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4 egg whites 900g (2 lb) icing sugar, sieved 4 tsp lemon juice 2 tsp glycerine |
Meat-free Gluten-free Low-fat Dairy-free Nut-free |
Whisk egg whites until frothy. Stir in icing sugar gradually, beating well until smooth, stiff and shiny. Stir in lemon juice and glycerine.
Icing a cake
Spoon a dollop of icing on top of the cake and spread evenly over the surface, using a backwards and forwards motion with the knife. With a palette knife or ruler scrape off the surplus to smooth over top. Spread icing round sides using palette knife to smooth. Trim edges.
Using a piping bag with a star shaped nozzle no 6, pipe a scallop shell edging around the top of the cake. Use the same icing mix to stick decorations (e.g. bride and groom, Father Christmas, etc.) to the top of the cake. For a Christmas cake, tie a large red ribbon round the cake, and stick with a couple of dabs of icing.
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