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- Invest in a good set of icing nozzles, preferably one which uses bags, and a basic screwnozzle attachment for easier handling. Icing guns can be messy if you want to change too many colours.
- Dip a knife in hot water, and run it flatly over icing of top and sides, to give a smooth even finish. The hot water will keep the icing from sticking back to the knife. Keep dipping the knife every now and then, till finished.
- If you are using a very stiff icing like fondant or pastillage, then, apply a thin layer of jam to the top and sides of the cake before spreading the icing. This will help to stick the icing firmly to the cake.
- Some setting icings may be made with milkmaid instead of icing sugar, as in the case of chocolate pourable topping. Make sure you follow instructions for these icings care fully, and attain proper thickness, before pouring. If it is too thin it will run down. If too thick it may set before you can pour it. The icing is done when it falls in a fat nonspreading drop when a drop is put in a plate.
- As a rule it is better to always sieve the icing sugar before using it, this will make it much easier to mix into the butter or other liquid. There will also be no lumps left, even the hard one can be broken while dry.
- You may use liquid, gel or powdered food colours, but make sure they are not ancient and are of the best quality. Do no go in for cheap hardly known brands, if you are not sure of its purity.
Icings and Toppings's Index
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