This type of icing is very popular because it is too easy to handle, easily cut and eat soft. Over the years, many names have been given, which can be confusing when buying. In Australia it is known as plastic icing. The term plastic is a good description - according to the dictionary it means soft and supple, just the way it is. Other names are fondant icing (real fondant is melted and poured on cake) rolled fondant satin ice, add Mallow, icing and molded Gelatin frosting.
The icing can be made at home, and the ingredients contain protein, liquid glucose, icing sugar and gelatin. Liquid Glucose will keep the dough smooth and gelatin can stretch it over. Sugar paste has many functions. It can be used for the modeling of figures, flowers and leaves. It can be curled (marked with a tool, rather like a pair of tweezers) Smock, shaped, draped and used to make edible frills. Also by softening it with a few drops of water or egg> Know that they can be managed. As you can see it is a very versatile icing.
However, it is still primarily as a coating for cakes. But like everything else, it's easy if you know how, so here are some tips to prevent something goes wrong.
First measure the cake - which add a page on the top and on the other side, then a few extra inches. Measure a square cake diagonally across the top, then the two side measurements. If a flat top, and the cake is needed isCut rounded off and the rise of the cake so the base is now the top. Next coat the cake with either a thin layer of jam or butter cream - this coating acts as a glue to hold the paste in position.
Make sure that the coating extends down to the bottom of the cake. Sprinkle powdered sugar (not corn meal, as it dries, the sugar paste and it might crack) on the desktop. Now roll out the dough - if possible, with a long rolling pin, like a short one could leave a mark. Toto prevent that holds the paste on the work surface while rolling, give it a slight turn every so often. Roll until the paste is about ¼ "thick.
To add the application, place the cake as close as possible for you to lift the dough, either on the rolling pin or on the backs of the hands and lay over the cake surface. Then, with the palm of your hand, gently smooth paste on the sides of the cake with an upward movement. If any air bubbles on the surface ofPaste, they sting with a sterilized needle. To make the surface shine, rub gently with the palm of the hand.
A simple and effective device is on the top edge of the cake Crimp - within 15 minutes of application of the paste. Then a thin roll to keep the paste around the base of the cake and also the mark with a pair of pliers. And finally, a band around the sides. All you need now is a kind of made (or bought) for decorating the top. Good luck!
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