4 egg whites
900g icing sugar
1 tbsp lemon juice
2 tsp Glycerin
I whisked the egg whites until light and fluffy then slowly sifted and mixed in half the icing sugar. I then added the lemon juice and followed by sifting and mixing the rest of the icing sugar. I added the glycerin which keeps the icing from going hard. I then covered it over with some cling film and put in the fridge overnight so any air has a chance to bubble up.
The next day I remixed the icing and began by applying it to the sides of the cake. I then spread it over the top. I made an attempt to smooth it over but couldn’t get it right so gave up. I left the cake and its icing to dry.
Meanwhile I went out and bought myself some snow flake cutters as I wanted to get a more professional finish. I used modeling paste and cut out loads of different sized snowflakes. I then lightly brushed each one with a little water and sprinkled some caster sugar over the snowflakes followed by a little white hologram dust to add a sparkle. I then left the snowflakes to dry.
I spooned the remaining icing into a piping bag with a round nozzle. I piped blobs around the base of the cake and around the edge of the top. I then piped a line of icing around the edge of the blobs around the top of the cake.
To finish the decoration I wrapped some ribbon around the cake. This covered most of my messy icing. I then stuck a few snowflakes on to the ribbon. I then made some ribbon curls and fixed with some wire. To decorate the top I stuck on the snowflakes in a haphazard arrangement and then stuck the ribbon into the middle.
Job done. All ready for Christmas Eve.
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