Gelatin Icing

Gelatine icing, a type of pastillage, will dry to a hard and brittle finish. This makes it useful for creating three dimensional shapes such as greeting cards or castle turrets. Gelatine icing can be used immediately.

Ingredients

  • 4 tablespoons water
  • 2 sheets/leaves gelatine or 15 g (1/2 oz) sachet gelatine powder
  • 2 teaspoons Liquid glucose
  • 500 g (1 lb 2 oz) Icing sugar
  • 2-3 tablespoons approx Cornflour

Step-by-Step Guide

Step 1

Place the water into a small heatproof bowl and stand inside a saucepan with about 2cm (1/2 in) of water in the base.

Step 2

If using sheets of gelatine, snap them into small pieces and submerge them in the water. If using powder, sprinkle it onto the water.

Step 3

Place the saucepan on a low heat and and gently heat the water. The gelatine should start to dissolve. Once it has dissolved completely, remove the bowl from the heat.

Step 4

Add two teaspoonfuls of liquid glucose into the gelatine and stir in.

Step 5

Sieve the icing sugar into a large mixing bowl and make a well in the centre.

Step 6

Tip the glucose/gelatine mixture into the centre of the icing sugar and stir in. I find a table knife the best utensil for doing this. Hold it almost vertical as you stir.

Step 7

Tip the glucose/gelatine mixture into the centre of the icing sugar and stir in. I find a table knife the best utensil for doing this. Hold it almost vertical as you stir.

Step 8

Sprinkle a little cornflour over your work surface and place the gelatine icing on top. Knead the icing, adding a little more cornflour if necessary. If it is too dry and crumbly add a few drops of water. You should end up with a ball of dough that feels silky and smooth.

Carol Deacon Cakes

Copyright © 2010-2018 Carol Deacon | Privacy Policy | Terms and Conditions | Cookies