Simple Icing Sensations by Orchard

Easy icing

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 smoothwith 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 pureicing sugar. Turn icing over and

roll 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 theicing 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 topand 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 OrchardAlmond 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 orChocolate Icing to complete your basic cake icing.

Now comes the fun part. Decorating your cake orslice. 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 yourcreativity can go.

*See Page 27

Anyone can roll out an

32

Welcome to the easy world of Orchard Icing. Thisfun, 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 decoratingtechniques and colourful new designs, to fun, 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 muchyou 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 toyour 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 ideasin 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 icing quantity guide see Pages 26 and 27.

Orchard Icing sensation

No matter whose birthday it is, you can make a lastingimpression with Orchard Icing.

Cat n Mice Table cake

This is a slightly naughty but oh such a fun cake todelight children of all ages. Bake 2 square 15cm (6)sponges or chocolate cakes and stack to form the basefor the table. Use a chocolate or jam filling* betweenlayers for a tasty surprise. To ice, you will need 2 x 500gpacks Orchard White and 1 x 500g pack OrchardChocolate 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 yourfingers to gently work icing to form tablecloth effect.

Knead off cuts with remaining 1/2 pack icing. Makewhites of eyes for cat and mice, white face and feet forthe cat. Divide approx 60g from remaining icing andknead in pink colouring for ears. Use pink icing for catsnose. Colour remaining icing grey, divide in two androll to form mice bodies. Using chocolate icing, roll outand 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 insertpink icing. Trim off any excess. Assemble remainingpieces and decorate.

Impressions of delight for all ages

54Cat n Mice Table cake

Trophy cake

*See Page 27

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, onestacked on top of the other with your favourite filling inbetween. To decorate, 2 x 500g packs Orchard Whiteand 1 x 500g pack Orchard Chocolate Icing, red andpink 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 for

the 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 tocarefully trim to shape girls hair. Trim-off pink andchocolate icing around the base (save a little pink icingfor a nose). Use the small pieces of white icing to maketwo flat circles about the size of 20 cent pieces for thewhites of the eyes. Use a little chocolate icing to makethe eyes and eyebrows. Place in position on face and adda 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 ona smiling mouth. Decorate withcandles 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 willthrill family and friends.

Youll need a 1 kilo Madeira cake (page 9) baked in a square tin cut into 3 or 4 books depending onyour design.

To decorate :3 x 500g packs Orchard White Icing. Variety of foodcolourings 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, kneadcolour into each parcel making one quantity for eachbook. Roll out each piece ready to drape over cake.

Work with white icing first and cover top and oneside of each book to create pages. Now work withcoloured 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 yourspecial message.

Piece of cake!

Nothing could be easier than making a giant slice ofmouth watering cake for family and friends to admireand enjoy.

You will need two 20cm (8) round plain Madeiracakes or chocolate sponges to form the base, 2 x 500gpacks white and 1 x 500g chocolate icing, yellow foodcolouring and sugar syrup. Simply cut each sponge into4 or 6 wedges depending on the final shape you prefer,thin or thick. Stack wedges on top of one another usingfilling 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 sizeof the two sides of the slice. Coat one side of icing withsugar syrup and place the wedge on its side onto thecoated icing. Trim off excess on one side which becomesthe bottom of the cake, and the back. Allow approx. 1/2 cm icing and fold over top edge of wedge to ensureicing does not slip down sides of cake slice. Now foldthe remaining icing up and along the second side of thewedge and trim off excess icing. Stand the wedgeupright. For the top and back, knead thechocolate icing and roll out. Lift and lay overtop of wedge and allow to fall down theback. Trim off flush with sides. Smoothdown top and back and trim off excesson the back of the wedge. Using thechocolate icing off-cuts, form stripsto create the cake layers anddroplets. Apply using sugar syrup.Piece of cake really!

Orchard Madeira Cake (1 kilo)

Madeira Cake makes an ideal partner forOrchard Icings. Follow this simple recipe for asuccessful result time after time.

For a 20cm (8) round or 18cm (7) square cake320g butter320g caster sugar5 medium eggs375g self raising flour1 tsp ground mixed spiceGrated rind of large lemon80g chopped mixed unsalted nuts (optional)Bake 11/2 - 13/4 hours at 160C (325 F)

Preheat oven. Grease and line round or squarebaking tin.

