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 flavoured with almond essence, or it may
simply be flavored with almond essence alone, or else with orange flower
water. You can buy ready made
fondant icing online from the Cake Decorating Store. Ingredients Required:
- 1 egg white
- 450 g icing sugar
- 50 g 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 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
paste. If only one colour is required in the fondant dough, it may be added with
the egg white and glucose, but 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.
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