Fondants & Icing

Tips
Warming fondant Warm in a Bainne Marie or water jacketed container between 36-40°C and keep there whilst in use
Adding Colour and Flavour Once fondant is between 36-40°C add colour and flavour (in moderation) and stir through
Diluting Fondant Use a suitable liquid, such as sugar syrup
Sugar Syrup Recipe Sugar syrup is made by bringing equal amounts of sugar and water to the boil for two minutes, then cool before using.
Icing Recipes
Ingredients Hot Satin Icing Hot Frosting Icing Hot Fondant Gloss Cold Carnival Icing Cold Fudge Icing Cold Universal Icing
Icing Stabiliser 360g 480g 480g 600g 360g 480g
1A Sugar 600g 600g 360g - - -
Hot Water 600g 600g 360g - - -
Icing Sugar 3000g 3000g - 4200g 4200g 4200g
Fondant - - 3000g - - -
Cream Cup - - - 360g 480g 480g
Glucose - - - 150g - -
Warm Water - - - 660g 660g 660g
Problem Cause Remedy
No Shine Over-heating of fondant Add sugar syrup
Fondant softened with water. Insufficient heating of fondant. Fondant too old. Prolonged use/constant reheating Add small amount of vegetable oil.
Separating Fondant too old Add icing stabiliser
Storage conditions too hot Add freshly sifted icing sugar
Too much liquid added Prolonged use/constant reheating Add fresh fondant
Not setting Over-heating of fondant. Fondant under-heated Add icing stabiliser
Too much liquid added Add freshly sifted icing sugar
Too much flavour added Heat to correct temperature
Too hard Not heated enough. Prolonged use/constant reheating. Lid not replaced properly Dilute with egg white of sugar syrup. Heat to correct temperature
Too soft Constant diluting Over Heating Add icing stabiliser
Storage area too warm. Too much liquid added Add freshly sifted icing sugar
Too much flavour added Add fresh fondant
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