Poured Icing (covers about 2 dozen small cakes)

Posted on Feb 1st 2016

1/4 teaspoon plain gelatin
1 teaspoon cold water
1/4 cup granulated sugar
1 tablespoon corn syrup
1/4 cup water
1 pound sifted powdered sugar
1 large egg white
2 tablespoons shortening
1/2 teaspoon vanilla

Soften gelatin in 1 teaspoon water. In the top of a double boiler, combine granulated sugar, corn syrup, and 1/4 cup water. Place over direct heat; bring just to a full rolling boil, stirring until the sugar is dissolved. Remove from heat and stir in gelatin. Cool to 120 F (just above lukewarm). Stir in powdered sugar and then the unbeaten egg white, shortening, and vanilla. Beat well. Arrange cakes on a rack over a dry metal or porcelain tabletop and slowly pour frosting over them. When the cakes are coated, lift the rack, scrape up icing from table top and return to saucepan. Reheat over hot water and pour over unfrosted cakes. This frosting may be divided, tinted, and flavored as desired. The frosting stays soft but is not sticky.

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