Enough to ice and decorate the top of a 20cm (8in) round Christmas Cake (make double if you want to ice both the top and the sides).
Cake Decorations: Royal Icing
10
MINS
MINS
Metric
Imperial
INGREDIENTS
| 1 | Large egg white |
| 225g | Icing sugar |
| ½ tsp | Glycerine (from chemist’s and good food shops) |
| Red and green ready-to-use fondant icing, to decorate |
Method
Lightly beat the egg white, then gradually beat in the sifted icing sugar until the icing is stiff. Add the glycerine and beat well until the icing is glossy and stands in peaks. This will take 5-10 minutes.
Spread the icing over the almond paste with a palette knife, keeping the icing in the bowl covered with a damp cloth or cling film to prevent it from hardening as you work.
Roll out the green fondant icing and cut into holly shapes with a small cutter. Make some tiny berries with the red fondant icing. Use these to decorate the top of the cake.
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