Icing secret ???

Really? why don't you try working in the same situation as me and see if you can just apply easily what you think is good for you is good for the rest of the people?. Meanwhile.... I have talked about your idea to other technicaly trained bakery people ,They were laughing out loudly, and one of them and asked me . Is this NT guy really sober? Is he real a person or another entity from elswehere. From what planet did he came from? Roy

FATKINS, that's a nice one eric... they want to avoid carbohydrates but they do not have the same zeal in avoiding the fat( that goes usually with many protein foods) which carry more calorie than carbohydrate per unnit weight. Roy Well an icing is supposed to be high cal.

The only and the obvious way forward is to make a bit at home and try it. Or accept you havent tried it.

Yeah, I'm not surprised. If they had sense they wouldnt have picked catering, its hardly a good career choice.

Look at it this way Roy, if you dont try any new input you wont discover anything new to you. I've used it and its yum. Your missed chance to find out if its another string to your bow or not, doesnt bother me.

Regards, NT

snipped-for-privacy@meeow.co.uk (N. Thornton) wrote in message news:...

You really had loony tastes then.....

I do not know NT but in that discussion with the group over bottles of beer.It was just a funny topic that brought so much laughter. They tried to find out the possible outcome of such combination. It is standard shortening based icing formulation to use sugar as the base and the fat is just the secondary ingredient. If you had to prepare the ordinary buttercream made with shortening creaming it by itself without sugar does not led to a desirable structure. If you had to use a palette knife to spread that over a cake its just akin spreading margarine to a piece of bread. Or if you want it to be less light you just can take the shortening from the tub and plasticize it a bit and spread and what will be the outcome. It is slightly firmer but insipid and nothing but fat. Or in your case, the coconut fat has a sharp melting point you just have to melt carefully and pour it over the product being decorated. That is enrobing like what you do with chocolate.One of the apprentices I remember did even tried to use melted cocoa butter to enrobed his cookies and the results was 'inedible' that many who tasted the cookie puked . How much more with coconut fat which is bland and even if laced with cardamom its still taste gross. One of the mates asked. What does caprylic acid( he read your last post)do to the functionality of coconut fat, nothing significant....it may contribute to the very slight improvement of the coconut fat aroma but that particular fat together with lauric acid is one cause of the flavor deterioration and spoilage of coconut fat.

Now one of the guys argued; you do not have sugar then you are not likely to smother the fat with heaps of powdered cardamom spice and use the considerable of it that it will appear as speckled icing. It will be grossly overpowering. A fundammental role of such cake coating is that it will complement the cake being decorated not surpass the taste of the cake. Now you have a cake which as typical sweet taste. Then you coat that with a bland icing ( no sugar). He quipped further unless that customer is another a loony, or another alien, maybe it would work. That is why he remarked if the creator of this 'loony icing' is not human being but some form an alien (and due to superior intelligence was able to look like a man)who had been in this earth for some time,but had wacky taste, who really love the pungent flavor of cardamom which is not avaialable in their planet. He further said , do you mind if you ask him from what solar system is your planet in this universe. He just love UFO stories ,and if not for his wife who opposed, he could have named his bakery ' The Hidden Planet Cake Shop' But unfortunately even if he likes reading about aliens he vehemently detest their tastes (just taking you as an example).

It really does not make sense...how its figured out. In addition one of my mates countered. If that guy NT is really serious about it how can he possibly eat a cake coated with fat and cardamom spice. He reasoned what is in cardamom spice that can mimic sugar, nothing. It is just a fibrous matter a conglomerate of protein, starches ,fiber and slight fat and essential oil. It is a fact in the bakery products that even cardamom addition in the bakery products does not bode well if the customer is not used to it in a certain bakery item. It is added in measured amounts only for seleced products such as danish pastry,some spice cakes and certain other sweet goods, gingerbread, and cookies. No matter how we look at it ,and try to find a reality to your no sugar coconut spice icing, we cannot think of something sensible (but the sheer silliness) of the idea.

Maybe it is just idea or your way of spreading fat into your sandwiches, but instead of plain or herbed butter or margarine. YOu prefer that combination? A extremely personal preferrence then. Sorry NT, nothing personal...

Roy

Roy this is getting boring. Your description is quite unrealistic. If you differ, no prob.

Regards, NT