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  • Fondant Recipe

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    Darigan194
    33 views1 page
    This document provides instructions for making icing paste in 3 steps. It instructs the user to soak gelatine in cold water, then heat it with glucose and glycerine. It then has them mix the liquid with sifted icing sugar. The paste is then kneaded on a surface dusted with icing sugar until smooth.

    Original Description:

    This is an excellent fondant recipe that i tweaked and it has been used for Sugar Bird crafting

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    This document provides instructions for making icing paste in 3 steps. It instructs the user to soak gelatine in cold water, then heat it with glucose and glycerine. It then has them mix the liquid with sifted icing sugar. The paste is then kneaded on a surface dusted with icing sugar until smooth.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    33 views1 page

    Fondant Recipe

    Uploaded by

    Darigan194
    This document provides instructions for making icing paste in 3 steps. It instructs the user to soak gelatine in cold water, then heat it with glucose and glycerine. It then has them mix the liquid with sifted icing sugar. The paste is then kneaded on a surface dusted with icing sugar until smooth.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    Download as doc, pdf, or txt
    of 1

    60ml of cold water 20ml of powdered gelatine 4 teaspoons 125ml of liquid glucose 15ml of glycerine 800g of confectioners icing

    sugar Put the water in a bowl, sprin le with gelatine and soa until spongy !tand the bowl o"er a pan of hot, not boiling water, stir until the gelatine is dissol"ed# $dd the glucose and glycerine, stirring until well combined and runny# Put the sifted icing sugar into a different bowl and ma e a well in the centre, add the liquid ingredients, stirring constantly# %urn out onto a surface dusted with icing sugar and nead until smooth &f the paste becomes stic y, sprin le with e'tra icing sugar

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