simple icing sensations

by Orchard

ORCHARD icing IDEAS

ORCHARD MANUFACTURING CO PTY LTD97 - 101 Bayfield Road Bayswater Victoria 3153 Australia Tel: (+613) 9720 8311 Fax: (+613) 9720 8911

Orchard Manufacturing Co Pty Ltd is a wholly Australian owned company. Owner of the trade marks ORCHARD and the Orchard Tree Device.

www.orchardicing.com BCA

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What type of colours can I use safely?

Food grade liquid colours (readily available from supermarkets) and food grade

paste colours (from cake decorating stores) are suitable. Refer to page 32 for tips.

How do I get black icing?

Mix Orchard Green Icing with black food colouring or mix Orchard Green Icing

with Orchard Red Icing (60:40 ratio).

How long should I knead icing?

From 30 sec to 1 min. Just enough to achieve a pliable state. Don’t over knead.

Where can I buy Orchard Icing?

500g packs of Orchard Almond, White and Chocolate Icing are readily available

from supermarkets almost everywhere. Other Orchard Icings including Red,

Green, Bridal White, Ivory and White Chocolate are usually available from better

cake decorating suppliers. If you have any difficulty finding our products, simply

call our head office or email us for the name and address of your nearest stockist.

Do you have larger size cake decorating packs available?

Yes, Orchard Icings are also available in 1kg and 3kg Catering Packs. Orchard

also supply Vegetable Shortening and Gum Tragacanth in a variety of sizes.

Contact Orchard direct for more information.

Can I use Orchard Icing for modelling?

Yes. Knead sifted pure icing sugar or gum tragacanth into icing. To test whether

it’s ready for modelling, roll into a small ball and apply light pressure with your

finger tip. If there is no imprint, icing

is ready.

I live in New Zealand. What do I use?

Orchard Icing is not available so we

recommend Royalty Icing.

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ContentsThere’s inspiration in every pack of Orchard Icing 4

The clever checklist 4

The 6 simple steps to successful decorating 5

Traditional cakes the modern way 6

Celebration cakes 8

Birthday cakes 12

Valentine’s Day cakes 14

Christmas cakes 16

Wedding cakes 20

Contemporary cakes 22

Sensational slices 28

Sweets, chocolates and treats 30

Orchard’s top tips 32

Frequently asked questions 34

Extra cake recipes and acknowledgements 36

32

4

Welcome to the inspiring world of OrchardIcing. A world where, with a little imagination,you can easily make your cakes and slices not

only look spectacular but taste even better.Orchard Icing is easy to use. The informationin this book is designed to help you and your

imagination make the most out of usingOrchard Icing every time you bake. Read on

and you’ll find some very useful tricks and tipsfor decorating with Orchard Icing, along with

a host of mouth-watering recipes that yourfriends and family will simply love.

Orchard Icing is specially formulated to makeit easy for beginners and quicker for

professionals to use. It doesn’t need mixing orcooking, just a little kneading before rolling

out and laying over cakes and slices. And Orchard Icing can be coloured and easily

shaped to create so many different extra decorating touches.

1. Trim cakeFor a smooth flat surface, trim off the top of your cake, turn over on to greaseproof paper, fill any holes with Orchard Icing and smooth with spatula.

2. KneadDust a flat surface with sifted pure icing sugar for White andAlmond Icing or lightly grease with vegetable shorteningwhen working with Chocolate Icing or coloured icing. Knead the icing with the heel of your hand until smooth.

3. Coat with sugar syrupBrush surface to be iced with sugar syrup (page 32).

4. RollRoll out icing to 1cm thick on the lightly dusted surface, turnover and re-roll to approx. half a centimetre thick and largeenough to cover your cake top and sides or top of slice. Allow enough overhang to trim off for a neat, even finish.

5. Lift and drapeUsing a rolling pin, lift the icing and drape over cake or slice.

6. SmoothDust hands with pure icing sugar and, using the heel of yourhand, smooth the icing over the top and down the sides ofthe cake. Pierce air bubbles with a pin and smooth with fingers. Trim excess icing from the edges with a sharp knife.

To give your cakes that super-smooth, truly professional finish, add a second icinglayer. Orchard Almond Icing for the first layer followed by Orchard Chocolate orWhite Icing for the second repeating steps 2 to 6. Now you can let your imaginationgo and start decorating your cake! Experiment with patterns, pictures and other ideasto give your cake or slice a truly individual feel. Use some of the recipes and designsin this book, or get really creative, design your very own!We’d love to see how yourdesigns turn out. Visit www.orchardicing.com fordetails on how to send yourcake images for inclusion onour website.

The 6 simple steps to successful decoratingThere’s inspiration in every pack of Orchard Icing

ORCHARD icing IDEAS

5

The clever checklistListed below is all you’ll need to get started.

And if you don’t feel like baking yourself, why not

just pick up a ready-made cake from your local

bakery or supermarket?

