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.
Instead of icing, sometimes sift granulated, brown or powdered sugar
over the top of the loaf of cake, or over one layer to be used for the
top, before baking.
Glaze the top of molasses cookies or cakes before baking with a mixture
of 1 yolk of egg and 2 tablespns. of milk.
Sprinkle half a cup of chopped or ground blanched almonds or other nuts
over the top of the cake just before it goes into the oven, and cover
the cake until nearly done to prevent browning the nuts.
The tops of cakes may be brushed after baking with equal parts of
molasses and milk mixed.
=Water Icing=
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.