"Icing (food) Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to cover or decorate baked goods, such as cakes or cookies. When it is used between layers of cake, it is called filling. Icing can be formed into shapes such as flowers and leaves using a pastry bag. Such decorations are commonplace on birthday and wedding cakes. Chef's colour dye (food colouring) is commonly added to icing mixtures to achieve the"
"British cake decorator uses royal icing as a medium, Joseph Lambeth developed a style by creating layered scrolls with Royal Icing. In some areas, particularly South America, two cakes are presented at weddings. The more traditional tiered cake is the bride's cake, and a second flavor choice is called the ""groom's cake"". This tradition was brought over from England by early American colonists, who considered the white-iced ""Bride's Cake"" too light for masculinity. The groom's cake was usually a dark, liquor-soaked fruitcake, particularly in Virginia. Today groom's cakes are usually chocolate, although the groom often choose another of his favorite"
"Royal icing Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses and many other cakes and biscuits. It is used either as a smooth covering or in sharp peaks. Glycerine is often added to prevent the icing from setting too hard. When placing icing on cakes, Marzipan is usually used under the royal icing in order to prevent discoloration of the icing. Usual proportions are 2 egg whites to 1 teaspoon of lemon juice, 1"
"oven door is opened during the cooking process. A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles, which are also known as ""jimmies"" in certain parts of the United States and ""hundreds and thousands"" in the United Kingdom. Frosting is usually made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as vanilla extract or cocoa powder. Some decorators use a rolled fondant icing. Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This"
"However, the ice cream base is much thicker and has various flavourings. The American South it is known as ""custard."" It can be served like eggnog during the Christmas season. Other names include the French terms ""crème à l'anglaise"" (""English-style cream"") and ""crème française"" (""French cream""). Crème anglaise Crème anglaise (French for ""English cream"") is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, oil, and hot milk often flavoured with vanilla. Its name may derive from the prevalence of sweet custards in English desserts. The cream is made by"
"Layer cake A layer cake (US English) or sandwich cake (UK English), also called a sandwich in UK English, is a cake consisting of multiple stacked sheets of cake, held together by frosting or another type of filling, such as jam or other preserves. Most cake recipes can be made into layer cakes; butter cakes and sponge cakes are common choices. Frequently, the cake is covered with icing, but sometimes, the sides are left undecorated, so that the filling and the number of layers are visible. Popular flavor combinations include the German chocolate cake, red velvet cake, Black Forest cake,"
"cheese or sour cream, or by using ground almonds (as in marzipan). Icing can be applied with a utensil such as a knife or spatula, or it can be applied by drizzling or dipping (see glaze), or by rolling the icing out and draping it over the cake. The method of application largely depends on the type and texture of icing being used. Icing may be used between layers in a cake as a filling, or it may be used to completely or partially cover the outside of a cake or other baked product. Covering cakes with powdered sugar or"
"cake during the Victorian era. In the United States, some people give fruitcakes as gifts at Christmas time, but they are not called Christmas cakes. In the neighbouring country of Canada, however, such an item is labelled a Christmas cake, at least among the English-speaking majority. In India, Christmas cakes are traditionally a fruit cake with many variants. Allahabadi cake is famous for its rich taste and texture. Many smaller and more traditional Christian bakeries add alcohol, usually rum, in the cake. In Sri Lanka, Christmas cakes use treacle instead of cane sugar and include spices like nutmeg, cinnamon and"
"sanding sugar. ""Pearl sugar"" is relatively large, opaque white spheroids of sugar. Both crystal and pearl sugars are typically used for sprinkling on sweet breads, pastries, and cookies in many countries. Some American manufacturers deem the elongated opaque sprinkles the official sprinkles. In British English, these are ""sugar strands"" or ""hundreds-and-thousands"" (the latter term alludes to their supposed uncountability). In the Northeastern United States, sprinkles are often referred to as jimmies. ""Jimmies"", in this sense, are usually considered to be used as an ice cream topping, while sprinkles are for decorating baked goods, but the term can be used for"
