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.
This is a preview of subscription content, log in via an institution to check access.
Preview
Unable to display preview. Download preview PDF.
Bibliography
ASBE (1962) `Modern icings, toppings and fillings’, British Chapter, ASBE Bull., No. 2.
ASBE (1967) `Handling of dairy cream’, British Chapter, ASBE Bull., No. 15.
Davis, J.G. (1972) `Control handling of whipping cream’, Bakers Rev., July, 33–36.
Moncrieff, J. (1970) `Shortenings, emulsifiers for cakes and icings’, Bakers Dig., October, 60–63.
Pearson’s Composition and Analysis of Foods,(1991), 9th edn, Longman, Harlow.
Potter, N.N. and Hutchkiss, J.H. (1995) Food Science, 5th edn, Chapman and Hall, London.
Smith, W.H. (1969) `Marshmallow ingredients and techniques’, Baking Ind. J., April/May/July.
Tow, G.J. (1995) Fillings and Toppings in Flour Confectionery, J.F. Renshaw, Liverpool.
Wheeler, F.G. and Endres, J.G. (1965) `Icings — a new look at some basic facts’, Bakers Dig., October, 52–54.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1997 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
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
Download citation
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