Water or glace icing You will need: 8 oz. icing sugar approx. 1J dessert- spoons warm water
1 To cover the top of a 6-in. sponge use 4 oz. icing sugar; for a 7 in. cake or sponge use 6 oz. and for an 8-9 in. sponge use 8 oz.
2 If covering top and sides use at least double quantities.
3 If the icing sugar seems rather lumpy you can sieve it, but if you add the water and let it stand for some time, unless the lumps are very hard indeed, it will become smooth by itself.
4 Add the water gradually.
Chocolate glacd icing: Add 1 good dessertspoon cocoa to the icing and then beat in a knob of butter melted.
Coffee glacd icing: Mix with strong coffee instead of water or with soluble coffee powder, blended with little warm water.
Lemon glace icing: Mix with lemon juice instead of water.
Orange glacd icing: Mix with orange juice instead of water.
Vanilla glacd icing: Add a few drops of vanilla essence.
Milky bar icing: Melt 1 large Milky bar and 2 tablespoons water together in a bowl over hot water.
For coating – add 4 oz. sieved icing sugar. For spreading – add 6 oz. sieved icing sugar. For piping – add 7 oz. sieved icing sugar. For rolling out – add 9 oz. sieved icing sugar.
Colour with vegetable colouring to suit the cake.
Mocha glace icing: Add 1 good dessertspoon cocoa to the icing sugar and use strong coffee instead of water. A small knob of melted butter can be added if liked.
Spiced glacd icing: Blend 1 teaspoon mixed spice, 1 teaspoon grated nutmeg and 1 teaspoon cinnamon with the icing sugar.
Almond glacd icing: Add a few drops almond essence.
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