Luxury Cakes :: Wedding Cake, Birthday Cake Toronto

Ingredients

100g icing sugar - sieved
1tbsp - water
This recipe is sufficient to cover 18cm cake

Instructions

Mix sieved icing sugar with water in a basin. Beat until smooth, add colour and flavouring as required. The icing consistency needs to be thick enough to coat the back of the spoon. If it's too thin add a little more sieved icing sugar, if it's too thick add a few more drops of water. Remember to do it little by little.

Ingredients

2 tbsp - cocoa
2 tbsp - milk
3 tbsp - margarine or butter
1-1/3 cups - confectioner's sugar
½ tsp - vanilla

Instructions

In a small bowl, mix together cocoa, margarine or butter, milk and vanilla. Then, add half of the sugar to this mixture. Mix it well. Then, add rest of the sugar to obtain the desired consistency, so that icing will spread well on the cake. Spread the chocolate icing on cooled cake.

Ingredients

2 - large egg whites, or more to thin icing
4 cups - sifted confectioners' sugar, or more to thicken icing
1 lemon, juiced

Instructions to make Royal Icing

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

Ingredients

2 cups - granulated sugar
1/8 tsp - cream of tartar
4 cups - ground almonds (or almond meal)
2 - egg whites
Powdered sugar for dusting

Instructions

- Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.
- Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.
- Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.
- Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.
- Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy.
- Stir in the ground almonds and the egg whites, the place back over low heat and stir for 2 minutes more until the mixture is thick.
- Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch.
- Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.
- Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.