Sugarpaste Recipe
also referred to as Rolled Fondant, Roll-out icing or Pastillage
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| Sugarpaste - An icing sugar and gum based paste. Sugarpaste, rolled fondant and roll out icing are all the same. They are just different names used in different countries. Sugarpaste, easy to mould, shape, color and roll out and you don't have to wait for the sugarpaste to dry before finishing the final decoration on the cake. Also you can add gum to it so that it will dry harder for modeling flowers or sculptures. |
| Recipe: 1 lb. icing sugar (powdered sugar, XXXX sugar) 5 tsp. water 2 tsp. white fat 1 egg white Place warmed ingredients into warmed mixer bowl, add liquids and egg white. Using 4 beater, beat until white and stringy. Place into poly bags, then into an airtight container. Store in fridge for at least 12 hours. For Chocolate rolled Fondant knead 24 oz. sugarpaste with 3 oz. melted chocolate (white or dark) until smooth. |
How much sugarpaste?
| Cake Size | Pounds | Kilogram |
| 6" cake | 1lb | 500g |
| 7" cake | 1.5lbs | 750g |
| 8" cake | 2lbs | 1kg |
| 9" cake | 2.5lbs | 1kg 250g |
| 10" cake | 3lbs | 1kg 500g |
| 11" cake | 3.5lbs | 1kg 750g |
| 12" cake | 4lbs | 2kg |
A guide for average depth cakes. Vary the amounts to suit your cake or taste.
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Pastilage Pastiage sugar paste roll out fondant icing Pastille
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