Christmas Series 5: Easy Royal Icing || Stencil Design || Easy Icing || Cake Icing || Lekshmi Nair

Christmas Series 5: Easy Royal Icing || Stencil Design || Easy Icing || Cake Icing || Lekshmi Nair


Hello!, Hi, dear friends I’m going into the second session You might have seen the baking part So, our christmas special plum cake is ready We made a batter for 1 KG plum cake adding the necessary things I made a big and small cake out of it… we made the 1 KG cake in a 8 inch pan or tin But, we only got this height as we removed some batter Or else it would’ve had some more height Secondly, I made some more cakes, you didn’t see that part It’s right here This really is a 7 inch cake I used a 7 inch mould or tin for this The speciality of this cake is it’s height I used the full batter for making this 7 inch cake So we got a flat shaped cake This is that tin This tin is 7 inches and the side measures 3 inches The depth is 3 inches The other dimension is 7 inches You’ll get a 1 KG cake if you make use of the full batter in the 7 inch tin Then, I also did something else I made a even smaller cake, using the 6 inch tin I distributed the complete batter in the two tins Use Two 6 inch tins to get a cake of this size It has 2 inch height and this much width We can decide on the cake We have two cakes weighing ½ KG This weighs 1 KG This one ¾ KG And finally ¼ KG I doubt if it’s ¼ KG, anyways it’s around 200 grams This one about 800 grams We can calculate it in that matter It’s best to have the plum cake just as it is But, we have to do something, right? I’ll teach you some simple things There’s an icing called sugar icing that’s been in use for a long time It can also be called royal icing Royal icing is slightly different, there’s no need to heat it in the flame Beating egg’s white, lemon juice and icing sugar in a certain praportion will give us royal icing It can be either made as a hard cream We can reduce the consistency by adding 1 tsp of water drop by drop This consistency is called flooding consistency and it’s used to design the cookies We can adjust the consistency of the royal icing It has to be done with atmost care, slight mistakes will ruin it’s consistency Dont worry if it gets ruined, we can rescue it by adding sugar in icing sugar Still, it’s another level It’s something in which we simply add the egg white Pasteurized egg is optimum because some might not like the taste of raw egg white That’s one of it’s main problem We’re making the white coloured crusty icing, the ones that has been used in the bakeries of Kerala Many have requested me to show that icing, so I’ll be doing that today Let’s do that on our 800 gram cake This cake, made in the 7 inch pan Okay, I’m going to give a sugar icing The one with good thickness We’ll be needing egg white, lemon juice Instead of icing sugar, we’ll add powdered sugar Slight amount of cornflour will be there in icing sugar Make sure to buy the pure white coloured sugar There’s a brand called Paris, it’s pure white in colour Make sure you buy pure sugar And make it into fine powder, so fine that not a single lump must be present If you’re using the mixer, make sure to grind and and sieve it multiple times Make use of the seive used for Appam If we’re planning to make large quantities You can get it done in the rice mills Then you can store upto 5 to 10 Kilos of it and use when you need it I’ve done it like that, I’m going to take the sugar from it now I’ve stored it in a bucket I’m here to take the sugar powder stored in the bucket It was almost 5 KG, I’ve used some from it I took some for my personal use You can see the finely powdered sugar inside it Pure white colour, okay We’re going to take about 4 cups (½ KG) of sugar powder Then we’ll proceed with the other things I’ve got a sieve to make it lump free This is an ordinary sieve This sugar was sieved already with a more fine sieve All we have to do now is break the lumps Let’s take the measuring cups 4 cup is required 4 cups of powdered sugar 4 cups is the almost correct amount Around ½ KG Okay, four Close it carefully Vapour must not be present Or else it’ll get spoiled Let’s put it back Icing sugar is not compulsory, powdered sugar is the best option We’ve measured the quantity Like I’ve said in the previous videos, do the mixing on top of a parchment or butter paper It’ll be easy to clean up afterwards This is full of sugar powder We’re seiving it like a batter This is to remove the lumps that has been formed Lumps will be formed very fast in the case of icing sugar Lumps will form in it right after opeing the packet Sugar is better in that case Our ordinary powdered sugar You can see the lumps It’ll be nice to keep a wet cloth ready while doing the frosting with hands Firstly, to wipe our hands Secondly, we’ll be using a spatula and spoon in this process That must not get dry, it’ll get dry if we leave it in the open The dry spoon will damage the batter, so we should wrap it with a wet cloth So, take a wet cloth, it can be used