Icing

Icing is the collective name for various types of (usually) cake toppings and fillings and there are several varieties that can be used:

• Glacé icing
• Royal icing
• Fondant icing (sugar paste)
• Mexican paste
• Ganache
• Buttercream icing
• Cream cheese icing
• Flower paste
• Modelling paste
• Pastillage
• Poured fondant

Mille-feuille

Glacé icing

A very simple icing, often drizzled over Fairy Cakes or larger cakes and used for feathering on Mille-feuilles. It is runny and shiny and probably the easiest icing to work with. It is made from icing sugar and water with the optional addition of flavourings and/or colourings.

For every 100g of icing sugar, mix in about 13-20mls boiling water, depending on whether you are adding additional liquid. It takes around 30 minutes to set, but will not set hard. If you prod it, it will crack.

Royal icing

Royal icing sets rock hard and solid and is made from icing sugar, whisked egg whites, and lemon juice (or vinegar) that takes about to set 4-6 hpurs to set. Sometimes glycerine is added if you want a softer icing - however this is only suitable for covering cakes. It is normally used to cover celebration fruit cakes such as wedding and Christmas cakes which have a marzipan base. It can also be used for some decorations, including piping. It will keep in a cool area for 1-2 days in a bowl covered with a damp tea towel. For coating cakes, it is best apply it in several thin layers, allowing it to dry each time in between.

For every 225g of icing sugar, use 1 egg white, 1 tsp lemon juice or vinegar and ½ tsp glycerine (if using). If you are reluctant to use raw egg whites for safety reasons, you can either pasteurise your eggs first or use a substitute such as albumen powder or dried egg whites.