Icings, Frostings And Fillings

If you want to color cake ornaments on more natural way, you could use: 
- Strawberry, currant or cranberry juices to color ornaments in a delicate pink.
- Saffron or the grated rind of an orange strained through a cloth for yellow.
- Use chocolate for brown color etc.

Browse Recipes:

PLAIN CHOCOLATE ICING

ALMOND FROSTING

CHOCOLATE FROSTING

TUTTI FRUTTI ICING

SUGAR ICING

BOILED FROSTING

FROSTING WITHOUT EGGS

GELATINE FROSTING

GOLDEN FROSTING

FILLINGS FOR LAYER CAKES

OTHER RECIPES FOR BREADS, DESSERTS, ETC.

PLAIN CHOCOLATE ICING Put into a shallow pan four tablespoons of scraped chocolate, and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoons of milk or cream and one of water; mix all well together, and add one scant cup of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of one of the cakes; put a second one on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden. All who have tried recipe after recipe, vainly hoping to find one where the chocolate sticks to the cake and not to the fingers, will appreciate the above. In making those most palatable of cakes like "Chocolate Eclairs," this recipe will be found very satisfactory.

ALMOND FROSTING The whites of three eggs, beaten up with three cups of fine, white sugar. Blanch a pound of sweet almonds, pound them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. Pound a few minutes to thoroughly mix. Cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing.

CHOCOLATE FROSTING The whites of four eggs, three cups of powdered sugar and a cup of grated chocolate. Beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well.

TUTTI FRUTTI ICING Mix with boiled icing one ounce each of chopped citron, candied cherries, seedless raisins, candied pineapple and blanched almonds.

SUGAR ICING To one pound of extra refined sugar add one ounce of fine white starch; pound finely together and then sift them through gauze; then beat the whites of three eggs to a froth. When all the sugar is stirred in continue the whipping longer, adding more sugar if the ice is too thin. Take a little of the icing and lay it aside for ornamenting afterward. When the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven. For ornamenting the cake the icing may be tinged any color preferred.  TIP: Let the coloring be first mixed with a little colorless spirit or vodka and then stirred into the white icing until the tint is deep enough. To ornament the cake with it, use icing bag or make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. It requires nicety and care to do it with success.

BOILED FROSTING To one pound of finest pulverized sugar add 1 cup of clear water. Let it stand until it dissolves; then boil it until it is perfectly clear and threads from the spoon. Beat well the whites of four eggs. Pour the sugar into the dish with the eggs, but do not mix them until the syrup is luke-warm; then beat all well together for one-half hour. Season to your taste with vanilla, rose-water, or lemon juice. The first coating may be put on the cake as soon as it is well mixed. Rub the cake with a little flour before you apply the icing. While the first coat is drying continue to beat the remainder; you will not have to wait long if the cake is set in a warm place.

FROSTING WITHOUT EGGS An excellent frosting may be made without eggs or gelatine, which will keep longer and cut more easily, causing no breakage or crumbling and withal is very economical. Take one cup of granulated sugar; dampen it with one-fourth of a cup of milk, or five tablespoons; place it on the fire in a suitable dish and stir it until it boils; then let it boil for five minutes without stirring; remove it from the fire and set the dish in another of cold water; add flavoring. While it is cooling, stir or beat it constantly and it will become a thick, creamy frosting.

GELATINE FROSTING Soak one teaspoon of gelatine in one tablespoon of cold water half an hour, dissolve in two tablespoons of hot water; add one cup of powdered sugar and stir until smooth.

GOLDEN FROSTING A very delicious and handsome frosting can be made by using the yolks of eggs instead of the whites. Proceed exactly as for ordinary frosting. It will harden just as nicely as that does. This is particularly good for orange cake, harmonizing with the color of the cake in a way to please those who love rich coloring.