to wipe the hand and also to keep the spatula moist It’ll be ideal to use 2 wet clothes These are important things and you must note this Okay, our sugar is ready We need the egg white next 2 egg white and around 2 tsp of lemon juice, I’ve kept it ready For ½ KG powdered sugar, we need 2 egg white and 2 tsp of lemon juice Let’s get the egg white first I have an egg seperator, we can seperate 3 eggs at the same time It comes with a clip which helps it to hold onto the bowl Yes, it fit’s perfectly It’s fixed properly, let’s seperate the egg whites now We’ll get the full white So easy right, I liked it very much, it’s so much fun to watch We have 2 egg whites Let’s take this bowl for mixing everything Our towel and ingredients are ready, I’m searching for the missing elements Let’s start the icing after we’ve done one more thing The thing is, we’re going to do icing on this cake There’s a chance for the icing to drip onto the base and cleaning it is going to be a huge task To prevent this, make use of butter papers Fix it around the cake in a way that it can be removed afterwards Place it like this It’s being kept like this for the easy removal Fix it around like a border This is not necessary, but it will cost you time It’s the minute details which can help us a lot These pieces are the leftovers used for the lining of the cake It’s originaly cut into rounds If we save that pieces, we can use it afterwards See Just like a border We’ll be able to remove the cake from it easily We’ve created a floral pattern, an artistic design I liked it Let’s keep it in a side It’s like I’m about to go to war Frosting is a messy business, but if we’re well equipped, we can do it easily Keep kitchen towels by your side, in case for wiping your hand All set, we’re starting Start by adding 2 egg whites into the bowl To this add 2 tsp of lemon juice The lemon juice helps to break down the egg whites Give a slight whisk It’ll break the lumps in the egg white Lemon juice and egg white, that’s our first mixing Why are you adding these things? The egg white will enhance the rich white colour of the powdered sugar Secondly, we’re adding lemon juice to prevent the crystalization of sugar It prevents cracks and other breakings from happening It’ll also enhance the hardness of the icing To this add the powdered sugar 4 cups was our measurement Start mixing it lightly Don’t worry about the early lumps formed, there’s more processes to be done 2 egg white approximates to around 40 grams And 1 tsp lemon juice is around 5 grams So these are the amount of water content present Let’s add the rest of it The batter has gone from smooth to rough Let’s now add slight amount of water and mix it Be extra careful when adding water, only add it slightly I’ve already kept it ready 30 ml means ¼ cup I’ve measured and kept it Only add the required amont I’m only adding a teaspoon Adding a slight amount of water, irrespective of the icing creates a huge change in the consistency We have to be very carefull as it’s sugar, it’ll get dissolved easily Depending on the water content the consistency reduces, so be careful If things go out of control, don’t panic Just add some more sugar powder and adjust the consistency I’m adding another tsp of water That’s the reason why I’m adding it slightly For royal icing, it’s the same process but we’ll use the hand blender to make it really fluffy Here, I’m mixing it with the help of a spatula We’re not making that type of royal icing You can see the progress I’m adding the third tsp It’s enough for now The consitency has reduced some more Now my fourth tsp After adding 4 tsp I’ve used up 20 ml and only 10 ml is remaining Leave it there So a total of 4 tsp water have been added You can see what I’m going to do next, you can see the progress I’ll again melt if kept idle Let’s turn on the burner The batter is resting, meanwhile it’ll go on melting Let’s place the pan on this stove Reduce the flame I’m tranferring the mix into the pan Transfer all of it Don’t leave anything behind, take all of it So, I’ve started the process for sugar icing It’ll get loose when kept on the heat as it is sugar A small flame is perfect It must melt slowly Depending on the consistency, we can decide on the amount of water to be added You can see it becoming loose This is a delicate process, you have to be careful There’s nothing hard in it Don’t worry if something goes wrong Mistakes can happen if it’s your first time The consistency might change, no problem in that We can correct it next time, it’s always good to learn in a trial and error process It’s getting smooth Don’t make this too hot I’ve got 10 ml with me, let’s add one more tsp of water I’m doing it step by step so that you can understand it properly I’m showing the progress after adding each tsp so that you’ll get a clear idea It has become smooth, but it’s not smooth enough When you look at it, it’s not having a flowing consistency The icing must fall freely from the spatula, right now it’s breaking Also