Cakes and desserts often need sauces, fillings, creams, ganaches and icings. Although each recipe here at Gluten Free Alchemist is developed to enjoy perfect pairings, we know that sometimes, you want to do your own thing. Or that sometimes you just need to find the ‘accompanying’ bit of a recipe quickly.
To make it as easy for you as possible, this index gives you headed listings of the many frostings, creams and extra bits in alphabetical order.
Don’t forget to check the Preserves Index for Jams, Curds and Spreads. For all other recipes, head back to the Main Recipe Index page.
Icings & Frostings
- Blackcurrant Sugar Icing (for drizzling)
- Cherry Cream Cheese Frosting
- Chocolate Buttercream (Frosting)
- Chocolate Custard Cream Frosting
- Chocolate Icing (Basic)
- Coffee Butter Icing (Frosting)
- Cream Cheese Frosting for mini rolls
- Cream Cheese Frosting – Best + Tips (for layer cakes and piping)
- Custard Butter Cream Frosting
- Custard Buttercream for Cakes
- Custard Butter Icing (Pipeable)
- Fondant Icing (runny) for Fondant Fancies
- Italian Buttercream (Vanilla)
- Italian Buttercream (Orange)
- Lime Butter Frosting
- Maple Glaze Icing
- Mint Butter Icing (Frosting)
- Mocha Butter Icing (Frosting)
- Nutella Buttercream
- Orange Butter Icing (Frosting)
- Orange Curd Butter Icing
- Orange Italian Buttercream
- Roasted Strawberry Cream Cheese Frosting
- Strawberry Butter Icing (Frosting)
- Strawberry (roasted) Cream Cheese Frosting
- Vanilla Butter Icing (Frosting)
- Vanilla Cream Cheese Frosting
- Vanilla Italian Buttercream
- White Chocolate Icing (basic for eclairs, dipping, etc)
- White Chocolate-Orange Drizzle (for decorating)
Ganaches
- Chocolate Ganache (thicker for piping etc) – Milk & Dark chocolate
- Chocolate Ganache for Cake Filling
- Chocolate Ganache (Eclairs)
- Dark Chocolate Ganache (for drip cakes)
- Dark Chocolate Ganache (for spreading)
- Dark Chocolate Ganache (2:1 Ratio) – for covering large cake
- Dark Chocolate Ganache (Alternative – Spreading)
- Dark Chocolate Ganache (thick & very dark for defined piping)
- White Chocolate Ganache (for Drizzling)
- White Chocolate Ganache (for Piping eg. Macaron)
Fillings
- Cherry Sauce Cupcake Filling
- Chocolate Ganache Cake Filling
- Frangipane – Flourless
- Frangipane – with flour
- Orange Jelly (Boozy or not) for mini sandwich cakes
- Rhubarb Compote (thick)
Creams, Custards & Mousses
- Cherry Mascarpone Cream
- Chocolate Mousse Cake Filling
- Coconut Cream – Whipped
- Coffee Mousse (Cake Filling)
- Creme Patissiere
- Mascarpone Cream
- Mascarpone Custard
- Meringue Cream
- Nutella Cream
- Rhubarb Cream – whipped
- Rose & Crushed Raspberry Mascarpone Cream
- Vanilla Custard Creme (with or without chocolate chips)
Sweet Sauces
- Banana Sauce (Caramelised)
- Berry Compote
- Berry Coulis (Raspberry/Strawberry/Other)
- Blackberry-Cassis Sauce
- Blackberry Coulis
- Blackberry Jelly Glaze
- Blackcurrant-Lime Drizzle Syrup (for drizzle cakes)
- Butterscotch Sauce
- Cherry Sauce
- Cherry Sauce (Chunky)
- Chocolate Drizzle Syrup (for chocolate drizzle cakes)
- Chocolate Sauce (1) – For Drizzling
- Chocolate Sauce (2) – For Pouring
- Lemon Drizzle Syrup (for drizzle cakes)
- Raspberry Coulis (Honeyed)
- Raspberry Syrup (Honeyed)
- Raspberry-Lemon Drizzle Syrup (for drizzle cakes)
- Rhubarb-Strawberry Sauce
Extra Stuff
- Candied Cherries
- Candied Lemon
- Cherry-Almond Marzipan
- Chocolate Cake Decorations
- Coloured Chocolate Drizzle
- Crumble Topping (Cinnamon)
- Crumble Topping for fruit crumble
- Crumble Topping with Oats & Nuts
- Crunchy Baked Biscuit Crumbs
- Figs – Honey Roasted
- Hazelnut Crumbs – Roasted & Caramelised
- Lemon – Candied
- Magic Dark Chocolate Coating (for Ice Creams)
- Marzipan – Basic Almond
- Marzipan – Cherry-Almond
- Marzipan – Orange
- Marzipan – Pistachio
- Marzipan – NUT FREE
- Mini Meringue Bites
- Mincemeat (Christmas)
- Orange Jelly Topping (for cakes with a border)
- Pears (Blackberry-Poached)
- Pear & Walnuts – Vanilla Sauteed
- Sugar Work (very basic)
- Tempering Dark Chocolate
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