Royal Icing

... or glacé icing as my grandmother called it. As with the marzipan, this is very easy to make and will finish off your Christmas cake to perfection.

I have given quantities for the top and sides of a 23cm cake.

450g icing sugar

juice of half a lemon

2 egg whites

Sieve the icing sugar into a bowl and add the lemon juice and the egg whites - do this gradually as you do not want your icing to be too runny. Then, as my grandmother says, 'stir vigorously' until you have a smooth thick paste'.

Cover the sides and top of the cake and either smooth down with a knife dipped in warm water, or make snowy peaks over the whole cake.

Decorate and leave to set. Enjoy!