Here is a tutorial showing you how to make Glacé Icing. This recipe will cover approximately 12 cupcakes.
Ingredients/Equipment
Sieve the icing sugar into a bowl.
Add two tablespoons of warm water to the icing sugar.
Mix using a spoon.
This will start to create a paste.
Keep adding the warm water in stages (tablespoons at a time) until the icing sugar has turned into smooth, thick icing that will coat the back of a spoon.
Note: If the icing is too thick, add a little more water; if it's too runny, then add a little icing sugar.
Use your own judgement and add the ingredients in stages until you get the right consistency.
When covering your cupcakes, blob a spoon full of the glacé icing in the middle of your cupcake and rotate the cupcake in your hand using a circular motion to allow the liquid to slide and cover the surface of the cake using gravity.
If you try and spread the icing or drag it using a spoon or knife, you may find crumbs in it, which may ruin your effect.
To add a pattern, use tubes of writing icing to insert the colour into the glacé icing while it is still wet.
Then drag a cocktail stick/toothpick in a downward motion to make a pattern.
For best results, use immediately to cover your cupcakes. However, you can wrap your bowl with clingfilm and use it within an hour.
Leave the icing to set for about 25-30 mins.
Note: In the illustration and pictures below, I have used teaspoons. This is because I used a small amount of icing sugar and water to recreate the Glacé Icing. If you use the below 180 grams recipe, please ensure you use a mixing bowl and Tablespoons of warm water.
Ingredients/Equipment
- 180 grams / 6.5 oz - Icing Sugar/Confectioner's Sugar
- 5 - 6 Tablespoons of Warm Water
- Mixing Bowl
- Sieve
- Spoon
- Measuring Spoons - (Optional)
Sieve the icing sugar into a bowl.
Add two tablespoons of warm water to the icing sugar.
Mix using a spoon.
This will start to create a paste.
Keep adding the warm water in stages (tablespoons at a time) until the icing sugar has turned into smooth, thick icing that will coat the back of a spoon.
Note: If the icing is too thick, add a little more water; if it's too runny, then add a little icing sugar.
Use your own judgement and add the ingredients in stages until you get the right consistency.
When covering your cupcakes, blob a spoon full of the glacé icing in the middle of your cupcake and rotate the cupcake in your hand using a circular motion to allow the liquid to slide and cover the surface of the cake using gravity.
If you try and spread the icing or drag it using a spoon or knife, you may find crumbs in it, which may ruin your effect.
To add a pattern, use tubes of writing icing to insert the colour into the glacé icing while it is still wet.
Then drag a cocktail stick/toothpick in a downward motion to make a pattern.
For best results, use immediately to cover your cupcakes. However, you can wrap your bowl with clingfilm and use it within an hour.
Leave the icing to set for about 25-30 mins.