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LEMON ICING
Substitute water and vanilla essence with
1 teaspoon finely grated lemon rind and 2
tablespoons lemon juice. Add 1-2 drops
yellow food colouring if desired.
SOFT CHOCOLATE ICING
2 tablespoons cocoa
½ cup boiling water
40g butter, melted
½ teaspoon vanilla essence
2½ cups icing sugar, sifted
1. Dissolve cocoa in the boiling water, stir
in melted butter and vanilla essence.
2. Assemble Mixer using scraper beater.
3. Using Folding/Kneading setting, mix
cocoa mixture and icing sugar, together
until ingredients are combined.
4. Using Creaming/beating setting
continue beating until mixture
is smooth.
CREAMY CHOCOLATE GANACHE
200g dark chocolate, chopped
¾ cup thickened cream
1. Combine chocolate and cream in a
small heat proof bowl, place over a
small saucepan of simmering water,
and stir until smooth. Allow to cool until
thick enough to spread.
2. Spread cake, top and sides, with a
thin layer of glaze, then quickly pour
remaining glaze evenly over top of
cake. Allow glaze to set at room
temperature before serving.
GLACE ICING
1½ cups icing sugar
2 teaspoons butter, softened
2-3 tablespoons milk
1. Place icing sugar in a small heat proof
bowl, stir in butter and enough milk to
make a firm paste.
2. Place the bowl over a small saucepan
of simmering water, and stir until icing is
smooth, do not overheat.
ICINGS AND FROSTINGS continued
BEM800_IB_Issue_0110.indd 47 10/12/09 10:00 AM