Glace Icing

The ubiquitous ‘fairy cake’ icing is the simplest of icings to make, perfect of a quick basic biscuit or cake topping but with a bit of effort can be made equally elegant or dramatic to pour over and run down show cakes.

Easy to flavour and colour as required, this can be made in minutes.  The icing will set in a short time but will not be rock hard.  The key with this icing is to ensure that the consistency is ‘just right’ – too running and it will inevitably flow off the cake.  Too firm and you’ll have trouble manipulating it without doing some damage.  That said, it is very forging.  Add a little more icing sugar or liquid to adjust the consistency as required.

For delicate toppings or uneven cakes apply through a piping bag.  Smooth off the surface of the icing with a palette knife to get an even level surface

For a chocolate glacé, add a couple of teaspoons of cocoa powder to the icing sugar

Can also be used for piping and writing on cake tops


  • 150g Icing Sugar
  • about 2 tbsp Water and/or flavouring (e.g., lemon juice, vanilla extract)
  • A little gel food colouring if required


  • In a small bowl add half the liquid to the sifted icing sugar and mix well with a fork. This will be stiff to start with but will start to come together
  • Carefully add more liquid, a little at a time until the right consistency is reached – it should not be runny, but stiff like a thick syrup
  • Apply to your cakes as soon as possible – it will start to set after a few minutes.  Use the back of a spoon, a palette knife or piping bag

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