Decoration Icing

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.

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)

1. Sift the icing sugar (and cocoa powder if using).



2. Place the egg white and glucose syrup in a clean grease free bowl.



3. Add the icing sugar gradually and mix with a wooden spoon.



4. Turn out the mixture and knead in all the icing sugar until the mixture binds together to form a ball.



5. 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.



6. Make each batch just before you intend to use it.



7. Always keep it wrapped in plastic to prevent it from drying out.

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