The Essential Guide To Baking

III. Use pre−made dry fondant when possible, because it'll save you time and effort.

IV. Use a drop of colored fondant on a cookie to add color to your display case. Sugar cookies

look wonderful when dipped in thin fondant icing. Children love the color and the extra

sweetness.

USING AND STORING ICINGS

I. Use the icing as soon as it is made. All icing sets up quickly and either forms a crust or

becomes very stiff.

II. Buy a icing spatula to apply icing. A good icing spatula will enable you to work faster and

the results will look great.

III. Apply fondant icing to brownies while they are warm. The icing will melt slightly and form

a shiny surface. Sprinkle on nut−meats while the icing is sticky and soft. When brownies are

cold, warm the chocolate icing (a little) in a double boiler or in your micro−wave.

IV. Thin buttercream icing with evaporated milk or warm water. Use only a little liquid and use

a icing spatula to mix in.

V. Thin cold chocolate buttercream icing with a little hot water or hot coffee. Use only a

small amount and mix in with a icing spatula.

VI. Always sprinkle toppings on while the icing is fresh, wet and sticky. When the icing is too

dry for topping to stick, thin it with a little water or milk.

VII. Store buttercream icing in an air tight container in the refrigerator. Fresh is best, so

don't make buttercream icing in advance if possible.

VIII. Always let the buttercream warm to room temperature before thinning it down for use.

IX. Boiled icing will not store well. Use what is needed and discard the rest. It's not worth

the worry of trying to save. Boiled icing will last only for a couple of days. Plan for it to

be sold quickly or else use buttercream icing.

X. When you have a large amount of boiled icing left over... make snow balls. Peel the paper

from cupcakes or use cut cake squares and apply a thick coat of icing around the cake (use your

hands). Roll the cake in loose coconut and place in cupcake liners. Snow balls are quick

sellers and will add an easy variety to your line.

XI. Colored decorettes, nut−meats and coconut (raw or toasted) makes good topping for both

buttercream and boiled icing.

INGREDIENTS FOR ICINGS

SUGAR: Powdered sugar used in buttercream icing must be lump free. Powdered sugar should always

be sifted. Granulated sugar used in boiled icing must be clean and can not contain any bits of

shortening, oil, or butter.

Fondant sugar comes in dry and wet forms. I recommend using the dry form.

Icing Techniques And Tricks