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Glaces de Sucre

Icings

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
The icings of France are among the best in the world. They are simple to make and always successful. You will notice that Fondant icing can be made in advance and then reheated when ready to use. Glace Royale can be made in advance and stored in an air-tight container ready to use. There are many icing tricks in this section that you can apply to our American cakes—even the commercial varieties—to make them exotic.

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