124216290 Decorating Cakes

7/29/2019 124216290 Decorating Cakes

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Simple Icing Sensations

by Orchard

Easy icing


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Six easy steps to successfulOrchard Icing cake decorating

1. Trim the Top: If you want asmooth, flat surface simply trimoff the top of your cake. Next,

turn the cake upside down ontogreaseproof paper so the

bottom now becomes the top. Fill all holes, if any,with the Orchard Icing of your choice and smooth

with spatula.

2. Knead the Icing: Work on a flatsurface lightly dusted with siftedpure icing sugar. Knead the icingwith the heel of your handuntil smooth. (Remember to use

vegetable shortening when working with chocolate icing.)

3. Roll Away: Roll out icing tothe thickness of your little finger.Keep work surface and icinglightly dusted with sifted pure

icing sugar. Turn icing over androll to the thickness of a pencil. Make sure it is largeenough to cover the cake and its sides or the entiretop of slices. Allow a little icing to overhang fortrimming later to ensure a neat, even finish.

4. Coat Cake with Sugar Syrup:Brush surface to be iced withsugar syrup.

5. Lift and Drape: Now lift the

icing using the rolling pin anddrape it over the cake or slice.

6. Finishing Touches: Dust yourhands with pure icing sugar andsmooth the icing over the top

and down the sides using theheel of your hand. Pierce any air

bubbles with a pin, then smooth with your fingers.Trim excess icing from the edges of the cake with asharp knife. Remember, there are helpful hints on page26 to make icing easy.

Two layers are better than one

Ever wondered how professional cake decoratorsget that super smooth finish? Well, they simply usetwo layers, not one! The first is a layer of Orchard

Almond Paste followed by a layer of Orchard WhiteIcing. So, if you wish to achieve a truly professionalfinish, use Orchard Almond Paste* for the first layerand simply repeat steps 2 to 6 using Orchard White or

Chocolate Icing to complete your basic cake icing.Now comes the fun part. Decorating your cake or

slice. Show off your skill and artistry with any of thequick and simple designs in this book.

Orchard White and Chocolate Icings and OrchardAlmond Paste are Australias leading quality icingsused by experts in the grandest wedding cakes to thesimplest slices. Theres really no limit to how far your

creativity can go.

*See Page 27

Anyone can roll out an

32

Welcome to the easy world of Orchard Icing. This

fun, do it yourself booklet is a step by step guide to thebasic methods, tricks and tips and includes a host ofmouth watering recipes that will delight the whole family.

Discover everything from the latest decorating

techniques and colourful new designs, to fu n, easy tomake gift ideas. Imagine how easy it will be to addyour very own special touch to cakes, slices and somuch more to show family and friends how much

you care. Get the whole family together and have funwith icing the easy way, the Orchard way.

Getting startedOrchard Icing is specially formulated which makes itso easy to use for beginners and professionals alike.Orchard Icing is ready to roll so theres no mixing orcooking required. Just knead, roll and lay it on to

your favourite cake or slice. Its as simple as ABC andcakes, slices and even sponges can be ready to eat inminutes. For a little more fun, allow more time toexperiment. Youll find most of the designs and ideas

in this booklet can be completed with relative ease,even if its your very first time.

The all-important checklistThe only utensils youll need for white, almond orchocolate icing applications are a clean pair of hands,

a rolling pin, spatula and a knife. If you dont feel likebaking, pick up a ready-made cake from your localsupermarket or cake shop and let the fun begin withOrchard Icing.

To help things go smoothly, youll need: Clean flat work space Pure icing sugar OR vegetable shortening

Cake or slice of your choice Rolling pin Sugar syrup Pastry brush

Edible food colouring Baseboard or cake platter Appropriate cake decoration accessoriesEg.- Sugar or silk flowers, ribbons, candy etc.

For a host of helpful hints, easy icing tips and handy icingquantity guide see Pages 26 and 27.

Orchard Icing sensation


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No matter whose birthday it is, you can make a lasting

impression with Orchard Icing.

Cat n Mice Table cake

This is a slightly naughty but oh such a fun cake to

delight children of all ages. Bake 2 square 15cm (6)

sponges or chocolate cakes and stack to form the base

for the table. Use a chocolate or jam filling* between

layers for a tasty surprise. To ice, you will need 2 x 500g

packs Orchard White and 1 x 500g pack Orchard

Chocolate Icing, grey and pink food colourings.

