Professional and hobby bakers achieve this by decorating their creations with sweet icing sugar and fondant. The right process technology is crucial to the perfect texture and colour of the sweet ...

Begin by making the fondant, sifting the icing sugar (all but 1 heaped tablespoon) into a large bowl and making a well in the centre. Add the water, a teaspoonful at a time, and stir with a wooden ...

In terms of fondant allergies, remember, it's essentially sugar, water, and gelatin. If you or your guests have allergies ...

Roll out the green fondant on a surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and carefully place on top of the ...

Use precise geolocation data and actively scan device characteristics for identification. This is done to store and access ...

For the fondant icing, tear the fondant into small ... fitted with a paddle attachment until smooth. Gradually add the icing sugar and almonds and beat until light and smooth.

Sieve the castor sugar and mix it with the ground almonds ... When ready to apply the fondant icing, brush the almond paste with vodka or other non-coloured spirit. Next, apply the fondant ...