it must not get too flowy Okay, add the next tsp water I had 30 ml at the start, I’m left with 5 ml now I added it bit by bit Look at the colour It has become pure white now This is because of the presence of egg white and lemon juice It’s getting more smooth The flow is there, but it’s not the right amount of flow that we need Add some more water Only few more drops are left Add that too The flame that I’m cooking is very low Care must be taken not to cook it in high heat Checking the consistency and adding the final drops of water So, I’ve added 30 ml of water The icing must spread evenly when poured on top of the cake The consistency must be just right Talking about the heat, we must be able to dip our fingers in it Okay, turn off the heat I can dip my fingers in it There’s only a slight heat to it Yes This is the flowing consistency that we need I’m pouring it on the cake It’ll become even on it’s own The extra icing will flow through the sides We have papers benathe it, it’s not a problem Let it go No issues It’ll drip as layers Do not touch the cake at this point Just look and watch Give some time for the cake to set on it’s own The extra icing will fall off as sheets The icing will get hard after some time We can remove the extra icing from the paper Don’t disturb the cake If we want, we can re-use the sugar left in the paper For the cake to get fully covered, we have to pour it in excess Give some time for it to set Then the sugar icing will look just like the royal icing When it cools down, it’ll look just like the christmas cake that we buy from the bakers It’ll have a crusty white coloured sugar coating As we have kept the paper under it, we can remove the excess cream easily All we have to do is cut the sides Borders can be given with the help of small piping That is another thing So I’ll show how to remove the sides Take a sharp knife first And cut it in this manner Along the cakes border The icing is getting set gradually Now comes our smart move You can see the benefit of placing the paper like this We can slowly remove the pieces one by one The excess icing is present on this paper If we look at the base of the cake stand, there’s no unwanted cream present If we hadn’t done like that, the final cleaning process would have been a difficult one It would use up a lot of time to make it clean The process of placing paper around the cake is a good technique If we’re making butter cream icing or any type of icing… this method can be followed to obtain a neat and clean base So this part of the cake will be spot on This part is over Now we have to give some designs Let’s give some flowers here… and a border at the bottom The royal icing is a special technique What we have done is a hard icing, it can be called a sugar icing It’s not a perfect royal icing Hard icing is a different version of it To be honest this version of icing is not too hard either It’s a much softer version There won’t be any difficulty in biting through this, it’ll be fun On cutting, it’ll resemble the old cakes that we used to buy form bakety The real royal icing will have egg white To make things brief Meringue powder is a substitiute for egg white Meringue powder and icing sugar are it’s combiation For 4 cups of icing sugar we’ll use 4 tsp of meringue powder… and 3-4 tsp of warm water to make the required consistency We’ll beat that well with hand or stand blender and obtain the icing consistency One of the most important thing is If we make a flower out of royal icing, it’ll remain intact after quite some time The flower can remain like that for quite a long time, that’s one of it’s advantage Royal icing is excellent for making flowers, borders and designs It’s also best suited for decorating cookies Even that has got wide variety of consistency to it We can make the flooding type by just adding some more warm water That will look like it’s filled inside the designs of the cookie We can also make the piping in a thin stage, so royal icing has got different stages Some are tight, others slightly loose You have to study about the different varieties It’ll be difficult for you to pull of just by hearing it I’ll show you all the easy things now The Meringue powder is not available everywhere In that case our only option is to use egg white If you want, you can try out that method Or you can follow the chapati making technique to make a dough using egg whites, icing sugar… and some amount of warm water to make small beads to create a border for the cake We’ll try out any simple pattern Let’s beat 1 egg white I’m transferring it to a bigger bowl I’ve added the icing sugar Let’s give a second round of beating after adding some more icing sugar I’ve already added 1 cup of icing sugar, let’s add some more Some more icing sugar I’ve taken another 1 cup, so 2 cups in total Add it slowly and adjust the consistency accordingly It’s slightly dropping If it get too hard, we won’t be able to pipe it It’s the same if it get too loose That’s one of the main problem