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6 cups confectioners’ sugar,
sifted
1/2 cup water (4 ounces)
2 tablespoons
white corn syrup
1 teaspoon Almond Extract
Combine water and corn syrup. Add to
sugar in a saucepan and stir over low heat until
well-mixed and heated to 92° F, thin enough to be
poured, but thick enough so it won’t run off the cake.
Stir in extract and Icing Color, if desired. To cover
cake, ice smoothly with buttercream and let icing crust,
or cover with apricot glaze (recipe below). Place cake
on cooling rack with a cookie sheet beneath it. Pour
fondant over iced cake, flowing from center and moving
out in a circular motion. Touch up sides with a spatula.
Excess fondant can be stored, tightly covered, in
refrigerator for weeks. Reheat to use
again.
YIELD: 4 cups, enough to cover a 10 in.
round cake. Recipe may be doubled or
tripled.
Apricot Glaze
Ideal for
preparing a cake for fondant or for crumb-coating cakes
before icing.
1 cup apricot preserves
Heat
preserves to boiling, strain. Brush on cake while still
hot. Let dry. Glaze will dry to a hard finish in 15
minutes or less.
YIELD: Covers a 10 x 4 in.
cake.
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