Chocolate
fudge icing
This
icing develop a fudge like consistency when set, making a delicious filing and
covering for chocolate or Madeira cakes. It thickens as it cools, so make sure
you use it while it spreadable. If it does solidify before you’ve had a chance
to use it, simply beat in a dash of hot water. It’s an easy recipe to double up
on quantities if you’ve made a larger cake.
This
quantity makes enough to cover a 15 cm (6 inch) round cake.
25g
(1 oz) unsalted butter
15g
( ½ oz ) cocoa powder
175g
(6 oz) icing sugar
2
tablespoons milk
Melt
the butter in a small saucepan. Stir in the cocoa powder and cook, stirring
constantly, for 30 seconds until smooth. Remove the pan from the heat and
gradually stir in the icing sugar (no need to sift) and milk, mixing until
smooth.
Return
to the heat for 1 minute, stirring constantly until it has a glossy pouring
consistency. Quickly spread the icing over the cakes while is still warm.
Royal
icing
Royal
icing hardens once it dries out. To compensate for this if you’re making a
wedding or Christmas cake in advance, beat in a teaspoon of glycerine. If you’re
not using the icing immediately, press a sheet of clingfilm directly over the
surface of the icing to prevent a crust forming. This quantity make enough to
cover a 20 cm (8 inch) round cake.
2
egg whites
500g
(1 lb) icing sugar
Use
a hand-held electric whisk to beat the egg whites in a large bowl with a little
of the icing sugar until smooth.
Gradually
whisk in the remaining icing sugar until the icing is softly peaking. You might
not need all the icing suger.
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