Gelatine Icing for Confections or Cakes
Ingredients
Directions
Make the icing
Dissolve the gelatine in hot water.
Mix in enough powdered sugar to form a stiff paste.
Ice the cake
Spread the icing smoothly over the cake with a knife, dipping the knife in hot water occasionally.
This icing will not crack when dry.
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
- Gelatine
- Sets the sugar paste so the icing dries firm and resists cracking.
- Fine powdered sugar
- Provides sweetness and bulk, stiffening the liquid into a spreadable paste.
The step that matters
Spreading the icing smoothly. Once the gelatine cools it begins to set, so the icing thickens quickly. Dipping the knife in hot water keeps the surface warm and fluid enough to spread evenly without dragging.
“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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