Chocolate Glacé Icing II RecipeOrigin: Britain Period: Traditional |
|
This is a classic sugar icing that produces a glazed 'wet look' effect and can be used for the top and sides of the cake. The quantities given here are sufficient to cover the top of a single 18cm diameter cake or about 18 small buns. Ingredients:
120g icing sugar, sifted 
Chocolate Glacé Icing II Preparation:Method:Sift the icing sugar into a bowl then dissolve the cocoa powder in the warm water before gradually working this mixture into the icing sugar (the final consistency of the icing should be enough to thickly coat the back of a spoon) — use the icing immediately. If you want an icing of a finer, less grainy, texture then combine the icing sugar, water and cocoa pwoder in a small pan ad heat, stirring constantly, until the icing becomes warm (but do not allow to become too hot). The final icing should coat the back of a wooden spoon and should appear smooth and glossy. If you are going to decorate the sides of the cake with any icing apart from glacé icing, then do this first before decorating the top. To coat the whole cake place the cake itself on a sheet of greaseproof (waxed) paper set on a wire rack. Pour the icing evenly onto the centre of the cake then allow to run down the sides, whilst you use a palette knife to guide the flow (reserve a little of the icing to fill any gaps). Ensure that the icing spreads evenly over the top and sides of the cake. If only the top of the cake is to be decorated then pour the icing onto the centre of the cake and spread, using a round-bladed knife) so that you stop the icing just inside the edge of the top of the cake and prevent it from dripping down the sides. You can leave the icing plain or decorate with nuts, candied fruit, glacé cherries, angelica etc. The decorations should be pressed into the icing very quickly, before it sets. Allow the icing to set firmly before adding any additional, piped, decoration. Small cakes can either be iced by spreading the icing over the top or they can be iced by dipping the cakes into the icing. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Chocolate Glacé Icing II to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for breads, cakes and pastries... More Rice recipes... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with sugar and chocolate as primary ingredients: Easter Eggs with Peanut Butter Yolks Marshmallow Easter Bunnies and Chicks Macadamia Ginger Biscuits Syrup Sauce Lemon Custard Cups Breafast Cornmeal Pap Plain Lassi Coffee Ice Cream Chocolate Chunk Cookies Chocolate Cinder Toffee Sorrel Drink Ginger Beer Rose Hip and Rowan Berry Jelly Coffee and Chocolate Tiramisu Sweet Gluten-free Shortcrust Pastry Dough Peach Sorbet Solnogražki Žližniki Bitter Brandy Sauce Cherry, Pineapple and Coconut Easter Eggs Yorkshire Humbugs Korokoro Brandy Butter Banana Fudge Cookies Plain Sponge Cake Creamy Peanut Toffee Blackberry and Elderberry Jam Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
