Mary Berrys Royal Icing Food

MARY BERRY'S ICED QUEEN CAKES

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.

MARY BERRY'S ROYAL ICING

Steps:

• Sieve the icing sugar.
• Whisk the egg whites in a large bowl until they become frothy.
• Add the icing sugar to the egg whites, a spoonful at a time, and fold in.
• Add the lemon juice and glycerine and stir.
• Beat the icing until it is very stiff and white and stands up in peaks.
• Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.)
• Transfer to a cake tin and seal up until ready for use.

YOGURT ICING

Steps:

• In a food processor or mixer blend all ingredients together to smooth.

ROYAL ICING

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.