Ice & Decorate:Knead 11/2 packs Orchard White Icing and roll out.

Lift and drape over cake and trim along base. Use your

fingers to gently work icing to form tablecloth effect.

Knead off cuts with remaining 1/2 pack icing. Make

whites of eyes for cat and mice, white face and feet for

the cat. Divide approx 60g from remaining icing and

knead in pink colouring for ears. Use pink icing for cats

nose. Colour remaining icing grey, divide in two and

roll to form mice bodies. Using chocolate icing, roll out

and shape to make cat body, legs, head, eyes and tail.Use left over pieces to make eyes and noses for mice.

Using the end of a spoon handle push up ears and insert

pink icing. Trim off any excess. Assemble remaining

pieces and decorate.

Impressions of delight for all ages

54

Cat n Mice Table cake

Trophy cake

*See Page 27


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Celebrate with these sweet sensations

Congratulations cake

Little Girl Birthday cake

76

*See page 27

Two layers. Orchard White Icing is layed on top of Orchard

Almond Paste.

Little Girl Birthday cake

You will need two 20cm (8) sponge cakes, one

stacked on top of the other with your favourite filling in

between. To decorate, 2 x 500g packs Orchard White

and 1 x 500g pack Orchard Chocolate Icing, red and

pink food dye.

Place one 20cm sponge on flat work surface.

At this point add your favourite filling covering the top.

Place the second sponge firmly on top.

Ice & Decorate:

Knead white icing (reserve a small piece, enough forthe whites of the eyes) and colour pink and roll out.

Cover the sponge. Knead chocolate icing and roll out.

Lift and drape over one half of the cake. Use a knife to

carefully trim to shape girls hair. Trim-off pink and

chocolate icing around the base (save a little pink icing

for a nose). Use the small pieces of white icing to make

two flat circles about the size of 20 cent pieces for the

whites of the eyes. Use a little chocolate icing to make

the eyes and eyebrows. Place in position on face and add

a small nose. To blush cheeks use non toxic chalk.

Working with brush and red food colouring, mixed with

clear spirit* and a little water, paint on

a smiling mouth. Decorate with

candles and Happy Birthday wishes.

Congratulations cake

Book this one in for your next student celebration.

You wont have to study too hard and the end result will

thrill family and friends.

Youll need a 1 kilo Madeira cake (page 9) baked

in a square tin cut into 3 or 4 books depending on

your design.

To decorate :3 x 500g packs Orchard White Icing. Variety of food

colourings depending on how you want the books to look.

Ice & Decorate:First knead one 500g pack Orchard White Icing for

book pages. Divide remaining packs into 3 or 4 parcels

(for 3 or 4 books) and using food colouring, knead

colour into each parcel making one quantity for each

book. Roll out each piece ready to drape over cake.

Work with white icing first and cover top and one

side of each book to create pages. Now work with

coloured icings and wrap each book to form the cover.

Remember that these are individual books. Use a

brush, alphabet ruler and food colouring to write your

special message.


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Piece of cake!

Nothing could be easier than making a giant slice of

mouth watering cake for family and friends to admire

and enjoy.

You will need two 20cm (8) round plain Madeira

cakes or chocolate sponges to form the base, 2 x 500g

packs white and 1 x 500g chocolate icing, yellow foodcolouring and sugar syrup. Simply cut each sponge into

4 or 6 wedges depending on the final shape you prefer,

thin or thick. Stack wedges on top of one another using

filling in between if you wish.

Ice & Decorate:First knead white icing with yellow food colouring

and roll out into a long strip roughly the area and size

of the two sides of the slice. Coat one side of icing with

sugar syrup and place the wedge on its side onto the

coated icing. Trim off excess on one side which becomes

the bottom of the cake, and the back. Allow approx.1/2 cm icing and fold over top edge of wedge to ensure

icing does not slip down sides of cake slice. Now fold

the remaining icing up and along the second side of the

wedge and trim off excess icing. Stand the wedge

upright. For the top and back, knead the

chocolate icing and roll out. Lift and lay over

top of wedge and allow to fall down the

back. Trim off flush with sides. Smooth

down top and back and trim off excess

on the back of the wedge. Using the

chocolate icing off-cuts, form strips

to create the cake layers and

droplets. Apply using sugar syrup.

Piece of cake really!

