Citrus Flavours

Citrus Flavours
Photo by Scott Bauer

Search This Blog

Background of Blog

This blog has been designed to enlighten the world to sweet and savoury cusine. Personally, my favourite ingredient in cooking is citrus fruits, particually lemons, so I will try to inspire your inner chef to share the interesting flavour of lemons in the most indulgent cupcakes, muffins, cakes, slices, cookies and of course savoury dishes. My collection of recipes can be applied to any situation; formal or informal, in any case they are delicious and will interest your guests! Enjoy preparing and sharing the following recipes for what will be a memorable gathering with friends and family for any occassion.

Icings and Sauces

This is a list of icing and sauce recipes that are useful to remember. Personally, I use the Cream Cheese icing, basic icing and butter icing more than the others. The basic icing recipe is perfect for plain cakes or plain cupcakes. The cream cheese icing is only for cakes that specify its use, this icing only suits some cake flavours. Every year for a school competition and for birthday cakes, I use the butter icing recipe. It is tasty and easy to spread to make fabulous cake designs, such as pirate cakes, ipod cakes, people cakes, lip cakes and even bra cakes! Another icing that can be used for decorating designer cakes is fluffy icing, which can be used for teddy bear cakes, snow man cakes, ice-cream sundae cakes and more. For pictures of these cake designs visit the Designer Cakes post.


Basic Icing:

Recipe from Yasmin
  • 2 cups icing sugar
  • 2-3 tblsp milk or water
  • food colouring (optional)
In a bowl with a knife, mix icing sugar with small amounts of milk/water until a good icing consistency. Then add a few drops of food colouring and mix (optional). When spreading on cake, frequently dip knife in a glass of water for smooth spreading.

Coffee Icing:

Recipe from Yasmin
  • 2 cups icing sugar
  • 2-3 tblsp boiling water
  • 3 1/2 tsp instant coffee
Put icing sugar in a bowl. In a cup, dissolve coffee in boiling water. In small amounts, pour liquid into icing sugar and stir until a smooth consistency. When icing on cake, frequently dip knife in a glass of water for smooth spreading.

Chocolate Icing:

Recipe from Yasmin
  • 2 cups icing sugar
  • 3 tsp cocoa
  • 1 tsp instant coffee
  • 2-3 tblsp boiling water
Place icing sugar in a bowl. In a cup, mix the cocoa, coffee and boiling water together until dissolved. Add in small amounts until icing is at a good consistency for icing (not too runny but not too stiff). When icing cake, frequently dip knife in a glass of water for smooth spreading.

Cream Cheese Icing:

Recipe from Cake Bible
  • 125g softened cream cheese
  • 25g softened butter
  • 1/2 tsp vanilla extract
  • 250g icing sugar
(for less icing, half the quantity - this makes about 2 cakes worth)

Using food processor or electric mixer, blend the cream cheese and butter. Add the vanilla extract, then mix in the sifted icing sugar until smooth. Use wet knife to spread on cake.

Glace Icing:

Recipe from Cake Bible
  • 150g icing sugar
  • 1 tsp softened or melted butter
  • 1-2 tblsp warm water
Sift icing sugar. Add butter to warm water, then gradually mix into sugar until a smooth paste is formed.

Lemon Icing:

Recipes from Cake Bible and Yasmin
  • 2 cups icing sugar
  • 1 tsp softened butter
  • 2 tblsp lemon juice
  • 2 cups icing sugar
  • 1 tblsp water
  • 1-2 tblsp lemon juice
Using either recipe, sift icing sugar. Beat, or mix with knife, icing sugar, butter/water and lemon juice - just enough to make a smooth consistency. Ice cake with a wet knife.

Orange Icing:

Recipe from Cake Bible
  • 120g softened butter
  • 120g icing sugar
  • grated zest and juice of 1/4 orange
(half the quantity for less icing - this makes a lot)

In a food processor or electric mixer, cream the butter and icing sugar until light and fluffy. Slowly mix in the orange zest and juice until smooth.

Fluffy Icing:

Recipe from Kids Party Cakes
  • 1 1/4 cups caster sugar
  • 1/2 cup water
  • 3 egg whites, at room temperature
(this is used to ice a whole cake or part of a designer cake - not a normal cake)

Combine sugar and water in a small pan. Stir constantly over low heat until mixture boils and sugar has dissolved. Simmer, uncovered, without stirring for 5 minutes. Using electric beaters, beat egg whites in a clean, dry mixing bowl until stiff peaks form. Pour hot syrup in a thin stream over egg whites, beating constantly until icing is thick, glossy and increased in volume.

Butter Icing:

Recipe from Kids Party Cakes
  • 125g butter
  • 1 1/3 cups icing sugar, sifted
  • 1 tblsp milk
  • 1 tsp water
(this recipe is used for icing whole cakes or designer cakes - this is a lot of icing not used for normal cakes)

Beat butter in small mixing bowl until light and creamy. Gradually add sugar, milk and water, beating for 5 minutes or until mixture is smooth, light and creamy.


Butterscotch Sauce:

Recipes from Cake Bible and Yasmin
  • 3/4 cup Castor sugar
  • 1/4 cup boiling water
  • 3/4 cup brown sugar
  • 50g butter
  • few drops vanilla extract
  • 100ml cream
Dissolve the Castor sugar in a saucepan over a gentle heat and bring o the boil. Cook until the syrup turns a golden brown. Off the heat, pour in the boiling water and stir. Stir in the brown sugar and butter and return to the heat until the mixture in smooth and the sugar dissolved. Stir in the vanilla and cream and cool  until ready to serve.

  • 1/2 cup cream
  • 100g butter
  • 1/2 cup brown sugar
Combine all ingredients in a saucepan and stir over a low heat until the butter is melted. Simmer for 10 minutes or until thickened.

Passion fruit Sauce:

Recipes from Cake Bible and Yasmin
  • 150ml passion fruit pulp
  • 50g Castor sugar
  • zest and juice 1 orange
  • 170g tin passion fruit pulp
  • 50g water
  • 60g sugar
For either recipe, heat all ingredients in small saucepan. Stir until the sugar has dissolved. Bring to boil and cook for a few minutes. Remove and allow to cool.

Pouring Custard:

Recipe from Cake Bible
  • 2 eggs
  • 1 tblsp
  • 1 cup milk
  • few drops of vanilla extract
Using a whisk, mix the eggs and sugar lightly. Heat the milk and vanilla extract in a saucepan until just warmed through. Remove from heat and pour over the eggs. Tip the mixture back into the saucepan and, stirring all the time, slowly bring to the boil. Turn down immediately to a simmer and cook, still stirring constantly, until the custard is thick enough to coat the back of a spoon. Serve hot or cold. To serve cold, whik custard in a stainless steel bowl over a bowl of ice until cool, to avoid splitting.

No comments:

Post a Comment