Royal Icing - cooking recipe

Ingredients

4 large egg whites
500 g icing sugar
1 teaspoon glycerin

Preparation

Stir the sugar into 3 of the egg whites until you get it falls heavily of the back of a spoon (slopp! is the noise it makes *LOL*).
Take a whisk and whisk energetically for about 10 minutes or until you get stiff peaks in the icing.
Add the glycerin (if this is for my Christmas cake separate half the mix in a tight lidded jar and store in the fridge).
Add the other egg white and beat again.
Ice your cake and leave for 24 hours.
Further instructions for my Christmas cake.
Ok.
Use the mix you have to ice the cake make it as flat as possible and then draw a ruler across the top lightly to get it flat (ish).
Do the same with the sides.
Let the icing set for 24 hours.
After 24 hours take out the other half of the icing from the fridge and spread it thickly around the cake; leaving a 8 cm circle in the middle without icing.
Let this set for a couple of hours and then place a ribbon round the edge, put some edible red berries in the circle and some edible leaf (mint, rosemary, sage, anything).