Maple Syrup Buttercream

This is an amazing icing for really making you feel autumnal! The maple syrup also gives it a nice, warm colour.

I used it on the Stem Ginger Cake but it would be just as good on a plain sponge cake or a fruit cake.

This recipe makes enough to cover a 18cm round cake.

Ingredients

2 1/4 cups icing sugar
1/2 cup soft light brown sugar
113g salted butter, softened
1/2 cup pure maple syrup
1 tsp vanilla extract
2 tbsp milk

In a mixing bowl, beat the sugars and butter together until light and creamy.

Add in the maple syrup and vanilla and beat together until fully combined. Add in the milk until you have an easily spreadable icing.

Can be kept refrigerated for up to 1 week.

Cream Cheese Icing

This is a really simple and light icing that you can use for Carrot Cake, Double Chocolate Loaf Cake or any cake or muffin that needs a unobtrusive icing.

It's best if you keep this in the fridge and ice the cake just before serving, but it's ok at room temperature in an airtight container.

This recipe will make enough icing for the top of a loaf cake. It's simple to increase or decrease the amount, just remember to keep the proportions the same.

Ingredients

50g soft cream cheese
25g butter, at room temperature
25g icing sugar

In a bowl, beat all the ingredients together until smooth.