How to do icing on cakes

                                              HOW TO DO ICING ON CAKES

INGREDIENTS

• Heavy cream – 1 cup [ TROPOLITE OR RICHS ]
• Vanilla essence – 1 tsp
• Ice cubes in a big bowl
• A bowl smaller than the above bowl
• Electric beater

PREPARATION.

Chill the small bowl and beater blades for minimum 30 mins or few hours.

The cream should be liquid and chilled.

METHOD

Place the small bowl inside the big bowl with ice cubes.

Take the liquid whip cream in the small bowl.

Start whisking at medium speed till the cream thickens . [ 2 – 3 mins ]

At this point add vanilla essence .

Again whisk for 2 – 3 mins till soft but stiff peaks are formed on high speed.

If you take the cream with a spatula ,it should not fall .

Fill the piping bag and start icing  or refrigerate for sometime .

**** for perfect icing use Richs gold heavy whip cream .here u have to add pwdered /icing sugar.

NOTES

1. If using cream without sugar ,then add 2 tbsp sifted icing sugar for 1 cup fresh cream.
2. Add icing sugar if the cream is sugarless ,while adding the vanilla essence . [ I did not add as the cream already had sugar in it ]
3. If it is hot then do the whisking and icing on cake with the AC on.
4. 1 cup fresh cream gives 2 cup of whisked cream.
5. For a normal cake 1  ½ cup liquid cream  is enough.
6. Instead of vanilla essence ,you can use essence of your choice with food colour. For eg pineapple essence with yellow colour.
7. Don’t over whisk or cracks will appear while icing.
8. 4 to 5 minutes is enough for whisking ,from slow speed to high speed with turbo inbetween .
9. *****Beating bowl and blades have to be chilled.
10. For chocolate icing you can add 1 tbsp of cocoa pwdr.
11. You can add instant coffee dissolve in 1 tsp hot water ,cool it and then add it .
12. Y not add rum.
13. For mousse like texture add gelatin or agar agar.
14. Piping gel stabilizes the cream – add 1 tbsp of piping gel .
15. Check the expiry date of the cream.
16. Store the remaining ,unbeaten cream in the freezer. while using remove the required amount and keep it in fridge ,so that it melts and becomes liquid at the sametime it is chilled.

HOW TO DO THE ICING ON CAKE

Allow the baked cake to cool down. Cut from the centre to have 2 cakes.

Clean the work area.

Place a inverted flat bottom pan,on the top place an inverted plate as shown in the  video .

You should be able to rotate the plate.

Place the cake board on it .

Place one part of the cake , brush sugar syrup or any juice all over.

Drop a big portion of whip cream in the centre and start spreading it with the palette knife or spatula.

Place the second layer of cake and repeat the process of brushing sugar syrup and applying cream all over -on the top as well as the edges.

Using the piping bag with desired nozzle make designs of your choice.

Make designs on the edges of the top part and pour coloured piping gel of your choice in the centre .

NOTES

At each level of icing you can keep the cake in fridge for sometime minimum 20 mins.

Very much the cake can be baked in kadai or cooker or thick bottom pan  / handi .Follow the recipes given below :- CAKE RECIPES – https://maryzkitchen.com/?S=cake

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