Water Icing for Cakes
Ingredients
Directions
In a basin, mix 4 tablespoons of Tate's Icing Sugar with 2 teaspoons of water.
While the cake is warm, spread the icing mixture over it.
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
- Icing sugar
- Provides sweetness and the solid sugar that forms a thin, glossy coating as it sets.
- Water
- Dissolves the icing sugar into a smooth, spreadable liquid icing.
The step that matters
Spreading the icing while the cake is warm. Warmth thins the icing so it spreads evenly and sets into a thin, glossy layer. If the icing is too thick or the cake has cooled, the coating can turn patchy.
“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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