Glacé Icing

Description
Makes enough icing to cover the top of one 18 cm cake.

Ingredients

 * ⅞ cup (100 g) icing sugar (confectioner's sugar)
 * 4 tsp water (approx)
 * ½ tsp strained lemon or orange juice (optional)
 * colouring (optional)

Directions

 * 1) Sift the icing sugar.
 * 2) Put 1 tbsp water into a small non-stick or enamel saucepan with the icing sugar.
 * 3) If a mild lemon or orange flavour is required add the juice at this stage.
 * 4) Warm very gently, without making the pan too hot to touch on the underside.
 * 5) Beat well with a wooden spoon.
 * 6) The icing should coat the back of the spoon thickly. If it is too thick, add the extra 5ml water; if too thin add a very little extra sifted icing sugar.
 * 7) Add colouring, if liked. Use at once.