Icing Won't Stay On

New Zealand Listener, Volume 37, Issue 944, 13 September 1957, Page 33

Icing Won't Stay On

Dear Aunt Daisy, So many questions come to you about the crumbling of icing on cakes. Bought ieed cakes invariably crumble and quite big pieces of icing fall off them. I do practically all my own baking and never have that trouble. Whether I am right or not in coming to this conclusion I don’t know, but I put it down to lack of butter in the icing. I don’t put much butter in my icing mixture, only just enough to soften it, and I never have the trouble of icing crumbling. Maybe this will help the lady in trouble. I do

hope so-

-Constant Listener,

Ranui,

Henderson.

Thank you. Another listener i a teaspoon of glycerine mixed in with the icing. Here is another suggestion from "Mrs GS.,"' Mornington, Dunedin: I am only an average home baker and, as you say, we all have the same trouble at some time or other. I solved the problem thus: In my home I ice everything immediately it comes out of the oven. I have a few lunches to prepare each day, and bake a lot of squares such as apple, date, raspberry and fruit squares, All ate iced immediately on taking from the oven. I make the icing ready whilst the baking is being caoked. Have the icing fairly thick and a jug of hot water handy to help with the spreading. It’s a huge success; I do sponge cakes and small cakes the same way. I can honestly say this is tried and proven. I never use butter in icing. Now one trom "Mts B.," Christchurch: About the lady who has trouble with the icing falling off her cake when she cuts it: Well, I had the same trouble, so this is what I do to prevent it. Take a fork and with the prongs scfape the top off the sponge till you get that thin skin off. Then ice as uStial, and I don’t think she will have any more trouble.