Makes 450g (1lb)
Preparation time : 15 minutes, plus standing
Tools: K beater
Quantities guide for royal icing
15cm (6 inch) round or 12cm (5 inch) square cake - 450g (1lb) royal icing
18cm (7 inch) round or 15cm (6 inch) square cake - 550g (1½lb) royal icing
20cm (8 inch) round or 18cm (7 inch) square cake - 700g (1½lb) royal icing
25cm (10 inch) round or 23cm (9 inch) square cake - 1kg (2½lb) royal icing
30cm (12 inch) round or 28cm (11 inch) square cake - 1.4kg (3lb) royal icing
- Place the egg whites in the Kenwood Bowl. With the K Beater running at minimum speed, gradually add the icing sugar, a little at a time.
- Continue adding the icing sugar until the mixture is stiff and stands in soft peaks, suitable for coating a cake. If required for piping add a little more icing sugar as the icing should be slightly stiffer.
- Add the glycerine to keep the icing from becoming hard. If it is required to cover a tiered cake a hard surface is needed to support the tiers so omit the glycerine.
- Transfer to an airtight container, to prevent the icing drying out, until it is required. Leave to stand for a few hours to allow any air bubbles to rise to the surface.
For Peaked ‘Snow’ Icing
Make sure the icing is stiff enough to pull into well formed peaks with the back of a spoon. Spread the icing all over the cake and then create the peaks with a spoon. Leave for 24 hours to dry.
To Flat Ice a Cake
- Apply on top of almond paste. Spoon almost half the icing on top of the cake and spread it evenly with a palette knife, using a paddling motion to help remove any air bubbles.
- Draw an iciing ruler at an angle of about 30° across the top of the cake applying light, even pressure. Remove any surplus icing. If possible leave to dry for 24 hours.
- To ice the sides, place the cake on an icing table. Spread the icing on the sides and smooth roughly with a small palette knife. Hold a cake scraper or palette knife at an angle of 45° and draw it towards you around the cake to smooth the surface.
- For a square cake apply each side separately. Neaten the edges with a palette knife and leave to dry for 24 hours.
- For a really smooth finish apply a second thinner coat. Use fine sand paper to rub and smooth down any imperfections before re-coating. Brush off any loose icing with a clean pastry brush.