Tate & Lyle fondant icing sugar
£1.09 (£2.18 per kg)
|Typical values||Per 100g||�|
Preparation & Storage
- To make fondant icing: 225g/8oz Tate & Lyle Sugars Fairtrade Fondant Icing. 2-4 tbsp water. Sift the fondant icing sugar into a bowl, gradually beat in enough water to give a smooth icing the consistency of thick cream. Add a few dropsof food colouring or flavouring if desired. Use immediately. Brush the surface of the cake or 12 small cakes with a thin apricot glaze. Spoon the fondant icing over the surface to cover evenly, do not move until set. Makes sufficient to cover the top of a 18cm/7inch to 20cm/8in cake or 12 Fairy cakes. To make modelling icing: Use double the amount of icing sugar and follow the method above. Keep adding the icing sugar until the mixture forms into a ball, turn onto a work surface dusted with a little more icing sugar and knead until smooth. To make shapes either roll out and use a cutter or mould into shapes using your hands.
Fondant icing can be stored in the fridge for several weeks tightly wrapped in cling film.
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