Tips For Perfect Icing On A Cake Or Cupcake

Pithiviers, cupcake, lightning… All have one thing in common. They have a pretty sweet and deliciously gourmet skin. How to achieve it? Follow our advice.

Sugar icing

Simple and quick to make, sugar icing colours the nuns and adds a pleasant scent to the cakes, while giving them a crunchy touch. To succeed, you need icing sugar and lemon juice. Mix, heat, stir, it’s ready! All that remains is to spread your preparation on the cake of your choice. For a “royal” icing, add an egg white to the recipe. Then, it’s up to you to choose the variants! Pour a hint of orange blossom water, rose water, vanilla flavour or coffee. Adults will appreciate the brandy for stronger flavours. Then, all you have to do is decorate your dessert by placing candied fruits like the delicious Pithiviers.

Butter icing

Butter icing gives volume, colour and taste to cupcakes. Using a mixer, work the soft butter until you obtain a foamy cream. Add a lemon juice, icing sugar and a few drops of food colouring. There is nothing more subtle than a cupcake topped with a violet cream, on which a crystallized violet sits. Then, fill a pocket and change sleeves regularly to vary the patterns.

Crème fleurette, cream cheese or mascarpone?

Lighter than butter, cream, cream cheese and mascarpone, they can also be used to make delicious glazes. Use Philadelphia to perfect a carrot cake. Add sugar, spices and colouring and spread your preparation over the cake. Another solution: mix mascarpone with icing sugar. And for chocolate melts, melt pistoles with whipped cream for a perfect frosting.

What about the ice cream?

Also known as “fondant”, ice cream can be found in specialty stores or on the Internet. To use it, melt it in a water bath. You can also do it yourself. This will allow you to keep it and reuse it later for other recipes. Pop cakes professionals use candy melt to glaze their creations with coloured chocolate.

Be careful of the temperature

If the icing should always be spread on a cold cake, it should also be at the right temperature. Hot, it’s sinking. Cold, it becomes difficult to spread. And too liquid, it may be absorbed by the cake. Prefer a creamy consistency, which will harden slightly as it dries. In addition, for a smooth glaze, soak your spatula in boiling water. You will spread your device more easily. Finally, store your finished cake at room temperature to ensure an optimal and tasty result.

Making Perfect Cupcakes

For a taste or a perfect brunch, succumb to the madness of these sweet treats that you can enjoy with your fingertips. Let yourself be carried away by this culinary trend and become the pro of these cupcakes.

Adequate equipment

Before you start, make sure you have all the necessary equipment such as paper or silicone boxes. Remember: fill them three-quarters full to prevent the dough from overflowing during baking. Besides, do you have a pastry bag? Food colouring? If you’re worried about forgetting a utensil, get a cupcake kit.

What is the starting recipe?

Flour, sugar, egg, butter, sugar, yeast: this is what you will need to make your cupcakes. To make them, start with the muffin recipe. Feel free to add orange juice or honey to flavour your preparation. To make a soft, airy cake, use soft butter and take it out of the fridge ahead of time, just like eggs. They must be at room temperature to ensure optimal results.

Scent!

To delight your guests, add a few spices such as cinnamon or candied ginger to your muffin pan. You can also choose chocolate, coffee or vanilla flavour. For added convenience, make the same cookie for your cupcakes, but flavor the frosting differently to offer your guests several flavours.

White icing: the simplest

There are two types of icing: butter cream and icing sugar cream, also known as “white icing”. The latter is simple and quick to implement. And does not require a piping bag. To do this, whisk in an egg white, icing sugar and lemon juice. If necessary, add a little food colouring. Then spread your mixture with a spatula. Namely: you will find ready-made pastry fondant in shops. Just reheat it for a few minutes in the microwave before spreading it on the cakes.