lumicero/recipes-ing2inst huggingface dataset:
Title: Treacle Sponge Pudding/ Dateless Sticky Toffee Pudding
Ingredients:
- 3 golden syrup
- 6 self raising flour
- 1 baking powder
- 6 butter
- 6 light brown sugar
- 3 eggs
- 1 black treacle
- golden syrup
- custard
- ice cream
Instructions:
1. butter 2 pint pudding basin or medium mixing bowl - anything that will take heat.
2. Put the 3 tablespoons of golden syrup (corn syrup) at the bottom of pudding basin/bowl.
3. sift flour and baking powder into a large bowl.
4. Add all other ingredients (except to serve obviously) and beat with electric mixer - or ALOT of strength and a large fork. Mix until everything is combined ( roughly two mins using mixer).
5. Now this is the part which sounds complicated but it's very easy in practice.
6. Get a layer of grease proof paper and place a layer of foil on top - original instructions called for a pleat, i didn't but it made no difference.
7. Cover the top of the pudding basin/bowl with the foil on top. Tie string around it to secure paper and foil then trim excess.
8. In a large deep saucepan poor previously boiled water from kettle to save time - fill it roughly half way up. and place pudding in pan .
9. Put on medium heat until water goes up to boil again then turn to very low heat.
10. Place lid on top of saucepan. Steam for 2 hours.
11. now this is the beauty of it. Often when serving hot deserts by the time everyones seated and ready - if your previously got the desert out its cold or if you left it in the oven overcooked. The pudding can joyfully go on steaming until your ready for it without any harm - i think it's virtually impossible to oversteam it on such a low heat although I could be wrong.
12. Sand castle time! untie string and take of foil and paper. get a palette knife to loosen edges place pudding upside down onto a previously warmed plate and wallah your pudding is ready.
13. If you want, as I've put in the ingredients list you can serve with a variety of things but it doesn't actually need anything as it's lovely and moist and sweet as it is.
Title: Fruit Bruschetta
Ingredients:
- 1 butter
- 2 fresh strawberries
- 1 fresh blueberries
- 1 fresh blackberries
- 1 strawberry sauce
- 6 white chocolate
- 1 heavy cream
- 1/2 powdered sugar
Instructions:
1. Preheat griddle to 400 degrees.
2. Even coat griddle with whole butter and place pound cake on griddle to brown evenly on both sides.
3. Place individual browned pound cake slices on plates.
4. Mix fruite in small mixing bowl with strawberry sauce.
5. Place fruit mixture on each slice of browned pound cake.
6. Garnish with powdered sugar.
7. Melt white chocolate and cream together in double boiler over medium heat.
8. Drizzle over fruit bruschetta and serve.
Title: Orange Dessert Quiche
Ingredients:
- 1 mandarin oranges
- 1 eggs
- 2
- 150
- 2
Instructions:
1. Arrange mandarins in the base of the prepared pastry shell.
2. Beat eggs and add the cream and orange syrup.
3. Pour over the mandarin and place in moderately hot oven for 30 minutes or until the filling is set.
4. Serve with cream or ice cream.
Title: Amaretto Cream Strawberries (Cookies)
Ingredients:
- 1 butter
- 1/2 margarine
- 1 confectioners' sugar
- 2 1/4 Amaretto
- 2/3 all-purpose flour
- 1/4 butter
- 2 margarine
- 1 amaretto liqueur
- 2 heavy cream
- confectioners' sugar
Instructions:
1. Beat together butter, confectioners' sugar, and Amaretto liqueur until smooth.
2. Stir in flour and almonds until well blended.
3. Chill about 1 hour.
4. Preheat oven to moderate (350 F).
5. Roll dough, half at a time, on floured surface, to a 1/4 inch thickness.
6. Cut out with a small floured spade or heart shaped cutter.
7. Transfer with spatula to greased cookie sheets, spacing 1/2 inch apart.
8. Bake for 10 minutes or until lightly browned around edges.
9. Transfer to wire racks; cool.
10. Store in tightly covered container for up to 2 weeks.
11. Prepare Amaretto Butter Cream as follows:.
12. Combine softened butter, Amaretto, heavy cream and confectioners' sugar in a small bowl.
13. Beat until well blended.
14. Reserve half butter cream plain; tint remainder pale green with food coloring.
15. Frost cookies with plain butter cream.
16. Dip in red sugar crystals or sprinkle crystals heavily over frosting, pressing in slightly.
17. Using a cake decorator with a small round tip, or a plastic bag made into a cone, fill with green tinted butter cream.
