Christmas Cake Icing Recipe |
||
|
You will need:- For the almond paste:- 12 oz. ground almonds 6 oz. castor sugar 6 oz. icing sugar, sieved 3 egg whites few drops almond essence 3 tablespoons apricot jam, sieved For the royal icing:- 4 egg whites 2 lb. icing sugar, sieved 4 teaspoons lemon juice 2 teaspoons glycerin
Preparation Time:- 1 hour
Mix almonds and sugar in a bowl, then blend in egg whites and almond essence to make a soft paste. Knead until it is smooth, divide in three equal portions. Roll one piece on a sugared board to an 8 inch circle. Roll remaining two thirds to strip the same depth as cake, and long enough to go all the way round edge. Brush sides of cake with apricot jam. Place long strip round sides and press firmly to join. Place circle of paste on top of cake. Allow to dry for at least 3 days before icing.
Whisk egg whites for royal icing until they become frothy. Add sugar, a tablespoon at a time, and beat well after each addition. Finally beat in lemon juice and glycerin. To prevent the icing hardening, cover bowl with a damp cloth.
Spread icing thickly over top and round sides of cake and draw it up in peaks with the handle of a teaspoon. Leave for a day to set then place decoration on top.
Quick Tip
Using glycerin in the icing ensures that it is not hard. The lemon juice adds flavor and also helps to make a softer icing.
|
||