Glacé Icing

Sift 225g (2 cups) of icing sugar through a fine mesh sieve into a clean mixing bowl to remove any lumps and ensure a smooth final texture.

Make a small well in the centre of the sifted icing sugar to prepare for gradual liquid incorporation.

Add your chosen liquid — water, lemon juice, or milk — one teaspoon at a time, starting with approximately 2–3 teaspoons total.

Stir the mixture gently with a wooden spoon or silicone spatula, working from the centre outward until fully combined and no dry sugar remains.

Check the consistency — the icing should be thick enough to coat the back of a spoon but still flow smoothly; add liquid drop by drop or more sifted sugar to adjust as needed.

If desired, add a few drops of food colouring or flavouring extract and stir until the colour or flavour is evenly distributed throughout the icing.

Pour or spoon the glacé icing over your cooled cake, biscuits, or pastries immediately, spreading gently with a palette knife or allowing it to flow naturally over the surface.

Allow the icing to set at room temperature until firm and glossy, which typically takes 20–30 minutes depending on ambient temperature and thickness of application.