Ingredients used in the preparation of icing.

It is the simplest icing using sugar and water and flavored by lemon juice.

The ingredients used include fat, confectioner’s sugar, milk, eggs, water, salt, flavoring and stabilizer.

This icing uses both flat and creamed icing procedures.

Icing prepared by heat.

Icing without the use of heat.

Fondant in French, the word fondant means “melting” coming from the same root as “foundry.” In English, it means to decorate or sculpt cakes and pastries.

Icings enhance the appearance of the cake adding to its market value.

Icing forms a protective layer of the cake for longer keeping quality.

Icing improves the appearance of the cake.

Remove the crumbs of the cake first before starting to decorate.

Cool the icing thoroughly.

Insert strips of waxed paper or aluminum foil under the cake before starting to decorate to avoid unnecessary mess. Remove the strips before making the border design.

Put the bottom part of the cake downward to make the cake level.

Use the right consistency, flavor, and texture for the icing.

Cover the cake stand with fondant, foil, or tulle/ruffles.

Put less icing at the center of the topmost layer. Then, spread the icing over the cake. Using a spatula, push the excess to the sides. Make sure the icing on top is smooth.

For a layered cake, spread some frosting or filling over the frost, or filling over the fruit cake layer. Then, put the next layer on top. Press down this layer lightly to ensure that the cake sticks to the filling with no air space in between.

Ice the cake on the serving platter to prevent accidents in transferring.

Hold the spatula horizontally against the sides of the cake and press lightly while turning the cake around.