1¼ lb icing sugar
2 large egg whites
3 tablespoon liquid glucose
Method
Sieve the icing sugar into a bowl.
Add the glucose and ¾ of the egg white and mix well. Knead it, on a sifted-sugar-dusted surface, until smooth and pliable – this will take about 10 minutes.
Put it in a bowl covered with a t-towel and allow it to rest for 30 minutes or so.
You now have enough icing to cover an 8” round cake, and to provide some decoration.
Finishing Touches
You can buy cutters in all sorts of shapes. Try holly leaves or stars, Santa’s or snowmen. Paint them, or add fine detail with food colouring. To make sure they stay in place, brush the iced cake with egg white first.
If you want to colour your fondant it’s best to use a paste colouring rather than liquid, which changes the consistency. You’ll need to knead it a lot to achieve an even colour. And only add a little at a time!
To make model Santa’s or angels that will stand up on a cake, you need special modelling sugarpaste that will retain its shape. It’s just like modelling with clay – or playdough!
Turn your cake into a Christmas present: paint the ‘wrapping paper’ decoratively, then add a ribbon and a label – made from modelling paste.
All the cake icing accessories or ingredients mentioned here can be obtained from cook-shops, good supermarkets or the internet.
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