icing a cake without icing sugar

saving-mad

we live 15 miles from the shops its 9.40pm and i need this cake iced by 8.30am, HELP.
There's no icing sugar in the cupboard, i have chocolate bars but that will set too hard, is there anything i can add to make it softer to cut?
i do have sugar but in the past i tried to grind it but cannot get it right.
any advice welcome!!!!!!!!!

chatta

What about thin layer of jam, then grating the chocolate over it.

SnowyOwl_2

You might find some inspiration on here:

https://www.be-ro.co.uk/f_insp.htm

I would think that any recipe which calls for you to add icing sugar to treacle or butter then melt it on the stove would be just fine with ordinary sugar. You could probably do something with the chocolate if you have some butter.

Failing that, how about giving one of your neighbours a call? If you've got neighbours that is...

MrsMondragon

You could grind normal sugar into icing sugar. Just give it a wizz in the blender/liquidiser.

Smashing

MrsMondragon wrote:

You could grind normal sugar into icing sugar. Just give it a wizz in the blender/liquidiser.

Yep, I normally do the same. I'm forever getting caught out without caster or icing sugar, so grinding granulated sugar to the appropriate consistency is the next best thing.

janeawej

What about adding some golden syrup and butter/marg to the choc to keep it soft and a bit sticky, or if you have a few toffees these can go in or a mars bar

Chipps

I have done this loads of times & ended up making slightly crunchy icing with ground up granulated sugar.
Alternatively you could look out a recipe for American frosting, as I think that is made of sugar which is boiled & whisked.

AussieLass

Probably a bit late now but I would have beat butter & sugar with a drop of vanilla essence to a cream and added some coconut & spread on cake.

saving-mad

thanks for the help, i did the bero chocolate one, but with sugar and it came out gritty as chipps said but as i boiled it to try and melt the sugar it tasted more like fudge. When i gave her the cake today i said it was a special recipie fudge icing!!!!!
Will try the buttercream one next time. Now i know where to come for help next time i have a dilemma!

thriftlady_2

Have you any double cream ?

If you have you can make a chocolate ganache by melting the choc, whipping the cream to the soft peak stage and folding together. Spread over cake, yum;)

I think just melted choc on a cake is nice despite it being hard. My mum used to ice cakes this way frequently. I like the contrast in texture - crackly choc and soft cake.

Penny-Wise_4

I know its too late to help you but may help someone else - instead of pouring the choc straight onto the cake I mark a circle on greaseproof paper & pour the chocolate onto that. When it has half set I chop the chocolate into triangles – 6, 8 or 10 depending on how many portions you want to get out of the cake.

Put whipped cream up the edges of the cake & cover in grated chocolate.

Then put whipped cream on the top of the cake & put the chocolate triangles on top, in a circle, one for each portion. I like to pipe blobs of cream around the edge of the cake and then sit each triangle leaning against a blob at an angle.

Sorry if those instructions aren’t clear.

It looks quite impressive and is really easy to do.