18. If using a plastic bag, cut the tip off the cone to make a small opening.
19. Pipe a green stem and long points to resemble a strawberry hull on top of each cookie.
20. (Or just frost the cookies with plain Amaretto butter cream frosting and use sliced, fresh strawberries on top.).
Title: German Cobbler Cake #RSC
Ingredients:
- 3 pears
- 3 cinnamon
- 2 sugar
- 2 honey
- 1 lemon juice
- 1/2 vanilla extract
- 1/4 flour
- 3 baking powder
- 3 salt
- 1 eggs
- 1 water
- 4 heavy cream
- 2 vanilla extract
- 1 powdered sugar
- 2
Instructions:
1. Preheat oven to 300°F Generously grease and flour dust a Bundt pan.
2. Peel, core and dice pears and peaches. Put in a bowl and toss with cinnamon and 1/2 cup of the sugar; set aside.
3. In large mixing bowl, mix the remaining sugar, oil, honey, lemon juice,and vanilla. In another bowl, stir together flour, baking powder and salt. Add the dry ingredients to the batter alternating with the eggs. Mix well after each addition. Fold in the peaches and pears with their juices. Pour into the prepared bundt pan. Cover tightly with aluminum foil.
4. Roll up a piece of aluminum foil to form a ring and place in the bottom of a 12' round cake pan. Place the bundt pan on the foil ring inside the cake pan. Press to level on the foil. Pour 2 cups warm water in the bottom of the cake pan.
5. Put in oven. Bake for 2 hours then remove foil cover and test for doneness. If not done, leave foil off and continue baking until the cake tests done.
6. Remove from oven and allow to cool 10 minutes. Invert onto serving plate. Serve with a dollup of topping.
7. While cake bakes, prepare topping. Put cream and vanilla in a medium bowl. Beat on medium speed until soft peaks form. Add powdered sugar. Beat on slow speed to incorporate and then beat on medium speed until soft peaks form. Cover with foil and refrigerater until ready to serve.
Title: Aunt Phil's Brown Sugar Cake
Ingredients:
- 4 eggs
- 1 brown sugar
- 1 1/2 vanilla
- 1 3/4 flour
- 1/2 dates
- 1/8 salt
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the eggs and brown sugar in the top of a double boiler.
3. Cook 20 minutes over low heat, stirring frequently with a wooden spoon, until thick.
4. Stir in the vanilla, sifted flour, dates and salt.
5. Pour into an ungreased 9-by-13-inch baking pan.
6. Bake 20 minutes.
7. Cool, cut into squares and serve.
8. YIELD 1 cake (6 to 8 servings).
Title: French Riviera Yogurt Cake
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 2 salt
- 1 sugar
- 1 lemon zest
- 1 fresh rosemary
- 1/2 of fresh mint
- 1 eggs
- 1/2 pure vanilla extract
- 3 extra virgin olive oil
- 1/4 marmalade
- 1/2 water
- 1/2
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan and place the pan on a baking sheet.
2. Whisk together the flour, ground almonds, if you're using them, baking powder and salt.
3. Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest and herbs into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended. While whisking, add the dry ingredients, then switch to a large rubber spatula and slowly add in the oil. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
4. Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Remove the loaf tin and cool to room temperature right side up on the rack.
5. Glaze: Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.
Title: Chocolate Mayonnaise Cake
Ingredients:
- 1 mayonnaise
- 1 sugar
- 3 salt
- 1 baking soda
- 2 warm water
- 1 vanilla
- 1 flour
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in the order listed.
