Fondant Icing
Fondant icing has an important place in cake decorating. It can be used in many different ways:
1.As a final and only covering for a rich fruit or butter cake.
2. For modelling fruit, vegetables or flowers.
3. As a foundation, and also covering in place of almond paste.
Fondant icing is easy to make and easy to apply. The result is a smooth, even surface on a cake, entirely without brush or knife marks. When used in place of almond paste for an undercoat it may be combined with grounded almond flavored with almond essence, or it may simply be flavored with almond essence alone, or else with orange flower water.
Ingredients
1 ½ - 2 lbs sifted Icing Sugar
1 tblsp gelatine powder
4 tblsp water
3 ozs liquid glucose/corn syrup (white/clear)
1 tblsp glycerin
1tsp almond or vanilla extract
Method.
Soak gelatine in water for 10 minutes. Heat until dissolved. Add glucose or corn syrup and glycerin and stir gently. Add mixture to sifted sugar, and mix add extract and mix until into a smooth paste. Wrap in cling film or plastic wrap and store in a clean container with cover. Let it stand for at least 24 hours before using or it can use after making. Color if desire.
1.As a final and only covering for a rich fruit or butter cake.
2. For modelling fruit, vegetables or flowers.
3. As a foundation, and also covering in place of almond paste.
Fondant icing is easy to make and easy to apply. The result is a smooth, even surface on a cake, entirely without brush or knife marks. When used in place of almond paste for an undercoat it may be combined with grounded almond flavored with almond essence, or it may simply be flavored with almond essence alone, or else with orange flower water.
Ingredients
1 ½ - 2 lbs sifted Icing Sugar
1 tblsp gelatine powder
4 tblsp water
3 ozs liquid glucose/corn syrup (white/clear)
1 tblsp glycerin
1tsp almond or vanilla extract
Method.
Soak gelatine in water for 10 minutes. Heat until dissolved. Add glucose or corn syrup and glycerin and stir gently. Add mixture to sifted sugar, and mix add extract and mix until into a smooth paste. Wrap in cling film or plastic wrap and store in a clean container with cover. Let it stand for at least 24 hours before using or it can use after making. Color if desire.
Fondant Icing
A Beautifuf Fondant cake with Flowers
Ingredients
If only one color is required in the fondant dough, it may be added with the egg white and glucose, but if more than one color is to be made from the fondant paste, divide the dough according to the number of colors required and knead a little coloring into the pieces depending on how many colors you need.
- 1 egg white
- 450 g icing sugar
- 50 g liquid glucose
- Flavoring and colouring
- Method.
If only one color is required in the fondant dough, it may be added with the egg white and glucose, but if more than one color is to be made from the fondant paste, divide the dough according to the number of colors required and knead a little coloring into the pieces depending on how many colors you need.