(For top coating, with a gloss)
Ingredients:
1 cup sugar
1/2 to 1 tbsp. fruit juice (for stiffer icing)
1 to 1-1/2 tbsp. fruit juice (for flowing icing)
2-3 drops food colour as desired
2-3 drops essence to match
Method:
- Put icing sugar, cocoa powder in a bowl, no sifting required, unless very lumpy.
- Pour juice, either stir to mix in the basin, or over very gently heat.
- When fully dissolved add colour and flavour, mix till even.
- Pour all at once over cake.
- Quickly spread evenly, allowing to flow over sides.
- Run with a knife dipped in hot water to even top.
- When fully cooled, slash off side overruns if so desired.
- Allow to cool completely before touching it for further decorations.
Note: Add a tsp. of melted butter while mixing, to give a shiny gloss.
Icings and Toppings's Index
