Glacé or warm icing

Glacé or warm icing

By
From
Baking
Makes
a 20–23 cm cake
Photographer
Vanessa Levis

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
200g pure icing sugar
1 tablespoon boiling water
a few drops flavouring essence
food colouring, as desired

Method

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

Chocolate glacé icing

  • Sift 1 tablespoon cocoa powder with the icing sugar. Melt 1 teaspoon butter in the boiling water before adding to the icing sugar.

Coffee glacé icing

  • Add 1 teaspoon instant coffee powder dissolved in 1 tablespoon boiling water to the icing sugar.

Lemon glacé icing

  • Use 1 tablespoon lemon juice instead of boiling water.

Spice glacé icing

  • Add 1/2 teaspoon each ground cinnamon and nutmeg and 1/4 teaspoon ground cloves to the icing sugar.
Tags:
baking
bakery
margaret
fulton
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