TO ICE THE CHRISTMAS CAKE

New Zealand Herald, Volume LII, Issue 16098, 11 December 1915, Page 6 (Supplement)

TO ICE THE CHRISTMAS CAKE

'--"-' - : /...' m/ .'■- ill. Almond Icing.—lngredients: £lb ground almonds ilb castor sugar;" 2 ' yolks of eggs; juice of half lemon a few drops of; essence of almond. .Method : Mix all the ingredients together very thoroughly, kneading well with the' hands, until- the mixture is pliable and will.. mould i easily without cracking. Place ■ this on top of the cake; and press it well evenly ; over Smooth with a hot knife round . the outside, leaving the edges sharp and even. ■-' The to may -be J carefully -rolled with the rolling-pin to ensure it being quite fiat. :v ->] Water i Icing.— Jib of icing : sugar ' with i three ■•■ tablespopnfuls of '- water ■ or lemon-juice. Mix thoroughly and pour this I evenly over the cake and allow this to set before decorating with Royal icing. •■"-'■ Royal Icing.—lngredients :>l4lb king sugar 'p 3 I whites :of eggs; ; juice of. lemon.; Method: Bub the icing sugar through a sieve, add the lemon-juice and the whites the eggs *and mix i until the . sugar -is absorbed; Beat .'for■•>..half ,=» an hour until the mixtura is white and .pliable.'.. consistency of the icing should be so stiff-, that a pattern could.; be- impressed v and remain without blurring, and yet 'at the (same? time; the mixture,: must (. not be "so.; stiff as not to be elastic, otherwise great difficulty will be experienced - when piping. Vlacerthe mixture a >little at a?time in a forcing-bag with tube; and decorate as °» 8 . prefers. A coating of Royal icing should--he spread on the 'cake before decorating wrth fancy stars, etc. f, The ; tubes' and bags are quite inexpensive, and great a;*■ possible; The icing is Suite simple and a most interesting performance,* 1 which all our readers would enjoy.