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Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies, and many other cakes and biscuits. It is used either as a smooth covering or in sharp peaks.
By delivering the margarine in blocks the same size as butter, wrapping them in foil, naming the margarine 'Imperial,' and using a crown logo, he was able to create a total experience, through product and packaging, that connoted quality to housewives of the time.
Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar . Buttercream is commonly flavored with vanilla .
The top is covered with white glace icing, usually decorated with a jelly sweet or traditionally, half a glazed cherry. An Empire biscuit (also known as Imperial biscuit , German biscuit and Belgian biscuit [ 1 ] ) is a sweet biscuit originating in Scotland and popular in the North East of England .
“Hippolyte Mège-Mouriès’s Recipe for Margarine”, Distillations, Science History Institute Hippolyte Mège-Mouriès ( French: [ipɔlit mɛʒ muʁjɛs] ; 24 October 1817 – 31 May 1880) was a French chemist and inventor who is famous for his invention of margarine .
White glacé icing on a lemon bundt cake Chocolate icing in a bowl before being put on a cake. Icing, or frosting, [1] is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such ...
The traditional Christmas cake is a round fruitcake covered in marzipan and then in white royal icing or fondant icing. It is often further decorated with snow scenes, holly leaves, and berries (real or artificial), or tiny decorative robins or snowmen. It is also the tradition for a similar kind of cake to be served at weddings.
The filling must, according to the protected designation documentation, consist of "white poppy seeds, sugar, crumbs, egg pulp, margarine, raisins, nuts, fruit in syrup or candied fruit". [3] The croissant is coated with a sugar icing and sprinkled with nuts.