EASY CAKE DECORATING ICING RECIPE

Frosting, icing, and cake decorating recipes and ideas. Make your next cake extra special by adding these finishing (and delicious) touches. Frosting is also great on cookies, cupcakes and brownies.


Preparing and applying the icing on the cake is a very important step while baking a cake. The icing on the cake has to serve many purposes, like giving a beautiful look to the cake along with improving the taste of the cake. Various icings of cake work in different manners. Some icings are sensitive to temperature and they melt when exposed to certain temperature. It is necessary that the icing recipe is chosen such that it holds the garnishing items in the right place. Moreover, you should choose the flavor of the icing recipe such that it will blend well with the taste of the base of the cake. Given below are some of the delicious cake decorating icing recipes for you.

Easy Icing Recipes for Cake

Chocolate Icing Recipe
Ingredients
Confectioner's Sugar - 2 lbs
Vanilla - 2 teaspoon
Milk - Half cup
Butter 1 cup or Margarine at room temperature
Cocoa powder - Half cup
Procedure: Chocolate icing is favorite of one and all. To prepare this cake icing recipe, first beat margarine or butter in a medium sized bowl, with the help of an electric mixer. Beat it until it turns soft, later add vanilla to it. Then, put the confectioner's sugar to the margarine or butter and blend the mixture. See that you add one cup of confectioner's sugar at a time. Put in cocoa powder to this mixture and blend it well. After blending the mixture, add milk and beat the mixture to form creamier texture for at least 2 minutes. You can thicken the frosting by adding cocoa powder or sugar. Read more on, chocolate cake recipes and chocolate icing recipes.

7 Minute Cake Icing Recipe
Ingredients
Sugar - 1 cup
Light corn syrup - 1 teaspoon
Cream of tartar - 1/4 teaspoon
Water - 1/4 cup
Egg whites - 2 large
Procedure: This easy icing recipe can be prepared within 7 minutes and hence, the name. First set up a double boiler and then beat the egg whites by placing the container 2 inches above the boiling water. Beat the egg whites to turn into foamy texture over the top. Then add the remaining ingredients into the bowl and beat the mixture for seven minutes. The temperature of the thermometer should reach almost 160 F, after the completion of seven minutes. Then take out the top of the boiler and continue beating the mixture for 4-5 minutes.

Boiled Icing Recipe
Ingredients
Water - 2/3 cup
Sugar - 2 cups
Egg whites - 2
Vanilla - 2 teaspoons
White corn syrup - 2 tablespoon
Procedure: The boiled icing recipes are known for their smooth texture and marshmallow like flavor. These are also called as Italian Meringue icing. To prepare this boiled icing recipe, first add water, sugar and corn syrup in a medium sized saucepan and stir the mixture to dissolve the sugar content. Place this mixture over heat, cover it and let it cook until the mixture boils. Meanwhile beat the egg whites at high speed with the help of an electric mixer. While beating the egg whites add about 6 tablespoon of the syrup mixture. Continue to cook the syrup mixture by placing cover on it. After sometime, remove the cover from the boiling mixture and place the candy thermometer and cook the mixture until the temperature reaches 240 F. Continue beating the egg whites and add the remaining syrup mixture to it. Then add vanilla and again beat the mixture for 4 minutes. Read more on, cake icing tips.

Best Fitness Tips For Success

Knowledge is power. In this article we are going to check out some really cool fitness tips that will keep you on track, and help you to reach all of your fitness goals . These common sense tips can be easily overlooked. These small points can make a huge difference.
1: In this order, use dumb bells, bar bells and then weight machines . You will incorporate the most stabilizing muscles with dumb bells, and then next is barbell movements, and finally progress to machines at the end.
2: Before using the work bench, make sure to assess the quality of it . Press your thumb into the bench first, and if you are able to feel the wood then you should look for another bench. Benches that are too hard can cause muscle damage and also nerve damage.
3: If you think that you are too busy to workout try this experiment . Pick a time to workout and stick to it. At the end of the day see if you were really any less productive because you worked out. Your answer will be no in most cases.
4: Beef up your back . When you are performing lat pull downs do not wrap your thumb around the bar. Instead place it next to your index finger. This will decrease the amount of help that your arms give to the exercise, allowing the lats to do more of the work.
5: Do not train with a weight belt . If you need a weight belt to perform the lift then you are using too much weight. Over time if you are using weight belts on a regular basis the muscles in your lower back will remain weak leaving you open to injury.
6: Try to incorporate gripping exercises . Having a firm grip on the bar will allow you to hold onto it longer during tough lifts. This allows the target muscles to be worked good enough for muscle stimulation. Having a weak grip will cause you to let go of the bar before the muscle is properly fatigued.
7: If you want to recover faster from a workout try working the same muscle the next day with only a small amount of weight. This will give the muscle a pump that will deliver more blood and nutrients to the damaged muscle.
All of these fitness tips will add up to success in the gym .

