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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