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Transparent Icing for Cakes & Confectionary // 1900s

Updated: May 10, 2020

This recipe for 'transparent icing' appears in the 'Sweets' chapter of The National Training School of Cookery's book of 'High-Class Cookery Recipes' (1909) and can be used to ice a variety of cakes, biscuits, confectionary and pastries.
Original Recipe: 'Transparent Icing' (Book 2, 1909)
Speed: 10 mins.


  • 340g sifted icing sugar

  • 3 tbsp. boiling water (we used a little more to achieve a coating consistency; about 6 tbsp.)



1. Put both ingredients into a saucepan and stir slowly over a low heat until combined and of pouring consistency.

2. Pour over the pastry/cake/sweet.

We used ours on our recipe for Coconut Fingers (and other shapes) from the same cookbook!


Original Recipe for 'Transparent Icing'

'BOOK 2': High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909)

Author: Mrs Charles Clarke, Principal of the National Training School of Cookery

Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.)

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