Sugar Paste Fondant Pink

Keep your hands, tools and work surface dry at all times to prevent the sugar paste from becoming sticky.

Kneading & rolling:

1. Knead the icing until soft and pliable.
2. Lightly dust the work surface and rolling pin with icing sugar.
3. Roll out to a thickness of about 5mm (1/4 inch), lifting and turning frequently to prevent sticking, until it is large enough to cover your cake.

Cake preparation & covering:

1. Apply a thin layer of smooth jam or buttercream to help secure the icing to the cake.
2. Use the rolling pin to lift the icing and gently drape it over the cake.

Smoothing & finishing:

1. Smooth the icing into place with the palm of your hand, working from the center outward and down the sides.
2. Trim away any excess icing with a sharp knife.
3. For a super smooth finish, polish with a cake smoother or the flat of your hand.

To soften the sugar paste:

• Microwave: Place the paste in a microwave-safe bowl and heat on high for 5 seconds, then knead immediately. Repeat until it reaches the desired flexibility.
• Vegetable oil: Add 1 teaspoon of vegetable oil per pack and knead while gradually adding the oil until the desired flexibility is achieved.

Storage: After use, store the sugar paste in a tight, airtight container. Protect it from light. Store at 10–22°C.