Orchard Madeira Cake (1 kilo)

Madeira Cake makes an ideal partner for

Orchard Icings. Follow this simple recipe for a

successful result time after time.

For a 20cm (8) round or 18cm (7) square cake

320g butter

320g caster sugar

5 medium eggs

375g self raising flour

1 tsp ground mixed spice

Grated rind of large lemon

80g chopped mixed unsalted nuts (optional)

Bake 11/2 - 13/4 hours at 160C (325 F)

Preheat oven. Grease and line round or square

baking tin.

In a large mixing bowl add softened butter,

sugar, eggs, sifted flour and mixed spice and beat

with electric mixer for 3 minutes or until mixture

is fluffy. Add lemon rind and finely chopped

mixed nuts. Pour into prepared tin and bake.

Leave to cool completely. Turn out and wrap in

cloth or foil until you are ready to decorate.

98

Piece of cake

Orchard makes icing a piece of cake, really!


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Create the perfect mood withValentine decorated cakes

Treats for the Heart cake

This requires a heart-shaped cake (the cake or a

baking pan are easy to find, or you can cut the heart

shape out of a larger cake). An ideal recipe is the classic

Orchard Madeira Cake (Page 9) or Chocolate Lovers

Chocolate Cake (opposite). Lay a foundation of OrchardAlmond Paste, then top with a layer of Orchard Icing,

either white or chocolate.

Take your time smoothing it into the top v and to

giving your cake a smooth point. Creases and joins can

be smoothed over by gently rubbing.

To decorate the chocolate Valentine cake, use a

metre each of gold and red ribbon. Apply the ribbon

using sugar syrup and secure both in the top v of the

heart using melted icing, sugar syrup or royal icing.

Using left over ribbon, make a bow. Adorn with either

a real or good quality silk red rose.

To decorate the white iced heart cake, purchase a

suitable ribbon, clear with red hearts as shown, from

your local cake decorating shop. Affix using sugar

syrup. Knead 200g Orchard White Icing with red food

colouring and roll out to approx. 1/2 cm thick.Use a heart shaped cutter. Reserve red

icing off-cuts to make a centrepiece

or use a posy pick in which to affix

hearts. Do not push wire into cake.

To support hearts, use florists wire

covered in white stemtex (florists tape).

Simply push into icing centrepiece.

Treats for the Heart cake

Chocolate Valentine cake

In the mood for love

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Chocolate Lovers Chocolate Cake

2 eggs 1 cup margarine2/3 cup cocoa 11/2 cups plain flour

11/2 cups self raising flour

1 cup sour cr eam 2 t sp b i ca rb soda

2 tsp vanilla essence 1 cup hot water

2 cups of caster sugar

Mix all ingredients together until smooth, pourinto a buttered 8 round cake pan, bake at

180C (350F) for 45 minutes, cool and ice with

Orchard Chocolate Icing. TIP: - Try spicing-up

your Chocolate Lovers Chocolate Cake by

lacing the icing with orange liqueur such as

Cointreau when you are kneading. Even a little

freshly squeezed orange juice and zest of orange

can give the icing and cake extra special appeal.


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Chequerboard Parcel cake

Gift Parcel cake

A great thing about this design is that you can use a

combination of three different cakes if you like and turn

each into a surprise parcel.

You will need 5 x 500g packs Orchard White Icing,

red, orange, yellow and blue food colouring, 2 or 3 sizes

of star cutters, a piping bag, 3 baseboards and 8 skewers.

Knead 2 x 500g packs icing with blue food

colouring, 11/2 x 500g packs with yellow and 1 x 500g

pack with red colouring. Reserve the remaining 1/2 pack

for decorations. Working with the largest cake,

roll out the blue and lay over cake and trimoff excess. Set aside. Repeat with the middle

cake and ice, then the smallest cake. Divide

the remaining white kneaded icing into 2

equal portions. Roll out one piece and

using a daisy cutter, cut out as many white

daisies as icing allows. Coat one side with

sugar syrup and glue to blue parcel.

Work yellow colouring into remaining

white icing and roll out to cut stars from.

To create the effect as per middle parcel

make royal icing (Page 26) and mix

with orange food colouring. Pipe

through a fine nozzle randomly over

yellow iced parcel. TIP: To ensure

stability, each parcel should rest on

its own baseboard (Page 26). Use 4skewers between each parcel at the

corners of the bottom and

middle cake to hold the parcel

up. Now stack cakes on top of

one another and arrange a

ribbon and bow to finish.

