How is the best way to make icing that can be rolled out ?? and used on top of a cake... ?? and colour it too?

Answer 1

You can get colored fondant at http://www.wilton.com

Answer 2

Rolled Fondant

INGREDIENTS
1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar

DIRECTIONS
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin 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.

just use food colouring in with the icing sugar to make differant colours

Answer 3

Cheat and buy some ready made icing.
The best way to colour it is to dip a cocktail stick in the colour of your choice & then prick the icing with it. knead the colour into the icing. Repeat this until the desired level of colour is achieved.

Answer 4

This is the recipe I use when making fondant.
15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening
Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.

Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, grease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.

Shape into a mound and put a coating of Crisco on outside. Double wrap in cling wrap and insert into zip lock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.

To color it, simply knead in the color of your choice. It's fun to work with, like playing with Play Doh!

Enjoy

Answer 5

It's called fondant. Rolled fondant is much easier to make than European style cooked fondant. Here's a recipe for rolled: http://allrecipes.com/Recipe/Rolled-Fondant/Detail.aspx and info about cooked fondant (not for the inexperienced pastry chef) : http://www.pastrywiz.com/season/fondant.htm

Answer 6

I don't know about rolling it... but milk and powdered sugar mixed together in a KitchenAid with a few drops of food coloring makes a good frosting for cakes etc. Just add milk little by little to the powdered sugar until you like the consistency.

Answer 7

You need fondant icing - buy it ready made and colour it with food colouring - literally a couple of drops will do it. Roll out on a floured surface and resting it over the rolling pin, onto cake which has been brushed with warm sieved apricot jam (this makes it stick!)

Answer 8

buy it ready made it is cheap and good quality