4 simple tips for icing a cake

With so many different ways to ice a cake, choosing the right recipe and technique can be overwhelming. Here are four tips that will help you ice your cake like a pro.

1. Fit a small round nozzle into the end of a piping bag. Twist and tuck the bag into the nozzle to stop any icing leaking out.
2. Make a collar by folding the bag over your hand. Add the icing with a spatula. Twist the top of the bag when full, expelling any air.
3. Ice the cake by twisting the end of the bag with one hand and squeezing the bag gently with the other.

This recipe covers a 18 centimetre (seven inch) round cake or 15 cupcakes:

• 30 to 45 ml (2 to 3 tbsp) hot water
• 175 g (3/4 c) icing sugar

1. Sieve the sugar into a bowl, add the water a little at a time, then add any flavourings.
2. To cover the top and sides of a cake, icing should coat the back of a spoon but flow easily.
3. For cupcakes, icing should be a little stiffer. Leave the iced cake to set for at least an hour.

This recipe covers a 23 centimeter (nine inch) round cake or 15 cupcakes:

• 350 g (12 oz) chocolate, broken into pieces
• 150 g (2/3 c) unsalted butter
• 120 g (1/2 c) apricot jam, sieved and warmed

1. Melt the chocolate in a double boiler over nearly simmering water.
2. Add the butter and stir until melted.
3. Brush the cake with the apricot glaze.
4. Apply the chocolate glaze to the cake and leave to set for at least four hours.

Marzipan, usually covered with icing, is a traditional topping to a rich fruit cake such as a Christmas or wedding cake. It can also be molded into spheres or fruit shapes, which can be tinted with food colouring, dipped in chocolate or both.

This recipe covers a 18 centimetre (seven inch) cake:

• 100 g (1/3 c) icing sugar, sifted, plus extra for rolling
• 100 g (1/3 c) sugar225 g (8 oz) ground almonds
• 5 ml (1 tsp) lemon juice
• A few drops almond essence
• 1 egg, beaten

1. Put the sugars and ground almonds into a bowl and mix. Add lemon juice and almond essence and gradually stir in the beaten egg until the mixture is firm but manageable. Knead gently. Store for up to one week in an airtight container.
2. To make the marzipan stick to the cake, it's best to apply it over an apricot glaze.

Give these four simple recipes a try, and find the icing that works for you cake!

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