Ices for Cakes

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Switch the whites to a stiff froth, stiff enough to lift on a knife.
  2. Then add the sugar, and beat well up with the knife.
  3. Then pass through an icing-bag, on whatever is to be iced.
  4. Ornament any fancy shape that is desired.
Original Text
ICES FOR CAKES. Take half-a-pound of icing sugar to two whites of eggs; switch the whites to a stiff froth, stiff enough to lift on a knife; then add the sugar, and beat well up with the knife. Then pass through an icing-bag, on whatever is to be iced; ornament any fancy shape that is desired.
Notes
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