I’ll be adding light pink colour to this Slight… Pink food colour Using gel colour is better Stand blender is the best option for making royal icing, it can be made easily with that We’re using hand blender as the quantity is less The blenders will always come handy when preparing icings It’s almost in a right consistency A wet cloth must be ready while making the royal icing We should cover everything in it Even the piping covers must be covered, otherwise it’ll become hard For piping we’ll need the piping bag Select a thick piping bag for this Some brands offer very thin ones, they’ll break easily So buy good quality ones Then if you have a coupler set it’ll be helpful A coupler set will comprise of a thing like this and a cap to tight it Also a nozzle that we require This one is a floral drop flower pattern It can be any other pattern I’ll show how to put it Put this piece of the coupler inside We’ll take a measurement Cut from this point Mark the point and cut so that the rest of it protrudes outwards Give a marking here After that, take it back slightly Cut the marked area Okay when cut, this part of the coupler set will come out It has come out perfectly Fix and tight the required nozzle on it It’s so easy To change the nozzle, just remove this part You don’t have to remove the full thing Okay This is one method Either we can do it with the help of a glass Or else you can make use of the hand Inside this opening we can fix the icing Let’s now fill the royal icing inside this Keep the icing covered with a wet cloth after use Press it gently inwards to prevent the air gaps from forming I’ve put on a different nozzle If you’re removing the nozzle, the end msut be covered with a wet cloth to prevent it from drying Twist it well Okay, I’ll show the pattern I’ll pipe it on this butter paper This is one method The pattern will depend on the nozzle We can make a border in this manner So this I can do this easily I don’t know how you can deal with it, so let’s try another method Let’s make the icing a bit more hard Let’s create a dough like structure by adding some more icing sugar The piping is easy, if you can, do it this way For those who can’t can follow this method I’m transferring the icing to this By adding the required sugar, we’ve made a dough out of it Okay You can shape it into anything after creating the dough The icing has got the consistency of a chapati dough It’s looking like a fondant paste We can shape it anyway we want If we make this a bit more loose, we can pipe it using the nozzle You need some skill to perform the piping, it’ll be difficult for beginners That’s the reason why I’m making it in this manner We can make small bead like structures from this And using that we can fill the base of the cake with it Make even sized beads with the help of your hands Otherwise moulds in the shape of beads are available if you’re dealing with fondant Just press the dough into the mould Just fill the paste along the holes Now it’s like we’re doing it with fondant paste Okay, let’s fill it Those without the mould can roll it with thier hands I’m just showing you how it’s done FIll the gaps completely Look what we do next Level it using a spatula used for icing Cut off the excess amount After doing that Take the beads out of the mould We’ll get beads in the same size Even sized There’s 3 type of shapes in this mould There’s medium size, very fine pearl size and finally slightly bigger ones Now that we’ve got the beads, just place them This is what I’m doing, just placing it there We’ll get a good decoration This type of icing We’re dealing with royal icing and not fondant But we’ve converted it like a fondant paste Doing it this way is easy No piping and nozzle is required You can also make this without the help of moulds Take some dough in your hands Roll and make it into beads And finally stick it on the cake In order to stick it, just press it onto the cake If that doesn’t work, brush some water and then stick it It’ll act like a glue It can also be done like that Some gap is left after we’ve removed the butter paper I’m filling that gap with the help of the beads I’ve reached half the way Let’s complete the round It’ll get stuck well once it has dried Even now it’s set well We can do it as if using a clay mould Let’s fill these moulds to a maximum My hands are ruined I’ll wash it last, we’re dealing completely with icing here A sugar play, I’m in a world of sugar right now If you feel like your hands have become dry, just make it slightly wet and roll it It’ll stick easily if it’s got that wetness to it It won’t stick if it’s dry, that’s the reason why we’re making our hands slightly wet We’ve decorated the cake with lot of pearls It’s standing out because of the pink colour We could’ve given a white colour pearl border without any colour That is also an option This is a different technique Making the pearls with a different colour will make it stand out Last one I’ve fixed the last pearl So I’ve decorated the base of the