Sugar Preparations
Sugar paste, also referred to as rolled fondant or ready roll icing, is available from supermarkets and cake decorating suppliers in many countries of the world. However not everyone likes what is available to them and many countries new to the craft of cake decorating do not have a ready source of sugar paste, so you would often ask yourself how it's made.
Even if sugar paste is easily accessible to you, I actually think it’s a good exercise to have a go at making your own – you’ll see how easy it really is and be able to appreciate what goes into the icing itself.
Here is a great recipes to make your own sugar paste.
Sugar paste
Ingredients Makes 1kg
60ml (4 tbsp) cold water
20ml (4 tsp/1 sachet) powdered gelatine (you can use the vegetarian version)
125ml (4fl oz) liquid glucose
15ml (1 tbsp) glycerine
1kg (21⁄4lb) icing (confectioners’) sugar, sieved, plus extra for dusting
Place the water in a small bowl, sprinkle over the gelatine and soak until spongy. Stand the bowl over a pan of hot but not boiling water and stir until the gelatine is dissolved. Add the glucose and glycerine, stirring until well blended and runny.
Put the icing sugar in a large bowl. Make a well in the centre and slowly pour in the liquid ingredients, stirring constantly. Mix well. Turn out on to a surface dusted with icing sugar and knead until smooth, sprinkling with extra icing sugar if the paste becomes too sticky. The paste can be used immediately or tightly wrapped and stored in a plastic bag until required.
Have fun and let me know how you get on
Subpages (1): Flower Paste