In a large mixing bowl add softened butter,sugar, eggs, sifted flour and mixed spice and beatwith electric mixer for 3 minutes or until mixtureis fluffy. Add lemon rind and finely choppedmixed nuts. Pour into prepared tin and bake.Leave to cool completely. Turn out and wrap incloth or foil until you are ready to decorate.

98

Piece of cake

Orchard makes icing a piece of cake, really!

Create the perfect mood withValentine decorated cakes

Treats for the Heart cake

This requires a heart-shaped cake (the cake or abaking pan are easy to find, or you can cut the heartshape out of a larger cake). An ideal recipe is the classicOrchard Madeira Cake (Page 9) or Chocolate LoversChocolate 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 togiving your cake a smooth point. Creases and joins canbe smoothed over by gently rubbing.

To decorate the chocolate Valentine cake, use ametre each of gold and red ribbon. Apply the ribbonusing sugar syrup and secure both in the top v of theheart using melted icing, sugar syrup or royal icing. Using left over ribbon, make a bow. Adorn with eithera real or good quality silk red rose.

To decorate the white iced heart cake, purchase asuitable ribbon, clear with red hearts as shown, fromyour local cake decorating shop. Affix using sugarsyrup. Knead 200g Orchard White Icing with red foodcolouring and roll out to approx. 1/2 cm thick.Use a heart shaped cutter. Reserve redicing off-cuts to make a centrepieceor use a posy pick in which to affixhearts. Do not push wire into cake.To support hearts, use florists wirecovered in white stemtex (florists tape).Simply push into icing centrepiece.

Treats for the Heart cake

Chocolate Valentine cake

In the mood for love

1110

Chocolate Lovers Chocolate Cake

2 eggs 1 cup margarine2/3 cup cocoa 11/2 cups plain flour11/2 cups self raising flour1 cup sour cream 2 tsp bi carb soda2 tsp vanilla essence 1 cup hot water2 cups of caster sugar

Mix all ingredients together until smooth, pourinto a buttered 8 round cake pan, bake at180C (350F) for 45 minutes, cool and ice withOrchard Chocolate Icing. TIP: - Try spicing-upyour Chocolate Lovers Chocolate Cake bylacing the icing with orange liqueur such asCointreau when you are kneading. Even a littlefreshly squeezed orange juice and zest of orangecan give the icing and cake extra special appeal.

Chequerboard Parcel cake

Gift Parcel cake

A great thing about this design is that you can use acombination of three different cakes if you like and turneach into a surprise parcel.

You will need 5 x 500g packs Orchard White Icing,red, orange, yellow and blue food colouring, 2 or 3 sizesof star cutters, a piping bag, 3 baseboards and 8 skewers.

Knead 2 x 500g packs icing with blue foodcolouring, 11/2 x 500g packs with yellow and 1 x 500gpack with red colouring. Reserve the remaining 1/2 packfor decorations. Working with the largest cake,roll out the blue and lay over cake and trimoff excess. Set aside. Repeat with the middlecake and ice, then the smallest cake. Dividethe remaining white kneaded icing into 2equal portions. Roll out one piece andusing a daisy cutter, cut out as many whitedaisies as icing allows. Coat one side withsugar syrup and glue to blue parcel.Work yellow colouring into remainingwhite icing and roll out to cut stars from.To create the effect as per middle parcelmake royal icing (Page 26) and mixwith orange food colouring. Pipethrough a fine nozzle randomly overyellow iced parcel. TIP: To ensurestability, each parcel should rest onits own baseboard (Page 26). Use 4skewers between each parcel at thecorners of the bottom andmiddle cake to hold the parcelup. Now stack cakes on top ofone another and arrange aribbon and bow to finish.Superb!

Chequerboard Parcel cake

Now this is certainly one very stylish cake. A delightful combination of Orchard White andOrchards fine Chocolate Icings. You can use either aplain Madeira Cake (Page 9) or Orchards ChocolateLovers Chocolate Cake (Page 11). You will need 2 x500g packs each of Orchard White and OrchardChocolate Icing.

