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Icing; Fondant Recipe
A form of cake and patisserie icing, often used for petits fours and small cakes, as it's less brittle than glace icing - made by heating sugar to the 'ball' stage (116°C). It is sometimes flavoured with fruit liquor.
- Suitable for Vegetarians
- Suitable for Vegans
Enough to cover about 24 petits fours or an 8in/20.5cm cake:
¼ pint water
1lb (450g) caster sugar
a pinch of cream of tartare
1. Put the water in a large heavy-based pan, add the sugar and dissolve to a syrup, without boiling, over a low heat.
2. Using a brush dipped in cold water, wipe round the pan at the level of the syrup to prevent crystals from forming.
3. Add the cream of tartare.
4. Bring the syrup to the boil and continue boiling steadily until the syrup registers 240°F/116°C.
5. Pour the syrup very slowly into a heat-resistant bowl; leave until a skin forms on top.
6. Using a wooden spatula work the icing in a figure-of-eight movement until it becomes opaque and firm.
7. Knead the icing until smooth and store in an airtight tin until required
Before using, heat the fondant icing in a bowl over hot water, adding a little sugar syrup until the icing has the consistency of double cream. Add flavouring and colouring.