This icing (frosting) is very easy to make, and it simple pours smoothly onto the cake. This recipe should be sufficient for an 20cm (8") cake, and will have some left over if adding it to a ring cake (as pictured).
50g (2oz) softened butter
1 cup icing sugar, sifted
2 tbsp cocoa powder, sifted
2 tbsp boiling water
Beat together the butter and icing sugar
Beat in cocoa
Add the boiling water and beat until creamy.
Pour it onto your (cooled) cake, spreading as necessary. Advertisement