About this recipe: Get creative with this rolled icing! I used this to ice a cake for my dad's 60th.
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Fantastic result. I wanted to do a birthday cake for my wife - I am a novice and had never made icing before, so I was looking for an easy recipe as a first try. I had only one 8”x 3” sponge cake to ice. Having read the reviews I decided to halve the quantities, except the icing sugar. I also wanted a butterscotch flavour to the icing. I used 62.5ml golden syrup, 62.5 ml butterscotch syrup, 125g butter, pinch salt, 1 tsp vanilla extract and about 800g icing sugar. I followed the method precisely. The result was wonderful, if rather sweet (not surprisingly). Easy to roll and I found icing the cake with it (again, first I’ve done) an easy activity with a very satisfactory result, aided by some great on-line videos to instruct beginners on icing cakes. Even with reduced ingredient measures I had a substantial excess of icing. Only minor problem was that it didn’t seem to take food colouring very easily (but perhaps that’s the case with all icing, I don’t know) when I ventured to use the excess icing to create some decoration to embellish the cake. I had to work the icing for some time before I achieved an even colour throughout and it was pretty messy as the colouring doesn’t absorb readily. The natural icing has a golden hue to it (might be just because I used half butterscotch syrup), so I was unable to attain pastel shades with colouring. These are not criticisms of this recipe, just some additional observations that might be useful to others. - 05 Sep 2011
I followed this recipe but users 2kg of icing sugar, it worked brilliant, there was enough to cover a 9" and a 7" cake with plenty left over, if you want to cover just one cake I would quarter everything. The cake I made was really nice but after a week (we had a lot left over) the golden syrup gave a sickly taste but tasted perfect on the day of the party when we gave the cake out. I used colour paste to colour mine and it was really easy to colour, I think it works out much cheaper to use than ready made fondant, thank you very much for a easy recipe. (I would recommend getting a doug fitting for you mixer as it is hard work and a normal whisk end doesn't work as it gets thicker) Kelly. - 18 Apr 2012