• Your choice of Orchard Almond, White, Chocolate, Ivory, Bridal White, White Chocolate, Red or Green Icings

• Clean flat work space

• Sifted pure icing sugar (or vegetable shortening for coloured icing)

• Cake or slice to decorate

• Rolling pin

• Spatula

• Knife

• Sugar syrup (page 32)

• Pastry brush

• Edible food colouring

• Baseboard or cake platter

• Cake decorating accessories (ribbons, flowers, etc)

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Traditional cakes the modern way

You won’t believe its fruit cake,fruit cake!

200g butter

200g sugar

3 eggs

250g mixed fruit

100g plain flour

100g self raising flour

1/2 tsp nutmeg1/4 cup milk1/2 tsp vanilla essence or

grated orange rind

Preheat oven to 180C. Grease and line a

20cm round cake tin. Beat butter and sugar

until light and creamy. Gradually beat in

well whisked eggs. Add the fruit, then

sifted flours and nutmeg. Stir in milk and

essence or orange rind. Bake for 1 hour.

Super Fast Orange Cake250g self raising flour2 tbsp cornflour

330g caster sugar4 eggs250g softened unsalted butter1/2 cup milk1

/4 cup orange juiceGrated rind of 1 orangeThis recipe couldn’t be simpler, or yummier! Preheat oven to 180C. Grease 2 x 20cm round cake tins. Mix all ingredients together and beatwell for 5 mins. Pour into tins and bakefor 45 mins. Towards end of cooking time

insert skewer. If skewer comes out clean,the cake is ready.

Cream Cake125g butter220g sugar2 eggs1 tsp vanilla essence1 1

/4 cups sour cream250g plain flour1 1

/2 tsp baking powder1 tsp bicarbonate of sodapinch of salt

Preheat oven to 180C. Grease and line20cm round or ring tin. Cream butter andsugar until light and fluffy. Add eggs one ata time and beat well. Flavour with vanillaessence and blend in sour cream. Sift in dry ingredients and mix well. Spoon mixture into greased tin and bakefor approximately 40 mins.Helpful Hint: For a variation, add 60g offinely chopped glace cherries.

Chocolate Lover’s Chocolate Cake2 eggs1 cup margarine2/3 cup cocoa

190g plain flour190g of self raising flour1 cup sour cream

2 tsp bicarbonate of soda2 tsp vanilla essence1 cup hot water450g of caster sugar

Preheat oven to 180C. Grease and line 2 x20cm round cake tins. Mix all ingredientstogether until smooth, pour into greasedtins and bake for 40 mins. Cool and icewith Orchard Chocolate Icing.Helpful Hint: Lace icing with Cointreauwhen kneading for an orange flavourthat will zest up your cake.

Orchard Madeira Cake

Madeira Cake is the perfect partner to

Orchard Icing. Follow this simple recipe for

great results every time.

300g self raising flour

125g butter

150g sugar

pinch of salt

3 eggs

6 tbsp milk

1 tsp lemon essence

Preheat oven to 160C. Grease and line 20cm

round cake tin. Beat butter and sugar until

light and fluffy. Add lemon essence, then eggs

one at a time, beating well after each addition.

Fold in sifted dry ingredients, alternating with

milk. Pour into prepared tin and bake for

approximately 1 hour.

Here are some classic recipes that are perfect for use with Orchard Icing. Follow

these tested, easy-to-make traditional recipes(or buy a ready-made cake if you wish) and try giving them a modern feel with the help

of Orchard Icing.

Celebrate with Orchard

No matter what the occasion there is a decorating idea and an Orchard Icing to suit.Everything from multi-tiered cakes to classic anniversary cakes and anything inbetween. And you will find them all so easy using Orchard Icing.

Anniversary cakeUse a 25cm x 20cm oval cake. Cover first with 1.25kg Orchard Almond Icing followed by

1.25kg Orchard White Icing. Decorate with icing flowers and numbers on florist’s wire.

For edge trimmings and the

letters pipe with royal icing

(page 32).

Helpful Hint: Remember to‘wet’ florist’s wire beforeinserting into icing flowers toensure they do not fall off. For best results, allow to dryovernight before covering withWhite Icing. For helpful hintson drying times see page 33.

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Two layers: Orchard White Icing is layed on

top of Orchard Almond Icing.

ORCHARD icing IDEAS

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Celebrate with Orchard

Congratulations on your new baby!You will need a level 20cm hexagonal cake. Apply 1kg Orchard Almond Icing followed

by 1kg Orchard White Icing coloured lemon. In addition cover board with 250g lemon-

coloured icing. Use 125g of Orchard Green Icing, roll and cut out strips to make grass.

Attach using water around entire cake base. Strips should fall like grass.

Decorate top of cake with Orchard Icing ducks, icing ribbon and ready-made flower

cake decorations. The rocks are made from Chocolate Icing and the water is piping gel

available from cake decorating suppliers. Trim cake board with ribbon.

