• Recipe - Icing Recipes

TSR Wiki > Life > Food and Drink > TSR Recipe Book > Recipe - Icing Recipes


Glace icing

Contents

Ingredients

  • 8 oz/200g sifted icing sugar
  • 2-2.5 tbsp water
  • squeeze off lemon juice

Method

  1. Put icing sugar in a small saucepan (enamel lined if possible as aluminium may turn icing slightly grey - not that you'd notice much).
  2. Add lemon juice and water.
  3. Beat well with a wooden spoon over very gentle heat. Be really careful with heat because too much will make the icing crack or dull on the cake. The bottom of the pan should never be too hot to touch with fingers (this is a bit tricky).
  4. To test consistency dip a wooden spoon into it - the icing should thickly coat it before running off.
  5. If it is too thick then add an extra 0.5tbsp of water. and reheat again.
  6. Remember it is better to have a thick icing than a thin one.

To ice the cake

  1. Get the cake and stand it on a plate.
  2. Pour the icing over the top helping it to spread with a a palette knife where needed.
  3. Add some decoration of nuts/glace fruit/ chocolate chips etc before the icing is set and leave the whole lot to set until it is cool.

Variations

Make using same method

Coffee Glace icing

  • 8oz/200g sifted icing sugar
  • 2 levels tsp instant coffee dissolved in 2-2.5 tbsp hot water

Chocolate Glace icing

  • 8oz/200g sifted icing sugar
  • 4oz/100g plain chocolate
  • 2 tbsp water
  • 0.5 oz/15g butter

Grate or shred the chocolate with a knife and put in small thick bottomed pan with butter. and water and warm over very gentle heat stirring with wooden spoon until a smooth cream is formed. Gradually stir in the icing sugar, adding a bit of hot water if necessary to get a coating consistency.

Milk chocolate icing

  • 4oz/100g milk chocolate
  • 2oz/50g butter

Grate or shave chocolate with a knife and put in small thick bottomed pan with butter. Heat gently until smooth hen poor over cake.

French mocha icing

  • 4oz/100g plain desert chocolate
  • 20z/50g butter
  • 1tbsp rum
  • 1 level tsp instant coffee

Grate/shave chocolate and put in small thick bottomed pan with butter. Heat gently until smooth then stir in coffee and rum . Pour over cake.

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