Glace Icing

Glace Icing is the simplest, quickest type of icing to make and is ideal for topping a plain sponge cake. If you like, add

½ teaspoon of vanilla or coffee essence or lemon juice at the same time as the syrup. This recipe will make enough icing for one

8-inch cake.


1 lb. sugar

10 fl. oz. water

8 oz. icing sugar

In a medium-sized saucepan, dissolve the sugar in the water over low heat, stirring constantly.

Increase the heat to moderate, cover the pan and bring the syrup to the boil. Continue boiling until the syrup registers

215°F to

220°F on a sugar thermometer or until a small amount removed from the pan and cooled will form a short thread between your thumb and index finger.

Remove the pan from the heat and allow the syrup to cool slightly.

Place the icing sugar in a medium-sized mixing bowl. With a wooden spoon, gradually beat in the syrup. Continue beating until the icing is thick and smooth.

Place the bowl over a pan of simmering water and stir until the icing is warm and of a spreading consistency.

Pour the icing on to the centre of the cake and spread it out quickly with a knife dipped in hot water.

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