Here comes the recipe for the sugarpaste I made for my experimental engagement cake. Like the marzipan, I thought I would flop horribly. Before making both the marzipan and sugarpaste, I spent nights wondering how was I to cover the cake? All the book said was to roll it out on an icing sugar dusted work surface and lift it over the cake then press it down. That didn’t make much sense to me. In my mind, all I was focusing on was the fact that my cake was a round cake and wouldn’t the edges just overlap and cross over each other? Doesn’t that mean my cake will not have the smooth look? All these and more worries of mine were a waste of time! :p I realised as long as you’ve kneaded your marzipan and sugarpaste into a smooth, pliable texture, when you roll it out and lift it over the cake, it’ll just fall nicely and the edges won’t crease over each other. Once done, gently press the sides down and trim off the edges. You should have plenty of leftovers for you to colour and make designs of all sorts.
- 5 tsp gelatine
- 125ml liquid glucose
- 1 tbsp glycerine
- 1 kg icing sugar
- Sprinkle gelatine over 3 tbsp of water in a bow and leave till it is spongy in texture.
- Bring a kettle of water to boil and fill it in a pan. Place gelatine bowl in pan and stir till dissolve. Add the glucose and glycerine and stir until melted. Leave to cool for 1 minute.
- In the meantime, sift 750g icing sugar into a big bowl. Make a well in the centre and pour the gelatine mixture in. Stir with a wooden spoon to combine.
- Knead until icing has a dough-like texture. Make sure your hands are dry and use the remaining icing sugar to dust your hands and work area so as to prevent sticking.
- This recipes makes approximately 1 kg of sugarpaste which is enough to cover a 9 inch cake.