Icing

Recipe by Manda atya

Ingredients:

• 250 gms icing sugar [2lbs = 900gms / 1lb = 450gms / ½ lb = 225gms]
• 2 Tbsp (rounded) cocoa
• 3-½ Tbsp warm+ water
• Few drops of vanilla
• ½ tsp butter

Method:

1. Beat all ingredients except butter with an electric mixer.
2. Slowly add butter (for glaze). Beat again.
3. Immediately pour over the cake. Let it drip over the sides.
4. Carefully spread with the spatula.
5. Wipe off the edges with a cloth.
6. Let it cool completely.*

*Before icing, you can give the cake a lining to be set overnight.
Beat ½ an egg white with icing sugar, 3 drops of lemon, until it is a smooth paste that can be spread easily.
Or use marzipan lining. Or use a marshmallow crème lining.

Flowers:

1. Beat the egg white of 1 egg.
2. Take some icing sugar in a bowl and keep adding a little of the egg white, mixing it till desired consistency.
3. Add 3 drops of lemon and color if desired. The mix should be stiff, yet pliable enough to form shapes.
4. Shape into stem and rose petals. Shape into leaves. Shape into pigeons.
   Moisten hand with lemon if needed.
   Can also make flowers with cashew or almond paste. Taste better!