ineapple, in 2 batches. Transfer to a floured work surface and
d cream of tartar. Bring to a boil over medium-high
r smoothing your icing The trick is to smooth it
rchment.
Preheat the oven to 180 C (160 C
et aside.
Preheat oven to 350F; lightly butter or spray
Preheat the oven to 350\u00b0F or 175\u00b0C.
ack to finish cooling.
Don't prepare the icing until
Preheat oven to 180\u00b0C Line 18 holes
Beat egg white with mixer until stiff.
Add vegetable shortening, (or 1/2 shortening, 1/2 butter). ( I have made it both ways both turn out good) vanilla, and almond extract. Mix by hand.
Cream together then add powdered sugar gradually to creamed mixture.
Add 2-3 tablespoons of milk or enough to make it desired icing consistency.
dd the food coloring according to your desired intensity of color
Mix powdered sugar and vanilla.
Add milk teaspoon by teaspoon until desired consistency.
Dash salt.
Note: Do NOT pour in the milk.
Trust me.
Do this as instructed, or you will have to keep adding sugar until you get a good consistency, and then you will end up with enough icing to cover surplus amout of cakes!
(If you are icing everything in your home, then go right ahead).
Preheat oven to 350\u00b0F. Line a 12-
Preheat oven to moderately slow, 325\u00b0F. Lightly
ntil sugar dissolves then add to dry ingredients and mix until
TO MAKE THE CAKE: In the top
Preheat oven to 350\u00b0F. Lightly grease and
.
Allow to cool completely before icing.
To make the icing, sift the icing sugar
To make the Icing Syrup, whisk the ingredients together
Preheat the oven to 189C/gas 4 Line a
preheat the oven to 190C, and then start the icing.
dissolve the