Ingredients:

• 1 cup – Sugar
• 1 tbsp – fruit juice (for stiffer icing) or 1.5 tbsp – fruit juice (for flowing icing)
• 2-3 drops – food colour, as desired
• 2-3 drops essence to match
• 1 cup – cocoa powder
• 1 – plain, un-iced cake

Method:

1. Add icing sugar, cocoa powder in a bowl, no sifting required, unless very lumpy.
2. Pour juice, stir to mix.
3. When fully dissolved, add colour and flavour and mix till even.
4. Pour all at once over cake.
5. Quickly spread evenly, allowing to flow over sides.
6. Run with a knife dipped in hot water to even top.
7. When fully cooled, slash off side overruns if so desired.
8. Allow to cool completely before touching it for further decorations.

Recipe courtesy of Saroj Kering