Starch, which is changed into sugar in the process of digestion, and cane sugar, form so large a part of all cakes as to furnish in themselves an excess of that element; so why should we put a coating of almost solid sugar over the outside? Certainly not for hygienic reasons. If a cake is well baked, the icing only hides its beauty, and the excessive sweetness destroys the flavors of the finest cake. Let us not use it. Protest and recipes are both given.
The tops of cakes may be brushed after baking with equal parts of molasses and milk mixed.
The simplest of icings is granulated, powdered or xxxx confectioner's sugar formed into a paste so that it will run just smooth, by the addition of hot or cold water. That made from granulated sugar must be made with hot water and be pretty stiff. It takes longer to dry and is more likely to run; that from powdered sugar is also quite likely to run. The icing made from confectioner's sugar is the most satisfactory. It is usually made with cold water, but one authority recommends hot water very positively.
One recipe for granulated sugar frosting is1 cup sugar, 1 tablespn. boiling water, beat until it will spread.
Stir rolled and sifted confectioner's sugar into any desired fruit juice until of the right consistency to spread; use a knife dipped in cold water to smooth the icing; 1 - 1 1/2 tablespn. of liquid will be enough for the top of a medium sized loaf of cake.
If you have never made such an icing, you will be surprised to see how much sugar a little liquid will take. More icing is quickly made if you do not have enough.
When juices of different fruits are used in their season, the top of the cake may be decorated with the fruit whole, in halves or in slices. For instance, slices from the heart of strawberries, or, halves of red raspberries. The fruit may also be placed between the layers of the cake.
If you have a little of these icings left over, cover it and set in a cold place, and add more liquid and sugar to it the next time.
Miss Stokes white of 1 egg speck of salt
1 tablespn. ice water 1 cup confectioner's sugar flavoring
Beat white of egg with water, flavoring and salt to a stiff dry froth; add sugar until of the right consistency to spread, if too stiff, add quickly 1 teaspn. of cream or a few drops of water.
The icing is sometimes made by mixing the water and egg without beating and stirring the sugar in, making a smoother and more tender frosting. May use powdered sugar.