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- Use setting agents like gelatine and chinagrass carefully where required. Mistakes in their use, may spoil the icing irreparably.
- Either use a dropper, or a small skewer to apply the colour to the icing, and add after the icing has been mixed halfway.
- Learn to choose the right type of icing for your cake. Glace and liquid icings may be alright for toppings but they cannot be piped. Butter icings are good for piping and topping. While fondants, pastillage,frostings are good not only for rolling, but also for moulding into shapes.
- If you are using a cooking theremometer: Just below simmering point is 160oF or 71oC. Boiling point of watery liquids is 212oF or 100oC. 'Soft ball' stage for cooked icings like fondant is 238oF-240oF. So just go ahead, use your imagination, and ice away, finding it more exciting and easy as you go.
Icings and Toppings's Index
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