Stars in their eyesTry our quick and easy light

fruit cake recipe and make a

30cm star cake using a star-

shaped cake tin. Cover cake

with 2kg Orchard Almond Icing

and leave to dry. Cover cake

with 2kg Orchard White Icing

and leave to dry. Cut out several

stars of varying sizes using

Orchard White Icing. Place on

sheet of non-stick paper.

Paint the stars silver and blue.

Line bottom edge of cake with cord.

Attach stars randomly over cake using

sugar syrup. Pipe message using royal icing.

To make owl, use Orchard White Icing

for the body to make basic shape.

Use small quantity Orchard Chocolate

Icing for feathers and liquorice strips for

glasses, mortar board etc.

ORCHARD icing IDEAS

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Birthdays to remember

Birthdays are a special celebration. Which is why they deserve extra special cakes. You cantheme your cake to suit any birthday with a little help from Orchard Icing. And when youcreate your birthday masterpiece, sit back, relax and watch how quickly it disappears!

Parcel 21st cakeUsing our Chocolate Lover’s Chocolate Cake recipe, make a 30cm square cake and a 20cm

square cake. You will need 3kg Orchard Chocolate Icing to completely cover the tops and

sides of both cakes. Place large iced cake on board covered with foil. Place small iced cake

on 20cm square board in one corner of larger cake using wooden dowels for support

(page 33). Pipe around both cake bases with chocolate royal icing. Make up ribbon and

bows using Orchard Almond Icing. Add White Icing gift tag and piped message.

Chocolate collar birthday cakeUse our Chocolate Lover’s Chocolate Cake recipe again for

this and make a 20cm round cake. Roll out 500g Orchard

Chocolate Icing into a wide, flat strip for the collar. Roll out

Orchard White Icing quite thinly. Cut out dots and place on

collar using sugar syrup. Ensure collar rises above cake

top. Dust with cocoa powder. Decorate centre as you please.

Turning eight is great!Cut a small slice off the side of two 20cm

Madeira ring cakes so they sit flat against each

other. Arrange cakes on board so they make a

figure eight. Knead 2kg Orchard Almond Icing,

roll out and cover entire cake.

Knead 2kg Orchard Green Icing and roll out.

Cover the entire figure eight.

Trim edges and sides until they are neat and

tidy. Use liquorice strips to make a racetrack.

Decorate with toy cars

and lollipops. Pipe green

coloured royal icing

around edge of base.

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ORCHARD icing IDEAS

Love is in the air

Get in the mood this Valentine’s Day with one of our romantic cakes. Seduce your lovedone with a special chocoholic’s delight Chocolate Lover’s Chocolate Cake.

Saint Valentine’s DayCut a 20cm chocolate cake into a heart shape or use a heart-shaped tin. Using 1kg

Orchard Almond Icing, cover entire cake. Take 1050g Orchard White Icing and reserve

50g for heart decoration. Take 150g Orchard Red Icing again setting aside 50g to

make heart decorations. Knead the remaining 1kg White Icing with about 100g of

Red Icing until you achieve a soft pink colour of your choice.

Reserve a small portion of the pink icing for heart decorations.

Roll out the pink icing and cover cake.

Trim off excess and set aside for more

heart decorations. Cut out heart shapes

using heart-shaped cutters. Repeat using

reserved White and Red Icing.

Attach hearts with sugar syrup.

Have my heart cakeUse a 28cm heart-shaped cake. Knead 1.8kg

Orchard Chocolate Icing.

Brush cake with sugar syrup then roll out

and cover with Chocolate Icing.

Trim and smooth. Line the bottom with ribbon and hold in place with double-sided tape.

Lay a fresh rose on top of the cake (page 33).

Helpful hints: decorate your cake with additional cake shards, rose petals and chocolate dusting.

In the mood for love cakeCover a heart-shaped cake with Orchard Almond Icing,

allow to dry then cover with Orchard White Icing.

Take time smoothing corners for a clean finish.

Using suitable ribbon, affix with sugar syrup. Knead 200g

Orchard Red Icing. Roll out to 1 /2 cm thick. Cut out hearts

using heart-shaped cutter. Affix to florist’s wire.

Push a posy pick into the cake then insert wires into posy pick.

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ORCHARD icing IDEAS

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Christmas is a time for sharing

Christmas stocking cakeUse a 30cm x 23cm rich fruit cake. Cut out cake to resemble stocking. Round edges

using a sharp knife. Cover cake with 1.75kg Orchard Almond Icing.

Trim and smooth. Make exaggerated fold marks and indentations with your fingers.

Leave to dry. Roll out 1.75kg Orchard Red Icing to size.

Roll a fresh tea towel over icing to create a fabric texture. Place icing on cake and shape

with your hands. Roll out Orchard White Icing for top of stocking.