Knead both icings separately and roll out. Cut a10mm strip off White and 20mm strip off

Chocolate and reserve to make the ribbonand bow. Start by fully covering cake inOrchard White Icing. From the chocolateicing, cut out as many 20mm squares as

rolled icing allows. Coat the back of eachchocolate square with sugar syrup and

create a chequerboard effect against thewhite icing. To make ribbon, use sugar

syrup to glue white strip tochocolate strip, lay over cake asone ribbon. Support loops withpaper towel while icing sets.

1312

Scrumptious party packages

Gift Parcel cake

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, dontforget to leave some for Santa too!

Santas Chimney

A true Christmas treat for the children as well asgrown-ups. Use 2 x 500g packs Orchard White Icingand 2 x 500g packs Orchard Almond Paste, Christmasdecorations 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. Standremaining 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 smootharound 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 decorationsretailer. 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 decorationscan be easily made using Orchard Icing.

Carry the Christmas Candle

Make cake in a nut loaf tin and place on a baseboardcovered with Orchard Icing. Cover cake with OrchardIcing and stand on end. Cut a 3.5cm strip fromremaining icing. Attach with sugar syrup around thebase 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 OrchardIcing 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

1514

Tiers of Happiness

1716

A cake to rememberThink a wedding cake is too ambitious? Well here aresome beautiful examples and wonderful tips and ideasthat are the easiest to follow for simply spectacular results.

Tiers of Happiness

Use either light fruit cake (Page 23) or ChocolateLovers Chocolate cake (Page 11). Prepare a baseboardwith an Orchard White Icing layer. Use OrchardAlmond Paste as the first layer on each tier. Finish withOrchard White Icing. Use fresh, silk, or sugar flowersand leaves to decorate. Embed the base of the spray intoa small piece of icing and attach this to the top of thecake with sugar syrup. Drape fabric and stick with royalicing 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 shopand pick up two baseboards, ribbon and somedecorative icing flower arrangements.

Take two traditional fruit cakes and apply OrchardAlmond Paste then finish with Orchard White. The timeto decorate is before assembling the two tiers. Place thelarger cake diagonally on the baseboard and decoratewith piped royal icing, ribbon and bows as shown.Repeat this process for the smaller cake and then finishboth with icing posies and additional ribbon bows.Carefully position colonnades using dowels or skewersfor support through to the baseboard.

Coat the top of the 3 colonnades with sugar syrupand gently sit the second tier in position. TIP: Assembleon the day.

Wedding Bliss

Chocoholics Wedding Supreme

Youll need not one but two Chocolate LoversChocolate cakes. One 7 and another 12 oval shaped.You will need 5 x 500g packs of Orchard ChocolateIcing. Ice both cakes separately. To decorate, melt whiteand dark cooking chocolate separately and pour into aflat tray and allow to cool completely - pop in therefrigerator for an hour or two. Once cool, break intoshards and gently push these into the top of the stackedcake. Use raffia to decorate and add a large flower fromyour garden to finish.

Layered Almond & Chocolate Hearts

Simply knead and roll 100 grams of OrchardChocolate and 50 grams Orchard Almond. Cut chocolatequantity in half. Lay almond on top and add anotherlayer 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 inpulp and juice from 1 passionfruit. Roll out to approx1 cm thick. Use daisy shaped cutter to finish. Decoratewith half strawberry flat side up.

Kahlua Chocolate Balls

Knead 300 grams Orchard Chocolate Icing laced with30 ml Kahlua. Break off small pieces the size of awalnut and roll into balls using the palms of yourhands. Dust lightly with powdered chocolate.

Any Occasion Chocolate Mud Cake

Use Orchard Almond Paste as a foundation toOrchard White Icing to enhance the rich flavourof this mouth watering Chocolate Mud Cake.Grease and lightly flour a 24cm round cake tinand stand aside.

250g unsalted butter150g dark chocolate, grated2 cups brown sugar1 cup hot water (or 11/3 cups if not using whisky)3/4 cup whisky tblsp instant coffee powder11/2 cups plain flour, sifted1/4 cup self raising flour, sifted1/4 cup cocoa2 eggs lightly beaten

Combine chocolate, butter, sugar, water, whiskyand coffee in a double saucepan and cook gentlystirring until smooth. Cool to luke warm. Addflour, cocoa, eggs and fold in. Bake in a moderateoven 180C (350F) for 1 hour. Allow to coolovernight. Once iced use cake within 24 hours.

