Icing, for Twelfth or Bride Cake (No. 84)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Put the sugar into a pan quite free from grease.
  2. Break in the whites of six eggs and as much powder blue as will lie on a sixpence.
  3. Beat it well with a spattle for ten minutes.
  4. Then squeeze in the juice of a lemon, and beat it till it becomes thick and transparent.
  5. Set the cake you intend to ice in an oven or warm place five minutes.
  6. Then spread over the top and sides with the mixture as smooth as possible.
  7. If for a wedding-cake only, plain ice it; if for a twelfth cake, ornament it with gum paste, or fancy articles of any description.
Original Text
Icing, for Twelfth or Bride Cake.—(No. 84.) Take one pound of double-refined sugar, pounded and sifted through a lawn sieve; put into a pan quite free from grease; break in the whites of six eggs, and as much powder blue as will lie on a sixpence; beat it well with a spattle for ten minutes; then squeeze in the juice of a lemon, and beat it till it becomes thick and transparent. Set the cake you intend to ice in an oven or warm place five minutes; then spread over the top and sides with the mixture as smooth as[385] possible. If for a wedding-cake only, plain ice it; if for a twelfth cake, ornament it with gum paste, or fancy articles of any description. Obs.—A good twelfth cake, not baked too much, and kept in a cool dry place, will retain its moisture and eat well, if twelve months old.
Notes
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