ROYAL ICING RECIPE - NYT COOKING
This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.
Provided by Melissa Clark
Total Time 10 minutes
Yield Enough for about 4 dozen cookies
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.
- To tint the frosting, divide into small bowls. Cover the ones you aren’t using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color — one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline.
- Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.
SIMPLE CHOCOLATE CAKE RECIPE THAT TAKES JUST 40 MINS ...
This is a really easy chocolate cake recipe. Once you’ve made the cake itself, you can dress it up any way you fancy – for example, you could fill it with whipped cream and jam instead of chocolate icing. Or, after icing or buttercreaming, why not decorate with colourful sweets or chocolate buttons for a birthday cake? Then when you’re feeling confident with your baking, take it up a level, with our triple chocolate layer cake. We’ve also got a chocolate mud cake recipe, and John Waite’s super-moreish chocolate cola cake recipe to check out.
Provided by delicious. magazine
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield Serves 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm sandwich tins with a little butter and base line with baking paper. In a bowl, beat together the butter and sugar with an electric hand whisk until light and fluffy.
- Add the eggs, 1 at a time, beating after each addition. Sift in the flour, baking powder and cocoa, then lightly fold into the mixture.
- Add a little milk until you have a dropping consistency, then divide between the tins. It’s best to only fill the sandwich tins 3/4 full.
- Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- Melt the chocolate in a bowl over a pan of simmering water, then cool slightly. In a bowl, beat the butter and icing sugar together with an electric hand whisk until light and fluffy, then fold in the melted chocolate.
- Spread some icing over 1 of the cakes, top with the other cake and the rest of the icing.
Nutrition Facts : Calories 728kcals, FatContent 51g (31g saturated), ProteinContent 6.5g, CarbohydrateContent 66.2g (55g sugar), FiberContent
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