3. Spread batter into a greased 13 x 9-inch baking pan.
4. Bake for 30 minutes or until cake tester inserted in center of cake comes out clean.
5. Remove from oven and place on a wire rack to cool for 2 hours.
6. Once cool, spread cake with frosting of your preference.
7. Slice into 2-inch pieces and serve.
Title: Tangy Whipped Cream
Ingredients:
- 2 sour cream
- 1 real vanilla
- 1 icing sugar
- 1/2
Instructions:
1. In a stainless steel bowl, add the two creams and whip on medium speed until it starts to thicken.
2. Add the vanilla and icing sugar 1 tbsp at a time until consistency is thick.
Title: Coconut Flan
Ingredients:
- 1 sugar
- 2 water
- 5 eggs
- 1 coconut milk
- 1 milk
- pineapple chunk
Instructions:
1. Heat oven to 350F and get the baking pans ready. You will need an 8-inch square baking pan and a large roasting pan.
2. Put 1/2 cup of sugar and the water in a small saucepan over medium-high heat. Bring to a boil, swirling pan until sugar melts. Boil for approximately 3 minutes or until syrup turns an amber color.
3. Immediately pour into square baking pan. Tilt the pan to coat the bottom completely. It is all right if the syrup hardens.
4. In a large bowl, beat eggs and coconut milk until well blended.
5. Beat in remaining sugar and the milk then pour the mix into baking pan.
6. Place the square baking pan inside the roasting pan.
7. Add hot water to roasting pan until it comes halfway up the sides of smaller pan.
8. Bake 55 minutes to 1 hour; until a knife inserted near center comes out clean.
9. Remove the square pan from the water and let cool completely.
10. Cover and refrigerate at least 4 hours before serving.
11. When ready to serve, run a knife around the edges of custard.
12. Place an inverted rimmed serving plate over pan. Holding plate and pan together, carefully turn both over.
13. Lift the pan and let they syrup run onto plate.
14. Garnish with coconut and/or pineapple.
Title: Royal Icing for Cookies
Ingredients:
- 4 powdered sugar
- 3 vanilla extract
- 1/2 warm water
- 1/2 - 3/4
Instructions:
1. Combine powdered sugar and meringue powder in a large bowl.
2. Add water and your choice of extract and beat until desired consistency.
3. Add your choice of food coloring and sprinkles if desired.
4. The icing needs to be used immediately or transferred to an airtight container or it will harden.
Title: CARROT CAKE
Ingredients:
- 1 1/2 raw sugar
- 2 eggs
- 4 vanilla essence
- 1 baking soda
- 2 flour
- 2 cinnamon
- 1 1/2 mixed spice
- 1 salt
- 1 carrots
- 3 walnut pieces
- 1 cream cheese
- 1 butter
- 125 icing sugar
- 50 lemon, zest of
- 3/4 lemon
- 1 walnuts
- 1/2
Instructions:
1. Cake:
2. Set oven to bake 160 deg.
3. Mix oil and sugar, adding in eggs one at a time and vanilla essence.
4. Add flour, cinnamon, mixed spices, salt, carrot, walnut pieces and apricots - mix well.
5. Add baking soda and stir to just combine.
6. Pour mix into a springform cake tin.
7. Bake for approximately 55 minutes, or until a skewer poked through the middle comes out clean.
8. Icing:
9. Beat together softened butter and cream cheese.
10. Add in icing sugar until desired consistency is reached.
11. Add zest and juice of a lemon.
12. Top with apricots and walnuts.
Title: Double Crust Peach Cobbler
Ingredients:
- 5 sugar
- 2 all-purpose flour
- 3 nutmeg
- 1/2 butter
- 1 all-purpose flour
- 1/3 salt
- 2 shortening
- 1 vanilla ice cream
- 2/3
- 4 -6
Instructions:
1. FOR THE FILLING:.
2. In a dutch oven stir together the sliced peaches, 2 cups sugar, 3 tbsp all purpose flour, and 1/2 tsp ground nutmeg. Set aside until a syrup forms. Once it does, bring the peach mixture to a boil; reduce the heat to low, and cook 10 minutes or until tender. Remove from the heat; add almond extract and 1/3 cup butter, stirring until butter melts.