With a knife cut zigzag shape.

To make bells, roll small pieces of

Orchard White Icing and mark using

a knife. Attach with sugar syrup.

Use coloured Orchard Icing to make

toys and holly.

Decorate with mints and candy sticks.

ORCHARD icing IDEAS

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Rich Fruit Cake250g butter, chopped250g brown sugar5 eggs250g plain flour50g self raising flour1kg mixed dried fruit1 /2 cup sherry or brandy

50g slivered almonds1 tsp vanilla essenceSoak prepared fruit and nuts in sherry orbrandy overnight, along with vanilla essence.Line base and sides of 20cm cake panwith 3 layers of baking paper, bringingpaper 5cm above edge of pan.Cream butter and sugar. Add eggs one at a time, beat until creamy.Sift flours, add to mixture, then stirthrough fruit and nuts.

Spoon into prepared pan, bake at approx.150C for 2 hours or until skewer insertedinto centre of cake comes out cleanly.Allow to cool in pan before turning out.

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Christmas is a time for sharing

Christmas isn’t quite Christmas without a traditional Christmas fruit cake. Choose from one of our specially selected light or rich fruit cake recipes or use one ofyour own favourites.

Winter wonderlandStack two 23cm round fruit cakes on top of one another. Brush surface to be iced with

sugar syrup. Knead 2kg Orchard Almond Icing and roll out. Lift and drape over the cake.

Knead 2kg Orchard White Icing coloured light blue.

Roll out, lift and drape over cake. Trim and smooth. Set aside and allow to dry.

To decorate, make stars and snowflakes using royal icing. Adhere with sugar syrup and

pipe on stipple using royal icing. Position on a board covered with foil and Orchard

White Icing. Dust with icing sugar.

Helpful hint: Make snowmen or Christmas trees out of Orchard White Icing to decorateyour wonderful winter wonderland.

Traditional white Christmas cakeUse 1kg Orchard Almond Icing and

1kg Orchard White Icing.

Cover cake with Almond Icing then

White Icing. Trim and smooth.

Use sugar syrup to stick ribbon and

bow around sides.

Use holly and berries to decorate.

Pine cones and other decorations

for the top of the cake can be easily

made using Orchard Icing.

ORCHARD icing IDEASORCHARD icing IDEAS

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Happily ever afterThe most beautiful cake you will ever decorate is a wedding cake. And because of Orchardready made Icing, you’ll quickly discover how easy making and decorating a wedding cakecan be. And how rewarding. Here are some beautiful examples and wonderful tips andideas that are easy to follow for simply spectacular results.

Hibiscus beach wedding cakeYou will need a 25cm round and a smaller15cm round cake. You will find our Madeiraor chocolate cake recipes ideal for this celebratory cake. First cover the 25cm cake with 1.5kg OrchardAlmond Icing then top with 1.5kg OrchardWhite Icing. Push 4 dowels into large cakeensuring they barely reach the top of theicing layer (for stacked cakes refer page 33). Repeat the icing process with the smaller15cm cake using 500g Almond Icing and500g White Icing. Place bigger cake on baseboard covered with 250g White Icingand secure using sugar syrup or royal icing as a glue. Place smaller cake on a 15cm baseboard and position on dowels in largecake. Trim base of each cake with ribbon.Secure with double-sided tape. Secure leaves and flowers with sugar syrup. The sand is simply raw sugar.To make flowers use flower modelling paste (page 33) rolled out thinly. To make frangipanis, cut out 10 petals with petal cutter, enough for 2 flowers. Working onepetal at a time, gently press finger intorounded end of petal. Dab water at end ofeach petal point. Roll 5 petals together.Pinch ends to join. Place these in a muffintray and using your fingers, ease petals opento form a flower. Repeat this process untilyou have made enough flowers to decoratecake. Use Orchard Green Icing for leaves. Cut leaves using leaf cutter. Mark with a knife and twist slightly.

Use Orchard Chocolate Icing kneaded withWhite Icing for marbled effect and press intochocolate moulds for decorative sea shells.

Tiers of happinessUse fruit or chocolatecake. Cover baseboardwith Orchard WhiteIcing. You will need 3 round cakes; 25cm,15cm and 10cm. Cover each cake withOrchard Almond Icingand finish each with alayer of Orchard White Icing. Trim edges with fake pearls. Decorate withfresh or sugar flowers, silk and/or otherfabric. Use royal icing or melted OrchardIcing to secure. For stacked cakes and freshflowers refer page 33.

The happy couplePurchase colonnades, ribbon,baseboards and flowers from cake decorating shop. Use two traditional fruit cakes. Cover with Orchard Almond Icing followed by Orchard White Icing. Decorate with piped royal icing, ribbon and bows as shown before assembling. To finish, carefully position 3 colonnadesusing dowels or skewers for support. Coat top of colonnades with sugar syrupand sit the second tier in position. Helpful hint: Assemble on the day for better results.

