Simple Icing Sensations by Orchard

Easy icing

Anyone can roll out an Orchard Icing sensation

Welcome to the easy world of Orchard Icing. This fun, do it yourself booklet is a step by step guide to the basic methods, tricks and tips and includes a host of mouth watering recipes that will delight the whole family. Discover everything from the latest decorating techniques and colourful new designs, to fun, easy to make gift ideas. Imagine how easy it will be to add your very own special touch to cakes, slices and so much more to show family and friends how much you care. Get the whole family together and have fun with icing the easy way, the Orchard way.

The all-important checklist

The only utensils youll need for white, almond or chocolate icing applications are a clean pair of hands, a rolling pin, spatula and a knife. If you dont feel like baking, pick up a ready-made cake from your local supermarket or cake shop and let the fun begin with Orchard 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 accessories Eg.- 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.

Six easy steps to successful Orchard Icing cake decorating

1. Trim the Top: If you want a smooth, flat surface simply trim off the top of your cake. Next, turn the cake upside down onto greaseproof 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 flat surface lightly dusted with sifted pure icing sugar. Knead the icing with the heel of your hand until smooth. (Remember to use vegetable shortening when working with chocolate icing.)

5. Lift and Drape: Now lift the icing using the rolling pin and drape it over the cake or slice.

Getting started
Orchard Icing is specially formulated which makes it so easy to use for beginners and professionals alike. Orchard Icing is ready to roll so theres no mixing or cooking required. Just knead, roll and lay it on to your favourite cake or slice. Its as simple as ABC and cakes, slices and even sponges can be ready to eat in minutes. For a little more fun, allow more time to experiment. Youll find most of the designs and ideas in this booklet can be completed with relative ease, even if its your very first time.

6. Finishing Touches: Dust your hands with pure icing sugar and smooth the icing over the top and down the sides using the heel 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 a sharp knife. Remember, there are helpful hints on page 26 to make icing easy.

Two layers are better than one

Ever wondered how professional cake decorators get that super smooth finish? Well, they simply use two layers, not one! The first is a layer of Orchard Almond Paste followed by a layer of Orchard White Icing. So, if you wish to achieve a truly professional finish, use Orchard Almond Paste* for the first layer and 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 the quick and simple designs in this book. Orchard White and Chocolate Icings and Orchard Almond Paste are Australias leading quality icings used by experts in the grandest wedding cakes to the simplest slices. Theres really no limit to how far your creativity can go.
*See Page 27

3. Roll Away: Roll out icing to the thickness of your little finger. Keep work surface and icing lightly dusted with sifted pure icing sugar. Turn icing over and roll to the thickness of a pencil. Make sure it is large enough to cover the cake and its sides or the entire top of slices. Allow a little icing to overhang for trimming later to ensure a neat, even finish.

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

Impressions of delight for all ages

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.
Trophy cake

Cat n Mice Table cake 4

*See Page 27 5

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.

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.

Little Girl Birthday cake

To decorate :
3 x 500g packs Orchard White Icing. Variety of food colourings depending on how you want the books to look.

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 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.
*See page 27

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.

Celebrate with these sweet sensations

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

Congratulations cake 7

Orchard makes icing a piece of cake, really!

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 food colouring 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.

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.

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!
Piece of cake 8

In the mood for love

Create the perfect mood with Valentine 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 Orchard Almond 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.
Chocolate Valentine cake

Chocolate Lovers Chocolate Cake

2 eggs 2/3 cup cocoa 11/2 cups self raising flour 1 cup sour cream 2 tsp vanilla essence 2 cups of caster sugar 1 cup margarine 11/2 cups plain flour 2 tsp bi carb soda 1 cup hot water

Mix all ingredients together until smooth, pour into 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.

Treats for the Heart cake 10 11

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 trim off 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 4 skewers 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 in Orchard 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.

Scrumptious party packages

Gift Parcel cake Chequerboard Parcel cake 12 13

A piece of happiness for everyone

Nothing is more special than home made Christmas cakes and cookies. Wrap them up as gifts or just make them for everyone to enjoy. But whatever you do, dont forget to leave some for Santa too! Use sugar syrup to stick ribbon and bow. Use holly and berries to decorate. Pine cones and other decorations can be easily made using Orchard Icing.

