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Rollout Fondant Icing Recipe

Roll out Fondant Icing Recipe

Christmas cake

Fondant icing on Christmas cakes

This recipe makes enough icing to cover a 6” cake with a 0.5 to 0.9cm thick layer of icing. (I tend to roll it a lot thinner and stretch to stretch it over bigger cakes). The fondant created is soft and pliable, good for quickly sealing and decorating a simple cake. For more advanced cakes it will set hard in about two days, making it perfect for creating a firm base for decorating more intricate fruit cakes for weddings etc.  I also use it for coarsely modelled flowers like the ones on the top of the Christmas cakes in my photos. You should use modelling paste really, but I find it works just fine with a bit more glycerine as long as you model the flowers quickly.

On a side note in Australia the weather gets pretty interesting in the lead up to December. As a general rule do not try to ice with fondant on humid or overly hot days and never with an evaporative air conditioner in operation as the extra moisture in the air will turn your icing to slush. And if it is too hot the added heat with the heat from your hands will make the consistency a lot softer than it should be. Also Icing can become overworked and it will start to draw moisture from your hands changing the consistency the more you knead and work with it.

Recipe Below

Modelling paste giraffeRollout Fondant Icing Recipe

Ingredients

500 grams of icing sugar mixture. Pure icing sugar works too but can suck moisture from humid air creating a soggy mess. The icing sugar mixture will have some corn flour mixed in, check the ingredients. If using pure, icing sugar add another roughly 250 grams of icing sugar, you will need to work faster and allow a decent resting time after it is mixed before rolling it out. Pure icing sugar fondant will set a little harder than icing mix and dries out faster.

1 large egg white

1 teaspoon of glycerine

¼ cup of liquid glucose

Almond essence or other colourless essence of your choice. Optional.

Pinch of Cream of tartar. Optional, I add this primarily to cut the sugary taste, it also acts as a preservative.

Pure food colouring, (Get a concentrate, paste or powder. The cheep supermarket food colours are too watery and don’t give much colour, if you are after a rich colour)

Method

Decorated Christmas cake

Fondant Icing over Marzipan dense fruit cake

Warm the glucose gently in a microwave for a few seconds or by standing the jar in hot water for a few minutes. Sift icing sugar into a bowl. Make a well in the Icing sugar and then pour in the glucose, glycerine and egg white. Mix with a blunt metal butter knife, (I mix with one of these but feel free to use a wooden spoon or what ever you prefer) until as much of the wet mix has been combined as possible with out having to exert too much force. Transfer mixture and any not yet combined icing sugar onto a board that has been dusted with icing sugar. Add your colours and a few drops of essence and knead until smooth and mouldable. Cover in cling film until ready to use. Powdered dry food colours give a much richer colour and do not make the mixture soggy.

To use: have your cakes prepared; fruit cakes covered in marzipan need to be brushed over with egg white or alcohol. Plain or chocolate cakes covered in a firm and smoothed layer of butter cream or ganache then chilled to give a firm base to work with. Heavily dust a board or bench top with a layer corn flour (I use a combo of both, more icing mixture than cornflour to minimise any taste of the flour). Roll out the fondant to a thickness of between 0.6 and 0.9cm ensuring that the diameter of the icing will be enough to just cover the cake. Lift onto the cake with a rolling-pin. Dust your hands with corn flour and gently ease the icing into place by smoothing it with your palms, it will stretch into place over corners and onto the cake board. Once the icing is in place trim it off flat with the sides of the cake using a large sharp knife. Smooth the surface of the fondant quickly with well floured hands.

Well prepared fruitcakes, painted with alcohol, sealed with marzipan and then fondant will keep for years. I wouldn’t eat the icing after that much time but the underlying cake is preserved, if you’re brave…. My Christmas cakes are usually kept in cellophane until ready to be eaten, this can be up to a month and then once opened I keep them in a sealed container. My family is usually still eating Christmas cakes half way into the new year.

Permanent link to this article: http://onefrowningredhead.com/recipes/rollout-fondant-icing

1 comment

6 pings

  1. from Ida's Kitchen

    Nice blog…Keep it up! 🙂

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