Decorating Cakes >
Modelling Fondant Paste
While general fondant paste is
quite satisfactory for modelling or moulding fruit and flower
shapes, this special modelling paste is better for the bigger
flowers such as gladioli or large roses and lilies.
- 300 g (10 oz) icing sugar
- 1 teaspoon Copha
- 1 teaspoon gelatine
- 1 1/2 tablespoons water
Combine the Copha, gelatine and water in a small saucepan. Place over
a gentle heat and stir until both the Copha and gelatine have dissolved.
Sift 220 g (8 oz) icing sugar into a basin. Make a well in the centre and add
the cooled mixture. Stir with a wooden spoon until all the dry icing
sugar has been mixed in. Now turn the mixture on to a board and have
ready the remaining 80 g (3 oz) icing sugar. Knead sufficient of this sugar
into the dough to make it into a good consistency for moulding. Colour as
required, kneading the colouring in evenly. This type of modeling
fondant does not require flavouring.