Happily everafter

On Clover

Chocoholics Wedding Supreme

1918

Why not try your hand at preparing weddingconfectionery gifts for the happy couple and guests.

Chocolate cake

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

This is a real head turner. Use two sponges, chocolateor plain, (even a swiss roll) baked in a nut loaf tin. Youllneed 3 x 500g packs Orchard White Icing, pink andgrey food colourings. For the honey, use piping gel(from cake decorating shops). Follow instructions onPage 26 to colour icing. Use white icing to make mockbread.

Bat n Ball Birthday cake

Use a round cake mould and prepare a Madeiracake. Cover with either Orchard White Icing OR colourred for a red cricket ball. Make the stitching using thepoint of a large knitting needle or tracing wheel. For thepitch, simply lay a rectangle of white icing and colour ifdesired with light pink or green food colouring foreffect. The bat is made from white and chocolate icing.Change pitch to a diamond and bat shape for a softballor baseball design.

Chocolate Collar cake

This one is oh so simple. Use our Chocolate LoversChocolate cake recipe to make an 8 round cake. Use 1x 500g pack Orchard Chocolate Icing rolled into a longflat strip for the collar. Use Orchard White Icing, rolledquite thinly, to create the dots. Apply dots using sugarsyrup. Ensure the collar rises above the cake edge. Dustwith cocoa powder and decorate with bunch of grapesmade from leftover white icing.

Ball of Wool Mothers Day cake

Prepare cake as for Bat n Ball cake. Reserve a littleplain white to make needles. Choose desired wool colour

and knead well into 2 x 500g packs OrchardWhite Icing. Cover cake then roll eachstrand required and drape over cake. Roll leftovers to make piece of wool onneedles. Make joining piece with onelong strand.

Happy 1st Birthday

Bake 2 x 8 square cakes toform the number one. Take 2 x500g packs Orchard White orChocolate Icing, knead and roll out.Lay over cake working from the bottomof the number, up. Smooth down corners usinghandle of a knife, trim off excess and use to makeHappy Birthday plaque. Purchase clown faces fromyour supermarket. You can make clown bodies usingOrchard Icing.

2120

You and Orchard. Imagine the possibilities!

1 Year Old Birthday cake

Bat n Ball BirthdayChocolate Collar cake

2322

Light Fruit Cake

11/2 cups plain flour 200g dates, pitted130g raisins 120g chopped nuts2 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 nutmeg2 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 brownpaper. Using 1/2 cup plain flour, dredge cherries, dates and raisins. Combine eggs, sugar andshortening and beat for 4 minutes. Sift dryingredients into egg mixture. Add milk andgradually add fruit mixture. Pour mixture intobaking tin and bake 11/2 hours. Remove fromoven, spoon Cognac or Brandy over and let cool.

Basic Recipe for Spongecakes

4 eggs 4 tblsp cold water50g plain flour 50g cornflour1/2 tsp baking powder Pinch of salt175g icing sugar, sifted

Separate the eggs, putting the whites in a bowl.Add the water and salt to the whites and whiskuntil very stiff. Add the sugar and mix until fullyblended. Add the egg yolks and blend in. Sift theflour, cornflour and baking powder together onto greaseproof paper. Sift half the mixture overthe batter and fold in. Sift and fold in remainingmixture. Turn the batter gently into a prepareddeep 8 round or 2 shallow 8 round cake tins.Bake spongecake at 190C (375F) for about 40mins or until springy. Bake Swiss roll sponges at220C (425F) for about 8 mins.

Super Fast Orange Cake

2 cups self raising flour2 tblsp cornflour11/2 cups caster sugar4 eggs250g softened unsalted butter1/2 cup milk1/4 cup orange juicegrated rind 1 orange

This couldnt be simpler. Set oven temperatureat 180C (310F). Grease 8 round cake tin. Mix all ingredients together and beat well for 5 minutes. Pour into cake tin and bake for 45minutes or until when tested with a skewer, the skewer comes out clean and dry.

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

Cupcakes Use off-cuts from cakes you have just decorated

to dress-up cupcakes. Simply slice the top off acupcake and, using your cookie cutter, topwith your favourite decorative shapes.

