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How to make the mixture with castor sugar for cake decoration?

What r the ingredients to make the paste?


  1. I have never heard of, nor can I find any recipes for icing made with castor sugar. Most cake decorating icing is made with powdered (or confectioner's) sugar, which is similar but not the same. Powdered sugar is ground superfine and mixed with a little cornstarch to keep it from clumping up. Since you refer to the frosting as a paste, I wonder if you're talking about marzipan or fondant, which have a clay-like consistency. Marzipan 8 ounces almond paste 2 cups confectioners' sugar 1/4 cup corn syrup Break the almond paste into small pieces over a medium bowl. Add 1 cup of the confectioners' sugar, and work it in with your hands until incorporated. It will be crumbly. Add another 3/4 cup of sugar, and work it in really well. Pour in the corn syrup, and work it in until evenly blended. Spread remaining sugar out on a clean work surface, and knead the dough until smooth and uniform, 3 to 5 minutes. If the dough seems too sticky, knead in more sugar. Wrap the dough in plastic wrap, and refrigerate for about an hour. It should have the consistency of modeling dough. After this step, you can begin adding and kneading in any color of food color you like, a couple of drops at a time until the desired color is reached. Rolled Buttercream Fondant 1 cup light corn syrup 1 cup shortening 1/2 teaspoon salt 1 teaspoon clear vanilla extract 2 pounds confectioners' sugar In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.