Sugarpaste, also referred to as rolled fondant or ready roll icing, is available from supermarkets and cake decorating suppliers in many countries of the world. However not everyone likes what is available to them and many countries new to the craft of cake decorating do not have a ready source of sugarpaste, so I’m often asked how is it made.
We are very lucky here in the UK we have a number of different brands to choose from, however it hasn’t always been the case. When I attended my very first sugarcraft course back in 1991, the whole of the first lesson was spent making our own sugarpaste! I then continued to make my own for quite a number of years.
Even if sugarpaste is easily accessible to you, I actually think it’s a good exercise to have a go at making your own – you’ll see how easy it really is and be able to appreciate what goes into the icing itself.
Here is the recipe that I have always used; it’s also the one that I include in my books….
Ingredients Makes 1kg (2 1⁄4lb)
- 60ml (4 tbsp) cold water
- 20ml (4 tsp/1 sachet) powdered gelatine (you can use the vegetarian version)
- 125ml (4fl oz) liquid glucose
- 15ml (1 tbsp) glycerine
- 1kg (21⁄4lb) icing (confectioners’) sugar, sieved, plus extra for dusting
- Place the water in a small bowl, sprinkle over the gelatine and soak until spongy. Stand the bowl over a pan of hot but not boiling water and stir until the gelatine is dissolved. Add the glucose and glycerine, stirring until well blended and runny.
- Put the icing sugar in a large bowl. Make a well in the centre and slowly pour in the liquid ingredients, stirring constantly. Mix well. Turn out on to a surface dusted with icing sugar and knead until smooth, sprinkling with extra icing sugar if the paste becomes too sticky. The paste can be used immediately or tightly wrapped and stored in a plastic bag until required.
Have fun and let me know how you get on