See part 1
of the icing sugar and whiskey, and keep whisking until everything is
blended together.
13 Divide the icing into four and, using a palette knife, smooth it over
the top and down the sides of each cake, dipping the knife into simmering
water to make it easier to spread.
14 To give the cakes a nice finish, dip the knife in the simmering water
once more and make swirls with the knife over the cakes, then leave them to
dry overnight. Wrap each cake in greaseproof paper, then in foil, and keep
in an airtight container.
15 To decorate the cakes, you’ll need four lengths of ribbon, each 4ft/1.2m
long and 1 1/2″/4cm wide. When you’re ready to finish the cakes, carefully
place a length of ribbon around each one, tying the ends in a bow.
Yields
1 servings
