Mary Berrys Royal Icing Food

ROYAL ICING

Royal icing image

Make your own royal icing to transform your cakes and make them truly homemade. It's easy and rewarding, and once set on your cake it will keep for a month

Provided by Good Food team

Categories Dessert

Time 10m

Yield Serves 10-12; enough to cover 1 x 20cm round cake

Number Of Ingredients 4

Ingredients

3 egg whites
600g icing sugar
1 tsp liquid glucose
1 tsp lemon juice

Steps:

Whisk the egg whites until lightly whipped. Add the icing sugar a few tbsps at a time, whisking continuously until all incorporated. Add the glucose and lemon juice.
Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny.
Use a palette knife to spread the icing over the top and sides of your marzipaned cake. For a snowy effect, make little dips and peaks with a teaspoon. Leave to firm up somewhere cool and dry (not the fridge) for 24 hrs before cutting the cake.

Nutrition Facts : Calories 205 calories, Carbohydrate 50 grams carbohydrates, Sugar 50 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium

MARY BERRY'S ICED QUEEN CAKES

Mary Berry's Iced Queen Cakes image

"When you ice the cakes, the icing should cover the top and touch the edge of the cases. If you want to have a variety of colours, divide the icing into...

Provided by Great British Food

Categories Baking

Yield 18 Servings

Number Of Ingredients 7

Ingredients

100g baking spread, from fridge
100g caster sugar
100g self-raising flour
2 large free-range eggs
½ level tsp baking powder
375g icing sugar
Edible and/or icing flowers

Steps:

Preheat the oven to 200°C/Fan 180°C/Gas 6 and arrange 24 fairy cake paper cases in two bun tins.
Place all the cake ingredients into a large mixing bowl and beat with an electric mixer until well blended and smooth.
Divide the mixture between the paper cases - leave about 1cm between the mixture and the top of the paper cases. It is important not over fill the cases as you need a little of the rim of the paper case above the level of the cakes when they are baked so that it is easy to ice the top. Bake in the preheated oven for about 15 minutes, or until the cakes are well risen and golden brown.
Lift out and cool on a wire rack. To make the icing, mix the icing sugar with 3-4 tablespoons of water to give a smooth coating consistency. Spoon over the cakes and decorate as liked with edible or icing flowers.

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