Glacé Icing

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A soft icing to be put straight on the cake instead of almond paste, and covered with royal icing.


  • ½ lb. (240 g.) icing sugar
  • 1 tablespoon water


Sieve the icing sugar into a saucepan in which you have already put the water and lemon juice. Stir it over a low heat, holding it off the fire, until the sugar is melted and the temperature is just above blood heat. Pour it over the cake and allow it to run down the sides, smoothing it with a hot knife.