Santas Chimney
A true Christmas treat for the children as well as grown-ups. Use 2 x 500g packs Orchard White Icing and 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. Shape fireplace opening by scooping out cake. Cover first with almond paste, then white icing remembering to smooth around and in fireplace opening. Use leftover icing to form 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.

Carry the Christmas Candle

Make cake in a nut loaf tin and place on a baseboard covered with Orchard Icing. Cover cake with Orchard Icing and stand on end. Cut a 3.5cm strip from remaining icing. Attach with sugar syrup around the base of the cake. Pinch icing out with fingers or use crimpers 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 loop until it dries. Mould the flame out of coloured Orchard Icing. Dripping wax effect from royal icing.

Santas Chimney

Bonnie Christmas cake

Spread the Christmas cheer

Rich Christmas Fruit Cake

250g (8oz) sultanas 250g (8oz) raisins 60g (2oz) mixed peel tblsp grated lemon rind 1/2 cup brandy 11/2 cups sugar 8 eggs 1 cup self raising flour 500g (1lb) currants 125g (4oz) glace cherries tblsp grated orange rind 2 tblsp lemon juice 500g (1lb) butter 4 cups plain flour pinch of salt

Make it a bonnie Christmas

This cake is baked in a nut loaf tin. Cover with white icing 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 for the ends. Drape over a cone, preferably for a couple of days, before attaching. Push into ends of cake and secure with sugar syrup. You may need to prop these for a couple of hours to secure properly.

Traditional White Christmas

Use 2 x 500g packs almond paste and 2 x 500g packs white icing. Cover cake with almond then white.
Christmas Candle cake 14 Traditional White Christmas

Place sultanas, currants, chopped raisins, halved cherries, chopped mixed peel, orange and lemon rind, lemon juice and brandy in large bowl, mix well. Cover, leave overnight. Cream butter and sugar until fluffy, add eggs one at a time, beating well after each addition. Stir in fruit mixture, add sifted flours, salt. Mix well. Place mixture in deep 25cm (10in) well greased cake tin lined with two sheets brown and one sheet greaseproof paper. Bake in low oven for 3 hours or until cake is cooked when tested with skewer.
15

A cake to remember
Think 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 baseboard with 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.

Wedding Bliss

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 time to 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.
17

Tiers of Happiness 16

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.

Chocoholics Wedding Supreme

Chocolate cake

Any Occasion Chocolate Mud Cake

Why not try your hand at preparing wedding confectionery gifts for the happy couple and guests. 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, sifted 1/4 cup self raising flour, sifted 1/4 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.
On Clover 18 19

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.

Happily everafter

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.

Jam & Honey Pot

Mothers Day cake

Ice with Orchard for any occasion

Jam & 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. 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 x 500g 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.

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.

You and Orchard. Imagine the possibilities!

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 long flat 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
20 Chocolate Collar cake Bat n Ball Birthday
1 Year Old Birthday cake

21

Orchard Icing is the perfect answer for making all sorts of fabulous treats
Cupcakes
Use 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.

Light Fruit Cake

11/2 cups plain flour 200g dates, pitted 130g raisins 120g chopped nuts 3/4 cup sugar 2 large eggs 1/3 cup shortening 1/2 tsp baking soda 1/4 tsp powdered cloves 3/4 tsp powdered ginger 3/4 tsp powdered cinnamon 3/4 tsp powdered nutmeg 2 tblsp Cognac (optional) 1/2 cup milk 1/4 cup mixed red and green candied cherries Preheat oven to 150C (300F) and line 7 square 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 50g plain flour 1/2 tsp baking powder 175g icing sugar, sifted 4 tblsp cold water 50g cornflour Pinch of salt

Sweets
Using sweet or chocolate moulds, press Orchard 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.

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.

Chocolates
Roll 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. Create the 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.
22 This classic designer icing egg was made by students of Billanook College, Victoria.

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 milk 1/4 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.
23

Classic Orchard slices

Oh 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

Sweets for the sweet

Try these fabulously simple Orchard icing ideas.

