PLASTIC ICING KSHS 2 400 PLASTIC ICING RECIPE

PLASTIC ICING KSHS 2, 400

PLASTIC ICING RECIPE Ø Gelatin – Ø Glucose – Ø Shortening – Ø Glycerin – Ø Water – Ø Icing sugar – Ø Corn flour 1 tsp 3 tsp 2 tsp 60 ml 500 -750 g

PROCEDURE Ø Dissolve the gelatin in water and let it rest for a while. Ø Water bath it until it dissolves. Ø Add the glucose syrup and stir until it becomes clear. Ø Add the glycerin and finally add the shortening. Ø Put it in a bowl and add the icing sugar bit by bit mixing thoroughly at each stage. Knead it to a smooth texture. Ø Using the pin roll it up and cover the cake. Ø If any colouring is desired , add it in the liquid before adding the icing sugar Ø For any design of flowers use different cutters

Fondant Ø A thick paste made of sugar, water often flavoured or coloured used in the making of sweets and the icing decoration of cake. Ø Fondant icing is an edible icing used to decorate or sculpt cakes and pastries. Ø It is made from sugar, water, gelatin, butter and glycerin. Ø Rolled fondant is made from confectionery sugar, corn syrup and water. However to make rolled fondant you must also add glycerin, shortening and gelatin. The gelatin is melted over a hot water bath and the corn syrup and glycerin arestrimed in. Colouring is added at this stage if desired. Ø The liquid ingredients are then stirred into the confectionery sugar. Ø Once incorporated, the fondant is kneaded like bread dough and rolled out flat into sheets which can be coloured and used to decorate cakes.

Colouring fondant Ø It is best to use special gel colour to colour your fondant. Regular food colouring will make your fondant very sticky and difficult to roll out. Ø Fondant petals like real flower petals can be a beautiful addition to cakes.

Paste for figure Ø 500 g sieved icing sugar. Ø 3 level tsp Gum Tragacnth Ø Heat in microwave oven Ø 2 tsp granulated gelatin Ø 5 tsp warm water Ø 2 tsp liquid glucose Ø 2 tsp. Trex

Ø 1 large egg white. Ø Pour liquid in to warm sugar, using a kenwood mixer with the beater duly warmed) turn on to the lowest speed, place a cloth over the bowl to prevent the sugar dust, pour in the egg white, beat until it begins to cool, and as it thickens it will leave the side of the bowl in strings. Ø Keep in a polythene bag, in airtight container in the refridgerator. Ø Use after 24 hrs for flowers, or use immediately for modeling figure work