photo credit: *saxon*

The measurement are for a 1/2 – 1 kg cake

Initial Spread : This is the basic spread to beging with any icing on the cake

• Cream 200 gms of butter
• Add 3 tbsp of icing sugar (heaped) little by little and cream well

Butter Icing (for piping)

• Keep adding icing sugar to the Initial spread (above) little by little while beating well.
• Stop once the butter looses its shine and form peals

Hard Butter Icing

• To Butter icing keep adding icing sugar till the time the icing forms a ball and leaves the sides of the bowl
• Approximately 600 gms of icing sugar will be required for 200 gms butter

Parchment Icing

Gelatine – 1 tsp

Water – 1 Tbsp

Icing sugar – 125 gms

• Dissolve gelatine in water and melt it over fire.
• Add icing sugar little by little and knead to a fine ball

Glaze Icing

Sugar – 225 gms

Hot water – 2-3 tbsp

• Beat water with icing sugar till it coats the spoon

Royal Icing

Egg white – 1 no

Icing sugar – 225 gms

Lemon juice – 1tsp

• Beat egg whites lightly then gradually beat in half of the icing sugar.
• Beat until smooth and white.
• Continue till it forms soft peals

Fondant Icing

Gelatine – 1 and 1/4 tbsp

Liquid glucose – 1 and 1/2 tbsp

Water – 1/8 cup

Glycerine – 1 tsp

Icing sugar – 3 and 1/2 cups

• Soak gelatine
• Warm liquid glucose amd soaked gelatine in a double boiler
• Make a well in the icing sugar and pour the above the mixture into it
• Knead well into a pliable dough