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The Technology of Cake Making pp 199–219Cite as

Icings, fillings and glazes

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Abstract

This chapter deals with the wide range of icings and fillings which are used to make cakes more attractive and appetizing. The range is extending as it becomes necessary to modify traditional recipes to meet present-day requirements of mechanization and distribution involving such factors as wrapping and packaging.

Keywords

  • Cocoa Butter
  • Water Icing
  • Invert Sugar
  • Sugar Crystal
  • Puff Pastry

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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  • DOI: 10.1007/978-1-4757-6690-5_17
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Bibliography

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  • Davis, J.G. (1972) `Control handling of whipping cream’, Bakers Rev., July, 33–36.

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  • Moncrieff, J. (1970) `Shortenings, emulsifiers for cakes and icings’, Bakers Dig., October, 60–63.

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  • Potter, N.N. and Hutchkiss, J.H. (1995) Food Science, 5th edn, Chapman and Hall, London.

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  • Smith, W.H. (1969) `Marshmallow ingredients and techniques’, Baking Ind. J., April/May/July.

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  • Tow, G.J. (1995) Fillings and Toppings in Flour Confectionery, J.F. Renshaw, Liverpool.

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  • Wheeler, F.G. and Endres, J.G. (1965) `Icings — a new look at some basic facts’, Bakers Dig., October, 52–54.

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Author information

Authors and Affiliations

  1. Baking Technology Consultancy Unit, South Bank University, London, UK

    A. J. Bent

Authors
  1. E. B. Bennion
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  2. G. S. T. Bamford
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  3. A. J. Bent
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Editor information

Editors and Affiliations

  1. Baking Technology Consultancy Unit, South Bank University, London, UK

    A. J. Bent

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© 1997 Springer Science+Business Media Dordrecht

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Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997). Icings, fillings and glazes. In: Bent, A.J. (eds) The Technology of Cake Making. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6690-5_17

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  • DOI: https://doi.org/10.1007/978-1-4757-6690-5_17

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-4742-0

  • Online ISBN: 978-1-4757-6690-5

  • eBook Packages: Springer Book Archive