How to effectively ice a cake
Ask any child -- the best part about a cake is the icing. It's tasty and adds colour and decoration to any dessert. Here are two simple icing recipes that will leave your guests' mouths watering.
July 28, 2015
Ask any child -- the best part about a cake is the icing. It's tasty and adds colour and decoration to any dessert. Here are two simple icing recipes that will leave your guests' mouths watering.
Icing is always effective – and tasty. Glacé, buttercream and chocolate are best for soft cakes such as sponges. Royal and ready-made fondant are best for firmer fruit cakes.
To fill the centre and cover the top of a 20 centimetre (eight inch) round cake or about 15 cupcakes.
NOTE: For flavourings, in place of some or all of the milk use: 1½ tsp coffee essence or strong black coffee
To cover the top and sides of a 23 centimetre (nine inch) round or 20 centimetre (eight inch) square cake with two thin layers.
Pour the icing so that it drips down the sides of the cake and use a palette knife to smooth the top and sides.
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