finish with either fresh or makeyour-own icing flowers (for stacked cakes and fresh flowers refer page 33). Sensational! Helpful Hint: Youll find a lattice pastry cutter very handy for this one. Theyre available from most kitchenware stores.
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Cherry slice
For base: Lightly grease 20cm x 30cm lamington pan. Combine 1 cup sifted self-raising flour, 1 cup desiccated coconut and 1 cup brown sugar in bowl. Add 120g melted unsalted butter, stir until combined. Press mix into pan. Bake in oven for 10 minutes until browned. For filling: combine 3 4 cup coconut, / 1 / 3 cup caster sugar, 200g chopped glace cherries and an egg white in bowl. Mix well. Spread over base and return to oven for 15 minutes. Allow to cool. Roll on Orchard Chocolate Icing.
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Super sweets
For delicious sweets, press Orchard Almond Icing into sweet or chocolate moulds. Ensure Almond Icing is well coated with sifted pure icing sugar to stop sweets from sticking. Decorate by painting with food colouring.
Cut-off cupcakes
Dont waste any left over icing. Use the cut offs to make cupcakes more interesting. Simply slice the top off cupcake and, using a cookie cutter, top with your favourite decorative shapes. The kids will love them!
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11. Joins
Clean bench, utensils and hands between batches of icing. Keep them dry and well dusted with pure sifted icing sugar while working.
Using a knob of Orchard Icing dusted with sifted pure icing sugar, rub over the iced cake for a smooth dry finish. Practise using a toothpick first. Once youre happy, simply go over with a food dye pen or fine paintbrush using food colouring mixed with clear spirit and a little water. Always use a fine brush. Always mix food colouring with clear spirit such as vodka (3 parts) and a little water (1 part) to avoid runs. You will find an eye dropper ideal to add the spirit and water mix.
If icing is too firm, remove from the bag, place in oven for 2-3 mins or microwave for 10-15 secs (mind your fingers when you get it out). If too soft, gradually knead in sifted pure icing sugar.
3. Baseboard
For a baseboard, wrap paper-backed foil around board and tape underneath. Alternatively, purchase one from a cake decorating store. Cover baseboard or platter with Orchard Icing.
Allow fresh sponge cakes to cool overnight or wrap in plastic and pop in the freezer for a couple of hours.
Do not leave kneaded icing exposed as it may become dry and unworkable. When setting aside always wrap tightly with plastic wrap.
Stir 2 parts sugar into 1 part cold water until it dissolves. Bring to the boil. Use while syrup is still warm. Can be used as glue for icing layers and decorations. Cut by pressing cooks knife on icing. Do not pull it along or icing
For best results when using Orchard Icing as underlays, allow to stand for 24-48 hours before applying next layer.
6. Cut by pressing
will buckle.
7. Royal icing
In a glass bowl, fold in sifted pure icing sugar using a spatula to the white of one egg until peaks form (soft meringue consistency). Add 23 drops of lemon juice or acetic acid for a smooth, white icing mixture.
Use wooden dowels to support top tier. Push dowel into bottom cake and mark flush with the top of the cake and cut dowel. Use 3 dowels for round and 4 for square cakes. Repeat process for each tier. You must use a board under each tier, the same size as the cake base to prevent cakes sinking into each other. NOTE Remember to remove dowels BEFORE cutting cake.
Knead required icing quantity until smooth. Dot food colouring into icing using a toothpick. Knead to blend through. For best results, cover in plastic wrap and refrigerate for up to 2 hours before rolling out and applying. When colouring gold use only food grade gold powder. Remember, a little colouring goes an awfully long way. Use sparingly. Jams can be used as fillings between cake layers, or as glue for sticking icing to the cake instead of sugar syrup. Always boil jam before use. Do not spread chocolate or cream to edge as they can leech and discolour icing.