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ORCHARD icing IDEAS

Contemporary cakes

Bon voyageThe bottom tier is made using a 28cm x 22cm

rectangular cake covered with 1.5kg Orchard

Almond Icing and 1.5kg Orchard White Icing mixed

with a small quantity of Orchard Chocolate Icing to

make the light brown colour.

The top tier is a 12cm x 18cm rectangle cake

covered in 500g Orchard Almond Icing and 500g

Orchard White Icing coloured light blue.

The straps and buckles can be cut out of remaining

icing and detailed using a toothpick.

The labels can be decorated and painted using food

colouring and a pencil brush on trimmed White

Icing. Buckles are White Icing coloured with silver

or bronze coloured food dye.

Decorate with a sugar flower of your choice.

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Gluten Free Fruit Cake Makes 1 x 23cm cake

Soak 750g dried fruit in 400ml ginger aleor warm water overnight. Add 3 beaten eggs, 350g gluten free Cakeor Baking Mix, 4 tsp gluten free bakingpowder and 1 tsp mixed spice. Mix well. Transfer to a paper-lined 23cm round tin,bake 1 1 /2 hours at 160-170C or until skewer inserted into centre of cake comesout cleanly.

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ORCHARD icing IDEAS

Contemporary cakes

24 25

Patterned parcel cakeFor this parcel cake you will need 25cm square

cake (bottom), 20cm square cake (middle) and 15cm

square cake (top).

Cover the bottom cake in 1.5kg of assorted amounts

of Orchard White Icing that has been mixed with

Orchard Chocolate Icing to create different shades

from dark chocolate to light brown. Cut into

strips and different widths to create a superb

and stylish contrast.

Now place the large cake on a 30cm baseboard

covered with 250g Chocolate Icing.

For the middle cake cover in 1kg Orchard White

Icing coloured pink, using piped royal icing to

decorate.

Cover the top cake in 500g Orchard Chocolate Icing.

Use left over light coloured icing to decorate

with bows and trim with icing flowers again made

from left over pieces. For more details on stacked

cakes please refer to page 33.

ORCHARD icing IDEAS

Rich Vegan Chocolate CakeMakes 1 x 20cm cake

Preheat oven 180C. Sift 300g self raisingflour and 50g cocoa powder. Mix in large bowl with 300g brown sugarand 1 /2 tsp salt. Make a well in the centre. Add 480ml water, 60ml vegetable oil, 2 tbsp vinegar and 2 tsp vanilla extract.Mix well with wooden spoon until smooth. Transfer mixture to a 20cm/8 inch caketin. Bake for approx. 45 minutes or untilskewer inserted into centre of cake comesout cleanly. Cool on wire rack.All Orchard Icings are suitable for vegetariansexcept Chocolate Icing.

Contemporary cakes

Marble lattice cakeThis cake certainly looks absolutely spectacular butit’s oh-so-easy to make. For the bottom tier use a 25cm round cake and forthe top, a 15cm round cake.First cover with 1.75kg Orchard Almond Icing.

Partially mix 1kg Orchard White Icing and 1kg Orchard

Chocolate Icing until you create a marble effect.

Cover both cakes and trim off excess icing.

Use leftover icing to make twisted marble icing

strips and decorate around the base of the cake

and use to completely cover the 25cm baseboard

for the bottom cake.

Roll out 250g Orchard White Icing into one long

rectangle shape. Cut to create lattice effect and

drape over cake. Finish with either fresh or make-

your-own icing flowers (for stacked cakes and fresh

flowers refer page 33). Sensational!

Helpful Hint: You’ll find a lattice pastry cutter veryhandy for this one. They’re available from mostkitchenware stores.

26 27

Eggless Sponge Cake Makes 1 x 20cm cake

Line two sponge tins with baking paper. Sift225g self raising wholemeal flour and 2 tspbaking powder into large mixing bowl. Stirin remaining bran from sieve. Stir in 175g caster sugar. Add 6 tbsp sunflower oil, 240ml water and 1 tsp vanilla extract. Mix well until mixture is smooth. Divide mixture equally between two prepared tins.

Bake at 180C for 25-30 minutes. Centre ofsponge springs back when cooked.

ORCHARD icing IDEAS

Sensational slices thanks to Orchard

Oh so simple and satisfying. Here are some great slices perfect for afternoon tea andagain, so easy to make thanks to Orchard Icing.

Peppermint and chocolate slicePreheat oven at 180C. Grease 20 x 30cm

baking tin. Line with baking paper, leaving

some hanging over long sides.

Sift together 1 3 /4 cups of plain flour and

1 tsp baking powder.

Add 1 /2 cup of soft brown sugar.

Stir in 180g unsalted melted butter.

Press into tin. Bake for 20 mins. Cool.

Prepare 500g Orchard White Icing.

Add 1 tsp peppermint essence during

kneading.