3. Roll half of the Double Crust Pastry to 1/8 inch thickness on a lightly floured surface; cut into a 9 inch square. Spoon half of the peaches into a lightly buttered 9 inch square pan; top with the pastry square. Bake at 475 degrees for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.
4. Roll remaining pastry to 1/8 inch thickness, and cut into 1 inch strips; arrange in a lattice design over peaches. Bake 15 to 18 more minutes or until browned. Serve with vanilla ice cream.
5. FOR THE DOUBLE-CRUST PASTRY.
6. Combine flour and salt; cut in shortening with a pastry blender until mixture resembles small peas. Sprinkle with ice water, 1 tbsp at a time, stirring with a fork until the dry ingredients are moistened. Shape into a ball. Wrap in plastic wrap and chill until ready to use.
Title: Coconut Chocolate Delights
Ingredients:
- 1/2 all-purpose flour
- 1/3 cocoa powder
- 1 egg
- 1 sweetened condensed milk
- 1 butter
- 1/4 coconut
- 1 1/2
Instructions:
1. Combine flour and cocoa in top of a double boiler. Stir well to blend.
2. Add egg and sweetened condensed milk; beat until smoothly blended.
3. Cook over simmering water, stirring occasionally, until thick enough to hold its shape, about 15 minutes.
4. Remove from heat; stir in butter and almond extract. Cool.
5. Drop by teaspoonful into coconut. Toss in coconut and shape into balls.
6. Chil for 1 hour or until firm. Store in airtight container in refrigerator.
Title: Fresh Strawberry Pie
Ingredients:
- 1 strawberries
- 2 granulated sugar
- 1 cornstarch
- 3 water
- 1/2 butter
- 2
Instructions:
1. Prick the surface of the pie crust with the tines of fork to allow for steam to escape and avoid bubbles in the crust. Bake the crust for eight to twelve minutes or until it just starts to brown.
2. Wash and hull the strawberries. Do not allow the strawberries to sit in water since they will absorb water and make the pie runny (I dry mine on paper towels to get out as much water as possible). Mash enough strawberries to make about one cup of pulp (you can use a blender if you want more of a smooth glaze versus a chunky glaze).
3. Combine the sugar, cornstarch, crushed strawberries, and water in a saucepan. Stir well and cook over medium heat until the mixture begins to boil, stirring often. Cook for two more minutes, or until the sauce becomes thick. Remove from heat and stir in the butter. Add the red food coloring if desired. Set aside and let cool completely.
4. Once the glaze mixture is completely cooled, fold in the remaining strawberries and spoon into cooled pie crust (If the strawberries are small, use whole berries. If not, cut the strawberries into chunks.) Place in refrigerator and chill for 2 to 3 hours.
5. Top with any whipped topping, or make your own.
6. Whip 1 cup whipping cream until peaks form, adding 3 tablespoons powdered sugar when the cream begins to stiffen.
Title: Raspberry-Almond-Cream Cheese Cookies
Ingredients:
- 1 cream cheese
- 1 sugar
- 2 all-purpose flour
- 2 unsalted butter
- 1/4 sugar
- 1/2 eggs
- 1/2 vanilla extract
- 1 all-purpose flour
- 1 1/3 baking powder
- 2 salt
- 2 powdered sugar
- 3 1/4 - 3 1/2
- 2
- 1/4
Instructions:
1. Place all filling ingredients except preserves and almonds in food processor. (Filling and dough also can be made using mixer.) Process 10 to 20 seconds or until combined. Place in small bowl; cover and refrigerate while preparing dough.
