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learn to ice
learn to ice

How to ice our iconic London collection

04 October 2017

 | 

4 mins

To celebrate our 10th birthday we asked over 1000 customers to vote for their favourite collection and compiled everyone's favourites into a special collection of the 10 most iconic Biscuiteers designs. The winner of the vote was our London collection which we first introduced in 2010. It's been a bestseller ever since so now we're showing you how to ice your very own London biscuits!
Time to get baking:
  • First of all you’ll need to bake a batch of our tasty chocolate biscuits, using this easy recipe. Once you’ve rolled out the dough you can use a simple round biscuit cutter to cut the shape of your tube stop, and either use a post box shaped cutter for your second design or make a template using paper and cut around it with a knife (grown-ups only!).
  • Then you can make a batch of our flood and line icing. For the tube stop biscuit you’ll need flood and line icing in red, blue and white. For the post box you’ll need flood and line icing in red and black.
    • How to ice a tube stop biscuit:
    Step 1: Use your line icing to ice the outline of a thin, blue rectangle in the centre of your circular biscuit. Then, use the red line icing to ice around the rest of the circular edge, before adding two smaller curved lines closer to the middle and joining them. You can use the image below as a rough guide. Then let the icing dry for around 10 minutes. Now you have the ‘walls’ to contain your flood icing, so it won’t escape.
    Step 2: One by one, use your flood icing to fill in the shapes. We use blue for the central rectangle, red for the curved sections and a small amount of white in between them.
    Step 3: Carefully transfer your iced biscuits onto a baking tray and then into the oven at the lowest temperature (around 50°C) for approximately 40 minutes, or until the flood icing has set and is hard.

    Step 4: Now comes the detail! Use your white line icing to ice the location of your tube stop. We’ve chosen Notting Hill, where our insta-famous Icing Café is. For more tips on how to write with icing, take a look at this guide.
    Step 5: Leave to dry at room temperature for 10-15 minutes. Then ta dah! Your biscuits are ready to eat.
    How to ice a postbox biscuit:
    Step 1: Use your red line icing to create an outline around the edge of your biscuit. As you can see in the image below, go only as far as the postbox base before connecting the outline about three quarters of the way down. Then, use your black line icing to create the outline of the base at the bottom of the postbox.
    Step 2: Take your red flood icing and fill in the main body of the postbox. Then use the black flood icing to fill in the base. Now your biscuits should be starting to resemble real life postboxes!
    Step 3: Carefully move your iced biscuits onto a baking tray and into the oven. The oven should be set to around 50°C, or the lowest it can go. Leave them for approximately 40 minutes, or until the flood icing is set hard. You will need it to be set properly so your detailing doesn’t merge with the flood icing.

    Step 4: Use the red line icing to add your finishing touches. We like to ice a textured rim, some lines to accentuate the postbox’s shape and of course an infamous E.R.
    Step 5: Leave your biscuits to dry for 10-15 minutes and then they’re done. Enjoy!
    Don’t forget to show us your icing creations on social media, we love to see what you’re mastering at home! You can take a look at our Biscuiteers Book of Iced Biscuits here, and our upcoming icing classes here.
    Discover our Best of British collection...