Hints and Tips on using Sugarpaste
this day and age sugar paste has become a vital ingredient for a cake
very sweet edible sugar dough, sugar paste should not be confused with fondant
and can be used to cover cakes, mold features and create fabulous cake
cake creatives work with it every day, producing amazing results, and you can
too if you follow some of our handy hints and tips.
Kneading the sugar paste
is the most important stage so make sure you do this on a work surface without
any icing sugar.
knead on icing sugar as all you are doing is kneading it into the paste and
therefore drying it out quicker.
result? It’s more likely to crack on the edges when you cover the cake.
sure you knead your sugar paste until you have a crack free smooth paste. Do
this and you will have a good finish on your cake, regardless of its shape.
Icing a cake board
make sure you have all your tools ready before you begin.
will also need a cup of previously boiled water and a brush.
take just enough icing to give a thin coat and roll out the sugar paste on a
very fine dusting of icing sugar. Measure to make sure it will fit over the
board and smooth with the smoother.
the board by brushing some of the water over it.
up the icing over the rolling pin and make sure you have no air trapped
underneath by smoothing from the centre out. This helps expel any air.
this to dry for approximately 48 hours before continuing to put your iced cake
in position on it.
placing your cake on the board place a disc of wax paper under your cake to
separate the cake from the iced board.
Sugar pasting your cake
you start sugar pasting your cake always look at the quantity chart for the
icing. We will be adding a char soon to help you so
that you work with the correct amount of sugar paste at all times.
you have a good smooth ball of paste you are ready to begin.
you are icing a fruit cake then you need to brush the marzipan all over with
gin, vodka or previously boiled water to moisten it so the icing sticks to it.
you are icing a sponge cake then coat the outside of your cake with a thin
layer of cream for the sugar paste to stick to.
your cake across the top, down both sides and the board; this gives you the
size that your sugar paste needs to be.
this point it’s time to start rolling out your sugar paste on a small dusting
of icing sugar. Roll out until your paste is to the required size, trying to
keep it in shape, and keep turning it to make sure it does not stick to the
you find, as it gets larger, it’s difficult to turn then lift it by using your
rolling pin to flip the icing over and if necessary sprinkle a little more
icing sugar under it. Don’t be afraid, as you are rolling, to knock your paste
back into shape with the side of your rolling pin. You will find this also
means you have not got a lot of excess sugar paste so you will be able to keep
the correct thickness to achieve a good covering.
you have rolled out your icing use your smoother and smooth all over to get rid
of any ridges. When you rub your hands over it, it should feel smooth and
this point you are now ready to cover your cake and your board if you have not
iced it separately.
by laying your rolling pin across the centre of your sugar paste.
will find it an advantage if you have a longer non-stick rolling pin and not a
short wooden one.
your icing over your rolling pin and lift the icing across to your creamed cake
or, if doing a fruit cake, the moistened marzipan.
you are icing the board then moisten it by brushing with a little water.
the icing to the cake and lay the edge of the icing against the base of the
cake or the board if you are icing it.
rolling your rolling pin to gently ease the icing until it lays totally over
the cake. This way you do not need to use your hands and have your fingers
pressing into the icing.
in the centre of the cake. Use the ball of your hand and in a circular movement
rub the top of your cake, gradually getting closer to the edge.
expels all the air that is trapped between the layers.
using a smoother gently smooth over the top very lightly. Your top is now
time to think about the sides.
you find you have excess sugar paste and you know you will not be using it
again for a while wrap it up in cling film and put it into a plastic food bag.
Make sure you place it in the freezer labelled with the date you put it in and
what it is.
our handy hints and your cake creation will be admired by friends and family.
Good luck and have fun!