Place icing on top of pastry to set.

Roll out Orchard Chocolate Icing or you

could also use cooking chocolate.

If so, chop 300g dark cooking chocolate

and 70g unsalted extra butter in heatproof

bowl. Melt over boiling water.

Don’t let the bowl touch the water!

Cool slightly and spread and smooth over

icing. Chill. Cut into pieces.

Really great rocky roadPlace marshmallows pieces (cut into 2.5cm

squares) into lightly oiled lamington tray.

Sprinkle 1 /3 cup chopped nuts and 1

/3 cup

glace cherries over.

Melt 1 /2 cup milk chocolate buttons plus

3 tbsp oil in basin over simmering water.

Stir to combine. Cool slightly.

Pour mix into tray.

While warm, roll out Orchard Chocolate

Icing and cover. Allow to set in refrigerator.

Cherry sliceFor base:

Lightly grease 20cm x 30cm lamington pan.

Combine 1 cup sifted self-raising flour,

1 cup desiccated coconut and 1 cup brown

sugar in bowl.

Add 120g melted unsalted butter, stir

until combined. Press mix into pan.

Bake in oven for 10 minutes until browned.

For filling: combine 3 /4 cup coconut,

1 /3 cup caster sugar, 200g chopped

glace cherries and an egg white in bowl.

Mix well. Spread over base and return

to oven for 15 minutes. Allow to cool.

Roll on Orchard Chocolate Icing.

Amazing almond chocolate sliceToast 1

/2 cup almond meal on oven tray

until lightly browned. Cool.

Toast 1 /3 cup almond kernels in same way.

Melt 125g unsalted butter and 60g dark

chocolate over hot water.

Stir in 3 /4 cup caster sugar, 1

/2 cup water,

1 egg and 1 /4 cup sour cream.

Add 1 /2 cup sifted self raising flour, 1

/2 cup

sifted plain flour and toasted almond meal.

Spread onto lamington tray.

Bake 180C for 30-35 mins. Cool.

Prepare Orchard Chocolate Icing and

cover slice. Decorate with toasted almond

kernels. Slice and serve with coffee.

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ORCHARD icing IDEAS

Sweet treats by Orchard

Orchard is not only suitable for cakes, but you can make smaller treats as well. Try our mouth-watering chocolates and scrumptious sweets. Easy, tasty and a whole lotof fun to do at home yourself!

Crazy for chocolatesRoll out Orchard White Icing or Chocolate Icing thickly.

Add flavour to White Icing, or liqueur to Chocolate Icing for

different flavours. Cut out shapes with small cookie cutters.

Dip in melted white or diary milk chocolate.

Decorate using melted dark chocolate piped through small nozzle.

Kahlua chocolate ballsKnead 300g of Orchard Chocolate Icing laced with 30ml Kahlua.

Break off small pieces the size of walnuts. Roll into balls.

Dust with powdered chocolate.

Super sweetsFor delicious sweets, press Orchard Almond Icing into sweet or chocolate moulds.

Ensure Almond Icing is well coated with sifted pure icing sugar to stop sweets from

sticking. Decorate by painting with food colouring.

Cut-off cupcakesDon’t waste any left over icing.

Use the cut offs to make cupcakes more interesting.

Simply slice the top off cupcake and, using a cookie

cutter, top with your favourite decorative shapes.

The kids will love them!

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ORCHARD icing IDEAS

3332

10. Chocolate and coloured icing When working with chocolate and coloured icing,

use sifted pure icing sugar sparingly. Overuse can discolour. Good quality vegetable

shortening lightly greased over work surfaces and hands is better.

11. Joins You can successfully conceal joins when the icing is freshly rolled before it

starts to harden and form a crust provided there is no icing sugar in the join.

12. Buffing or polishing Using a knob of Orchard Icing dusted with sifted pure icing

sugar, rub over the iced cake for a smooth dry finish.

13. Writing on icing Practise using a toothpick first. Once you’re happy, simply go over

with a food dye pen or fine paintbrush using food colouring mixed with clear spirit and

a little water.

14. 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.

15. Handling Orchard Icings Do not leave kneaded icing exposed as it may become dry

and unworkable. When setting aside always wrap tightly with plastic wrap.

16. Drying times For best results when using Orchard Icing as underlays, allow to stand

for 24-48 hours before applying next layer.

17. Stacked cakes Use wooden dowels to support top tier. Push dowel into bottom

cake and mark flush with the top of the cake and cut dowel. Use 3 dowels for round and

4 for square cakes. Repeat process for each tier. You must use a board under each tier,

the same size as the cake base to prevent cakes sinking into each other.

NOTE Remember to remove dowels BEFORE cutting cake.

18. Flowers Flower modelling paste is a great way to achieve very professional results.

You may like to refer to a sugar flowers

book for detailed instructions on how to

make flowers. You can also use fresh

flowers for decoration but remember to

apply same day and ensure flowers haven’t

been treated or sprayed with chemicals.

