Chocolate, Pink or White Icing for Cakes
Ingredients
Directions
Make the icing
Stir the chocolate icing with boiling water to form a smooth paste.
Spread the icing
Spread the icing evenly and smoothly on the cake using a knife.
Dip the knife in water to help spread the icing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gibson's chocolate, pink or white icing
- Provides the sweet chocolate flavour and forms the coating on the cake.
- Boiling water
- Loosens the icing into a smooth paste that spreads easily over the cake.
The step that matters
Stir the icing with boiling water until smooth. Lumps left in the paste will drag and spread unevenly. The water sets how thick the icing is, so adding it gradually and stirring fully gives an even, spreadable texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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