Tate & Lyle fondant icing sugar
Fairtrade. Fairtrade fondant icing sugar. Tate&Lyle Sugars Cane Sugar has more than 130 years of expertise in bringing the best sugars to your table. First produced in 1878, Tate&Lyle Sugars Cane Sugar has been produced at Tate&Lyle Sugars London refinery ever since . The company first became famous as a pioneer of the sugar cube. It is made from the natural juice of sugar cane which provides sweetness and enhances the flavour of your baking. There's plenty to smile about at www.tasteandsmile.co.uk as Tate&Lyle Sugars is now Fairtrade certified it gives consumers another reason to smile as it offers an ethical choice. Fairtrade CANE sugar. Every pack of Tate&Lyle Sugars Fairtrade Cane Sugar helps to improve the lives of small scale sugar cane farmers. Through your purchase you are helping to fund children's education and more sustainable farming for over 6000 farming families. To find out more please visit us at www.tasteandsmile.co.uk. TASTE + SMILE: There's plenty to smile about at www.tasteandsmile.co.uk. . Our Promise to the Environment: . Our sugar is made from the natural juice of sugar cane ripened by the sun, transported by ship and packed into recyclable bags. Find out more about our carbon footprint at www.tasteandsmile.co.uk
Fairtrade Icing Sugar (89%), Dried Glucose Syrup
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 drops of 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.