ROYAL ICING

3 egg whites
550 g sieved icing sugar
1 teaspoon glycerin (Ek het by Apteek gekoop)

With an electric hand mixer, lightly beat the egg whites in a large roomy bowl.
Gradually add the icing sugar, beating all the time.
Continue to beat until you have thick stiff white peaks, expect this to take between 8 – 10 minutes.
Add the glycerin and give the mixture one last whisk.
The icing can now be spread over the marzipan/buttercream covered cake with either a flat palette knife and smoothed to create a clean surface or use the knife to lift up little peaks all over the cake.
Decorate as you wish.
Leave to dry and the icing to set hard (at least overnight up to 2 – 3 days) before serving.
If not serving immediately, store in an airtight container.

Recipe and photo: Diane Roode Hancox