For decorating debut and wedding cakes, nothing can beat icing in the form of flowers. And during kiddie parties, who hasn't seen boys and girls quarreling over the four pieces of icing flower from the party cake? Such is the strong market potential that can be tapped by producers of icing flowers for cakes, says Erlinda Ferrer, resource speaker from ESF Cakes and Bread House.
To get started on this project, you need a mixing bowl that can be either plastic or stainless, a flour sifter, a measuring cup, and a pair of scissors. You will also need the other materials listed below, all of which can be bought for around P1,200 from Divisoria in Manila or from the supermarket nearest your place: (prices may not reflect real market conditions)
- 12" pastry bag (P140), with tips 3, 36, 67, 103 or 104 (P35 each tip)
- Medium size rubber scraper (P230)
- No. 7 flower nail (P50/pc)
- Portable mixer (P500)
- Code P-100 plastic ware for packaging (P6.50/pc)
- 12" floral wire (P26/pack of 100 sticks), or magnetic wire #27 (P492/0.5 kg)
- Toothpicks (P9.50 per pack)
- Bond paper (P10/20-sheet pack), or wax paper (P500/5-kg roll)
- 454 g powdered sugar, sifted (P28/box)
- 1 tsp calamansi extract (P0.50)
- 2 pcs egg white (P4/pc)
- 4 colors gel-paste food color (P62/1 oz bottle of primary colors and P75/1 (oz special color)
STEP 1. First, separate the egg white from the yolk by cracking it into halves and letting the yolk stay in one shell while the white drips. Set aside the egg white and extract the juice from the calamansi. Then get the sifted powdered sugar, make a well at the center and pour the egg white and calamansi dew onto it. Circularly blend the three ingredients together using a portable mixer that is set to speed no.
The egg white will serve to bond all the three ingredients together, while the calamansi dew will serve as a stabilizer that can hasten the texture of your icing.
STEP 2. When the powdered sugar dissolves, turn the mixer to speed no. 2. Continuously mix until it smoothens. You'll notice that as the mixture smoothens, its shine begins to disappear because the egg white is getting mixed well with the powder. Once the three ingredients are well blended, the mix becomes creamy. Your icing is ready if sharp and pointed edges develop as you mix.
Once you notice those pointed edges, you can now put color to your icing. To do that, get a half-cup of icing using a rubber scraper and put it in a bowl. Cover the remaining icing with a damp cloth and set it aside. Then, apply your desired color to the half-cup of icing by dipping a toothpick in the color container and spread the color. Three dips are usually enough for this amount of icing, but you can reduce or add more color based on your preference.
STEP 3. Mix until the color is evenly distributed throughout the icing. Make sure there's no dull or pale portion left. After that, get the pastry bag, cut its tip using scissors, and insert the tip 67 for leaf making. Then, transfer the colored icing to the pastry bag. You can now color the remaining icing and put them in bowls that are covered with damp cloth.