Breville BEM800 ICINGS AND FROSTINGS continued, Lemon Icing, Soft Chocolate Icing, Glace Icing

ICINGS AND FROSTINGS continued

LEMON ICING

Substitute water and vanilla essence with 1 teaspoon finely grated lemon rind and 2 tablespoons lemon juice. Add 1-2 drops yellow food colouring if desired.

SOFT CHOCOLATE ICING

2 tablespoons cocoa

½cup boiling water 40g butter, melted

½teaspoon vanilla essence 2½ cups icing sugar, sifted

1.Dissolve cocoa in the boiling water, stir in melted butter and vanilla essence.

2.Assemble Mixer using scraper beater.

3.Using Folding/Kneading setting, mix cocoa mixture and icing sugar, together until ingredients are combined.

4.Using Creaming/beating setting continue beating until mixture is smooth.

GLACE ICING

1½ cups icing sugar

2 teaspoons butter, softened

2-3 tablespoons milk

1.Place icing sugar in a small heat proof bowl, stir in butter and enough milk to make a firm paste.

2.Place the bowl over a small saucepan of simmering water, and stir until icing is smooth, do not overheat.

  CREAMY CHOCOLATE GANACHE

200g dark chocolate, chopped ¾ cup thickened cream

1.Combine chocolate and cream in a small heat proof bowl, place over a small saucepan of simmering water, and stir until smooth. Allow to cool until thick enough to spread.

2.Spread cake, top and sides, with a thin layer of glaze, then quickly pour remaining glaze evenly over top of cake. Allow glaze to set at room temperature before serving.

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