Jeni Wright, Eric Treuille, Le Cordon Bleu

Coating with Chocolate Icing

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
For a flawless finish, work quickly, and with a steady hand. Before the cake is iced, place it on a wire rack over baking parchment to catch the drips and prevent the icing from pooling around the bottom of the cake. After it has set, the icing will be glossy and smooth.
  1. Ladle warm chocolate icing over the centre of cake coated with apricot-jam glaze.

  2. Quickly smooth icing across top of cake with a warm palette knife. Allow excess to run down sides.

  3. Tap rack on work surface so icing settles. Leave to set, about 5-10 minutes.