THE FINISHING TOUCH

Evening Post, Volume CXXVIII, Issue 145, 16 December 1939, Page 19

THE FINISHING TOUCH

ICING FOR CHRISTMAS CAKES

To ice and decorate a Christmas cake ice the cake with a very thin layer of plain glace icing, and while the icing is still moist, place over it the prepared almond icing, and spread it with a knife dipped in hot water. Make a smooth surface, then leave for one or two days to harden. Over that spread a layer (or two) of Vienna icing, when firm, but not dry, decorate, using the same icing, put through a greaseproof paper cone, and rose tube, or a set of icing tubes. When icing rich fruit cake, if almond paste is not being used, coat the cake very thinly with plain icing, and let dry a few hours before adding the final coating. This process seals the cake and there is less tendency for moisture from the cake to discolour the icing. ALMOND ICING. Four ounces almond meal, 6oz castor sugar, 6oz icing sugar. 1 teaspoon almond essence, and 1 egg. Roll and sift icing sugar, mix dry ingredients. Beat egg and add to dry mixture, \ also essence, working it up with a wooden spoon until stifjF. If too soft, add more dry material1. A large cake, cooked in a tin 8 x 11 x 2 would require double this quantity. VIENNA ICING. Eight ounces icing sugar; 2oz butter, vanilla or other essence, and sufficient water to mix to the desired consistency. Two drops of liquid (washing) blue may be added if desired a frosty white. To make glace icing, omit the butter, and mix icing sugar with water only. SOFT ICING FOR BUTTER SPONGES. Heat 2oz butter, add 2 tablespoons milk, add pinch tartaric acid, or little lemon juice, and mix in sufficient icing sugar to thicken. Coffee essence or dissolved chocolate may be used instead of milk for caramel or chocolate icing.