For our modelling paste recipe see page 37.

1. Clean and well dusted Clean bench, utensils and hands between batches of icing.

Keep them dry and well dusted with pure sifted icing sugar while working.

2. Knead thoroughly If icing is too firm, remove from the bag, place in oven for

2-3 mins or microwave for 10-15 secs (mind your fingers when you get it out). If too soft,

gradually knead in sifted pure icing sugar.

3. Baseboard For a baseboard, wrap paper-backed foil around board and tape

underneath. Alternatively, purchase one from a cake decorating store. Cover baseboard or

platter with Orchard Icing.

4. Fresh sponge Allow fresh sponge cakes to cool overnight or wrap in plastic and pop

in the freezer for a couple of hours.

5. Sugar syrup Stir 2 parts sugar into 1 part cold water until it dissolves. Bring to the

boil. Use while syrup is still warm. Can be used as glue for icing layers and decorations.

6. Cut by pressing Cut by pressing cook’s knife on icing. Do not pull it along or icing

will buckle.

7. Royal icing In a glass bowl, fold in sifted pure icing sugar using a spatula to the white

of one egg until peaks form (soft meringue consistency).

Add 2–3 drops of lemon juice or acetic acid for a smooth, white icing mixture.

8. Colouring icing Knead required icing quantity until smooth. Dot food colouring into

icing using a toothpick. Knead to blend through. For best results, cover in plastic wrap and

refrigerate for up to 2 hours before rolling out and applying. When colouring gold use only

food grade gold powder. Remember, a little colouring goes an awfully long way. Use sparingly.

9. Fillings Jams can be used as fillings between cake layers, or as glue for sticking icing

to the cake instead of sugar syrup. Always boil jam before use. Do not spread chocolate

or cream to edge as they can ‘leech’ and discolour icing.

Orchard’s top tips

QUANTITY GUIDE FOR 1 LAYER

Amounts are for square cakes

Cake Size Icing Qty

6” 15cm 500g

7” 17.5cm 750g

8” 20cm 1000g

9” 22.5cm 1250g

Cake Size Icing Qty

10” 25cm 1500g

11” 27.5cm 1750g

12” 30cm 2000g

You will find500g OrchardIcing packs inyour local supermarket.

ORCHARD icing IDEAS

Frequently asked questionsShould I wait for my cake to cool completely before applying icing?

Yes.

How long should the icing be left before applying the next layer?

24 to 48 hours.

But what if I want to put a second icing layer on straight away?

You can but you must be very careful handling the cake as the first icing layer

will be quite soft.

Can I put my cake in the fridge?

Yes. The cool temperature of the refrigerator will help the icing set however

you may need to ‘buff’ or ‘polish’ the icing (refer page 33) before presenting the

cake or finishing decorating to remove any moisture that may have formed.

How do I store the cake once it is finished?

Simply store your Orchard iced cake in a cool, dark, dry place covered loosely

with a fresh tea towel or breathable cake cover. We do not recommend storing

any type of iced cake in sealed containers as moisture levels can rise and

adversely affect the cake and icing. In an extremely humid climate, store your

finished cake in the oven leaving the oven light turned ON to keep the air dry.

How long will Orchard Icing last once it is on the cake?

As a rule, the icing will easily outlast your cake.

It will keep for up to 12 months once applied to fruit cakes.

Other cakes such as Madeira, orange, chocolate and sponge cakes etc should

be eaten within a few days.

Can I freeze Orchard Icing?

Yes, however ensure the cake is tightly wrapped before freezing.

Can I freeze my cake once it is iced?

Yes, but again wrap in plastic first.

Do I always have to use Almond Icing as an underlay?

No, however if you are looking for the best finish for your cake, we recommend

using Almond Icing before applying a second layer. The Almond Icing is

designed to provide the perfect surface in readiness for the final icing layer.

Are Orchard Icings suitable for vegetarians?

All our Icings except Chocolate are suitable for vegetarians.

34

What type of colours can I use safely?

Food grade liquid colours (readily available from supermarkets) and food grade

paste colours (from cake decorating stores) are suitable. Refer to page 32 for tips.

How do I get black icing?

Mix Orchard Green Icing with black food colouring or mix Orchard Green Icing

with Orchard Red Icing (60:40 ratio).

How long should I knead icing?

From 30 sec to 1 min. Just enough to achieve a pliable state. Don’t over knead.

Which Orchard Icings are gluten free?

All our icings are gluten free.

Where can I buy Orchard Icing?

500g packs of Orchard Almond, White and Chocolate Icing are readily available

from supermarkets almost everywhere. Other Orchard Icings including Red,

Green, Bridal White, Ivory and White Chocolate are usually available from better

cake decorating suppliers. If you have any difficulty finding our products, simply

call our head office or email us for the name and address of your nearest stockist.

