Boil + Cake recipes (8)

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Caramel cream icing

Recipe by: Barbara

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This creamy icing takes some time, but has a truly caramel flavour. Try it!

Chocolate Ganache

Recipe by: ingrid e. vogel

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This is a rich dark chocolate ganache that has loads of uses. It can be whipped to use as a filling or icing, or simply poured over any cake you like.

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Creme Patissiere

Recipe by: Kevin Ryan

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The classic recipe for pastry cream. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.

Fluffy Meringue Icing

Recipe by: Carol

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This light and gorgeous icing is perfect for a lighter cake, when you don't want all the richness of a butter-based icing.

Nell's Irish Boiled Cake

Recipe by: Barbara Bratcher

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A great tasting and easy to make fruitcake.

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Pastry Cream

Recipe by: CHRISTINIBEANIE

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This is a classic Crème Patisserie often used in bakeries and restaurants. It can be used as a filling for cakes, tarts or pastries. To make a lighter filling, fold in whipping cream.

Rolled fondant icing

Recipe by: Marlene

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Makes a perfectly smooth icing for cakes. Roll it out to 6mm thickness for best results. Glucose and glycerine can be found at specialty food shops or via the internet. You may colour it with three drops of whichever food colouring you desire.

Sticky prune and ginger teabread

Recipe by: Norma MacMillan

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The texture of this irresistible teabread is a mixture of crumbly ginger-spiced cake and a sticky, sweet prune purée that is rippled through it. The teabread keeps well – in fact, it improves after being stored for a day or two – and is a good choice for an energy-giving lunchbox sweet.

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