All done and dusted now: Cake fed and iced ready for the big day!
Icing The Christmas Cake - ROYAL ICING

▶-------- CHAPTERS ---------◀
00:00 Introduction
00:54 Apply the apricot jam
01:45 Knead, roll the marzipan
02:38 Cover the cake with marzipan
02:53 Smooth & trim the marzipan
04:06 Make the Royal Icing
05:34 Apply the Royal Icing and sculp it

ROYAL ICING INGREDIENTS
3 free-range eggs, whites only
675g/1½lb icing sugar, sifted
3tsp lemon juice
1½tsp glycerine
METHOD
For the royal icing, whisk the egg whites in a large bowl until they become frothy.
Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low.
Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks.
Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed.
To ice the cake, place all the icing onto the top of the cake.
Spread evenly over the top and sides of the cake with a palette knife.
For a snow-peak effect, use a smaller palette knife to rough up the icing.
Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed.


▶-------- BITS & PIECES USED IN THIS VIDEO ---------◀
Pastry Brushes: [ Ссылка ]
Icing Smoother: [ Ссылка ]
Cake Decorating Icing Turntable (Tilting): [ Ссылка ]
Stainless Steel Rolling Pin: [ Ссылка ]
Icing Spatula Set: [ Ссылка ]
Sage Food Mixer: [ Ссылка ]

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#christmascake #royalicing #cakeicing #ddu #easyroyalicing
Icing The Christmas Cake - ROYAL ICING

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