Icing a sugar protein mass of the drawing used to decorate cakes and other confectionery products. It can be white or colored by adding special dyes.
There are several recipes for icing, but most bakers use the following options for its preparation:
- 250 g of powdered sugar;
- 0, 5 tsp lemon juice;
- 1 egg white.
To prepare the icing powder should be sifted, and carefully separate the protein from the egg yolks and beat with a fork until a light foam. Stirring constantly mass, you need to pour a thin stream of powdered sugar and beat until then, until a stable mixture. Lemon juice is added at the end, as if to pour it before products are more brittle.
Recipe icing albumin.
The difference of this method from previous cooking is that instead of raw egg white is used dry - albumin mixture whipping time but increases slightly (3-4 minutes when working with crude protein 6-7 minutes with albumin).
Recipe icing "Mehring puder."
- 450 g of powdered sugar;
- 3 tbsp powder "Mehring puder";
- 6 tbsp of warm water.
The mixture is whipped with a mixer at low speed for 7-10 minutes. Its consistency is adjusted with water. Buy dry protein can be in specialized stores.
After cooking, drawing the masses, it can be painted or helium watery colors, and at the same time that icing did not spread, it is necessary to add a little powdered sugar.
Art confectionery decoration reached a new level with the introduction of flexible icing. Prior to that sugar decorations require very careful handling, and working with them has been a long and painstaking. These products dry out for a long time, easily broken, and decorative elements to give the desired shape had to dry them on uneven surfaces. Flexible icing (Sugarveil) decided most of these problems.
The main advantages of Shugaveyl mixture is:
- Kneading for a few minutes by adding proper amount of water;
- Figures freeze for half an hour, and from the usual mixture for about 12 hours;
- Decoration elements are easily separated from the parchment or polyethylene, and they are flexible and do not break even if the pattern is very thin;
- The flat pattern easily takes the form of the surface on which it is placed, i.e. lace can be stuck on the bending cake or its side part;
- Jewellery flexible icing can be applied directly on the product before serving.
Draw the lace of Shugaveyl hand is extremely difficult, so it is best to use a silicone mold with ready drawings. The solution was poured into the stencil, and then leveled, and then easily removed.
Working with silicone mold can only Shugaveyl mixture as it solidify, forming a flexible structure that can be easily removed. Figures from the usual mass is likely to break down under such manipulations. Flexible lace, you can use the full tape or cut from their individual decorations.
How to deal with icing
Technique cake decorating icing is one of the most ancient, elegant and expensive. Currently, there are more than 10 ways to decorate confectionery sugar protein mass, but the operating principle remains the same with icing.
To make the dressing, it is necessary to make a sketch of the product or take a stencil. Then, the selected template is laid a piece of cellophane so that picture contours are clearly visible.
Then out of construction paper rolled conical bag with an opening at the base, which is filled with a mass of the drawing. Then, gently squeezing icing from the cone, you must circle the figure on the stencil, causing mass in cellophane. The resulting sketch is left to dry.
Since products icing cake decorating is very fragile, it should do a little more blanks than necessary. To make decorative elements some form, you need to prepare a corresponding form fit. For example, painted butterflies dried slightly open book. In this case, they are obtained is not flat, but with raised wings.
To obtain a delicate spherical product protein mass should be applied to small inflated balloons, greased with vegetable oil. Once the icing is dry, punctured balloons and carefully extracted from the resulting jewelry.
Individual parts can be glued together egg white, previously Placing with powdered sugar.
Depending on the size of the part and humidity, and the drying time is different products. Common flower dries two days, and a huge element requires 5-6 days. The blanks can be placed in the oven, but the temperature in it should not exceed 40 ° C.
Decorations for cake icing can be placed on the surface of the finished (baked and the cooled) is sufficiently dry confectionery, chocolate and other sweets, do not require any special storage conditions.
Finished fine preform may be stored permanently in a box at room temperature and normal humidity. In no case can not be put ornaments of icing in the refrigerator, because they are under the influence of cold thinning, so the pre-cooked product is placed on the cake just before serving.