Silver Spoon Icing sugar 79p for 500g at Home Bargains and Aldi
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Silver Spoon Icing sugar 79p for 500g at Home Bargains and Aldi

13
Found 30th Oct 2014
Sorry to bring it up, but the season of toil is upon us. It is starting for me with the three Christmas cakes I make for family.

Usually I make them decorate their own cakes, but feeling generous this year I thought, what the heck, I'll do it for them.

I am going to make my own sugar paste icing (ahhh the martyrdom). Searching around, Aldi had the cheapest icing sugar at 79p. Before I got there I had to visit Home Bargains and bingo... 79p. Saved me a trip to Aldi.

Over a quid everywhere else I checked.

13 Comments

Lidl's is 69p

elainetompkins1

Lidl's is 69p



The sexyest of all prices.

battelaxe - would you like to share the sugarpaste recipe by chance? I usually just buy Dr Oetker, but would be interested to hear if it's easy!

Original Poster

Easy Marshmallow Fondant

Ingredients
1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening
Makes
About 2 pounds marshmallow fondant.

Place the marshmallows in a microwave safe bowl and set microwave on high setting for 30 seconds. Add 1 1/2 tablespoons of water. Grease a large spoon with butter or margarine, stir the marshmallows and keep melting in 30 second intervals until marshmallows are smooth.

Begin adding icing sugar about 250g at a time, stirring between each addition, until the whole 900g is incorporated.

At this stage the mixture gets sticky, so grease your hands with butter or margarine and knead on a greased work surface until smooth and no longer sticky.

You can then grease your work surface lightly and roll the fondant out and place over cake that has been covered with marzipan or buttercream.

This turned out OK. This was last years experiment, nice because it wasn't too sweet, but.... forget about butter, it just makes the whole thing a bit yellowy, weird. So, a little melted trex, or somesuch. Certainly not 1/2 a cup. Also this keeps for at least a couple of days, just a quick warm in the microwave, knead it and roll it out. This makes enough for 2x8" cakes. As far as colouring is concerned. If you have the colouring paste, take a small amount of icing and work the colouring into the small piece and use that to colour the amount of icing you need, just knead it in until you have the desired colour. Your hands will get in a mess. A couple of years ago I did a Pingu Christmas cake. Every thing was black! (well not quite everything).

Coming up next is the more traditional fondant recipe, which takes more steps and a few more ingredients, but is more like the ready to roll stuff you get in the supermarket.

Original Poster

That was an American recipe.
Traditional fondant icing

1 sachet gelatine
60ml cold water
125ml glucose syrup
1 tablespoon glycerine
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1kg icing sugar

Combine gelatine and cold water; let stand until thick. Place gelatine mixture in top of double boiler and heat until dissolved.
Add glucose and glycerine, mix well. Stir in butter and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.

Place 1/2 of the icing sugar in a large bowl. Make a well in the centre and using a wooden spoon, stir in the lukewarm gelatine mixture. Mix in sugar and add more a little at a time, until stickiness disappears.

Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

Again, don't use butter or margarine, it stands to reason it is going to affect the purity of the white icing, once again use Trex or supermarket own brand which is cheaper and identical. Also, I don't bother with the vanilla, if it is going to go on a fruit cake, the subtlety of it will be completely lost.

Of course this recipe sends you running to the shop for glucose or glycerine.You should be able to find both in the pharmacy part of Boots.

Original Poster

This is the easy one, I think I got it from a Jane Asher cake book

1 large egg white
30ml liquid glucose
500g icing sugar

Place egg white and glucose in a clean bowl, add sugar and mix together with a wooden spoon.
Knead together with fingers until the mixture forms a ball. Dust work surface with icing sugar and knead until smooth and free from cracks. Wrap icing completely in cling or store in a polythene food bag with all the air excluded. Use white or tint with food gel colour for covering cakes and moulding decorations. Sets firm but not hard or brittle. If icing is too soft and sticky to handle, knead in more sieved icing sugar until it becomes firm and pliable. If sugarpaste dries out and becomes hard, knead in a little boiled water until soft and pliable, or cut off the dried outer edges.

It worked fine for me for years, I lost it and have now rediscovered it. The only drawback is that although it stores, once you do begin to work it, you need to go reasonably quickly to get it on the cake before it dries out or you might get an elephant skin effect. This really goes for all the icings, even Dr Oetker.

I am sure there will be cries of horror, but I sometimes use cornflour to roll out, as I find using icing sugar is almost as sticky as nothing at all. Even louder cries of horror when I tell you I roll onto a layer of clingfilm. The clingfilm does cause little creases, but these can be polished out by the flat of your hand once the icing is on the cake. Sacrilege!

Original Poster

Finally (and I thought you'd never ask), I found a good video on youtube a couple of days ago which shows how to actually ice the cake. I always had folds on the sides which had to be hidden by some artful placement of festive ribbon. This has the answer:

icing a cake

bye
Edited by: "battelaxe" 2nd Nov 2014

Thanks very much. I'm vegetarian so would go with the Jane Asher one as the other 2 contain Gelatine. I might try this. I always wondered what liquid glucose was for lol. Im not sure I like the idea of raw egg in it though...I guess there's probably no other way.

I'm made rolled buttercream before, it's nice for biscuits but to be honest I don't think you'd be able to stretch it over a cake without it breaking as it's a bit too pliable.

Original Poster

lesley74

Thanks very much. I'm vegetarian so would go with the Jane Asher one as … Thanks very much. I'm vegetarian so would go with the Jane Asher one as the other 2 contain Gelatine. I might try this. I always wondered what liquid glucose was for lol. Im not sure I like the idea of raw egg in it though...I guess there's probably no other way. I'm made rolled buttercream before, it's nice for biscuits but to be honest I don't think you'd be able to stretch it over a cake without it breaking as it's a bit too pliable.



I am sure I am teaching my grandmother to suck eggs (pun unintended), but some time ago, in the days of BSE (Oh my sainted aunt, the opportunities for puns are endless), a veggy alternative for gelatin was developed, would that be any good?

i brought some tate lyle icing sugar for £1.79..!!!

should checked beforehand

battelaxe

I am sure I am teaching my grandmother to suck eggs (pun unintended), but … I am sure I am teaching my grandmother to suck eggs (pun unintended), but some time ago, in the days of BSE (Oh my sainted aunt, the opportunities for puns are endless), a veggy alternative for gelatin was developed, would that be any good?



You are right, however I believe vegetarian alternative for gelatine doesn't always work in the same way as proper gelatine, so I've never been brave enough to try it Thank you for your recipes, much appreciated.

Also should have said, if anyone uses Costco, they do huge bags of icing sugar in there, maybe 3kg for about £3 something. I also buy their Kirkland vanilla essence, slightly weaker than Nielsen Massey, but much cheaper!
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