2. Place butter and 1 1/3 cups sugar in food processor. Pulse 10 times or until combined; process 10 to 20 seconds or until soft and creamy. Add eggs and vanilla; process until combined. In medium bowl, stir together 3 1/4 cups of the flour, baking powder and salt. Add half of the flour mixture to food processor; pulse briefly to combine. Add remaining flour mixture; pulse just until incorporated. Turn dough out onto lightly floured surface; knead briefly until smooth, adding up to an additional 1/4 cup flour if dough is too soft.
3. Divide dough in half; press into flat rounds 1/2 inch thick. Wrap in plastic wrap; refrigerate 30 to 60 minutes or until firm.
4. When ready to bake, heat oven to 350°F Line 2 baking sheets with parchment paper.
5. On lightly floured surface, roll out 1 dough round to 1/8 inch thickness. With 2 1/2-inch round cookie cutter, cut dough into 24 circles; place on baking sheet. Spread each circle with about 3/4 teaspoon filling; place scant 1/2 teaspoon preserves in center. Sprinkle with a few almond slices. Pinch 2 sides together in middle (cookies will look like Danish pastry with cream cheese and raspberry filling peeking out). Repeat with remaining dough, rerolling excess dough. If dough becomes soft, place baking sheet in refrigerator until dough is firm before baking.
6. Bake, one sheet at a time, 10 to 12 minutes or until light brown. Place cookies on wire rack; cool completely. Sprinkle with powdered sugar.
Title: Fruit Slice/Slab Aka Flea Cemetery
Ingredients:
- 750 plain flour
- 1 salt
- 225 margarine
- 250 shortening
- 250 butter
- 1 caster sugar
- 550 egg
- 1 currants
- 5 ground mixed spice
- 2 granulated sugar
Instructions:
1. Make the pastry by sifting flour and salt into a large mixing bowl. Add butter and shortening/margarine and using your fingertips mix together till the mixture resembles fine breadcrumbs. This may take a little while as this makes a lot of pastry, stick in there and it will all come together. Stir in the sugar then add the beaten egg. Mix together until the ingredients bind together making a soft dough. Knead the dough lightly till smooth then wrap in cling and chill for 30 minutes in the fridge.
2. Meanwhile make the filling by placing currants, mixed spice and sugar in a large pan and cover with just enough cold water to cover the currants and no more. Bring this to the boil and simmer gently for no more than 5 minutes. Remove the pan from the heat and gradually add the custard powder paste stirring until the fruit mixture has thickened slightly, it will thicken even more when cold.
3. Preheat your oven to Gas mark 3/170oC. Grease a 18cm x 30cm swiss roll tin and line with non-stick baking paper, although mine was ok without it.
4. Divide pastry in 2 and roll out one half on a lightly floured surface and line the tin with it, pressing the pastry over the base and sides of the tin. Brush the edges with a little water.
5. Spoon in the fruit mixture, spreading it evenly over the base, packing it down well. Roll out the remaining pastry to a rectangle larger than the tin and lay this over the filling and pat down lightly.
6. Using a sharp knife trim away excess pastry from the edges and crimp the edges for decoration. Cut 2 slits in the centre of the pie and bake in the oven for 50 - 60 minutes or until the pastry is cooked and golden. Sprinkle with caster sugar when hot then leave to cool and serve warm or cold in slices.
7. Optional topping: Instead of the sugar you can cover it with white glace icing. It must be a thick mixture applied in a thick layer to the pie when it is cold.
Title: Coconut Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 3 eggs
- 1/2 coconut
- 3/4 milk
- 2 flour
- 1 baking powder
Instructions:
1. Cream butter and sugar. Add two egg yolks and 1 whole egg. Then add milk, then flour and baking powder. Add 1/2 cup coconut.
