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49
PAge heAder.....
RECIPES
ICING AND FROSTINGS
ROYAL ICING
Makes about 2 cups
INGREDIENTS
2 egg whites
pinch cream of tartar
2 ¼ cups pure icing sugar, sifted
METHOD
1. Assemble mixer using the scraper
beater. Add egg whites and cream of
tartar in mixer bowl. Turn mixer to
LIGHT MIXING setting until egg
whites are lightly mixed.
2. Reduce speed to KNEAD/FOLD setting
and add icing sugar a heaped spoonful
at a time until well combined.
3. Place icing into a piping bag and pipe.
Icing will harden on standing.
LEMON ICING
For 1 x 23cm cake
INGREDIENTS
3 cups icing sugar mixture, sifted
1 teaspoon grated lemon rind
2 tablespoons lemon juice
100g butter, melted
METHOD
1. Assemble mixer using scraper beater.
Add icing sugar mixture and lemon rind
into mixer bowl. Turn mixer to KNEAD/
FOLD setting and pour in lemon juice
and butter. Mix until combined.
2. Spread on cooled cake.
CHOCOLATE GANACHE
For 1 x 23cm cake
INGREDIENTS
200g good quality dark chocolate, chopped
2
⁄3 cup cream
METHOD
1. Stir ingredients in small saucepan over
a low heat until smooth. Cool to
spreading consistency.
2. Spread on cooled cake.
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