Icing

Basic Glace Icing

Stir the water into the icing sugar very gradually, and mix to a spreading consistency, adding a little more water if necessary. Beat until smooth.

For a thinner icing, mix to a pouring consistency, adding 1/2 tsp water at a time.

For a very thin, transparent icing continue adding the water very carefully. Flavour and colour to taste.

Chocolate: Sift 1 tbsp cocoa with the icing sugar and mix with black coffee or water.

Coffee: Sift 2 tsp instant coffee powder with the icing sugar and mix with black coffee instead of water.

Lemon: Mix with strained lemon juice instead of water. Tint pale yellow with a few drops of yellow colouring, or leave white.

Lemon curd: Beat 3-4 tsp lemon curd with the basic mixture.

Orange: Use orange juice instead of water to mix and tint with a few drops of orange colouring.

Peppermint: Add a few drops of peppermint oil to the basic mixture and tint a delicate green.

Vanilla: Add a few drops of vanilla essence to the basic mixture and tint pink with a few drops of cochineal if liked.

From the left Peppermint, orange, vanilla, chocolate and coffee glacé icing