Butter Icing

Butter icing must be quite cold and hard before it is used. In hot weather, put icing in refrigerator before using it. If a large plain cake is to be iced, it is usual to split cake once or twice and spread icing between layers. I sometimes blend a little double cream into the icing just before using. Spread a thin coating of the icing on the top and sides of the cake, and put most of the icing into a forcing bag, with a rather large pipe on the end of it. Force out the icing on the cake in stars or scrolls, and do it as quickly as possible, before the heat of your hand has time to soften the icing.