What icing feathering means
Feather icing, or icing feathering, is a classic decorating technique that creates a delicate pattern of chevrons or feathers on the top of a cake, tart, biscuit or pastry. It is traditionally done with glacé icing, made from icing sugar mixed with water or lemon juice, which stays wet and fluid for long enough to work with. The top of the bake is covered with a smooth layer of white or coloured icing. While this is still wet, thin parallel lines of a contrasting icing, often chocolate, pink or another colour, are piped across it using a small piping bag or paper cone.
A cocktail stick, skewer or the tip of a knife is then drawn across the lines at right angles, which drags them into points. The stick is wiped clean and drawn through again in the opposite direction, between the earlier lines, creating the feathered effect. Lines can also be piped in a spiral and dragged from the centre outwards to make a spider’s web pattern. For the best result, the base icing and the piped icing should be of the same thickness, so they sit level and blend smoothly.
Feather icing is the classic finish on Bakewell tarts, mille-feuille, iced buns and fondant fancies, and it is often used on traybakes and biscuits. You will see feather icing in British baking recipes.