2. Bake at 375 in 2 9 inch pans about 20 minutes.
3. FROSTING: Beat egg whites till stiff.
4. Add 1/4 c sugar and beat till of spreading consistency.
5. Put cake on oven safe plate. Spread icing on first layer. Place other cake layer on top and frost top and sides.
6. Use other 1/2 cup coconut for top and sides.
7. Put in oven and brown in 350 degree oven.
Title: Double Layer Chocolate Cake With Mocha Icing
Ingredients:
- 3/4 butter
- 2 white sugar
- 3 eggs
- 2 vanilla extract
- 2/3 all-purpose flour
- 1 salt
- 1/4 baking powder
- 1 1/2 milk
- 1/4 powdered sugar
- 1 1/2 vanilla
- 1/4 butter
- 1 instant coffee powder
- 4 milk
- 2
- 1/4
Instructions:
1. Preheat oven to 350°F (175°C).
2. Grease and flour two 8 or 9 inch round pans.
3. In a large saucepan, melt butter.
4. Remove from heat and cool slightly.
5. Beat eggs and sugar until light in color, then add melted butter and vanilla.
6. Beat in cocoa, flour, salt, and baking powder.
7. Add little by little the milk until obtaining a smooth mix (not too runny) Spread batter into prepared pans and bake in preheated oven for 25 to 30 minutes.
8. Do not overcook.
9. To make frosting (for an 8 inch layer cake): Combine all the ingredients together in a bowl and then add enough milk to get a smooth (not runny, not like concrete) consistency.
10. Usually 1/4 cup to start is good.
11. Make sure everything is blended together.
12. Refrigerate while cake is cooking and cooling, then frost the cake.
Title: Chocolate Red Wine Cake
Ingredients:
- 2 all-purpose flour
- 3/4 baking soda
- 1 1/4 salt
- 1/2 unsalted butter
- 1 sugar
- 1 3/4 eggs
- 2 pure vanilla extract
- 1 dry red wine
- 1 1/4 confectioners' sugar
- berries
Instructions:
1. Preheat oven to 350. Butter and flour a 12 cup bundt pan. In a bowl, shisk the flour, cocoa powder, baking soda and salt.
2. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes.
3. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
4. Scrape the batter into the prepared pan and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped cream and berries.
Title: Gooey Rice Krispy Treats
Ingredients:
- 1/4 butter
- 1/2 mini marshmallows
- 6 marshmallow cream
Instructions:
1. Grease a 13x9 pan and set aside.
2. Melt butter in large pot over medium heat.
3. Add mini marshmallows and marshmallow creme and melt, careful to stir often to avoid burning.
4. Take off the heat and add the cereal and stir to coat.
5. Press into your prepared pan. You can use waxed paper to push down.
6. Cool for 30 minutes or so until cutting.
Title: Chin-Chin
Ingredients:
- 2 flour
- 1/3 sugar
- 2 baking powder
- 1 egg
- 1/4 milk
- 1/4 butter
- confectioners' sugar
Instructions:
1. Combine flour, sugar, and baking powder in medium bowl.
2. Stir in egg and milk until mixture is crumbly.
3. With hands, work in butter until well blended.
4. Let stand at room temperature for 30 minutes.
5. In heavy skillet over medium heat, heat 1 inch of oil to 365 degrees F.
6. On lightly floured board with floured rolling pin, roll out half of dough to 1/16 inch thickness.
7. With pastry cutter or sharp knife, cut dough into 3 x 2 inch diamonds.
8. Make a slit in center of each diamond and pull an end through the slit.
9. Repeat with remaining dough until gone.
10. Fry a few pieces at a time in hot oil until golden; drain on paper towels; cool.
11. Sprinkle with confectioners' sugar.
Title: Poppy Seed-Lime-Ring Cake
Ingredients:
- 250 butter
- 150 butter
- 1 sugar
- 400 salt
- 1 flour
- 100 baking powder
- 250 eggs
- 4 limes
- 2
Instructions:
1. Cream butter, sugar, eggs and salt.
2. Mix flour and baking powder and add to butter mixture together with cream.
3. Half the dough. Add lime juice and zest to one half and the poppy seed baking mix to the other.
4. Fill the poppy seed dough into a greased ring cake tin first and then add the lime dough. Mottle using a fork.
5. Bake in the pre-heated oven at 175°C on the bottommost rack for about 50 minutes.
6. If desired spread the cooled cake with some melted lime-chocolate or plain sugar icing.