Tate & Lyle royal icing sugar
Fairtrade royal 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 (93%), Dried Egg White, Anti Caking Agent E341, Citric Acid
Preparation & Storage
- To make icing:(To cover a 20cm/8inch round marzipanned cake).500g Tate&Lyle Sugars Royal Fairtrade Icing Sugar 4 tbsp water.To make a traditional hard set icing sift the royal icing sugar. Put 2 tbsp of water in a large mixing bowl, beat in 250g of water in a large mixing bowl, beat in 250g of the sugar. Add the remaining water and sugar and beat again until the icing is standing in straight peaks, this takes 10-15 mins by hand or 5-7 minutes using an electric mixer. If the icing is too runny, add a little more sugar. If the icing is too stiff, add a few drops of water. To make a softer set icing beat in 1 tsp of glycerol. To make a softer set icing beat in 1 tsp of glycerol. To make a snow scene beat in 3 tsp of glycerol, apply evenly to the marzipan surface of the cake, then make peaks with the back of the spoon. To make flat icing beat in 1 tsp of glycerol, cover and leave to stand for 24hrs in a cool place. After standing beat to restore consistency: always apply over a layer of almond paste.