Cobertura de Azúcar

Ingredientes:

225 gramos de azúcar glas

50 ml de agua

Preparación:

calentar al baño maría y a fuego suave el azúcar glas con el agua. Dejar al fuego hasta que se funda el azúcar y la mezcla espese un poco.

regar con cuidado la torta con esta mezcla.  Quedará una cobertura suave y satinada que no necesita mas adornos.  Añadir si se quiere unas gotas de algún colorante o cacao en polvo.

Antes de que se seque la cobertura se puede hacer dibujos con un palillo o tenedor.

Caramel Frosting

2 tbsp margarine
1/4 cup firmly packed brown sugar
1 tbsp milk
1/2 tsp vanilla
3/4 cup sifted powdered sugar

Mix margarine and brown sugar.  Bring mixture to all-over boil.  Remove from heat.  Cool slightly.  Stir in milk and vanilla.  Gradually beat in powdered sugar until frosting is smooth and creamy.  If frosting is too stiff, add a little more milk for proper consistency.  Makes enough frosting to spread on top of apple'n spice cake.

Coffe Frosting

1 tsp instant cofe
1 tbsp milk
1 cup sifted powdered sugar
2 tbsp margarine

Dissolve coffe in milk.  Blend in powdered sugar and margarine until smooth and creamy.  Makes enough frosting to spread on top of apple'n spice cake.

Boiled Frosting for Almond Cake

1 1/2 cups sugar
1/2 cup water
2 ggs whites
tiny pinch cream of tartar
1/2 tsp each almond and rose extract

Boil sugar and water until syrup spins a thread.  Beat slowly into stiffly beaten egg whites and cream of tartar.  When nearly stiff, add flavoring.  beat until thick and spread over top and sides of cake.  Garnish top with whole blanched almonds, arranged in daisy patterns.

White Mountain Frosting

1/2 cup sugar
2 tbsp water
1/4 cup lite corn syrup
2 egg whites
1 tsp vanilla

In a sauce pan mix sugar, water and corn syrup.  Bring to a boil hard, remove cover.  Cook till thread point.  Just before syrup is ready beat egg whites till stiff to hold a point.  Pour on syrup slowly.  Beat it till frosting, hold peaks.

Mocha Buttercream

Mocha Buttercream from The Essential Baker by Carol Bloom

Makes enough to cover and fill a 9-inch cake

2 extra-large eggs, at room temperature

2 extra-large egg yolks, at room temperature

1/4 cup granulated sugar

1 1/4 cups granulated sugar

1/2 cup water

1/4 teaspoon cream of tartar

1 pound (2 cups, 4 sticks) unsalted butter, softened

6 ounces bittersweet chocolate, very finely chopped, melted over a double boiler and cooled to room temperature

2 teaspoons instant espresso powder

1 tablespoon water

In a small sauce pan fitted with a candy Thermometer, bring the 1 1/4 cups sugar, water and cream of tartar to a boil over medium-high heat. If any of the sugar crystals get onto the side of the pan, be sure to wipe them down with a wet clean pastry brush. The sugar needs to cook until it hits 242° F on the thermometer.

This takes several minutes. While that is boiling, Place the eggs, egg yolks and sugar in the bowl of your stand mixer and whip on medium speed until they are thick, pale in color and hold a ribbon when the beater is lifted. Once the sugar syrup has reached its temperature of 242° F, then slowly pour it into the bowl of whipped egg yolks while the beater is going on slow. Be sure to pour it along the bowl so that the hot syrup doesn’t hit the beater and splatter! Allow the eggs and sugar mixture to beat on medium high speed until the eggs have cooled, about 8 minutes.

Add the butter 2 tablespoons at a time.  The buttercream will go through a stage that looks soupy and curdled, but continue to add all of the butter and it will come together.

The finished buttercream will be smooth and silky.

Add a tablespoon of water to the espresso powder and dissolve.  Add the melted and cooled chocolate to the buttercream.  Mix to combine and decorate your cake.

The buttercream will freeze if you have any left, wrapped really well in plastic. Just allow it to come bake to room temperature and whisk it on low speed to smooth it out.

Creamy Mocha Frosting

Ingredients

1/2 c butter
3 c sifted icing powder
3 tbso cocoa
4 tbsp strong coffe
1 tsp vanilla

Cream butter, add remaining ingredients and blend until fluffy.
Yield: for two 9" layers or a large cake.

Maple Nut Frosting

Ingredients

1 1/4 c sifted icing sugar

2 tbsp soft butter

2 tbsp milk

3/4 tsp maple extract

1/4 c shopped nuts

Combine all ingredients except nuts and beat until smooth and fluffy.  Stir in nuts.

Yield: for a 9" square cake.

Pineapple Butter Frosting

1/2 c butter
3 c sifted icing sugar
1/3 c well drained crushed pineapple
1 tsp grated lemon rind

Cream butter,  Add remaining ingredients and blend until fluffy.
Yield: for two 9" layers or a large cake.