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Fondant IcingFondant icing, also commonly referred to simply as fondant, is an edible icing used to decorate or sculpt cakes and pastries.


serves totaltime preptime cookingtime
 1 cake  30 minutes 10 minutes  20 minutes



 {tab Ingredients}

  • 150 ml Water
  • 450 grams Caster Sugar
  • Cream of Tartar, pinch of

{tab Instructions}

  1. Put the water in a large heavy-based pan, add the sugar and dissolve to a syrup, without boiling, over low heat.
  2. Using a brush dipped in cold water, wipe round the pan at the level of the syrup to prevent crystals from forming.
  3. Add the cream of tartar dissolved in a little water.
  4. Bring the syrup to the boil and continue boiling steadily until the syrup registers 116˚C.
  5. Pour the syrup very slowly into a heat-resistant bowl, leave until a skin forms on top.
  6. Using a wooden spatula work the icing in a figure-of-eight movement until it becomes opaque and firm.
  7. Knead the icing until smooth and store in an airtight tin until required.
  8. Before using, heat the fondant icing in a bowl over hot water, adding a little sugar syrup until the icing has the consistency of double cream.
  9. Add flavouring and colouring as for glacé icing and use to cover about 24 petits fours or a 17.8 cm cake.


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