Name: Home-made icing
Prep time: 30 min
Total time: 30 min
Ingredients: 3 teaspoon powdered gelatine; 2 tablespoon water; 2 tablespoon glucose syrup; 2 teaspoon glycerine; 500 gram (1pound) pure icing (confectioners')sugar

Ingredients

3 teaspoon powdered gelatine

2 tablespoon water

2 tablespoon glucose syrup

2 teaspoon glycerine

500 gram (1pound) pure icing (confectioners')sugar

Method

1.Combine gelatine, the water, glucose and glycerine in a small saucepan. Stir over medium heat, without boiling, until gelatine is dissolved. Remove from the heat, cool until liquid is barely warm.

2.Meanwhile, finely sift icing sugar into a medium bowl. Add warm liquid, stir until mixture becomes too stiff to stir.

3.Use your hand to work ingredients into a ball, then turn the icing onto a surface dusted with more sifted icing sugar. Knead icing until smooth. Enclose icing in plastic wrap to keep airtight.

If you really want to make your own icing (often referred to as fondant), it’s easy to make, but not as easy as buying it. Knead icing on a surface dusted lightly with cornflour to return it to its correct consistency. Step 1 Use a toothpick or skewer to dab a little colouring onto the icing. Knead on a lightly cornfloured surface to work the colouring through evenly. Step 2 Roll out the icing on a lightly cornfloured surface. Roll from centre to the outside edge turning and easing the icing to fit the cake. Step 3 Gently roll icing around rolling pin. Hold the pin with one hand while supporting the icing with the other. Lift icing over cake. Step 4 Gently lower the icing onto the cake surface, unrolling it from the rolling pin at the same time. The icing will stretch a little at this stage. Step 5 Lightly cornflour your hands. Quickly smooth top of the cake, then smooth the side(s) of cake, easing the icing around the shape of the cake. Step 6 Trim excess icing from base of the cake. Burst any air bubbles with a fine pin. Use smoothing tools to smooth icing. Neaten the cake base.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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