|11) Leave the cake in a dry atmosphere to harden overnight then start
all over again the next day. Store the remaining icing in an airtight container for later
use. Two coats are absolutely necessary a third is recommended. If you are a beginner you
may find that four or even five coats are needed before a satisfactory finish is
obtained....don't despair though a little practice and you soon get your icing legs.
Before adding the second layer of icing make sure the first is dry. Remove any rough edges
and the take-off line with the aid of the sharp knife. Use the soft brush to remove any
loose particles of icing which could spoil the next coat of icing. The icing used for the
second covering should be slightly softer than the first. Icing from the previous day
should be of the correct consistency needed, it will need a stir before use though.
13) The third or final coat of icing, softer still than the previous
coats, about the consistency of slightly whipped cream. The final coat is applied in
exactly the same way as before, but with a little more pressure added when using the
straight edge and the side scraper. Most of the icing is taken off the cake, leaving a
thin, smooth film of icing.