Superb!

Chequerboard Parcel cake

Now this is certainly one very stylish cake.

A delightful combination of Orchard White and

Orchards fine Chocolate Icings. You can use either a

plain Madeira Cake (Page 9) or Orchards Chocolate

Lovers Chocolate Cake (Page 11). You will need 2 x

500g packs each of Orchard White and Orchard

Chocolate Icing.

Knead both icings separately and roll out. Cut a

10mm strip off White and 20mm strip off

Chocolate and reserve to make the ribbon

and bow. Start by fully covering cake inOrchard White Icing. From the chocolate

icing, cut out as many 20mm squares as

rolled icing allows. Coat the back of each

chocolate square with sugar syrup and

create a chequerboard effect against the

white icing. To make ribbon, use sugar

syrup to glue white strip to

chocolate strip, lay over cake as

one ribbon. Support loops with

paper towel while icing sets.

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Scrumptious party packages

Gift Parcel cake


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Rich Christmas Fruit Cake

250g (8oz) sultanas 500g (1lb) currants250g (8oz) raisins 125g (4oz) glace cherries60g (2oz) mixed peel tblsp grated orange rindtblsp grated lemon rind 2 tblsp lemon juice1/2 cup brandy 500g (1lb) butter11/2 cups sugar 4 cups plain flour8 eggs pinch of salt1 cup self raising flour

Place sultanas, currants, chopped raisins,halved cherries, chopped mixed peel, orange andlemon rind, lemon juice and brandy in largebowl, mix well. Cover, leave overnight. Creambutter and sugar until fluffy, add eggs one at atime, beating well after each addition. Stir in fruitmixture, add sifted flours, salt. Mix well. Placemixture in deep 25cm (10in) well greased cake tinlined with two sheets brown and one sheetgreaseproof paper. Bake in low oven for 3 hoursor until cake is cooked when tested with skewer.

Traditional White Christmas

Bonnie Christmas cakeSantas Chimney

Spread the Christmas cheer

A piece of happiness for everyoneNothing is more special than home made Christmascakes and cookies. Wrap them up as gifts or just makethem for everyone to enjoy. But whatever you do, dont

forget to leave some for Santa too!

Santas Chimney

A true Christmas treat for the children as well as

grown-ups. Use 2 x 500g packs Orchard White Icingand 2 x 500g packs Orchard Almond Paste, Christmas

decorations and a little red and brown food colouring.Best type of cake is of course a traditional fruit cake.First, cut off 1/3 of a 20cm (8) round cake. Stand

remaining 2/3 of cake on its end on a baseboard. Shapefireplace opening by scooping out cake. Cover first withalmond paste, then white icing remembering to smooth

around and in fireplace opening. Use leftover icing toform fireplace arch. Stick with sugar syrup.Mark out brickwork using a knife. Brush all over

with red and brown food colouring mixed together.Decorate accordingly.

Make it a bonnie Christmas

This cake is baked in a nut loaf tin. Cover with whiteicing then apply a smaller piece of shaped green icing.You can purchase the bells from a Christmas decorations

retailer. Cut circles 12cm in diameter of each colour forthe ends.

Drape over a cone, preferably for a couple of days,

before attaching. Push into ends of cake and secure withsugar syrup. You may need to prop these for a couple ofhours to secure properly.

Traditional White Christmas

Use 2 x 500g packs almond paste and 2 x 500gpacks white icing. Cover cake with almond then white.

Use sugar syrup to stick ribbon and bow. Use holly andberries to decorate. Pine cones and other decorations

can be easily made using Orchard Icing.

Carry the Christmas Candle

Make cake in a nut loaf tin and place on a baseboard

covered with Orchard Icing. Cover cake with OrchardIcing and stand on end. Cut a 3.5cm strip fromremaining icing. Attach with sugar syrup around the

base of the cake. Pinch icing out with fingers or usecrimpers to create the candle stick holder effect.Create candle stick handle from a flat strip of Orchard

Icing and use a cotton wool ball to support the loopuntil it dries. Mould the flame out of coloured OrchardIcing. Dripping wax effect from royal icing.

