Fondant Icing

posted by Som Offor.

Fondant Icing is a thick paste that can be moulded into different shapes and sizes and perfect for design and artistic cake display

• • Serves
  • 1
 
• • Cook Time
  • 30 minutes
 
• • 
    

INGREDIENTS

• 1 tbsp of gelatin
• 1/2 cup of water
• 250g of liquid glucose
• 900g of Icing Sugar
• Desired  Flavour
• Few drops of glycerine for moisture (in dry season)

PREPARING THE LIQUID

• With low heat on a cooker, warm the water
• Add the gelatin and stir till it dissolves, make sure it does not boil
• Scoop in the liquid glucose
• Add few drops of essence to enhance smell and taste
• Add few drops of glycerine and leave to cool 

PREPARING THE FONDANT

• Sieve 1 1/2 cups icing sugar into a mixing bowl
• Pour in the cooled mixture and work through to form a dough
• Keep adding the remaining icing sugar until the dough comes together and does not stick to the hands
• If it is too hard, you could add few drops of water
• Knead in the bowl then transfer to a formica surface for about 5minutes
• Put in an air tight bag and then into a sealed container for about 12hours
• When you are ready to use the fondant, knead again on a formica surface sprinkled with little icing sugar 
• Roll out on the surface and place the fondant on the cake
• Design as desired with cutters and other accessories