Sugarpaste is known by many names – fondant, rolled fondant, ready-to-roll icing, plastic icing are just a few. There are many companies producing many brands. All perform in a similar way but there is sometimes a difference in taste. So use whatever brand you prefer.
As cake decorating has grown in popularity ready-made fondant is now widely available from cake decorating shops, internet stores and supermarkets. The big advantage to using shop-bought sugarpaste is the time it saves, and its consistency, which will always be the same.
It is perfectly possible to make your own sugarpaste, but be warned—it is a sticky procedure and is easiest made using a mixer. This recipe should produce enough fondant to cover a 7in (18cm) round cake.
Sieve the sugar into a large bowl.
Make a well in the centre.
Pour the egg white and glucose into the well and stir it in. You may find it best to use a knife initially to do this.
Use your hands or the bread kneading attachment on your mixer to finish kneading the fondant together. Knead until it becomes silky and smooth.
Double wrap the fondant in two plastic food bags to prevent it from drying out. It can be used immediately. It does not have to be refrigerated but should be used within a week.