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flat icing

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simple icing consisting of water, sugar, stabiliser, colouring and flavouring. Not aerated. Similar to a glaze but contains less water and is therefore more viscous. Can be spread as a thick layer or have a pourable consistency. Can be thinned down with a stock syrup. Commonly used on buns and doughnuts but may be used on cakes where a thin layer of icing is required. Useful for sponges and small cakes. Also referred to as water icing.

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