Page 317 - YC Cooking School

4. Once the fondant has melted completely and is smooth, add in a drop of food

colouring and mix well.
5. Remove the cake squares from the freezer and begin to coat each square in the
fondant by balancing a cake square onto a fork and using a spoon to pour over the
icing. Make sure the cake is evenly coated on all sides.
6. Quickly, but carefully place onto a wire rack and immediately decorate with edible
sprinkles before the fondant sets.
7. Repeat until all the petits fours are iced and decorated. Note: If you find that the
fondant is too thick when pouring, thin it down by adding a tablespoon of hot water.
8. Place the petit fours into individual cupcake holders and serve with tea or coffee.

Homemade fondant icing

Makes approximately 1 litre | Preparation time: 20-30 minutes

What you’ll need:

Ingredients

1 cup (250ml) water
400g caster sugar
Pinch of cream of tartar
175-200g icing sugar, or more if required
1 tsp (5ml) flavouring e.g. rosewater syrup or orange essence (optional)

½ - 1 tsp (2.5ml-5ml) food colouring (optional)

Tools

Kitchen scale

Spoon measures
Heavy-based saucepan
Thermometer
Whisk

What to do:

1. To a small heavy-based saucepan, add the water, caster sugar and cream of tartar and

bring to a boil.
2. Reduce the heat to medium-high and simmer until the temperature is approximately
112-115°C (soft ball stage). This will take 10-15 minutes.

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