Name Fondant icing

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Fondant-icing_cIngredients:
* 350g (12 oz) icing sugar, sieved
* 1 egg white, size 3 or 4
* 1 x 15ml spoon (1 tablespoon) liquid glucose, warmed
* Egg white, to brush cake
* Icing sugar, for rolling out

1. Blend all ingredients together with a palette knife, using a chopping action until evenly mixed. Knead firmly together with finger tips to form a ball.
2. Knead very thoroughly on a work surface dredged with icing sugar until soft, pliable and easy to handle.
3. Roll out paste approximately 7.5cm (3 inches) larger all round than the top of cake to be covered. Brush almond paste with egg white, so that icing will stick on.
4. Dip fingers in icing sugar, and place icing on top of cake, mould quickly and evenly until cake is completely covered.
5. Trim icing at bottom of cake. Decorate.
6. This quantity is sufficient to cover the top and sides of an i 8cm (7 inch) round or a 15cm (6 inch) square cake.
NB: This icing may be kept in a polythene container in a cool place for a few weeks. If a thin crust forms on the outside, trim off before using as this may cause the icing to be lumpy when kneaded. Liquid glucose may be purchased inexpensively from any leading chemist.

Preparation time: 10-20 mins

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