Sugarpaste - An icing sugar and gum based paste. Recipe.
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 modelling flowers or sculptures.
Make sure the cake to be covered is of a good shape. Sponge cake neatly trimmed or a
fruit cake covered in marzipan. Use a cake board
2" - 3" larger than your cake.
Rolling out sugarpaste
Knead the required amount of sugarpaste into a smooth
shape on a work surface, dusted with icing sugar. Do not use cornflour as under certain
conditions it can cause fermentation if left in contact with marzipan.
Roll out the sugarpaste large enough to cover the top and sides of the cake. e.g.
8" round cake 3" deep needs sugarpaste rolled out 14" diameter.