Gelatine Icing for Cakes
Ingredients
Directions
Dissolve the gelatine in hot water.
Mix with powdered sugar until stiff.
Spread on the cake and smooth with a knife dipped in hot water.
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 mixture into a firm icing that holds its shape on the cake.
- Powdered sugar
- Provides sweetness and bulk, stiffening the icing as it is mixed in.
The step that matters
Dissolving the gelatine fully in hot water. Undissolved gelatine granules leave gritty specks and uneven setting. Gelatine needs heat to hydrate and disperse evenly before it sets as the icing cools.
“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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