Decoration
icing is kneaded together and rolled out like pastry.
It is ideal for covering formal rich fruit cakes and novelty
all-in-one-cakes. This icing sets firm but not brittle.
Cakes do not have to be covered with almond paste or marzipan first,
although this does help to give a smooth base and preserve the cake. If
you are using almond paste leave it to dry for a least one week before
covering with this icing.
This recipe will make enough to cover a 20cm (8 inch) cake. It is very
similar to fondant icing.
Image by smcgee
How to make
450g (1 lb) icing sugar
1 egg white
1 rounded tablespoon glucose syrup
Cornflour
(to make it chocolate add 1 tablespoon cocoa powder to the icing sugar)
Sift the icing sugar (and cocoa powder if using).
Place the egg white and glucose syrup in a clean
grease free bowl.
Add the icing sugar gradually and mix with a wooden
spoon.
Turn out the mixture and knead in all the icing sugar
until the mixture binds together to form a ball.
Sprinkle the work surface with icing sugar and knead
until the
mixture is smooth and pliable. If the icing feels too dry and crumbly
add a drop more of egg white. If the mixture feels a little slack and
sticky add more icing sugar.
Make each batch just before you intend to use it.
Always keep it wrapped in plastic to prevent it from
drying out.
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Making
your own wedding cake and are unsure of how many cakes you
will need to serve your wedding guests, see our easy to follow cake
portions
and cake size chart here.
