Icing on the cake

Butter cream icing

Makes 500g - enough to cover one cake.

This soft, creamy mixture can be used as a filling between layers of any cake and to join pieces of cake together. Spread thinly all over a cake; it will help to fill any holes or gaps and make a smooth surface for ready-to-roll icing.

125g softened butter
1 tbsp warm milk
Flavouring of your choice
375g icing sugar

1. Put the butter, milk and any flavouring in a mixing bowl. Sift in the icing sugar a little at a time and beat well between each addition until it has all been incorporated and the mixture is light and creamy.

Soft icing

Makes 500g - enough to cover one cake.

Use this to spread over a cake or put in a piping bag for decorating.

100g softened butter
2 tbsp warm water
380g (2 1/2 cups) icing sugar

1. Beat the butter and water until creamy; slowly add the icing sugar until well combined. If the mixture is stiff, add a few more drops of water.

Variations

Chocolate: Add 1 tbsp cocoa

Coffee: Dissolve 1 tsp instant coffee in the water

Lemon: Use juice instead of water

Orange: Use juice instead of water