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FONDANT ICING
Today, this type of icing has an important place in cake decorating. It may be used in three different ways:
- As a final and only covering for a rich fruit or butter cake.
- For modelling fruit, vegetables or flowers.
- As a foundation covering in place of almond paste.
Fondant icing is simple 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 desiccated coconut and flavored with almond essence, or it may simply be flavored with almond essence alone, or else with orange flower water.
Ingredients Required:
- 1 egg white
- 450g. icing sugar
- 50g. liquid glucose
- Flavoring and coloring
Sift the icing sugar into a basin. Make a bay in the centre and add the softened glucose, egg white and flavoring. Beat, drawing the icing sugar into the centre until the mass is a stiff paste. Turn on to a board, which has been lightly dusted with sifted icing sugar, and knead into a paste.
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.