"Icingtons Icingtons (also known as French icingtons) are traditional wedding figurines made entirely of icing sugar. Icingtons are distinguishable from other wedding figurines by their organic soft look. They are placed on top of the wedding cake as a visual and symbolic mechanism. Icingtons consist of royal icing, also known as 'hard icing' or 'ready-to-roll icing', or sugar paste. The design of icingtons was inspired by classic French cinema of the 40's and 50's. They possessed a simple yet elegant aesthetic that encapsulated the on-screen sophistication of classic French actresses and actors. While the cake topper became popularized in America"
"describe chewier ones. However, in many regions both terms are used. In Scotland the term cookie is sometimes used to describe a plain bun. Cookies that are baked as a solid layer on a sheet pan and then cut, rather than being baked as individual pieces, are called in British English bar cookies or traybakes. Its American name derives from the Dutch word ""koekje"" or more precisely its informal, dialect variant ""koekie"" which means ""little cake,"" and arrived in American English with the Dutch settlement of New Netherland, in the early 1600s. According to the Scottish National Dictionary, its Scottish"
"English use regional terms for sugar confections: In the USA, a chocolate-coated candy bar (e.g. Snickers) would be called a ""candy bar"", in Britain more likely a ""chocolate bar"" than unspecifically a ""sweet"". The United Nations' International Standard Industrial Classification of All Economic Activities (ISIC) scheme (revision 4) classifies both chocolate and sugar confectionery as ISIC 1073, which includes the manufacture of chocolate and chocolate confectionery; sugar confectionery proper (caramels, cachous, nougats, fondant, white chocolate), chewing gum, preserving fruit, nuts, fruit peels, and making confectionery lozenges and pastilles. In the European Union, the Statistical Classification of Economic Activities in the"
"a common brand in the United States, however the original producer McVities still produces the biscuit in the UK. In Ireland and the UK, deep fried potato sticks or ""french fries"" are called ""fries"", while ""chips"" are thicker potato sticks which can be deep fried or oven baked. In America, fermented apple juice is called ""hard cider"". ""Apple cider"" refers to unfiltered (un-fermented) apple juice, typically pasteurized to make it shelf-stable. In New England and parts of Canada, ""fresh cider"" or sweet cider refers to fresh pressed apple juice; this is unlike any commercial product, and can be found at"
"also referred to as ""white cloud"". In America, a similar pre-packaged confection is sold under the name ""Neapolitan Coconut"" by Brach's and similar names by other confectioners. They typically add a third layer that is flavored with chocolate. Coconut ice Coconut ice (sometimes Cocoanut ice) is a British confectionery prepared using grated desiccated coconut or just grated coconut, condensed milk and sugar, which is formed to create a solid, soft candy. It typically has a chewy, soft and mildly grainy texture; some versions are semi-hard. Coconut ice is also available in some areas of Australia and New Zealand. Pink food"
"a layer of ""creme"" or icing is sandwiched between two biscuits, such as the custard cream, or a layer of jam (as in biscuits which, in the United Kingdom, are known as ""Jammie Dodgers"") Sweet biscuits are commonly eaten as a snack food, and are, in general, made with wheat flour or oats, and sweetened with sugar or honey. Varieties may contain chocolate, fruit, jam, nuts, ginger, or even be used to sandwich other fillings. The digestive biscuit and rich tea have a strong identity in British culture as the traditional accompaniment to a cup of tea and are regularly"
"by the acidic vinegar and salt. Some recipes add brewed coffee as an additional ingredient. The cake may be topped with icing or confectioner's sugar, or even served plain. The cake is considered a popular delicacy at bake sales in numerous rural regions of the United States. Usually served with just a dusting of powdered sugar, or buttercream frosting, there is also a frosting/glaze recipe sometimes found attached that also is made from ""ration"" ingredients. Wacky cake Wacky cake, also called crazy cake, Joe cake, and WW II cake, is a spongy, cocoa-based cake. It is unique in that unlike"
