Bertie Doe wrote:
> Update : my wife decided that it would be less hassle to buy a shopmade
> marzipan. The cake is covered with both m/pan and royal icing. Half tsp of
> glycerine to 1lb of icing sug and 3 egg whites, have given a nice softish
> finish. Although it will harden a bit over the next month. I know you are
> supposed to wait a week between the two layers, to stop the yellow leetching
> thru' - bur can't wait.
> Taste changes over time and possibly, my wife's childhood dislike for
> marzipan may have altered. If she now likes the taste, I will use homemade
> m/pan on the next project:-
> Batenburg cake, but with the m/pan outer layer, covered in quarter inch of
> choc frosting.
> Question is : what proportion of chocolate to icing sugar, will give a
> texture that's not too hard or brittle and will I need to add half tsp
> glycerine, as per yesterday's royal icing? TIA
> Bertie
>
>

Delia Smith (UK celebrity chef) has handy info
<http://www.deliaonline.com/recipes/royal-icing,1040,RC.html>
--
Bruce Fletcher
Stronsay, Orkney
<www.stronsay.co.uk/claremont>
(Remove teeth to reply)
"Some days you are the pigeon. Some days you are the statue"