How to make ICING FOR BLACK CAKE | ROYAL ICING | Guyanese Black Cake | Caribbean Rum Cake |

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: apple juice

Non-alcoholic options provide flavor without alcohol.

mixed dried fruits

🥗Healthier: dried fruits of choice

💰Cheaper: raisins

Using specific dried fruits can reduce costs.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

Start with confectioner sugar and meringue powder for the royal icing.

Add meringue powder to the confectioner sugar along with water, a drop of almond essence, and vanilla extract.

Beat the mixture with a mixer, adding additional water to achieve a spreadable consistency.

Roll out the almond paste on a surface covered with powdered sugar to prevent sticking.

Measure the almond paste with the cake box before cutting it out.

Cut the almond paste using a pizza cutter, ensuring it's not rolled too thin to maintain flavor.

Brush cherry brandy onto the top of the cake to make it moist for the almond paste to stick.

Spread the royal icing on top of the cake evenly, making it a little thick if preferred.

Add pearl sprinkles for decoration on top of the icing.

Let the icing sit to dry, noting that it may not set completely in a short time.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens