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When it comes to icing your mothers day gift cake, glacÚ icing is the quickest of icings to make and useful for icing sponge, sandwich and other cakes, as well as small cakes and biscuits. The icing will remain liquid if the bowl is placed in another larger bowl containing hot water. Sift the mothers day gift cake icing sugar into a bowl. Gradually beat in sufficient water to give a smooth icing, thick enough to coat the back of a spoon. Extra water or sugar can be added to achieve the correct consistency. Add a few drops of food colouring or flavouring, if using for your mothers day gift cake. Use at once or place over hot water for a short period to keep it soft. Alternatively, put all of the ingredients into a saucepan and heat gently, stirring, until well mixed and smooth; take care not to overheat or the icing will crystallize. You can use strained fruit juice instead of water to give lemon or orange glace icing on a mothers day gift cake, or you can use strong black coffee for a coffee flavoured icing mothers day gift cake. Dissolve two tablespoons of cocoa powder into the water if you want a chocolate glace icing, or for a mocha flavour, dissolve one teaspoon of cocoa powder and two teaspoons of instant coffee powder into the water before adding to the icing sugar.
Gelatine icing can be used to cover the top and sides of a mothers day gift cake, and for cut out or moulded decorations. It is interchangeable with Fondant Moulding Paste or Icing. To make it, put the gelatine and water in a heatproof bowl. Place over a saucepan of hot but not boiling water and dissolve the gelatine, stirring occasionally. Remove from the heat and allow to cool. Sift the icing sugar into another bowl. Add the dissolved gelatine, egg white and glycerine. Mix together with a wooden spoon to form a dough, then knead until smooth, adding extra icing sugar if necessary. Add the mothers day gift cake food colouring, if using, by kneading into the icing. The icing can be stored in an airtight container or tightly-sealed polythene bag in a cool place for two or three days before use. If the icing begins to dry out on the surface, dip the container briefly in hot water, leave for one hour, then knead well again before using.
Interchangeable with gelatine icing, fondant moulding paste or icing is simple to use once you get used to its consistency. Use it for modelling all types of mothers day gift cake animals, figures, flowers and so on, either by colouring the icing first or painting with liquid food colourings when completed. It is also suitable for covering all types of cakes, except tiered wedding cakes; it will not set firm enough to take the weight of the other mothers day gift cake tiers. Liquid glucose or glucose syrup is available from chemist shops and many cake supply shops or supermarkets.
Sift the icing sugar into a mixing bowl and make a well in the centre. Add the egg white and liquid glucose. Beat with a wooden spoon, gradually pulling in the icing sugar from the sides of the bowl, to give a stiff mixture. Knead the icing thoroughly, mixing in any remaining icing sugar in the bowl to give a smooth and manageable paste. Add colouring and flavouring as desired and extra sifted icing sugar, if necessary. The icing for a mothers day gift cake can be stored in a tightly sealed polythene bag or a plastic container in a cool place for two to three days before use.