 
Chocolate icing/
Glazura de ciocolata
6 oz/170 g sugar, 1/2 pint/0,250 ml water, 3-4 tablespoons grated chocolate or cacao
Set the water to boil with the sugar. Remove foam. Test the syrup as for sherbets. When it is sufficiently thick, remove from heat and mix with 3-4 tablespoons grated chocolate or cacao. When still soft, spread over the cake.
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Coffee icing/
Glazura de cafea
7 oz/210 g sugar, 2-3 tablespoons coffee
Mix the confectioner's sugar with 2-3 tablespoons of very concentrated and very hot (boiling) coffee. Stir for 1/2 hour until creamy and then immediatley spread over the cake.
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Egg icing/
Glazura de ou
8 oz/250 g sugar, 2 egg whites, juice from 1 lemon
Mix the confectioner's sugar with the egg whites and the juice from 1 lemon or 1 orange. Stir for almost 1 hour until thick. Cover the cake with this paste.
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Lemon icing/
Glazura de lamiie
7 oz/200 g sugar, juice from 2 lemons Back to Orange icing
Put the juice from the lemons in a small bowl. Add the sifted confectioner's sugar. Mix very well until you get a white foam. Use this mixture to cover the cake.
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Orange icing/
Glazura de portocale
Same ingredients as for lemon icing, except replace lemons with lemon-sized oranges
Prepare the same way as for lemon icing.
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Rum icing/
Glazura de rom
15 oz/420 g sugar, 1/2 cup water, 2 tablespoons rum, juice from 1/2 lemon
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.
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Sugar icing/
Glazura de zahar
15 oz/420 g sugar, 1 cup water, a few drops lemon juice
Boil the sugar with 1 cup of water until the syrup thickens and sticks to the spoon. Add a few drops of lemon juice. When the mixture is warm, beat as for sherbets, without letting it harden. When still soft, cover the cake with it. You can color this icing with food coloring.
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