FOR THE CAKE
ROYAL ICING RECIPE. If it is desired to make a royal icing for a cake use the following recipe:— Take the whites of 2 eggs beaten up well with a knife and to this add enough well-sifted icing sugar to make the icing of a consistency that a knife will stand up in it. Beat with a knife for at least a quarter of an hour. A teaspoonful of glycerine and rosewater added to the icing will make it keep moist. This icing should ue put on several days before any decorating is done because if the icing is well set the decorations can be easily removed if a mistake is made. For decorating the icing may be coloured with vegetable dyes, spinach leaves for green, blue bag for blue and a. mixture of egg yolk and cochineal for apricot icing. Butter icing should only be used on a .cake which will not be kept any length of time because the butter becomes rancid and spoils the icing. For a cake that has not almond icing but just a royal icing, the cake should be wiped over with glycerine and rosewater to prevent the fruit from discolouring the white icing if the cake is kept.
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Wairarapa Times-Age, 26 December 1939, Page 8
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208FOR THE CAKE Wairarapa Times-Age, 26 December 1939, Page 8
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