About this recipe:This is a great fondant recipe that can be tinted with paste food colour if desired. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again. Recipe may be doubled or tripled.
750g icing sugar, sifted
2 tablespoons golden syrup
1 teaspoon almond extract
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Method Prep:5min › Cook:10min › Extra time:10min › Ready in:25min
In a saucepan, combine sugar, water and golden syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 33 degrees C. Mixture should be thin enough to pour, but thick enough to coat cake.
To cover cake: Ice cake smoothly with buttercream icing and place on a cooling rack with a baking tray underneath. Pour fondant over iced cake, flowing from centre and moving out in a circular motion. Touch up sides with a spatula.
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I have stuggled with fondant icing before but this was easy and worked really well. I didn't need it all at the time and as suggested it kept well in a sealed container in fridge. I just had to re heat and again it worked well. Thank you I will be using this recipe again and again. - 27 Nov 2012