Use this delightful icing to cover cakes, especially wedding or special occasion cakes. It produces a wonderful, sweet icing that can be easily formed into shapes and sheets.
- * 6 cups confectioners' sugar, sifted (1 1/2 pounds)
- 1/2 Cup water (4 ounces)
- 2 Tablespoons light corn syrup
- 1 teaspoon almond extract
- icing colors, optional
- Cakes should be covered with apricot glaze (see recipe below) or a thin coating of buttercream icing. Let set 15 minutes before covering with fondant.
- Place sugar in saucepan. Combine water and corn syrup. Add to sugar and stir until well mixed. Place over low heat. Don't allow temperature of fondant to exceed 100 degrees F. Remove from heat, stir in flavor and icing color, if desired. To cover cake, place cake or cookies on cooling grid over a drip pan. Pour fondant into center and work towards edges. Touch up bare spots with spatula. Let set. Excess fondant can be reheated.
- Makes 2 1/2 cups. Recipe may be doubled, tripled or quadrupled easily.