Silver Spoon

Ready to Roll Icing: Hints & Tips

Step One – Preparation

It is very important that your icing is not cold before you begin to knead it otherwise it could be very hard work!

Ideally, leave your Ready to roll icing in a warm place for 1-2 hours before kneading.

Remove all packaging and place onto a clean work surface.

Step Two – Kneading

The product will be much easier to knead and shape when it is not cold to the touch.

You may find it easier to break the block of icing into smaller pieces to knead – you can easily bring them back together later on without affecting the smoothness of your end results.

Knead the product until it is pliable. Keep going until the product feels smooth and flexible. You cannot over knead this product so don’t worry!

Step Three – Rolling Out

You do not need to use much icing sugar to stop the product sticking to the work surface, a very fine dusting is enough. If you use too much icing sugar it will make the product dry out and crack.

Roll your kneaded ball of icing using a rolling pin. Aim to roll the icing to be a bit larger than the size of your cake so that you can easily cover the sides.

The most effective way to stop the product sticking to the work surface is to keep gently lifting and turning the icing in a clockwise direction during rolling. This will also help you get a more even circle or square shape.

Aim for about a ¼ inch thickness. If you roll the icing out too thinly it may crack when you put it over the cake.

Step Four – Covering the Cake
The 1kg Silver Spoon Ready to Roll pack will cover a 10 inch round or a 9 inch square (generously).

Before applying the rolled out icing you need to prepare your cake base to make the icing stay in place and avoid slipping.

- If the rolled icing is to go over marzipan dampen the marzipan with water first.
- If the rolled icing is to go over a plain cake brush the surfaces with boiled apricot jam first.

You may want to use a rolling pin to help support the weight of the icing as you lift it over your cake.

Once in place begin smoothing and firming the icing from the centre of the cake working out towards the edges and down the sides to give a smooth even finish across your cake.

Trim off any excess icing with a sharp knife and continue onto the next stages of decorating your cake.