Sugar Paste icing is a very sweet edible sugar dough usually made from sugar and glucose. It is sometimes referred to as fondant or sugar gum or gum paste. It can be used to cover cakes, mould features and create decorations for cakes and many other uses.
Sugar paste is sold in white and colours. The white version can be easily coloured with gel food colourings. Nearly every colour can be reached in this manner.
One of the biggest advantages of the commercial varieties is that they can usually be stored for long periods of time. Depending on how fresh the product is, it can be stored for up to a year. The disadvantages of the homemade version are that it doesn't store for as long as the commercial version and it is very difficult to make a pure white paste. In most cases one will be colouring the dough anyway so this shouldn't be a problem. The commercial version is also often easier to work with although the results achieved with the home made versions are quite adequate. However, the home version is a much more cheaper option to work with, and for a large cake production is much more productive.
Sugar paste frosting was invented in 1888 (Ingrassia, p. 29).
- Ingrassia, Catherine (2007). "Diana, Martha and Me". In Curran, Colleen. Altared: bridezillas, bewilderment, big love, breakups, and what women really think about contemporary weddings. New York: Vintage Books. ISBN 0-307-27763-1.
- Cake Icing - How to make a flower (video)
- Cake Decorating - how to ice a cake with sugarpaste (fondant) by Cake-Links (Flash video)
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