Christmas Candle cake

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Tiers of Happiness

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A cake to rememberThink a wedding cake is too ambitious? Well here are

some beautiful examples and wonderful tips and ideas

that are the easiest to follow for simply spectacular results.

Tiers of Happiness

Use either light fruit cake (Page 23) or Chocolate

Lovers Chocolate cake (Page 11). Prepare a baseboardwith an Orchard White Icing layer. Use Orchard

Almond Paste as the first layer on each tier. Finish with

Orchard White Icing. Use fresh, silk, or sugar flowers

and leaves to decorate. Embed the base of the spray into

a small piece of icing and attach this to the top of the

cake with sugar syrup. Drape fabric and stick with royal

icing or Orchard Icing melted.

A new angle on Wedding Bliss

The secret to this cake is in the beautiful colonnades.

Purchase these from any better cake decorating shop

and pick up two baseboards, ribbon and some

decorative icing flower arrangements.

Take two traditional fruit cakes and apply Orchard

Almond Paste then finish with Orchard White. The timeto decorate is before assembling the two tiers. Place the

larger cake diagonally on the baseboard and decorate

with piped royal icing, ribbon and bows as shown.

Repeat this process for the smaller cake and then finish

both with icing posies and additional ribbon bows.

Carefully position colonnades using dowels or skewers

for support through to the baseboard.

Coat the top of the 3 colonnades with sugar syrup

and gently sit the second tier in position. TIP: Assemble

on the day.

Wedding Bliss


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Chocoholics Wedding Supreme

Youll need not one but two Chocolate Lovers

Chocolate cakes. One 7 and another 12 oval shaped.

You will need 5 x 500g packs of Orchard Chocolate

Icing. Ice both cakes separately. To decorate, melt white

and dark cooking chocolate separately and pour into a

flat tray and allow to cool completely - pop in the

refrigerator for an hour or two. Once cool, break into

shards and gently push these into the top of the stacked

cake. Use raffia to decorate and add a large flower from

your garden to finish.

Layered Almond & Chocolate Hearts

Simply knead and roll 100 grams of Orchard

Chocolate and 50 grams Orchard Almond. Cut chocolate

quantity in half. Lay almond on top and add another

layer of chocolate. Use a heart shaped cutter to finish.

Decorate with half an almond.

Iced Passionfruit Flowers

Knead 200 grams Orchard White Icing and mix in

pulp and juice from 1 passionfruit. Roll out to approx

1 cm thick. Use daisy shaped cutter to finish. Decorate

with half strawberry flat side up.

Kahlua Chocolate Balls

Knead 300 grams Orchard Chocolate Icing laced with

30 ml Kahlua. Break off small pieces the size of a

walnut and roll into balls using the palms of your

hands. Dust lightly with powdered chocolate.

Any Occasion Chocolate Mud Cake

Use Orchard Almond Paste as a foundation to

Orchard White Icing to enhance the rich flavour

of this mouth watering Chocolate Mud Cake.

Grease and lightly flour a 24cm round cake tin

and stand aside.

250g unsalted butter

150g dark chocolate, grated

2 cups brown sugar

1 cup hot water (or 11/3 cups if not using whisky)3/4 cup whisky

tblsp instant coffee powder

11/2 cups plain flour, sifted1/

4 cup self raising flour, sifted1/4 cup cocoa

2 eggs lightly beaten

Combine chocolate, butter, sugar, water, whisky

and coffee in a double saucepan and cook gently

stirring until smooth. Cool to luke warm. Add

flour, cocoa, eggs and fold in. Bake in a moderate

oven 180C (350F) for 1 hour. Allow to cool

overnight. Once iced use cake within 24 hours.

Happily everafter

On Clover

ChocoholicsWedding Supreme

1918

Why not try your hand at preparing wedding

confectionery gifts for the happy couple and guests.

Chocolate cake


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Mothers Day cakeJam & Honey Pot Ice with Orchard for any occasionJam & Honey Pot cake

This is a real head turner. Use two sponges, chocolate

or plain, (even a swiss roll) baked in a nut loaf tin. Youll

need 3 x 500g packs Orchard White Icing, pink and

grey food colourings. For the honey, use piping gel

(from cake decorating shops). Follow instructions on

Page 26 to colour icing. Use white icing to make mock

bread.

