Glacing, Icing, or Encrusting of Cakes
From The spirit of cookery, 1895
Various flavors can be added to the sugar for different cake types.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 265. The excerpt below is the record exactly as published.
Glacing, Icing, or Encrusting of Cakes are processes applied partly for their ornamentation, partly for their preservation, particularly from exsiccation. The plain sugar glace is made with powdered sugar, white of egg, and a little washing blue (cobalt or smalte blue), and is spread cold on the hot cake. Chocolate glacing is applied hot, the pieces of cake being immersed in the fused solution of the chocolate
Cook this with the app: pantry check, scaling, and the assistant.