An easy Recipe for making your own fondant - why not have a go

Make plenty, divide it up and use food colouring to make the colours you need.

It tastes great & is easy to do, Go on have a go!

If you want to make it ahead of time, it can be kept tightly wrapped with clingfilm  in the fridge for 3 days, let it get to room temperature before using (though once it is on the cake it does not need to be refrigerated).

If you have a go, we would love to see any pictures!

Best of Luck 

SimplyCakeCraft

Fondant Icing

• 250g fondant icing sugar
• 4–5 teaspoons water
• To roll:
• 1 tablespoon icing sugar
• 1 dessertspoon cornflour

1. Begin by sifting the icing sugar (all but 1 heaped tablespoon) into a large bowl and making a well in the centre.
2. Add the water, a teaspoonful at a time, and stir with a wooden spoon until it is too stiff to stir any more.
3. Then, using your hands, form the icing into a ball before turning out onto a clean, smooth, dry surface dusted with the reserved icing sugar, and knead for 3 / 4 minutes until it becomes completely smooth (if the icing is sticky, knead in a little more icing sugar, or if it is dry run a little cold water over your fingers).
4. Roll out the icing onto a clean surface dusted with a mixture of icing sugar and cornflour, after each roll give it quarter turns .
5. Once it is rolled to the right size, ice the cake as soon as possible.