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Anne Willan

Coating with Soft Icing

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Soft icings and glazes are used while warm so that they set on contact with the cool cake. A cake with sloping sides is easier to coat than one with straight sides.
  1. Set the cake on a rack with a tray underneath to catch the drips. Brush the cake with apricot glaze (see Pastry and Cookies) so that crumbs are not picked up by the icing. Leave until cool, about 5 minutes.
  2. Warm the icing in a water bath until tepid and just thick enough to coat a spoon. If too thin, beat in sifted confectioners’ sugar (or more stiff fondant if using). If too thick, add a little water (or sugar syrup for fondant).

  3. Pour the icing over the cake so that it drips down the sides.

  4. At once spread the top smooth with a metal spatula.
  5. Smooth the sides, if necessary patching gaps with more icing. Bumps can be smoothed with a metal spatula dipped in hot water.

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