Sugar past icing (plastic icing)

Method

• Beat egg white and glucose until foamy. Gradually beat in about half the icing sugar.
• Gradually add remaining icing sugar. Knead lightly until it forms a ball. Holsum fat rubbed onto your hands makes kneading and moulding easier.
• Knead sugar paste on a surface lightly dusted with sifted icing sugar for about 5 minutes until smooth, soft and pliable.
• If icing is too soft, knead in some more sifted icing sugar until it is firm and pliable.
• Roll out on a surface lightly dusted with icing sugar or cornflour.
• Place icing over a rolling pin to lift and cover cake before icing loses shape.
• Dust hands with cornflour and press icing onto sides of cake. Trim off ends.
• When used for moulding into silicone or other shapes, add 2 ml cmc powder (edible glue) or tylose and knead well. This make the icing more pliable.
• Wrap tightly in plastic wrap and leave to rest for about 30 minutes before using to mould different shapes and forms.