Page 53 - Kenwood Cook Book

Icings and Fillings

Royal Icing
USING ‘K’ BEATER Place the egg whites and lemon juice in
2 lb icing sugar (approx.) the bowl, switch on minimum speed.
4 egg whites Add the sifted icing sugar a few ounces
2-8 tsp lemon juice at a time, mixing after each addition until
glycerine (optional) smooth.
blue vegetable colouring Beat the finished icing until ‘dull’ (no
(optional) longer shiny) and smooth. The
(This quantity is sufficient to ice consistency should be soft but stiff
and decorate on page 85) enough to form ½” peaks.
The icing can be prevented from
hardening by adding 1-4 teaspoonsful
glycerine as desired. A few drops of blue
colouring added to the finished icing will
improve the whiteness.

Marzipan

USING LIQUIDISER AND ‘K’ Sieve the icing sugar.
BEATER Grind the sugar in the liquidiser for 1
12 oz ground almonds minute using maximum speed.
6 oz icing sugar Place sugars and almonds in bowl and
6 oz sugar, powdered mix with ‘K’ beater on minimum speed
1 egg for 10 seconds.
1 dsp lemon juice Add egg, lemon juice and brandy and
few drops of almond essence continue mixing, increasing speed
1 dsp brandy slightly until a smooth paste is formed.
apricot glaze Roll out a third of the marzipan on a
(This quantity is sufficient to board dusted with icing sugar, into a
cover top and sides of cake on shape the size of the top of the cake.
page 85) Brush with warm apricot jam.
Place the cake on the marzipan and
press firmly into position. Trim off any
surplus marzipan around the edges of
the cake.
Roll the remaining two-thirds marzipan
into a strip the depth of the cake and
about ⅛” longer than the circumference.
Brush strip with warm apricot jam, roll
the cake along the marzipan, attaching it
to the cake.
Turn the cake the right way up and
neaten the edges by rolling a rolling pin
held upright around the sides.
Allow the marzipan at least 2 days to dry
out before decorating with the Royal
Icing.

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