Stress Reduction Technique

The body’s natural relaxation response is a powerful antidote to stress. Relaxation techniques such as deep breathing, visualization, progressive muscle relaxation, meditation, and yoga can help you activate this relaxation response. When practiced regularly, these activities lead to a reduction in your everyday stress levels and a boost in your feelings of joy and serenity. What’s more, they also serve a protective quality by teaching you how to stay calm and collected in the face of life’s curveballs.

Starting a relaxation practice
A variety of relaxation techniques help you achieve the relaxation response. Those whose stress-busting benefits have been widely studied include deep breathing, progressive muscle relaxation, meditation, visualization, yoga, and tai chi.

Learning the basics of these relaxation techniques isn’t difficult. But it takes practice to truly harness their stress-relieving power: daily practice, in fact. Most stress experts recommend setting aside at least 10 to 20 minutes a day for your relaxation practice. If you’d like to get even more stress relief, aim for 30 minutes to an hour.

Getting the most out of your relaxation practice
Set aside time in your daily schedule. The best way to start and maintain a relaxation practice is by incorporating it into your daily routine. Schedule a set time either once or twice a day for your practice. You may find that it’s easier to stick with your practice if you do it first thing in the morning, before other tasks and responsibilities get in the way.

Don’t practice when you’re sleepy. These techniques can relax you so much that they can make you very sleepy, especially if it’s close to bedtime. You will get the most out of these techniques if you practice when you’re fully awake and alert.

Choose a technique that appeals to you. There is no single relaxation technique that is best. When choosing a relaxation technique, consider your specific needs, preferences, and fitness level. The right relaxation technique is the one that resonates with you and fits your lifestyle.

Hot Cocoa

Hot cocoa is a deliciously warm and comforting drink that I like to serve with lots of little white marshmallows floating on top. Unlike hot chocolate that combines milk with semisweet chocolate, Hot Cocoa starts with good unsweetened cocoa powder combined with sugar and just enough milk or cream to make a smooth paste. Then hot milk (skim, 2%, or whole) is added to this cocoa paste and stirred until it is thoroughly blended. Sometimes I like to place the hot cocoa in a blender (or you can use an immersion blender) to make it nice and foamy. Finish your hot cocoa without a large handful of marshmallows (store bought or homemade) or else a dollop of whipped cream.
You may not know it but cocoa powder was invented back in the early 1800s by a Dutchman named Coenraad Van Houten. He made a press that could extract the cocoa butter from the chocolate liquor, leaving a dry cake. This cake was further dried and processed to become unsweetened cocoa powder. Van Houten then went on to discover that if the unsweetened cocoa powder was treated with an alkaline solution it produced a cocoa powder that was darker in color and softer in flavor than what he began with. It became known as 'Dutch-processed' cocoa powder. The reason I tell this story is Dutch-processed cocoa powder is what I use to make my hot cocoa. While you could use regular unsweetened cocoa powder I find the flavor of Dutch-processed makes for a mild yet flavorful drink. Droste is the brand I use and you can sometimes find it in grocery stores, or else at specialty food stores or on line.

Hot Cocoa: Place the milk in a small saucepan over medium heat until it is nice and hot.

Meanwhile in your mug or cup, make a paste with the cocoa powder, sugar, and cream. Pour the hot milk into the cocoa paste and stir until combined and smooth. You can place the hot cocoa in your blender (or use an immersion blender) to make it nice and foamy.

Garnish with marshmallows or softly whipped cream.

Makes 1 - 8 ounce (240 ml) serving.


Hot Cocoa Recipe:

3/4 cup (180 ml) milk (skim, 2%, or whole)

1 tablespoon Dutch-processed cocoa powder (I use Droste of Valrhona)

1 tablespoon granulated white sugar

2 tablespoons of cream or milk

For Garnish:

Marshmallows or softly whipped cream

Sources

Bigelow, Fran. 'Pure Chocolate'. New York: Broadway Books.: 2004.

Bloom, Carole, 'All About Chocolate'. New York: MacMillan, Inc.: 1998.

Rinzler, Carol Ann. 'The Book of Chocolate'. New York: St. Martin's Press, 1977.