HarrisonFamily Posted August 25, 2014 Share Posted August 25, 2014 Hi We make alot of cakes and normally top with icing, butter icing or chocolate... I have eaten cakes elsewhere that have had a variety of different toppings but no idea what they are...similar to butter icing but tasting nicer...It could be shop bought stuff not sure So what do you put on your cakes ???? Thank you Helen Quote Link to comment Share on other sites More sharing options...
Cat tails Posted August 25, 2014 Share Posted August 25, 2014 Could it have been royal icing? The stuff you make with egg white? I normally make butter icing (different flavours) or ordinary flavoured icing. Made a butter icing with banana once, was really good too. Quote Link to comment Share on other sites More sharing options...
HarrisonFamily Posted August 25, 2014 Author Share Posted August 25, 2014 Not royal icing I hate it......even my wedding cake had butter icing instead.... Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted August 25, 2014 Share Posted August 25, 2014 Do you mean fondant toppings? I generally don't spend a lot of time on icing things, I either go with a variation of butter icing or a dusting of icing sugar. I mostly make cakes that have a tasty filling rather than require a fancy topping, ie, I make a cherry cake slice or ginger cake, or even the fruit slice recipe from off here. Mostly, I tend to throw things in sponge mix and see what happens Quote Link to comment Share on other sites More sharing options...
Cat tails Posted August 25, 2014 Share Posted August 25, 2014 I made a lovely almond flavoured cake yesterday, from my first eggs! It was sooo yellow... You would think I used food colouring... Jeeh for bantam eggs! It tasted really nice, no need for topping. Quote Link to comment Share on other sites More sharing options...
mullethunter Posted August 25, 2014 Share Posted August 25, 2014 My favourite is Delia's chocolate fudge filling and topping. I made a vanilla poppyseed sponge a while ago which I topped with white chocolate buttercream. And obviously cream cheese frosting for carrot cake....want cake now! Quote Link to comment Share on other sites More sharing options...
HarrisonFamily Posted August 25, 2014 Author Share Posted August 25, 2014 I am beginning to think they were tins of squirty icing I saw in Tesco's.... (I am not buying it to find out ...) Quote Link to comment Share on other sites More sharing options...
chickencam Posted August 31, 2014 Share Posted August 31, 2014 There are some butter icings that you melt together and some that have a high milk content that makes them lighter and more mousse like. I also made one with loads of lemon curd in it once that was yummy. Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted August 31, 2014 Share Posted August 31, 2014 Well there's marshmallow "Fluff" - in jars, vegetarian but not organic. Nutella I've had on a birthday cake that mum made for me (along with chocolate rolls and Toblerone to turn it into a choccy castle - that was yum). With us it's caster sugar, icing sugar or dusting of icing sugar, or butter icing. Not too keen on fondant (and there seems to be 2 blooming packets instead of icing sugar in my cupboard whinge whinge - ahhh that might be DD's stuff). Or cream with meringue or mixed with a bit of icing sugar and fruit on the top - like a Victoria sponge pavlova! Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted August 31, 2014 Share Posted August 31, 2014 And I wonder why the weight isn't shifting! Quote Link to comment Share on other sites More sharing options...
Cat tails Posted August 31, 2014 Share Posted August 31, 2014 Wahahaha! I have absolutely the same... Quote Link to comment Share on other sites More sharing options...
HarrisonFamily Posted September 2, 2014 Author Share Posted September 2, 2014 I like the idea of a butter icing that is more mousse like... Have you any idea how to make it ???? Thank you Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted September 4, 2014 Share Posted September 4, 2014 When I do butter icing I add milk to make it softer, lighter and fluffier. Perhaps that's how it's done for the mousse? Quote Link to comment Share on other sites More sharing options...
Guest Posted September 5, 2014 Share Posted September 5, 2014 (edited) I tend to cheat and buy a tub of Betty Crocker for special occasion cakes otherwise I just sift icing sugar on top for very day cakes ...... not that I have cake everyday Oops every day cakes, I can't be expected to type correctly while thinking of cake, once has ones limits Edited September 5, 2014 by Guest Quote Link to comment Share on other sites More sharing options...
Cat tails Posted September 5, 2014 Share Posted September 5, 2014 My cakes are also very day.... They are hardly ever night.... Quote Link to comment Share on other sites More sharing options...
bluekarin Posted September 8, 2014 Share Posted September 8, 2014 I too like the sound of a mousse like topping! I love chocolate ganache for cake toppings. I use the shop bought ones ever now and the as they do taste quite nice. I also love using lemon curd with a cream filling, which I am sure would be lovely on top. When recently making a glacé icing topping, I didn't have any icing sugar just a packet of fondant icing. It was for a girl in my daughters class birthday (they take turns to give each other cake on their birthdays) and actually it made bringing the cakes to school much easier as the tops were nice and hard. Quote Link to comment Share on other sites More sharing options...
chickencam Posted September 8, 2014 Share Posted September 8, 2014 I think that it was this one but not sure, I have too many cook books It is from the Bake Off How to Bake book. Easy Lemon or Vanilla Frosting 75g unsalted butter 250g icing sugar sifted 4 tablespoons semi-skimmed milk or full fat milk plus 1 teaspoon vanilla extract OR 3 tablespoons of lemon curd. Beat the butter until creamy with an electric whisk or mixer, gradually beat in the icing sugar on low speed ( I tend to do this by hand at first so that the sugar doesn't get into the motor, then I switch to electric whisk when it is less dusty) When the mixture is light and smooth mix in the flavourings until soft and fluffy. At this stage it may be too soft to use straight away if the weather is warm, in this case just chill in the fridge for a short time, but you want it to be fluffy still. Quote Link to comment Share on other sites More sharing options...
