Fondant icing: Difference between revisions
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|PrepTime = 40 minutes | |PrepTime = 40 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Pretty cakes</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> | |||
<span class="reviewDesc">So this is how they make those lovely cakes!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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Fondant icing can be used in a number of ways: | Fondant icing can be used in a number of ways: | ||
* As the final covering for a cake | * As the final covering for a cake | ||
Revision as of 09:16, 27 December 2021
| Fondant icing | |
|---|---|
Best recipe reviewPretty cakes 4.7/5 So this is how they make those lovely cakes! Paul R Smith |
| Servings: | Servings: 10 - Enough to cover a 20cm (8") cake |
| Calories per serving: | 60 |
| Ready in: | 40 minutes incl resting |
| Prep. time: | 40 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 29th May 2012 |
Fondant icing can be used in a number of ways:
- As the final covering for a cake
- As the foundation for final icing in place of marzipan
- To model patterns such as flowers etc. for decoration
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 egg white, beaten
- 450 g icing sugar
- 50 g liquid glucose (warmed to soften)
Method
- Using a fine sieve, sift the sugar into a large bowl
- Make a hollow in the centre
- Add the egg white, glucose and flavouring if used
- Beat the mixture into a soft paste
- Turn out onto a pastry mat or worktop that has been dusted with icing sugar and knead to a paste with lightly buttered hands
- Adjust the consistency with more sugar or water if required
- Allow to rest for 30 minutes before rolling out and using
Variations
This recipe is for basic fondant icing. Of course you can optionally add flavouring and / or colouring too.===Chef's notes=== If all of the icing is to be coloured, then add the colouring with the egg whites, otherwise knead the colouring into the paste individually
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