Kitchencraft

Southland Times, Issue 23378, 9 December 1937, Page 15

Kitchencraft

CHRISTMAS CAKE ICING

(By SARAH)

Icing is to the cake what “make-up” is to the complexion—the last flattering emphasis of good points, and the covering up of poor ones. Frostings and icings increase the enjoyment of eating a cake, enrich its flavour and food value, and serve the added purpose of keeping the cake moist for a long time. They should be generously thick in proportion to the thickness and richness of the cake.

The icing on a Christmas cake should consist of two definite layers, a thick layer of almond paste, and an outer covering of what is called royal icing. Christmas' cakes, being very special cakes baked but once a year, should be iced with the greatest of care, and only the best ingredients should be used. ALMOND PASTE Almond paste helps to keep the cake moist. It is, therefore, an excellent idea to apply this coating as soon as the cake has cooled. The ingredients are:— 141 b ground almonds. lib icing sugar. 2 teaspoons almond essence. 4 egg yolks (approximately). Place ground almonds and finelysifted icing sugar into a large bowl, and mix thoroughly. Sprinkle almond essence over the surface, and add egg yolks one by one, working them into the dry ingredients for five minutes or so with the hands. A very stiff paste should result, the consistency resembling that of pastry. Roll out on a board which has been lightly brushed with icing sugar till about three-eighths of an inch in thickness.

Remove paper from the cake, and brush surface with white of egg. This helps the icing to adhere to the cake when cut. Cut a circle from the rolledout paste of the same diameter as the top of the cake. Place on top of the cake and press down with the palm of the hand. Next cut out a rectangular piece of almond paste having the same width as the depth of the cake, and the same length as the circumference. Wrap this strip round the cake, and press with the palm and flattened fingers into place. Now work at the paste till the surface is as even and smooth as possible. This is most important as the smoothness of the outer layer of icing depends upon the smoothness and evenness of the coating of almond paste. If by any chance you were unfortunate enough not to have a flattopped cake to begin with, the only thing to do is to cut that rounded top off with a sharp knife. Always make a deep depression in the centre of the cake mixture before cooking. This precaution should prevent a cake from developing a rounded top. ROYAL ICING The almond paste in position, all is then ready for the royal icing. This outer coating need not be applied till a week before Christmas, as some people think that it gets hard when kept. Use icing sugar, egg white and lemon juice. Sift the icing sugar; sprinkle lemon juice over the surface and mix as well as possible. Add the egg whites, working and beating the icing between each addition. The icing when ready should be perfectly smooth in texture, shiny in appearance and very stiff. It should, indeed, be so stiff as to be more or less impossible to spread with a cold knife, necessitating the use of a knife or spatula dipped in hot water. Place a piece of icing in the centre of the cake, and work from the centre outwards. When the top is covered with a fairly thin coating, spread icing round sides of cake. Work at the cake, using a warmed large spatula till the surface is very smooth. Leave twentyfour hours to dry. Next day work the remaining icing to the correct consistency and apply a second thin coat as you did the previous day. Again leave for twenty-four hours. THE DESIGN Take a circle of paper of the same size as the top of the cake. Upon it draw out your design, a formal one being most suited to this type of cake. Now place this paper on top of the cake, and with a pin prick lightly the intended design on to the surface of the cake. Remove the paper and you have your pattern. If commercial forcing tubes are to be used, read the directions carefully before beginning to make your leaves, roses, stems, etc.

The royal icing used for this is, if possible, even stiffer than that used in the earlier stages. Place it in your forcer machine, paper bag, or material bag, and try out the design on the bottom of a large dinner plate. If you are satisfied with the result, set to work on the cake itself.

Some busy housewife may find that this type of icing takes up too much of her precious time, and if this be the case, for her is intended the recipe for an attractive icing to be published tomorrow, which can be applied to the cake at once, the decoration consisting of red berries and angelica.