ICINGS

Print Friendly, PDF & Email

HOME-MADE ALMOND ICING:
185g ground almonds
2 egg yolks
435g (14oz) icing sugar
2 Tab sherry or orange juice
few drops lemon juice

Mix dry ingredients. Beat yolks & juices together and add to drys making a stiff paste.
Brush cake well with white of egg before placing on almond paste.

NOTES FROM ELSEWHERE:  Do not make it too soft. Roll out to size required, and press on cake.

HOME-MADE CARAMEL ICING:
1 c brown sugar
2 Tab milk
1 Tab butter

Place all in a saucepan on heat. Allow to boil about 10 mins until a little dropped in cold water forms into a soft ball. Take off heat then whip until it becomes creamy.

Spread on cake with a wet knife. Vanilla or lemon flavouring may be added before whipping.