So after the success of my FIRST fondant iced cupcakes the other week, I've decided to continue and there is no better way to do so than getting to know my ingredients. This is why I like to make much of my ingredients from scratch where possible and so, I've made fondant (or sugarpaste) icing. This type of icing that can be used to cover cakes - as a base layer - or to decorate by moulding, modelling and colouring. I'm planning to make some Christmas themed cupcakes and so I made this unusually early as a tester to make sure that the recipe ACTUALLY worked and also so that I don't have to fiddle around with cooking cakes as well as experimenting with this new recipe as well as colouring and moulding too. So, here is the recipe that I used...
Fondant Icing
Ingredients:
1 egg white
1 tbsp agave syrup/glycerine/liquid glucose
4 cups (480g) icing sugar
(...that's it!)
Method:
- Heat the agave syrup in the microwave for about 30 seconds
- Place the egg white and agave syrup in a bowl and stir quickly for about 30 seconds
- Then add the icing sugar and with a palette knife use a chopping action to combine the ingredients
- When the mixture forms a ball and is slightly less sticky, knead on a surface dusted in icing sugar until pliable and smooth
- Store in tightly wrapped clingfilm in a Tupperware box - this will ensure that the fondant doesn't get dry
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