Bat n Ball Birthday cake

Use a round cake mould and prepare a Madeira

cake. Cover with either Orchard White Icing OR colour

red for a red cricket ball. Make the stitching using the

point of a large knitting needle or tracing wheel. For the

pitch, simply lay a rectangle of white icing and colour if

desired with light pink or green food colouring for

effect. The bat is made from white and chocolate icing.

Change pitch to a diamond and bat shape for a softball

or baseball design.

Chocolate Collar cake

This one is oh so simple. Use our Chocolate Lovers

Chocolate cake recipe to make an 8 round cake. Use 1

x 500g pack Orchard Chocolate Icing rolled into a longflat strip for the collar. Use Orchard White Icing, rolled

quite thinly, to create the dots. Apply dots using sugar

syrup. Ensure the collar rises above the cake edge. Dust

with cocoa powder and decorate with bunch of grapes

made from leftover white icing.

Ball of Wool Mothers Day cake

Prepare cake as for Bat n Ball cake. Reserve a little

plain white to make needles. Choose desired wool colour

and knead well into 2 x 500g packs Orchard

White Icing. Cover cake then roll each

strand required and drape over cake.

Roll leftovers to make piece of wool on

needles. Make joining piece with one

long strand.

Happy 1st Birthday

Bake 2 x 8 square cakes to

form the number one. Take 2 x500g packs Orchard White or

Chocolate Icing, knead and roll out.

Lay over cake working from the bottom

of the number, up. Smooth down corners using

handle of a knife, trim off excess and use to make

Happy Birthday plaque. Purchase clown faces from

your supermarket. You can make clown bodies using

Orchard Icing.

2120

You and Orchard. Imagine the possibilities!

1 Year Old Birthday cake

Bat n Ball BirthdayChocolate Collar cake


12/15

2322

Light Fruit Cake

11/2 cups plain flour 200g dates, pitted

130g raisins 120g chopped nuts

2 large eggs 3/4 cup sugar1/3 cup shortening 1/2 tsp baking soda1/4 tsp powdered cloves 3/4 tsp powdered ginger3/4 tsp powdered cinnamon 3/4 tsp powdered nutmeg

2 tblsp Cognac (optional) 1/2 cup milk1/4 cup mixed red and green candied cherries

Preheat oven to 150C (300F) and line 7square or 8 round tin with buttered brown

paper. Using 1/2 cup plain flour, dredge cherries,

dates and raisins. Combine eggs, sugar and

shortening and beat for 4 minutes. Sift dry

ingredients into egg mixture. Add milk and

gradually add fruit mixture. Pour mixture into

baking tin and bake 11/2 hours. Remove from

oven, spoon Cognac or Brandy over and let cool.

Basic Recipe for Spongecakes

4 eggs 4 tblsp cold water

50g plain flour 50g cornflour1/2 t sp baking powder Pinch of sal t

175g icing sugar, sifted

Separate the eggs, putting the whites in a bowl.

Add the water and salt to the whites and whisk

until very stiff. Add the sugar and mix until fully

blended. Add the egg yolks and blend in. Sift the

flour, cornflour and baking powder together on

to greaseproof paper. Sift half the mixture over

the batter and fold in. Sift and fold in remaining

mixture. Turn the batter gently into a prepared

deep 8 round or 2 shallow 8 round cake tins.

Bake spongecake at 190C (375F) for about 40

mins or until springy. Bake Swiss roll sponges at

220C (425F) for about 8 mins.

Super Fast Orange Cake

2 cups self raising flour

2 tblsp cornflour

11/2 cups caster sugar

4 eggs

250g softened unsalted butter

1/2 cup milk1/4 cup orange juice

grated rind 1 orange

This couldnt be simpler. Set oven temperature

at 180C (310F). Grease 8 round cake tin.

Mix all ingredients together and beat well for

5 minutes. Pour into cake tin and bake for 45

minutes or until when tested with a skewer,

the skewer comes out clean and dry.

This classic designer icing egg was made bystudents of Billanook College, Victoria.

CupcakesUse off-cuts from cakes you have just decorated

to dress-up cupcakes. Simply slice the top off a

cupcake and, using your cookie cutter, top

with your favourite decorative shapes.

Sweets

Using sweet or chocolate moulds, pressOrchard Almond Paste into them for

delicious marzipan sweets. To decorate,

simply paint with food colouring. TIP: Ensure

almond paste is well coated with pure icing

sugar before pressing into moulds to ensure they

come out easily.