cake with beads I’m telling the easiest way for you to do things I could’ve done it using the nozzle, but it might be difficult for you It would require quite an amount of expertise If we don’t get the right consistency while making this icing, things will turn out to be much harder This method is the safest one Usually the cakes that we find in the bakery with sugar and royal icing will be decorated with rose flower If you’re making a rose pattern, you should get a nozzle for that This one is the nozzle called 104, it has a slanting shape to it Make a depression in the centre And create each petal out of it First we’ll make 3 petals Again Just like this We’ll make the flower from the petals There’s a seperate nailing thing for this We’ll place a butter paper on top of it and make the flower on it We’ll fix the butter paper on top of it with the help of some icing Once the flower dires, it can be kept on top of the flower You’ll need some practice to make the rose It’s easy for those who know the craft Others will need some time to make it perfect Only practice can make you better Christmas is just around the corner and if you need a quick christmas cake I’ll tell you an easy way Ready made wafer flowers are available in the market It’s available in the shop that I went and other similar shops Just use that for the decoration So I’ll show the decoration using wafer flower for you guys I’ve got a lot of flowers made out of royal icing Like I said, it’ll become hard once it dries I’ve made a few of them If we make the flowers in advance in the spare time, we can use it for decoration These are the roses that I made This has got an orange shade This is one method If you have practice you can easily make it Let’s do the other things now, I just showed you the technique You can go for wafer flowers I’m going to decorate with wafer flowers Isn’t that enough? That’s enough Using wafer flowers is the latest trend It’s made out of the normal wafer that we eat This wafer flower is available in the market Differnt types of flowers are available These are edible flowers Edible means we can eat it So there’s no harm in it It’ll look stunning and we can also eat it But the taste will be bland So we can arrange it as per our wish on the cake Okay It’ll be decoration, you can see I’ve placed the first one Now the second one One is green Let’s place something that goes well with this If you wish to give one more colour, let’s go with blue Or else give an orange shade I’m using the orange flower There’s a thing on the back of the flower which helps us to insert it So our cake has become colourful Any number of flowers can be used I’m adding one more to this Where should I place it Do it according to your idea I’ve placed it on this side, that was my idea Let’s add one more member to it The green coloured leaves give it an extra beauty Okay Overall it looks packed Isn’t it nice? Let’s place a white flower too Will it match with the cake? Let’s keep it anyways It’ll break the monotony Which side should I place it? Let’s place it here It’ll feel crowded Okay The number of flower members are just right The decoration is so easy Wafer flowers are available in the market It’s yor wish, instead of the wafer, you can go for the royal icing flower Maybe if you want, you can just add a blue flower But it will over complicate things The blue doesn’t match with this, so this is enough We’ve got Dark pink, light pink, light orange, peach and white coloured flowers This combination gives it a classy look So an easy and beautiful decoration is over This is aour decoration on the christmas plum cake We used to buy cakes like these from the bakers Even the cakes that we got as a gift during christmas were the ones which had royal or sugar icing on it On cutting this, we’ll have a crust made of sugar and benathe that a rich plum cake We made the cake using a lot of fruits Even though we can call it a 1 KG cake, it’s actually about 800 grams The size is of a 1 KG cake, but as we removed a certain amount of batter, the quantity is slighly less We had almost 200 grams removed for making the small cake, otherwise the cake would’ve had more height The small cake is right here Let me clear this As I kept the paper benathe it, the station is looking clean Let’s clear the stuff So you’ve seen one type of frosting on the christmas cake What’s next There’s a lot more things to do like butter icing… fondant icing and ganache This is the icing that’s being used on plum cakes for a long time Or else we can have it as it is Right now different type of icings like butter icings are available The decorations have no limit now Different coloured ribbons are available for sale It’s available as rolls If you’re having it, you can use it to decorate the nude cake You can use any colour like red or green to tie a bow around the cake I was thinking of giving a nude type of decoration for this cake Lot of options are available, I’ve shown you a lot of my collections So things like these, I’ve