Where to buy orchard icing

Prep time 20 minutes. Cook time 25 minutes. Chocolate candy cane cake. To ensure accurate product availability and pricing, please choose your store. Find your store Invalid postal code. Please log in or create an account to reserve your timeslot. Sign In. Not now. Delivery Pickup. Change store. Menina White Fondant Icing is a silky smooth white coloured fondant made using low molecular size compounds which ensures a silky smooth no grittiness or cracking corners finish.

Comes in a convenient g tub. This small pack is great for t.. Menina Black Fondant Icing is a silky smooth Black coloured fondant made using low molecular size compounds which ensures a silky smooth no grittiness or cracking corners finish. Made in Australia specifically for its climate and humidity.

Will stand up to 38 degrees and not sag or wilt Menina Red Fondant Icing is a silky smooth Red coloured fondant made using low molecular size compounds which ensures a silky smooth no grittiness or cracking corners finish.

Will stand up to 38 degrees and not sag or wilt. This Menina Blue Fondant Icing is a silky smooth Blue coloured fondant made using low molecular size compounds. Will stand up to 38 degrees and not sag or wi.. Menina Ivory Fondant Icing is a silky smooth Ivory colouIvory fondant made using low molecular size compounds which ensures a silky smooth no grittiness or cracking corners finish. Will stand up to 38 degrees and not sag or wil.. This icing comb and bowl scraper set is great for cake decorating.

Icing comb measures approximately x 95mm and bowl scraper approximately x 90mm. Made out of food safe plastic. This Menina Black Fondant Icing is a silky smooth black coloured fondant made using low molecular size compounds. Will stand up to 38 degrees and not sag or w.. This Menina Red Fondant Icing is a silky smooth red coloured fondant made using low molecular size compounds.

Cover baseboard or platter with Orchard Icing. Allow fresh sponge cakes to cool overnight or wrap in plastic and pop in the freezer for a couple of hours. Do not leave kneaded icing exposed as it may become dry and unworkable.

When setting aside always wrap tightly with plastic wrap. 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. Cut by pressing cooks knife on icing. Do not pull it along or icing. For best results when using Orchard Icing as underlays, allow to stand for hours before applying next layer. 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 23 drops of lemon juice or acetic acid for a smooth, white icing mixture. 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.

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. 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. Flower modelling paste is a great way to achieve very professional results. You can also use fresh 6 15cm g 10 25cm g flowers for decoration but remember to 7 Frequently asked questions Should I wait for my cake to cool completely before applying icing? How long should the icing be left before applying the next layer? 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? 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. 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? How long should I knead icing? From 30 sec to 1 min. Just enough to achieve a pliable state. Dont over knead. Which Orchard Icings are gluten free? All our icings are gluten free. Where can I buy Orchard Icing? 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? Knead sifted pure icing sugar or gum tragacanth into icing. To test whether its 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. Separate the eg gs, putting the whites in a bowl.

Add the water and salt to the whites and wh isk until very sti ff. Add the sugar and mix until fu lly blended. Add the egg yo lks and blend in. Sift the flour, co rnflour and bakin g powder together onto greaseproof pa per. Sift half the mixt ure over the ba tter and fold in. Sift and fold in remaining mixture.

Turn the batter gently into prep ared pan s and bake for 40 mins or until sp ringy. Bake Swiss roll sponges at C for about 8 mins. Prehea t oven to C. Combine choc olate, butter, su gar, water, whisky and coffe e in a double sa ucepan and cook gently, stirring until sm ooth. Cool to luke wa rm. Fold in flour s, cocoa and eggs. Bake for 1 hour.

Allow to cool overnight and then roll out Orchard Icing. Flower Modelling Paste r 5 tsp cold wate 2 tsp gelatine ning getable shorte 1 tbsp white ve sugar, sifted icing g pure white add too much ke care not to ta gacanth 3 tsp gum tra , strained and 1 large egg white thy beaten until fro se tsp liquid gluco 1 cold water and e over Sprinkle gelatin r 5 mins. Ad at sugar and beat icing mixture to warm til s un r approx. Place re mixture is very over bowl and warm icing sugar in a ter. We would like to thank the following people for their generous assistance in preparing recipes and decorated cakes for this edition of our Orchard Icing Ideas booklet.

Open navigation menu. Close suggestions Search Search. User Settings. Skip carousel. Carousel Previous. Carousel Next. What is Scribd? Booklet - Orchard Icing Uploaded by auzzi. Did you find this document useful? Is this content inappropriate? Report this Document. Flag for inappropriate content. Download now. Related titles. Carousel Previous Carousel Next.

Butterflied leg of lamb with a rhubarb glaze recipe - BBC Food. Food and Health by Lydia E. Pinkham Medicine Company. Jump to Page. Search inside document. Coat with sugar syrup Brush surface to be iced with sugar syrup page Chocolate and coloured icing Joins 1.

Clean and well dusted 2. Knead thoroughly Clean bench, utensils and hands between batches of icing. Buffing or polishing Writing on icing If icing is too firm, remove from the bag, place in oven for mins or microwave for secs mind your fingers when you get it out. Baseboard For a baseboard, wrap paper-backed foil around board and tape underneath.

Painting on colours Allow fresh sponge cakes to cool overnight or wrap in plastic and pop in the freezer for a couple of hours. Fresh sponge 5. Sugar syrup Handling Orchard Icings Drying times Do not leave kneaded icing exposed as it may become dry and unworkable.

Do not pull it along or icing For best results when using Orchard Icing as underlays, allow to stand for hours before applying next layer. Cut by pressing will buckle. Stacked cakes 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. Colouring icing 9. Fillings Flower modelling paste is a great way to achieve very professional results.

Any Occasion Chocolat e Mud Cake Us Flower Modelling Paste r 5 tsp cold wate 2 tsp gelatine ning getable shorte 1 tbsp white ve sugar, sifted icing g pure white add too much ke care not to ta gacanth 3 tsp gum tra , strained and 1 large egg white thy beaten until fro se tsp liquid gluco 1 cold water and e over Sprinkle gelatin r 5 mins.

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