ChocolatesRoll out Orchard Chocolate or White

Icing or Almond Paste quite thickly. (You

can add flavour to white icing or a

liqueur to chocolate icing.) Cut

out shapes with small cookie

cutters. Dip in melted white or

dark chocolate for your own

home made assortment. Createthe decorations on top using

melted chocolate piped through

a small nozzle.

There are hundreds of

decorative ideas using Orchard

ready made Icing. You can make

Greeting Cards to go with cakes, make

simple Teddy Bears, decorate Gingerbread

men and so much more.

Orchard Icing is the perfect answer formaking all sorts of fabulous treats


13/15

Try these fabulously simple Orchard icing ideas.

2524

Sweets for the sweetOh so simple and satisfying. Use either Orchard White

or Chocolate Icing.

To make the base:

1 cup self raising flour

1 cup desiccated coconut

1 cup firmly packed brown sugar

120g unsalted butter melted

Method:

Lightly grease 20 x 30cm lamington pan. Combine siftedflour, coconut and sugar in bowl, add butter, stir until

combined. Press mixture over base of prepared pan. Bake

in moderate oven for 10 minutes or until browned lightly.

Cherry Filling

Combine 3/4 cup coconut,1/3 cup caster sugar, 200g

chopped glace cherries

and egg white in bowl

and mix well. Spread

over warm base and return

to oven for 15 minutes.

Allow to cool. Roll on

Orchard Chocolate Icing

Peppermint Filling

Melt 30g Copha in pan and stir in 13/4 cups pure

icing sugar, 2 tblsp milk and 1/4 tsp peppermint essence.

Spread hot filling over hot base and allow to cool.

No additional baking needed. Roll on Orchard

Chocolate Icing.

Passionfruit Slice Topping

Use 1/2 pack Orchard White Icing. Microwave on

high for 30 seconds. Stir in pulp of 1 passionfruit and

knife over slice.

Caramel Filling

Combine 400g sweetened condensed milk, 30g

unsalted butter and 2 tblsp golden syrup in saucepan

over low heat and stir for approx 15 minutes or until

golden brown. (Do not allow to boil.) Pour filling over

hot base and return to oven for 10 minutes. Allow to

cool and roll on Orchard Chocolate Icing.

Classic Orchard slices

Cherry slice

Passionfruit slice

Banana Cake

125g butter 3/4 cup sugar

2 eggs 2 very ripe bananas

13/4 cups S .R. fl our 1 tsp o f ci nnamon

Cream butter and sugar. Add eggs one at a time.

Mash bananas and add to mixture. Sift flour and

cinnamon and fold into mixture. Pour mixture into

lined, deep 8 round cake tin (10cm or 4 deep)

and cook in a moderate oven 180C (350F) for

approximately 30 mins.Ice with a layer of lemon flavoured Orchard

White Icing. Make this by melting 1/2pack Orchard

White Icing in a microwave for 30 seconds.

Mix in 2 teaspoons lemon juice and knife over cake.

Rocky Road

Marshmallow pieces, cut into 2.5cm squares1/3 cup of chopped nuts

(eg. cashews, peanuts, almonds)1/3 cup of mixed glace cherries

11/2 cups milk chocolate buttons

3 tblsp of oil

Place marshmallow pieces into lightly oiled

lamington tin. Sprinkle over chopped nuts and

cherries. Melt chocolate buttons and oil in

heatproof basin over simmering water. Stir gently

to combine. Cool slightly.

Pour melted chocolate over marshmallows

and chopped nuts. While still warm, roll out

some Orchard Chocolate Icing to the required

size, and place over your Rocky Road. Allow to

set in the refrigerator. Cut into squares.Peppermint slice

Almond Chocolate Slice

1/2 cup almond meal1/3 cup blanched almonds, toasted

125g unsalted butter

60g dark chocolate, chopped3/4 cup caster sugar

1/2 cup water

1 egg1/4 cup sour cream1/2 cup self raising flour1/2 cup plain flour

500g Orchard Chocolate Icing.

Toast almond meal on an oven tray in a

moderate oven 5 minutes or until lightly browned,

cool. Toast almond kernels in the same way.

Melt butter and chocolate over hot water, stir

in sugar, water, egg and sour cream, then sifted

flours and almond meal. Spread onto a greased

lamington cake pan. Bake at 180C (350F)

for 30 - 35 minutes, allow to cool.