"Fondant icing Fondant icing, also commonly referred to simply as fondant (, ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, butter, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means ""melting,"" coming from the same root as ""fondue"" and ""foundry."" However, what the French call ""fondant"" is sugar glaze, which has to be applied hot on pastries like ""mille-feuille,"" while fondant icing would be referred as ""pâte à"
"and given out between the Christmas season and New Years'. The fruit, wine and rum is prepared weeks sometimes months ahead, and has its origin in the English Christmas pudding, and can be quite expensive. It is very different from a North American fruitcake. In Guyana, South America, the same cake with icing, as in the U.K becomes a wedding cake. In the UK, fruitcakes come in many varieties, from extremely light to rich and moist. The traditional Christmas cake is a round fruitcake covered in marzipan and then in white royal icing or fondant icing. They are often further"
"moulded pastillage or sugarpaste. There is a myth that it was named royal after it gained widespread publicity when images of Victoria and Albert's bride cake (wedding cake) were circulated, but this is untrue, not least because the real boost came when images of their eldest daughter's wedding cake were published in papers such as the Illustrated London News (not founded until 1842), by which time the name had been in use for over 80 years. Royal icing Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime"
"Christmas cake Christmas cake is a type of fruitcake served at Christmas time in many countries. A Christmas cake may be light or dark, crumbly-moist to sticky-wet, spongy to heavy, leavened or unleavened, shaped round, square or oblong as whole cakes, cupcake, or petit fours, with marzipan, icing, glazing, dusting with icing sugar, or plain. If a Christmas cake is covered in icing, it is quite common for it to be decorated - models of houses, of fir trees or of Santa Claus may be in the array of decorations. A particular favourite of many is the traditional Scottish Christmas"
"teaspoon of glycerine, and around 1 pound of sugar depending on the application. As well as coating cakes and biscuits, royal icing is used to make decorations such as flowers and figures for putting on the cake. The royal icing is piped into shapes which are allowed to harden on a non-stick surface. These can then be arranged to create edible decorative effects on a variety of sweet foods. The Glycerine must be omitted for this purpose. Royal Icing is often used to create snow scenes but is also used as an edible adhesive – particularly for gingerbread houses. Royal"
"be branding their wafer creams sold in Japan, as ""Made in Great Britain"" Managing director Boyd Tunnock quoted: """"You've got the Great British Bake Off and things like that these days. We could have said Scottish but you're then promoting Scotland. We're British."""" The Tunnock's Teacake is a sweet food popular in the United Kingdom. Teacakes are often served with a cup of tea or coffee. The product consists of a small round shortbread biscuit covered with a dome of Italian meringue, a whipped egg white concoction similar to marshmallow, although somewhat lighter in texture. This is then encased in"
"Choc ice A choc ice is the British English term for a generic frozen dessert generally consisting of a rectangular block of ice cream — typically vanilla flavour — thinly coated with chocolate and without a stick. In many countries, there are numerous versions of this dessert produced under different brand names. One notable brand is Klondike. The first one was sold in the United States in 1922 and named after the Klondike River in Alaska and Canada. On 14 July 2012 the term 'choc ice' became the focus of a racism row when footballer Rio Ferdinand seemingly endorsed a"
"English name, baked in an oven using dried fruit and often yoghurt. The Polish version of plum cake, which also uses fresh fruit, is known as ""Placek z Sliwkami."" In India plum cake has been served around the time of the Christmas holiday season, and may have additional ingredients such as rum or brandy added. Plum cake in the United States originated with the English settlers and was prepared in the English style in sizes ranging from small, such as for parties in celebration of Twelfth Night and Christmas, to large, such as for weddings. This original fruitcake version of"
"Buttercream Buttercream is a type of icing or filling used either inside cakes, as a coating, or as decoration. Simple buttercream is made by creaming together fats (butter, margarine, or vegetable oil shortening) and powdered sugar to the desired consistency and lightness. Typically twice as much sugar as butter by weight is used. Flavorings, in the form of extracts and oils, may also be added. Some recipes call for cream, non-fat milk solids, flour, or meringue powder. There are two types of meringue-based buttercream: Italian and Swiss. The meringues must be cooled to room temperature in order not to melt"
