Why Not Make Your Own Fondant Icing?
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
- 250g fondant icing sugar
- 4–5 teaspoons water
- To roll:
- 1 tablespoon icing sugar
- 1 dessertspoon cornflour
- Begin by sifting the icing sugar (all but 1 heaped tablespoon) into a large bowl and making a well in the centre.
- Add the water, a teaspoonful at a time, and stir with a wooden spoon until it is too stiff to stir any more.
- 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).
- Roll out the icing onto a clean surface dusted with a mixture of icing sugar and cornflour, after each roll give it quarter turns .
- Once it is rolled to the right size, ice the cake as soon as possible.
- Tony Quinton