got some more designs of it It’s called cake stencils and it’s available for sale in the market Many patterns are available and I’ve shown the one with the happy birthday design I’ve selected this particular design for the cake Usually the stencil is used to give a design on top of the ganache or royal icing There’s no problem in designing the nude cake with this Place the good side on top of the cake Re-arrange the stencil so that maximum flowers can be included in the design Fix it with tooth picks to prevent it’s motion Arrest it’s motion so that it won’t move I’m dealing with it as if I’m doing some big art work Okay I’ve fixed it upto a limit Fill the icing sugar into the designs On top of this Gently apply on the designs The stencil must not move, that’s the most important thing There’s no need to apply a lot of it, just a touch is enough Just enough to fill the design We’re doing it like a rangoli design It’s the stencil’s pattern A spoon or knife is enough for doing this I’m doing it with the help of a spatula Gently rub the icing sugar on top of the cake I think I’ve coverd all the parts Yeah, we are filling all the gaps in the stencil usng icing sugar That’s what I’m doing now It’s spilling on to our cake board, I’ll clean that at last The stencil is not in the correct size of the cake, so I’m placing it in an adjustment I’ve removed the excess part Okay It’s over There’s nothing left to do, I’m going to lift it It’s like a tracing paper, lift it gently Oh my god! Look at the beautiful design Let’s remove the sticks Now we can remove the icing sugar that’s on the cake board with the help of a tissue Using a brush is enough So you’ve done a design using the stencil Let’s clean this now Butter paper is really useful I’ve used almost 2 or 3 butter papers in this time I’m changing it as I’m cleaning You can also use newspaper instead of butter paper and parchment paper All you have to do is remove the newspaper Let me place it back here So we’ve designed a beautiful rangoli design using the stencil Okay Now you’ve seen how to decorate cakes easily with stencils We can do one more thing to make it beautiful All these things are available in the stores, you can buy it and make the cake beautiful Let’s tie it with a red coloured satin ribbon I’m making a bow here Our second cake, this ones also weighs 1 KG The only difference is I’ve used the 7 inch pan for this But it had a height of 3 to 3½ inches So we got a cake of this height when we used the full batter One thing to be noted while making a cake of this height is the prescribed time For the small cake, around 45 to 55 minutes is enough The cake that we made first It weighs around 1 KG to 800 grams but the thickness is less The surface area is more for this, so it’ll get baked fast 50 to 55 minutes maximum in a temperature of 160 to 170 Pre-heat the oven at 170 degrees and bake it in 160 degrees for 50 to 55 minutes For the second cake maintain 160 degrees Slow cooking is compulsory The oven must not be pre-heated above 170 degree Maintain 160 degrees throughout for almost more than 1 hour It can take upto 1 hour and 45 minutes It’ll take some time for the inside to get cooked as the cake is having more density You should calculate that difference always This calculation is based on my oven, that’s Morphy Richards For cakes like this, 160 degree is the maximum heat And for this one the range is between 165-170 degrees First cake needs less time when compared with the 1½ hours for the second one Okay You’ll get an idea when you try it out After that you’ll be comfortable We can decorate the cakes in either way There’s a lot more decorations using butter cream I’ll show you how it’s done some other day I hope everybody’s happy, I’ve shown how to make plum cakes in two different ways This ones alchoholic, don’t get the wrong impression when I say alchoholic We used brandy for making this one We’ve made use of 1½ cups of fruits soaked in it Like we classify vegetarian and non-vegetarian We’ve used fruits soaked in orange juice for the other cake This is the two different ways in which we made the cake You can follow the same recipie The choice of fruit and it’s praportions is up to you I’ve also shown two methods of icing Different stencils are available for sale The ones with wordings like merry christmas is also available Plus many designs like this is also available You can choose it accordingly The christmas season has started and our christmas series is progressing So start practicing by making different types of cakes May you be able to make a perfect cake for christmas That’s my biggest wish and happyness Thank you so much for watching this patiently Continue watching, great things are coming up in the next episodes Traditional dishes are coming I’m also planning to do a lot of varieties of cakes Many of you have requested recipes of different cakes I’ll try to show all of it So keep on watching Lekshmi Nair Vlogs

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