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How to Make Fondant Cake Icing

Fondant icing, plays an important role in cake decorating. It is usually used in three 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 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 decorating stores.

Ingredients Required:

• 1 egg white
• 450 g (15 oz) icing sugar
• 50 g (1.7 oz) liquid glucose
• Flavoring and colouring

Direction:

1. Sift the icing sugar into a basin.
2. Make a bay in the centre and add the softened glucose, egg white and flavouring.
3. Beat, drawing the icing sugar into the centre until the mass is a stiff paste.
4. Turn on to a board, which has been lightly dusted with sifted icing sugar, and knead into a paste.
5. If only one colour is required in the fondant dough, it may be added with the egg white and glucose.
6. 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.