Plastic Icing

This icing, which is pliable and easily rolled, resembles Fondant in texture. Plastic Icing does not need cooking and any excess may be stored in a plastic bag. Stored Plastic Icing may be prepared for use by kneading it until it is soft and pliable again.

Use Plastic Icing for covering Petits Fours, gateaux and birthday and Christmas cakes. If you wish to colour the icing, add 2 to 4 drops of food colouring – depending on the strength of the colouring and the depth of colour required – to the liquid ingredients.

Liquid glucose may be obtained from many pharmacies or chemists.

This quantity of icing makes enough to cover the top and sides of an

8- to

9-inch cake.

2

2 lb. icing sugar

4 tablespoons liquid glucose

2 egg whites

2 tablespoons lemon juice

½ teaspoon rose water (optional)

Sift the icing sugar into a large mixing bowl. Add the glucose, egg whites, lemon juice and rose water, if you are using it. Stir the ingredients with a wooden spoon until they are well mixed. Using your hands, knead the mixture into a ball, which should be firm and pliable.

If the mixture is too sticky, work in some more sifted icing sugar.

Turn the mixture out on to a working surface and knead it lightly until it is smooth.

On a working surface lightly sprinkled with cornflour , roll out the icing to a J-inch thick and use as required.

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