Glacé or warm icing

Glacé or warm icing

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From
Encyclopedia of Food and Cookery

A quickly mixed, easily flavoured icing that sets firmly to a decorative glaze. Decorations should be added quickly before the icing sets.

Ingredients

Quantity Ingredient
155g pure icing sugar
1 tablespoon water, boiling
few drops flavouring natural extract
food colouring, as desired

Method

  1. Sift icing sugar into a small, heatproof bowl. Add boiling water gradually, mixing to a smooth, thick paste that will coat the back of the spoon. Place bowl over a small amount of boiling water and stir icing for 1 minute. Add flavouring and colouring as desired. Pour icing quickly over cake and smooth surface with a spatula or knife dipped in hot water. Sufficient to cover top of a 20 cm cake.

Variations

  • Chocolate glacé icing: sift 1 tablespoon cocoa powder with icing sugar. Melt 1 teaspoon butter in boiling water before adding to icing sugar.

    Coffee glacé icing: add 1 teaspoon instant coffee powder dissolved in 1 tablespoon boiling water to icing sugar.

    Lemon glacé icing: use 1 tablespoon lemon juice instead of boiling water.

    Spice glacé icing: add ½ teaspoon each cinnamon and nutmeg and ¼ teaspoon ground cloves to icing sugar.
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