A busy father of 3 girls, husband to a beautiful wife (who is a sensational cook). I found a new way to complement her cooking, and de-stress whilst enjoying pleasing all those that indulge in my sweet creations. (and when all goes well I will sing a tune or two).
I bake all my cakes in our English AGA oven, and my recipes listed are in metric (English) measurements that all can understand.
Friday, October 3, 2014
Icing sugars and Confectioners sugar
CSR Soft Icing Mixture?
Also referred to as Confectioners sugar.
It is a blend of finely ground cane sugar and starch (4%), which gives this icing its free flowing profile. The starch is gluten free, made from tapioca or maize. instantly making deliciously smooth icings, frostings and fondants. It is also used for dusting, giving a slightly sticky topping/coating when dusted onto warm desserts, and a light fluffy finish to room temperature or chilled sweets.
What is CSR Pure Icing Sugar?
It is finely ground 100% pure cane sugar, with a superfine crystal size. It gives a firm brittle set (as opposed to the soft set of CSR Soft Icing Mixture), which makes this icing ideal for Royal icings, flat icings, piping and decorative finishes. This icing is most commonly used for wedding and celebration cakes. Available in 500g pack.
What is CSR Rich Chocolate Icing Sugar?
Making chocolate icing is quick and easy with CSR’s Rich Chocolate Icing Sugar. Simply mix the icing mixture with hot water and a knob of butter, and you have a chocolate icing mixture ready to spread onto cakes, cupcakes and other sweets where a chocolate icing or filling is desired. It has all natural ingredients, being made from 100% cane sugar, cocoa powder and starch which is gluten free, made from tapioca and maize. Available in 375g pack.
What is Gluten’s Role in Baking?
Gluten is a protein found in wheat, rye, barley and oats. Gluten helps give cakes their light fluffy texture, gives biscuits their desired crumb texture, and is important in ensuring the ideal consistency for dough.
The gluten protein has an important influence over the texture and structure of desserts and sweet treats, as well as the texture and profile of bread, for this reason substituting flours containing gluten for gluten free alternatives is not as simple as exchanging one ingredient for another. For hints, tips and gluten free substitute ingredients see the ‘Coeliac’ page of this site. Our recipe collection also features a range of gluten free treats for everyday delights to decadent desserts.