Banana Cake
125g butter 2 eggs 13/4 cups S.R. flour cup sugar 2 very ripe bananas 1 tsp of cinnamon
3/4

Almond Chocolate Slice

cup almond meal cup blanched almonds, toasted 125g unsalted butter 60g dark chocolate, chopped 3/4 cup caster sugar 1/2 cup water 1 egg 1/4 cup sour cream 1/2 cup self raising flour 1/2 cup plain flour 500g Orchard Chocolate Icing.
1/2 1/3

Passionfruit slice

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

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.

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 1/2 pack Orchard White Icing in a microwave for 30 seconds. Mix in 2 teaspoons lemon juice and knife over cake.

Cherry Filling
Combine 3/4 cup coconut, 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
1/3

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.

Rocky Road
Marshmallow pieces, cut into 2.5cm squares 1/3 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.

Cherry slice

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.
24

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 Chocolate Icing and cover slice. Decorate with toasted almond kernels. Cut into slices and serve with coffee.

Peppermint slice 25

Orchards top tips

1. Clean and well dusted
Clean bench, utensils and your hands between batches of icing, dry thoroughly, then keep them well dusted with sifted pure icing sugar while working.

14. Handling Orchard Icings

Do not leave kneaded icing exposed for too long as it dries out and becomes unworkable. When setting aside always wrap tightly with plastic wrap but remember, for best results, use kneaded icing the same day. If mircowaving Orchard Icing remember to remove from foil packet. Take care when removing heated icing from microwave ovens.

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

9. Fillings
Jams may be used as fillings between cake layers or as glue for sticking the icing to the cake instead of sugar syrup. Always boil jam before using. When using chocolate or cream fillings between cake layers do not spread to edge as they can leech and discolour icing.

15. Almond paste underlay

For best results when using Orchard Almond Paste or White or Chocolate Icings as underlays, allow to stand for 24 to 48 hours before applying final icing layer. You can if time does not allow, overlay immediately.
QUANTITY GUIDE FOR 1 LAYER Cake Size 6 15cm 7 17.5cm 8 20cm 9 22.5cm Icing Qty. 500 g 750 g 1000 g 1250 g Cake Size 10 25cm 11 27.5cm 12 30cm Icing Qty. 1500 g 1750 g 2000 g

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

6. Cut by pressing
Cut by pressing cooks knife on icing. Do not pull it along or icing will buckle.

10. Chocolate icing

When working with Orchard Chocolate Icing use sifted pure icing sugar sparingly as over use can discolour chocolate. For best results use good quality vegetable shortening instead of pure icing sugar. Lightly grease work surface, hands and rolling pin with vegetable shortening before working with chocolate icing.

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

3. Baseboard
For a final baseboard, wrap paper backed foil around board and tape underneath or purchase one ready to use from your local cake decorating shop. Baseboards can be covered with Orchard Icing and decorated using a variety of ideas. Iced baseboards complete more formal cake designs. Aluminium foil is not recommended. Depending on the occasion, you could prepare and present your cake on a large serving platter.

11. Joins
You can successfully conceal joins when the icing is freshly rolled before it starts to harden and form a crust.

Amounts are for square cakes

8. Colouring icing
Knead measured quantity Orchard White Icing until 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 always add sparingly.

12. Writing on icing

For your message, its best to first practice using a toothpick to get it right. Once youre happy, simply go over with a food dye pen or fine paintbrush using food colouring mixed with clear spirit and a little water.

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

13. Painting on colours

Always use a fine brush. Always mix food colouring with clear spirit such as vodka (3 parts) and a little water (1 part) to avoid runs. You will find an eye dropper ideal to add the spirit and water mix.

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

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CAKE DECORATOR PACKS Orchard also has available a wide range of ready made icings in 3kg Catering Packs together with Vegetable Shortening and Gum Tragacanth in a variety of sizes. Contact Orchard direct for more information.

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ORCHARD MANUFACTURING CO PTY LTD 97 - 101 Bayfield Road Bayswater Victoria 3153 Australia Tel: (+613) 9720 8311 Fax: (+613) 9720 8911

www.orchardicing.com
BCA/OCH027