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Glace Icing

This simple icing is easy to prepare but a little tricky to handle. You have to work fast as it dries very quickly. Glace icing starts to crack after about 4 days.

ingredients

enough to cover the top of one 18cm cake
7/8 cup (100 g) icing sugar (confectioners sugar)
4 tsp water (approx)
1/2 tsp strained lemon or orange juice (optional)
colouring (optional)

method

1. Sift the icing sugar.

2. Put 1 tbsp water into a small non-stick or enamel saucepan with the icing sugar.

3. If a mild lemon or orange flavour is required add the juice at this stage.

4. Warm very gently, without making the pan too hot to touch on the underside.

5. Beat well with a wooden spoon.

6. The icing should coat the back of the spoon thickly. If it is too thick, add the extra 5ml water; if too thin add a very little extra sifted icing sugar.

7. Add colouring, if liked. Use at once.

Flavourings Use the liquid flavourings instead of water.
Orange 15 - 30 ml (1 - 2 tbsp) orange juice, strained.

Lemon 30 - 45 ml (2 - 3 tbsp) lemon juice, strained.

Punch 15 ml (1 tbsp) orange juice, 2.5 ml (1/2 tsp) lemon juice, 30 ml (2 tbsp) rum.

Rum 45 ml (3 tbsp) rum, 15 ml (1 tbsp) water.

Coffee 10 g (2 tsp) coffee powder dissolved in 40 ml (2 1/2 tbsp) water.

Chocolate 10 g (2 tsp) cocoa powder dissolved in 40 ml (2 1/2 tbsp) water.

Liqueur 30 ml (2 tbsp) liqueur (kirsch, Grand Marnier, Tia Maria, etc), 15 ml (1 tbsp) water.

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