"icing is traditionally prepared with raw egg whites, which have a very small chance of transmitting salmonella poisoning. Meringue powder or ready-to-use, pasteurized, refrigerated egg whites (wet eggs) can be used with similar results. Increasing concern about nut allergies has led to the substitution of fondant icing for royal icing in some cake decorating, because royal icing often is used with marzipan, which is made of almonds. The OED gives the first mention of royal icing as Borella's Court and Country Confectioner (1770). The term was well-established by the early 19th century, although William Jarrin (1827) still felt the need"
"the United Kingdom and newer traditions brought by immigrants from other European countries. Mince pies, plum pudding, and Christmas cake are traditionally served as Christmas dinner desserts, following the traditional meal of roast turkey, stuffing, potatoes, and winter vegetables. Christmas table crackers are not uncommon and, in some parts of Newfoundland and Nova Scotia, Christmas traditions include mummers. North American influences on Christmas are evident in the hanging of stockings on Christmas Eve, to be filled by Santa Claus. However, Canadian children believe that the home of Santa Claus is located at the North Pole, in Canada, and, through Canada"
"Once completely smooth and thin enough, cake decorators are able to mold fondant into many different artistic expressions. Many of these expressions are also taught in professional cake decorating classes. Fondant is primarily used to cover cakes, but it is also used to create individual show pieces for cakes. Royal icing is a sweet white icing made by whipping fresh egg whites (or powdered egg whites, meringue powder) with icing sugar. Royal icing produces well-defined icing edges and is ideal for piping intricate writing, borders, scrollwork and lacework on cakes. It dries very hard and preserves indefinitely if stored in"
"cake"" or ""Mexican wedding cake"" name. Bizcochitos, superficially similar to pfeffernüsse, are designated the official cookie of the State of New Mexico, are similar except that they have the addition of anise, although, properly made, the anise flavor is very mild. In Spanish, they are known as polvorones or ""Polvorones de Novia"". Russian tea cake Russian tea cake is a kind of pastry, often eaten around Christmas in the United States. It is a form of jumble, a pastry common in England during the Middle Ages. Similar varieties are known as Mexican wedding cakes (or cookies), Italian wedding cookies, butterballs,"
"as ""good apples, good spices, figs, raisins and pears."" The ""cofyn"" of the recipe is a casing of pastry. Saffron is used for colouring the pie filling. Today, the English style incorporates generous layers of sweetened slices of, usually, Bramley apple; layered into a dome shape to allow for downward shrinkage, and thus avoid a saggy middle, then topped with butter or lard shortcrust pastry, and baked until the apple filling is cooked. In English-speaking countries, apple pie, often classified as a satisfying 'comfort' food, is a dessert of enduring popularity, whether it's eaten hot or cold, on its own"
"Cupcake A cupcake (also British English: fairy cake; Hiberno-English: bun; Australian English: fairy cake or patty cake) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, icing and other cake decorations such as fruit and candy may be applied. The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for ""a light cake to bake in small cups"" was written in ""American Cookery"" by Amelia Simmons. The earliest extant documentation of the term ""cupcake"" itself was"
"dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. In the United States and some parts of Canada, ""pudding"" characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar collagen agent such as the Jell‑O brand line of products. In Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin based. Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive"
"Coffee cake Coffee cake is cake intended to be eaten with, or flavored with, coffee. British coffee cake is a sponge flavoured with coffee. They are generally round and consist of two layers separated by coffee flavoured butter icing, which also covers the top of the cake. Walnuts are a common addition to coffee cakes. In the United States, coffee cake generally refers to a sweet cake intended to be eaten with coffee or tea (like tea cake). Coffee cakes, as an accompaniment for coffee, are often single layer, flavored with either fruit or cinnamon, and leavened with either baking"