Decorating Cakes >
How to Make Fondant Cake Icing
Fondant icing, plays an important role in cake decorating. It is
usually 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.
Making and applying fondant icing is easy. The result is a
smooth, even surface on a cake, entirely without brush or knife
marks. Ready made
fondant icing is found in most bakeshop and cake
- 1 egg white
- 450 g (15 oz) icing sugar
- 50 g (1.7 oz) liquid glucose
- Flavoring and colouring
- Sift the icing sugar into a basin.
- Make a bay in the centre and add the
softened glucose, egg white and flavouring.
- 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
- If only one colour is required in the fondant dough, it may be added with
the egg white and glucose.
- If more than one colour is to be made from
the fondant paste, divide the dough according to the number of colours
required and knead a little colouring into the pieces.