Plastic fondant icing

Plastic fondant icing

By
From
Encyclopedia of Food and Cookery

A roll-out type of icing used to cover rich fruit cakes. It gives a very smooth surface for decoration.

Ingredients

Quantity Ingredient
500g pure icing sugar, sifted
1 1/4 teaspoons powdered gelatine
1 tablespoon cold water
2 teaspoons glycerine
60ml liquid glucose
flavouring and food colouring, as desired
maize cornflour, for dusting

Method

  1. Sift icing sugar into a bowl. Soften gelatine in cold water, then place over hot water and stir until dissolved. Remove from heat and add glycerine and glucose, stirring well. Add to icing sugar with flavouring, kneading with the hands until mixture forms a firm dough-like paste.
  2. Remove to a board sprinkled with cornflour and knead until smooth and pliable. Food colouring may be added, if desired, and kneaded through. Roll out to fit top and sides of cake. Fit carefully on cake, smoothing with hands dusted with cornflour.
  3. Plastic icing may be kept in an airtight container until needed, but do not store in refrigerator as this will harden fondant. Sufficient to cover top and sides of a 20 cm cake.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again