Sweets Using sweet or chocolate moulds, press

Orchard Almond Paste into them fordelicious marzipan sweets. To decorate,simply paint with food colouring. TIP: Ensurealmond paste is well coated with pure icingsugar before pressing into moulds to ensure theycome out easily.

ChocolatesRoll out Orchard Chocolate or White

Icing or Almond Paste quite thickly. (Youcan add flavour to white icing or aliqueur to chocolate icing.) Cutout shapes with small cookiecutters. Dip in melted white ordark chocolate for your ownhome made assortment. Createthe decorations on top usingmelted chocolate piped througha small nozzle.

There are hundreds ofdecorative ideas using Orchardready made Icing. You can makeGreeting Cards to go with cakes, makesimple Teddy Bears, decorate Gingerbreadmen and so much more.

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

Try these fabulously simple Orchard icing ideas.

2524

Sweets for the sweetOh so simple and satisfying. Use either Orchard Whiteor Chocolate Icing.

To make the base:1 cup self raising flour1 cup desiccated coconut1 cup firmly packed brown sugar120g unsalted butter melted

Method:Lightly grease 20 x 30cm lamington pan. Combine sifted

flour, coconut and sugar in bowl, add butter, stir untilcombined. Press mixture over base of prepared pan. Bakein moderate oven for 10 minutes or until browned lightly.

Cherry Filling

Combine 3/4 cup coconut,1/3 cup caster sugar, 200gchopped glace cherriesand egg white in bowland mix well. Spreadover warm base and returnto oven for 15 minutes.Allow to cool. Roll onOrchard Chocolate Icing

Peppermint Filling

Melt 30g Copha in pan and stir in 13/4 cups pureicing 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 OrchardChocolate Icing.

Passionfruit Slice Topping

Use 1/2 pack Orchard White Icing. Microwave onhigh for 30 seconds. Stir in pulp of 1 passionfruit andknife over slice.

Caramel Filling

Combine 400g sweetened condensed milk, 30gunsalted butter and 2 tblsp golden syrup in saucepanover low heat and stir for approx 15 minutes or untilgolden brown. (Do not allow to boil.) Pour filling overhot base and return to oven for 10 minutes. Allow tocool and roll on Orchard Chocolate Icing.

Classic Orchard slices

Cherry slice

Passionfruit slice

Banana Cake

125g butter 3/4 cup sugar2 eggs 2 very ripe bananas13/4 cups S.R. flour 1 tsp of cinnamon

Cream butter and sugar. Add eggs one at a time.Mash bananas and add to mixture. Sift flour andcinnamon and fold into mixture. Pour mixture intolined, deep 8 round cake tin (10cm or 4 deep)and cook in a moderate oven 180C (350F) forapproximately 30 mins.

Ice with a layer of lemon flavoured OrchardWhite Icing. Make this by melting 1/2 pack OrchardWhite 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 cherries11/2 cups milk chocolate buttons3 tblsp of oil

Place marshmallow pieces into lightly oiledlamington tin. Sprinkle over chopped nuts andcherries. Melt chocolate buttons and oil inheatproof basin over simmering water. Stir gentlyto combine. Cool slightly.

Pour melted chocolate over marshmallowsand chopped nuts. While still warm, roll outsome Orchard Chocolate Icing to the requiredsize, and place over your Rocky Road. Allow toset in the refrigerator. Cut into squares.

Peppermint slice

Almond Chocolate Slice

1/2 cup almond meal1/3 cup blanched almonds, toasted125g unsalted butter60g dark chocolate, chopped3/4 cup caster sugar1/2 cup water1 egg1/4 cup sour cream1/2 cup self raising flour1/2 cup plain flour500g Orchard Chocolate Icing.

Toast almond meal on an oven tray in amoderate 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 siftedflours 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 toastedalmond kernels.Cut into slices andserve with coffee.

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 andpresent 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 Icing until smooth. Dot food colouring into icing using atoothpick 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 usingchocolate 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 icing

For 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

26 27

QUANTITY GUIDE FOR 1 LAYER

Cake Size Icing Qty.6 15cm 500 g7 17.5cm 750 g8 20cm 1000 g9 22.5cm 1250 g

Cake Size Icing Qty.10 25cm 1500 g11 27.5cm 1750 g12 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.

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

www.orchardicing.com

BCA/OCH

027