Egg-free royal icing
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Posted by: Ruth,
on 28/11/2008,
in category "Baking Sweet"
Views: this recipe has been read 293 times
Summary: This recipe can be used to ice a Christmas cake along with egg-free marzipan
Ingredients
500g/1lb 2oz icing sugar, sifted
2 lemons, juice only
3-4 tsp glycerine
Preparation Time
less than 30 mins
Cooking Time
no cooking required
Serves
20cm cake
Cooking Instructions
1. Put the icing sugar in the bowl of a mixer.
2. Gradually add the lemon juice and the glycerine, beating continually, until the texture and the flavour are as you want them.
3. To ice the cake, spread a thin layer of a jam of your choice over the cake.
4. Roll out the marzipan (using icing sugar to stop it sticking to the rolling pin) and lift it onto the cake. Patch as needed and, if necessary, just take pieces of the marzipan and press it out on the cake.
5. Use a spatula to spread the royal icing over the marzipan, and a fork to 'fluff' it up so that it looks snow-like - then decorate.
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