Cake decorating can be fun and creative if you have the right tools and a great recipe. Sugar paste, also known as fondant, will give your cakes that satin smooth finish you see in all the books.
- TIP: The sugar paste should not stick to your hands after all the sugar has been added. If it does, add a bit more sugar than called for until smooth.
- Step 1: Store the sugar paste in an airtight container in a cool place for up to a week. Place in the refrigerator if you plan on using it after one week.
- Step 2: Warm the sugar paste to room temperature before using and knead until soft and malleable. Cover your cake and make extra decorations for the top. Make flowers, shape figures of animals, or come up with a new design to make your baked goods special.
- FACT: The Cadbury Creme Egg, a chocolate egg filled with white and yellow fondant, made its debut in 1923.
- Step 3: Continue stirring as you add sugar, bit by bit, until the stickiness goes away. Knead in the last of the sugar by hand until the paste is smooth and pliable.
- Step 4: Put 4 cups sugar into a large bowl and make a well in the middle. Pour the gelatin mixture into the well and stir with a wooden spoon.
- Step 5: Put the gelatin mixture in a double boiler and heat until the gelatin is completely dissolved and liquefied.
- Step 6: Mix the glucose completely into the gelatin mixture. Stir in the shortening until just before it is completely melted, then remove from heat.
- Step 7: Add the glycerin to the gelatin mixture and make sure it is completely dissolved. Allow the mixture to cool to about lukewarm.
- TIP: You can add icing colors or flavored extracts to your gelatin mixture after the glycerin is well blended. A few drops of each should get you the result you are after.
- Step 8: Mix the gelatin and water in a bowl and let it sit three minutes until thickened.