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Modelling Fondant Paste

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.

Ingredients Required

  • 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.

 
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