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hard icing

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Leah S

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hard icing

by Leah S » Wed Oct 03, 2007 1:46 pm

I need to know what my customer is referrng to. She says it is a poured icing that's pretty hard on a cake. It was typical of cakes from her hubby's New York neighborhood bakeries 40 years ago. He is first generation Italian-american.

Ring any bells for anyone?
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GaryF

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by GaryF » Wed Oct 03, 2007 1:56 pm

I used to get a pound cake from Zabars years ago that had a really thick glaze, just regular confectioner's sugar I think, maybe applied two or three times. It made a crusty brittle topping. I wonder if that is what your customer is speaking of?
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Michelle R.

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by Michelle R. » Wed Oct 03, 2007 3:06 pm

It sounds a LOT like the icing that Heitzman bakery uses on their iced sugar cookies.
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Deb Hall

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by Deb Hall » Wed Oct 03, 2007 5:48 pm

Leah,

I lived in NJ for 14 years ago (although not 40 years ago :wink: ) and I'd also think like Michelle: confectionary sugar-based icing with potentially multiple pourings. I use a lighter version on my orange-sponge cake.

Deb
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Leah S

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by Leah S » Wed Oct 03, 2007 5:50 pm

I'm thinking a thickish poured fondant. Which would be very similar to a confectioner's sugar glaze.
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by Heather Y » Wed Oct 03, 2007 6:05 pm

sounds like a ganache or it could be just a confectioners sugar and milk thing like say a black and white cookie?
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Heather Y

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Fondant is your friend!

by Heather Y » Wed Oct 03, 2007 6:09 pm

Actually, I think it is fondant.... twenty years ago Cathy Cary catered my wedding. When it came time for cake, I tried to describe a cake which is covered really smoothly as opposed to frosted.

I was trying to tell her I wanted fondant... at that time.. that word might has well have been greek! Somebody figured out what I wanted when I saw the cake, but I still had to jump through hoops to make THEM understand.
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David R. Pierce

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by David R. Pierce » Wed Oct 03, 2007 8:55 pm

It sounds like a confectioner's sugar poured icing; ganache is a dense (like fudge) icing and fondant is more pliable than hard. I guess if you heated your fondant towards a hard crack stage instead of the soft-ball stage you could get close. I've never made fondant much past soft-ball.
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by Heather Y » Thu Oct 04, 2007 12:02 am

David,
The woman said POURED hard icing.... that could be anything..
knowing something about baking and pastry arts.... and being from NY, that would tell me Confectioner sugar icing, and more sophisticated baking knowledge... fondant.

Leah,
I would make her a sample of a confectioners sugar poured icing, in both plain and chocolate, and then a delish fondant italian creme cake. (variation on a theme). Maybe the groom's cake can be a Panforte!

Good luck!
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Leah S

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by Leah S » Thu Oct 04, 2007 1:07 am

Hey, guys, rolled fondant I know well. I think the poured fondant or confectioner's sugar glaze will do the trick. And its from hubby's memory. I'm not sure my customer has ever had it! Its a surprise for him. Thanks for helping brainstorm this one!!

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