ICING FOR HOME-MADE CAKES

Sun (Auckland), Volume II, Issue 571, 25 January 1929, Page 5

ICING FOR HOME-MADE CAKES

THINGS TO REMEMBER When icing cakes, there are a few things that should be remembered. If you use boiled icing, it does not matter whether your cake is hot or cold when iced. With plain royal uncooked icing, however, you must havu the cake cold. A great help when icing a cake —and this also applies to the almond icing beneath the sugar—is to pin round it a band of paper a little wider than the cake is high; when the icing on top has set, the band is removed so that the sides may be iced HARD ICING Take one pound of icing sugar

rubbed through a fine sieve and weighed after sifting; a teaspoonful of lemon juice and the whites of three eggs. Mix all these with a flat, wooden spoon or spatula, and beat until the spoon will stand upright in the icing, when it is ready to spread over the cake. The beating is the secret of success. WARM ICING To three-quarters of a pound of icing sugar, rubbed through a sieve before being weighed, add three tablespoonsful of hot water and lemonjuice mixed. Mix all well and heat for three minutes or so. Use while warm upon a warm cake. Decorate when cold. BUTTER OR SOFT ICING Cream a quarter of a pound of unsalted butter with ten ounces of icing

1 sugar previously put through a sieve. 1 Add a tablespoonful of strong coffee 5 and half a wineglass of maraschino or . other liqueur. Beat until stiff; spread t over a cold cake and ornament with. i the aid of a forcing bag. To make 1 coffee fit for colouring icing, cakes, 2 etc., heat two ounces of roasted coffee beans in the oven; put in a cup with a gill of boiling water. Cover closely and leave for an hour. Strain and f i bottle the infused liquid for use. CHOCOLATE ICING Boil together, for seven minutes, one t cupful of best granulated sugar, mixed i with a dessertspoonful of best powd- > ered chocolate, a piece of butter the size of a walnut, and half a cupful of fresh milk. Tour into a basin and beat with an egg-whisk until thick as - cream. Spread smoothly over Ihe ; I cakes with a cold knife.