Icing (food) desired colour. Sprinkles, colouring mist, edible ink designs, or other decorations are often used on top of icing. The simplest icing is a glacé icing, containing powdered sugar and water. This can be flavoured and coloured as desired, for example, by using lemon juice in place of the water. More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream
Doberge cake or caramel. Beulah Levy Ledner, born into a Jewish family in St. Rose, Louisiana, opened a bakery in New Orleans in 1933. She became very successful after creating her "Doberge cake" adapted from the Hungarian/Austrian Dobos Cake, a cake made of nine génoise cake layers filled with buttercream and topped with a hard caramel glaze. The doberge cake is based on a recipe originating in Alsace-Lorraine. Ledner replaced the buttercream filling of the Dobos Cake with a custard filling and iced the cakes with buttercream and a thin layer of fondant . Beulah Ledner's recipe is available in the cookbook,