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2 egg whites450g (1lb) icing sugar, sifted5ml (1 tsp) glycerine
Makes 450g (1lb) Preparation time : 15 minutes, plus standing
Tools: K beater
Quantities guide for royal icing15cm (6 inch) round or 12cm (5 inch) square cake - 450g (1lb) royal icing18cm (7 inch) round or 15cm (6 inch) square cake - 550g (1½lb) royal icing20cm (8 inch) round or 18cm (7 inch) square cake - 700g (1½lb) royal icing25cm (10 inch) round or 23cm (9 inch) square cake - 1kg (2½lb) royal icing30cm (12 inch) round or 28cm (11 inch) square cake - 1.4kg (3lb) royal icing
For Peaked ‘Snow’ IcingMake 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
I needed to make a large number of cup cakes for a cake sale to raise money for a local charity.
Making the icing with my Kenwood kitchen machine really, really helped. It saved time and made the production line that was going on in my kitchen so much easier!
It's so versatile and definitely worth every penny.
USE THESE RECEPIES FOR MARZIPAN AND ROYAL ICING SO SO SIMPLE AND FOOL PROOF
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