Sugarpaste
(Ready-to-roll Fondant)

Makes about 1.25 kg (2 lb 12 oz) to cover 24 cupcakes or a 20 cm (8 in) round cake

Preparation time: 20 minutes

Cooking time: 5 minutes

3 tablespoons cold water

20 g (¾ oz) powdered gelatine

125 ml (4 fl oz/½ cup) glucose syrup

3 teaspoons glycerine

1 kg (2 lb 4 oz/8 cups) icing (confectioners’) sugar, plus extra for dusting

Pour the cold water into a small heatproof bowl, sprinkle over the gelatine and soak for 2–3 minutes until spongy. Stand the bowl over a saucepan of hot but not boiling water and stir for 1 minute, or until the gelatine has dissolved. Add the glucose syrup and glycerine, stirring until well blended and runny.

Sift the icing sugar into a large bowl. Make a well in the centre and slowly pour in the liquid ingredients, stirring constantly until well mixed. Turn out onto a work surface dusted with icing sugar and knead until smooth, sprinkling with extra icing sugar if the paste becomes too sticky.

The paste can be used immediately or stored for up to 2 months if wrapped tightly in an airtight container.

TO COLOUR

SUGARPASTE

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Dip a cocktail stick or toothpick into your chosen colour, then draw it across the sugarpaste (fondant) and knead it in thoroughly until there are no streaks of colour left. (See also Mixing Colours)