Monday, 28 May 2012

Small Fondant Covered Cakes

This is what the madeira cake was for! Again from the new cake decorating magazine. The recipe used fondant icing sugar which just needs water but yet again i didn't read to the end so didn't have any! However, here's what  i did do which worked a treat. use 200g normal icing sugar, make as water icing i.e. 2 to 3 tablespoons of water but add 1 tablespoon of glycerine (like the food colour/flavour tiny bottles from the supermarket) and a drop of food colouring. I repeated this for each of the four colours and it was enough to cover four pieces each, with enough left over for the piped decorations,

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