Prepare Orchard ChocolateIcing and cover slice.

Decorate with toasted

almond kernels.

Cut into slices and

serve with coffee.


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1. Clean and well dusted

Clean bench, utensils and your hands between batchesof icing, dry thoroughly, then keep them well dustedwith sifted pure icing sugar while working.

2. Knead thoroughly

If the icings too firm remove from foil bag put in lowoven for 2 or 3 minutes or microwave for 10 to 15seconds (mind your fingers when you get it out!). If toosoft, gradually knead in a little sifted pure icing sugar.

3. Baseboard

For a final baseboard, wrap paper backed foil aroundboard and tape underneath or purchase one ready touse from your local cake decorating shop. Baseboardscan be covered with Orchard Icing and decorated usinga variety of ideas. Iced baseboards complete moreformal cake designs. Aluminium foil is not recommended.Depending on the occasion, you could prepare and

present your cake on a large serving platter.

4. Fresh sponge

Fresh sponge cakes: allow to cool overnight, or wrap ina plastic bag and pop in freezer for couple of hours.

5. Sugar syrup

Stir 2 parts sugar into one part cold water until itdissolves. Bring to the boil, use while syrup is stillwarm: use it as the glue for icing layers and decorations.

6. Cut by pressing

Cut by pressing cooks knife on icing. Do not pull italong or icing will buckle.

7. Royal icing

Sift pure icing sugar. Add 2 to 3 drops of lemon juice toone egg white in glass or china bowl. Stir in sifted pureicing sugar, a teaspoon at a time stirring well, until peaksform (soft meringue consistency).

8. Colouring icing

Knead measured quantity Orchard White Icinguntil smooth. Dot food colouring into icing using a

toothpick and knead to blend through. And remember,a little colouring goes an awfully long way so alwaysadd sparingly.

9. Fillings

Jams may be used as fillings between cake layers or asglue for sticking the icing to the cake instead of sugarsyrup. Always boil jam before using. When using

chocolate or cream fillings between cake layers do notspread to edge as they can leech and discolour icing.

10. Chocolate icing

When working with Orchard Chocolate Icing use siftedpure icing sugar sparingly as over use can discolourchocolate. For best results use good quality vegetableshortening instead of pure icing sugar. Lightly greasework surface, hands and rolling pin with vegetableshortening before working with chocolate icing.

11. Joins

You can successfully conceal joins when the icing isfreshly rolled before it starts to harden and form a crust.

12. Writing on icingFor your message, its best to first practice using atoothpick to get it right. Once youre happy, simply goover with a food dye pen or fine paintbrush using foodcolouring mixed with clear spirit and a little water.

13. Painting on colours

Always use a fine brush. Always mix food colouringwith clear spirit such as vodka (3 parts) and a littlewater (1 part) to avoid runs. You will find an eyedropper ideal to add the spirit and water mix.

14. Handling Orchard Icings

Do not leave kneaded icing exposed for too long as itdries out and becomes unworkable. When setting asidealways wrap tightly with plastic wrap but remember,for best results, use kneaded icing the same day.

If mircowaving Orchard Icing remember to removefrom foil packet. Take care when removing heated icingfrom microwave ovens.

15. Almond paste underlay

For best results when using Orchard Almond Paste orWhite or Chocolate Icings as underlays, allow to standfor 24 to 48 hours before applying final icing layer. Youcan if time does not allow, overlay immediately.

Orchards top tips

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QUANTITY GUIDE FOR 1 LAYER

Cake Size Icing Qty.

6 15cm 500 g

7 17.5cm 750 g

8 20cm 1000 g

9 22.5cm 1250 g

Cake Size Icing Qty.

10 25cm 1500 g

11 27.5cm 1750 g

12 30cm 2000 g

Amounts are for square cakes

You will find 500g Orchard Icing packs in your local supermarket.

CAKE DECORATOR PACKSOrchard also has available a wide range of ready madeicings in 3kg Catering Packs together with VegetableShortening and Gum Tragacanth in a variety of sizes.Contact Orchard direct for more information.


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ORCHARD MANUFACTURING CO PTY LTD97 - 101 Bayfield Road Bayswater Victoria 3153 Australia Tel: (+613) 9720 8311 Fax: (+613) 9720 8911

www.orchardicing.com

CA/OCH027

Documents

124216290 Decorating Cakes