Ann Nicol

Sugarpaste icing

Preparation info
  • Makes

    350

    g
    • Difficulty

      Easy

Appears in
Cakes: More Than 140 Delectable Bakes for Tea Time, Desserts, Parties and Every Special Occasion
Cakes

By Ann Nicol

Published 2014

  • About

This soft icing is also sold as roll-out icing, ready-to-roll icing or fondant icing. If you are covering a large cake or a tiered cake, make the sugarpaste in batches. It is suitable for covering a Madeira cake, or a fruit cake that has first been covered in almond paste.

Ingredients

  • 1 egg white
  • 15 ml/1 tbsp liquid glucose
  • 350

Method

  1. Mix the egg white and liquid glucose in a mixing bowl and stir with a fork, breaking up the egg white. Add icing sugar gradually, mixing in with a flat-bladed knife until the mixture forms a ball.
  2. Turn out on to a clean surface dusted with icing sugar and knead for 5 minutes, or until soft but firm enough to roll out. If it is too soft, knead in a little more i