Red Fondant Icing

We use cakes and pies in lots of different ways to show we care. Those special moments in life call for a work of art that lives up to the big moment – like a fondant cake.

Even though baking a fondant cake is one of the finest disciplines in baking, anyone can make their own at home. With our ready-to-roll red fondant icing, you can whip up the perfect bake for any occasion. It’s incredibly easy to use and a must-have for any tart artiste, cake decorator or fondant newbie. The malleable icing is the ideal coating for the entire tart but also works very well as a base for lots of little decorations. Dust the worktop with a little powdered sugar or baking starch before you start rolling. The smooth, supple, no-tear consistency of the fondant icing makes it easy to shape and work with. Create sophisticated, extraordinary novelty cakes in just a few easy steps – let your imagination run wild.

We avoid the use of palm oil in our fondant icing, opting for shea and coconut oils instead.

Preparation

How to use

Cover the cake:

1. Layer the cake and spread with buttercream, jam or ganache, as the fondant won’t stick well to the cake itself. Make sure the topping does not contain a lot of water or moisture, or the fondant will dissolve. Fresh cream, yoghurt, custards and fresh fruit cream toppings are not suitable.
2. Now, knead the fondant icing until it’s soft and supple. Roll it out thinly on a worktop lightly dusted with cornflour. Place the fondant cover on the cake and press down slightly with your hands. Trim off any excess.

More tips:

1. For a firmer consistency, knead in a little sieved powdered sugar. If the fondant is too firm, put it in the microwave for 4-5 seconds at 800 watts.
2. To make new colours, you can combine the fondant icing with other RUF fondant colours to your heart’s desire.
3. Place leftover fondant in the sachet, seal airtight and store in a cool place. Knead the fondant again before you work with it.