Do you have larger size cake decorating packs available?

Yes, Orchard Icings are also available in 1kg and 3kg Catering Packs. Orchard

also supply Vegetable Shortening and Gum Tragacanth in a variety of sizes.

Contact Orchard direct for more information.

Can I use Orchard Icing for modelling?

Yes. Knead sifted pure icing sugar or gum tragacanth into icing. To test whether

it’s ready for modelling, roll into a

small ball and apply light pressure

with your finger tip. If there is no

imprint, icing is ready.

I live in New Zealand. What do I use?

Orchard Icing is not available so we

recommend Royalty Icing.

35

37

ORCHARD icing IDEAS

362

Basic Recipe for Sponge Cakes4 eggs50g plain flour11/2 tsp baking powder175g icing sugar, sifted4 tbsp cold water50g cornflourpinch of salt

Grease and line one deep 20cm roundcake pan, or two shallow 20cm cake pans.Preheat oven to 190C.Separate the eggs, putting the whites in abowl. Add the water and salt to thewhites 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 powdertogether onto greaseproof paper. Sift half the mixture over the batter andfold in. Sift and fold in remaining mixture. Turn the batter gently into prepared pan(s)and bake for 40 mins or until springy. Bake Swiss roll sponges at 220C for about 8 mins.

Light (Madeira) Fruit Cake

185g butter, chopped

130g firmly packed brown sugar

4 eggs

225g plain flour

75g self raising flour

1/3 cup milk

500g mixed dried fruit

125g mixed peel

125g glace cherries, halved

70g slivered almonds

Line base and sides of deep 20cm round

cake pan with 3 layers of baking paper,

bringing paper 5cm above edge of pan.

Combine butter, sugar, eggs, flours and

milk in medium bowl of electric mixer,

beat on low speed until ingredients are

combined.

Beat on medium speed until mixture is

smooth and changed in colour.

Stir in fruit, peel, nuts and cherries,

spoon into prepared pan. Bake in a slow

oven for about 2 1/4 hours. Cover hot

cake tightly with foil, cool in pan.

Any Occasion Chocolate Mud CakeUse Orchard Almond Icing as a foundation to Orchard White Icing toenhance the rich flavour of this mouthwatering Chocolate Mud Cake.

250g unsalted butter150g dark chocolate, grated2 cups brown sugar

1 cup hot water (or 1 1

/3 cups if not using whisky)3/4 cup whisky1 tbsp instant coffee powder1 1

/2 cups plain flour, sifted11/4 cup self raising flour, sifted11/4 cup cocoa2 eggs, lightly beatenGrease and lightly flour a 24cm roundcake pan. Preheat oven to 180C.Combine chocolate, butter, sugar, water,whisky and coffee in a double saucepanand cook gently, stirring until smooth.Cool to luke warm. Fold in flours, cocoaand eggs. Bake for 1 hour. Allow to cool overnight and then roll outOrchard Icing.

Flower Modelling Paste

5 tsp cold water

2 tsp gelatine

1 tbsp white vegetable shortening

400g pure white icing sugar, sifted

(take care not to add too much)

3 tsp gum tragacanth

1 large egg white, strained and

beaten until frothy

1 tsp liquid glucose

Sprinkle gelatine over cold water and

allow to stand for 5 mins.

Grease large bowl with some of the

shortening, add half of the sifted icing

sugar and the gum tragacanth and warm

over a saucepan of hot water for approx.

10 mins (don’t overheat or let the bowl

touch the water).

Add glucose and half the shortening to

the soaked gelatine and dissolve over

hot water. Add egg white and gelatine

mixture to warm icing sugar and beat at

a high speed for approx. 5 mins until

mixture is very white. Place remaining

icing sugar in a bowl and warm over

saucepan of boiling water.

Add to mixture, beating all the time.

If not using an electric mixer, knead last

half of icing sugar into mixture.

Remove from beater and knead until cool,

rubbing the remaining grease on hands.

Store in an airtight container in

refrigerator overnight.

Next day break off small pieces of paste

and knead, paste should be very elastic.

Keep small amount to use and

freeze remainder, wrapping small pieces

individually.

The secret of this paste is to knead it

well 24 hours after making it.

Do not overheat ingredients.

A teaspoon of lemon juice added to the

ingredients makes a whiter paste.

We would like to thank the following people for their generous assistance in preparingrecipes and decorated cakes for this edition of our Orchard Icing Ideas booklet.

Robyn Hamilton – Special thanks for your assistance with this book

Shirley Vass, Landy Kober and June Elliott – Special thanks for assistance with our previous editions

Alison Johnson WABillanook College VicDoncaster Secondary College VicFinley High School SAIced Affair NSWJeevi BuvanenthiranLaura Dempsey Vic

Lynne Goodwin VicMackillop Catholic Regional College VicMaggie Davis Maria ThompsonMarianne TonuseSeymour College SA