The Essential Guide To Baking

CAKE AND ICING COMBINATIONS:

WHITE CAKE:

Layers: (2)

Ice with White buttercream.

Ice with White buttercream with Nuts on the sides.

Ice with White buttercream with fruit concentrates added; Banana, cherry, orange, strawberry,

pineapple, raspberry.

Ice with White buttercream with flake coconut pressed on the top and sides.

Ice with Fruit Spreads such as cherry, apricot, pineapple, orange, raspberry, lemon; alone, or

covered with nuts/coconut.

Ice with Chocolate buttercream.

Ice with Chocolate buttercream on the sides with dark chocolate fondant type icing on top.

Ice with Chocolate buttercream on the sides with fruit spread on top.

Ice with Boiled Icing.

Ice with Boiled Icing and cover with coconut pressed on the top and sides.

Ice with White Fondant type icing alone or with flavors.

Sheets and Cupcakes:

Ice with buttercream.

Ice with buttercream sprinkled with nuts/coconut.

Ice with Chocolate buttercream.

Ice with Chocolate buttercream sprinkled with nuts/coconut.

Ice with White or Chocolate fondant type icing, alone or with flavors.

DEVILS FOOD CHOCOLATE CAKE:

Layers: (2)

Ice with White buttercream.

Ice with Chocolate buttercream.

Ice with Chocolate buttercream with nuts pressed on the sides.

Ice with Dark Chocolate buttercream.

Ice with Chocolate buttercream on the sides and Dark Chocolate Fondant Icing on the top.

Ice with White Boiled Icing.

Sheets and Cupcakes:

Ice with White buttercream.

Ice with Chocolate buttercream.

Ice with Chocolate buttercream with nuts sprinkled on top.

Ice with White Boiled icing.

SPONGE CAKE:

Layers: (2) cut in half.

Ice with Lemon Spread between the layers and lemon fondant on the sides and top.

Ice with Fruit spreads; apricot, cherry, raspberry, apricot; between the layers and on top.

Helpful Tips With Cakes