Butter Cream Icing

Other choices to decorate a cake is Butter Cream Icing. I like to use this icing for children's Birthday cakes because of the creamy texture, it goes well with cakes and children loves it!
This icing is suitable for any kind of cakes such as Butter Cakes, Sponge cakes and most cupcakes uses Butter Cream Icing.

You can also add exciting flavors to Butter Cream Icing such as some zest of lemon or lime, lavender, rose, orange, coffee, cappuccino, mocha, mint or nut liquid flavors like walnut, almond,etc.

A traditional Butter Cream is made from butter and icing sugar. Mostly adults will comment that its too sweet. The main ingredient is icing sugar because it is need to emulsify with the butter to get a firm creamy texture good enough to spread on a cake and do piping decoration. If not enough icing sugar is used the decoration will not be firm and nice on the cake, the decoration or piping work will collapse quickly.

If you find this icing too sweet for your taste buds, I would suggest that you just scrape off the icing to the side of the plate.

Below are some of the cakes I have made and covered with Butter Cream Icing. I enjoy the fun of using different icing nozzles and colors for different patterns on the cake.

Sugarpaste

Four Flavors Marble Butter Cake. Flavors used for this cake is strawberry extract, Cappuccino, Orange and Vanilla. I have created this to give a new exciting taste to butter cake. A normal Marble Butter Cake will only use vanilla essence.





























I would like to share with you what is Sugarpaste. Sugarpaste is also know as Fondant Icing, Moulding Icing and Gelatine icing (gelatine added). Use it for modeling all types of animals, figures, flowers, etc., either by coloring the icing first or by painting with liquid food coloring when completed. It is suitable for covering cakes such as Butter cakes, Fruit cakes, Sugee Cakes, etc., basically heavier cakes. Sugarpaste is not suitable for covering light and fluffy cakes such as Chiffon or Sponge because of the sugarpaste weight it will form folding lines like elephant skin on the sides of the cakes.

You can buy"Ready to use" Sugarpaste or Fondant Icing from any Bakery Ingredients shops. Of course it is cheaper to make your own! The main ingredient is icing sugar, egg white (meringue powder is a subsitute for egg white), liquid glucose, some recipe may have white vegetable fat and flavouring is optional.

Common comments are this icing is very sweet. Off course icing sugar is the main ingredient! Sugarpaste is to beautify the cake to bring out the theme of any occasion required. Most people will peel of the icing before eating the cake, usually children loves it!

Here are some of the work I have made with Sugarpaste. Its fun and allows you to be creative. The photos below are cakes covered with Sugarpaste . You can also cover the cake board, making the borders, flowers, butterflies, rocking horse and many more ...








I prefer Sugarpaste to cover these cake because it gives a very smooth finishing. Sometimes I use Royal Icing for the piping decoration and wordings to achieve the desired design.

Previous Chirstmas Cakes

At Subang Parade last year, I offered my Fruit Cakes with Brandy. It was the first time that I offered personal mini Fruit Cakes, it was quite popular as a gift too. These cakes taste better if made at least minimum a month before Christmas because it allows the fruits in the cake to mature with the brandy. Like wine, it taste better over time. If you have extra brandy (imported) at home you can add a few teaspoons of brandy on the cake and keep in a container.

Marble Cup Cakes

Marble cup cakes with butter creamy icing. Every bite is colorful !

Apple Almond Cake

Apple Almond Cake is a butter cake with grated green apple and slivered almond for the topping. The grated apple gives the cake a nice moist and refreshing taste. After baking the silvered almond gets toasted during the baking and gives a good crunch mouth feel when you eat it. Most of the time I like to also fill in cake mixture into cup cakes, I do not have to cut it and it is easy for my children to take to school or just grab one from the container. If you put two different cake sizes into the same oven, just has to keep in mind that the smaller ones like cup cakes will cook faster that the bigger tin.