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8. Colouring icing
9. Fillings
Flower modelling paste is a great way to achieve very professional results. You may like to refer to a sugar flowers QUANTITY GUIDE FOR 1 LAYER book for detailed instructions on how to Cake Size Icing Qty Cake Size Icing Qty make flowers. You can also use fresh 6 15cm 500g 10 25cm 1500g flowers for decoration but remember to 7 17.5cm 750g 11 27.5cm 1750g apply same day and ensure flowers havent 8 20cm 1000g 12 30cm 2000g been treated or sprayed with chemicals. 9 22.5cm 1250g Amounts are for square cakes For our modelling paste recipe see page 37.
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18. Flowers
What type of colours can I use safely? Food grade liquid colours (readily available from supermarkets) and food grade paste colours (from cake decorating stores) are suitable. Refer to page 32 for tips. How do I get black icing? Mix Orchard Green Icing with black food colouring or mix Orchard Green Icing with Orchard Red Icing (60:40 ratio). How long should I knead icing? From 30 sec to 1 min. Just enough to achieve a pliable state. Dont over knead. Which Orchard Icings are gluten free? All our icings are gluten free. Where can I buy Orchard Icing? 500g packs of Orchard Almond, White and Chocolate Icing are readily available from supermarkets almost everywhere. Other Orchard Icings including Red, Green, Bridal White, Ivory and White Chocolate are usually available from better cake decorating suppliers. If you have any difficulty finding our products, simply call our head office or email us for the name and address of your nearest stockist. Do you have larger size cake decorating packs available? Yes, Orchard Icings are also available in 1kg and 3kg Catering Packs. Orchard also supply Vegetable Shortening and Gum Tragacanth in a variety of sizes. Contact Orchard direct for more information. Can I use Orchard Icing for modelling? Yes. Knead sifted pure icing sugar or gum tragacanth into icing. To test whether its ready for modelling, roll into a small ball and apply light pressure with your finger tip. If there is no imprint, icing is ready. I live in New Zealand. What do I use? Orchard Icing is not available so we recommend Royalty Icing.
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4 eggs 50g plain flour 1 / 2 tsp bakin g powder 175g icing suga r, sifted 4 tbsp cold wa ter 50g cornflour pinch of salt Grease and line one deep 20cm round cake pan, or tw o shallow 20cm cake pans. Preheat oven to 190C. Separate the eg gs, putting the whites in a bowl. Add the water and salt to the whites and wh isk until very sti ff. Add the sugar and mix until fu lly blended. Add the egg yo lks and blend in. Sift the flour, co rnflour and bakin g powder together onto greaseproof pa per. Sift half the mixt ure over the ba tter and fold in. Sift and fold in remaining mixture. Turn the batter gently into prep ared pan(s) and bake for 40 mins or until sp ringy. Bake Swiss roll sponges at 220C for about 8 mins.
e Orchard Alm ond Icing as a foundation to Orchard White Icing to enhance the ric h flavour of th is mouth watering Choc olate Mud Cake . 250g unsalted butter 150g dark choc olate, grated 2 cups brown su gar 1 cup hot wate r 1 (or 1 / 3 cups if not using whisk 3 y) / 4 cup wh isky 1 tbsp instant co ffee powder 1 1 / 2 cups plain flour, sifted 1 / 4 cup self raising flour, sif ted 1 / 4 cup co coa 2 eggs, lightly be aten Grease and light ly flour a 24cm round cake pan. Prehea t oven to 180C . Combine choc olate, butter, su gar, water, whisky and coffe e in a double sa ucepan and cook gently, stirring until sm ooth. Cool to luke wa rm. Fold in flour s, cocoa and eggs. Bake for 1 hour. Allow to cool overnight and then roll out Orchard Icing.
We would like to thank the following people for their generous assistance in preparing recipes and decorated cakes for this edition of our Orchard Icing Ideas booklet. Robyn Hamilton Special thanks for your assistance with this book Shirley Vass, Landy Kober and June Elliott Special thanks for assistance with our previous editions Alison Johnson WA Billanook College Vic Doncaster Secondary College Vic Finley High School SA Iced Affair NSW Jeevi Buvanenthiran Laura Dempsey Vic Lynne Goodwin Vic Mackillop Catholic Regional College Vic Maggie Davis Maria Thompson Marianne Tonuse Seymour College SA
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