Changes: Rum Icing

Latest revision as of 14:53, 22 March 2011

In Romanian: Glazura de rom

Set the water to boil with the sugar; when thickened as for sherbets, add rum and lemon juice.
Remove from heat, stir well and when it lightens in color, quickly cover the cake with it.

@@ Line 1: / Line 1: @@
+== Description ==
-{{Wikifiedrecipe}}
-==Description==
 In Romanian: Glazura de rom
-==Ingredients==
+== Ingredients ==
-*15 oz/420 g [[Granulated sugar|Sugar]],
+* 15 oz / 420 g [[granulated sugar|sugar]]
-*1/2 cup [[water]],
-*2 tablespoons [[rum]],
+* ½ cup [[water]]
-*juice from 1/2 [[lemon]]
+* 2 tablespoons [[rum]]
+* juice from ½ [[lemon]]
-==Directions==
+== Directions ==
+# Set the [[water]] to boil with the [[granulated sugar|sugar]]; when thickened as for sherbets, add [[rum]] and [[lemon juice]].
+# Remove from heat, stir well and when it lightens in color, quickly cover the cake with it.
-#Set the [[water]] to boil with the [[Granulated sugar|Sugar]]; when thickened as for sherbets, add [[rum]] and [[lemon juice]].
-#Remove from heat, stir well and when it lightens in color, quickly cover the cake with it.
-[[Category:Romanian Recipes]]
 [[Category:Romanian Desserts]]
+[[Category:Frosting and icing Recipes]]
 [[Category:Rum Recipes]]
+[[Category:Lemon juice Recipes]]
 [[Category:Recipes that need photos]]