Ready roll fondant icing ....

[aggie745]

Can I ask for some opinions about ready roll fondant icing please?

I recently battled with some Dr Oetker stuff. (That was probably my first innocent beginner's mistake.) I managed to roll and drape it over an 8" circular marzipaned cake but the result really wasn't what I would have liked. The fondant was not easy to roll thinly. I did wonder about adding some Tylose powder to give a bit of strength and elasticity but didn't want to overdo it and end up with a bullet-proof covering so I chickened out. The result was too thick and too sweet for my liking.

There are so many options to choose from with this devilish stuff. Anyone have recommends or, conversely, 'do not touch with a barge pole' stories they can share?

(On a happier note, the cake was decorated, had the requisite candles set in in, had 'Happy Birthday' sung over it then was cut and enjoyed by the gathered throng but I want to do much better with the next one!)

All and any help and advice would be most appreciated.

[*chez*]

I find you need to get the temperature right.. to cold and it's rock hard.. to hot and its sticky and horrible..

copius amounts of icing sugar on the surface and rolling pin is a necessity too.

I can't recommend a make.. I buy the cheapest from whichever supermarket I happen to be in.

[cookiecookuk]

i have recently starting using dr oetker regal ice ready to roll to decorate my residents birthday cakes at work and out of the first box i got 3 x 8 inch cakes covered and i think it is the best thing since sliced bread.

[welshtoff]

I have used Regal Ice fondant for years, and I usually use just a small amount of cornflour on the work surface and rolling pin, it helps it not to stick.

[myraandjim]

I use any old fondant, whatever is cheapest, then knead it well to make it pliable before rolling it. Also use cornflour to roll it, then you don't add extra sweetness to it because it's pretty sickly without adding more.

[**bustysinclaire**]

Renshaws regal ice I find is best for posh celebration cakes, if I am just doing a simple birthday cake for the family or friend then Dr Oetker is just the job. I try not to add too much icing to it when rolling as it will dry it out and make rolling more difficult. A little cornflour works wonders instead.

There is a great supplier of cake decoratiing supplies on here and they have started selling the fondant that the Americans use which can be rolled out thinly with very good results. Not sure of the name of the product but the ebayer is "cake-stuff"

[lhasa.two]

I too have used Dr Oetker's fondant icing but it's far too sweet for my taste. I haven't had a problem rolling it though, maybe it's just a practice thing...

It's easy enough to make fondant icing and tastes less sweet I think as it uses lemon juice. The only extra ingredient you need is glucose syrup to give it the gloss. You can get it at Sainsbury's or Waitrose and it's about a £1 a tube and made by Dr Oetker and another brand which I can't remember offhand. You pour the icing straight on to the cake so it's more malleable.

[aggie745]

Many thanks for the opinions and ideas, much appreciated. Guess I'll just have to try, try, try again! I may even have a bash at making the stuff.

[1311rose]

I find you do need to "work" the sugarpaste so that it is pliable, before you roll it out.  Don't roll it too thin otherwise it won't be easy to put on the cake.  You also don't want to roll it too thick.  If you are covering a marzipanned cake, brush it with some clear alcohol or sugar syrup before you put the sugarpaste on and it will stick properly.  If you are covering a sponge cake, give it a light coating of buttercream (or similar) before putting the sugarpaste on.

Sugarpaste dries out fairly quickly so you need to be fairly quick when you use it.

I find the Dr Oetker stuff is fine to use.  Silver Spoon also do a nice one.  Renshaws is lovely too but more expensive.