You’ll discover while decorating the Fondant-Dipped Cupcakes on page 3 just what a wonderful, glossy finish fondant icing can give to your cakes. It requires a little effort, but is well worth the reward and will certainly impress your guests. Over the next few pages, you can learn how to successfully make fondant icing and how to dip sponge cakes into it to create the base for a traditional fondant fancy.
You will need
- 500g powdered fondant icing
- 50ml water
- 2tbsp sugar syrup
- 2tsp liquid glucose
- Large bowl and spoon
- Measuring jug
- Small saucepan
Step-by-Step Making Fondant Icing
- Measure 500g of powdered fondant icing and pour it into a large bowl.
- Boil 50ml of water in a small pan and allow it to cool. Pour the cooled, boiled water into the fondant icing powder and stir, mixing them together well to create a stiff dough.
- At this point you can use one of three techniques to soften the dough: spoon it directly into a small saucepan placed over a low heat; place the bowl over a saucepan of water, simmering on a medium heat; or put the bowl in the microwave and heat on a medium setting for one to two minutes.
- Be careful not to overheat the dough at this point. Once it has softened up to an icing consistency, stir in two tablespoons of sugar syrup and mix it in well.
- Finally, stir in two teaspoons of liquid glucose until the fondant icing looks glossy, shiny and flows smoothly off the spoon. Both the sugar syrup and glucose will ensure that the fondant icing covers your cakes evenly.
- You’ll get better results if you use your fondant icing while it’s still warm.