Ingredients
- 250g fondant icing sugar
- natural gel food colourings
- cornflour, for dusting
- 4 tsp water
- 1 tsp peppermint extract (optional)
- 2 x food colour gels (whatever colours you fancy!)
- 50/50 cornflour & icing sugar for dusting
- 250g fondant icing sugar
- 4 tsp water
- 1 tsp peppermint extract (optional)
- 2 x food colour gels (whatever colours you fancy!)
- 50/50 cornflour & icing sugar for dusting
These make great little Christmas cake toppers! Add 4 teaspoons of water and the peppermint (if you fancy) to the fondant icing sugar and mix. Knead for 3 minutes until it becomes completely smooth.
Put two-thirds of your fondant aside as your white base. Divide the final third into 2 and colour each ball a different colour.
Roll your white into a fat stumpy sausage (you don’t want to go too thin, as there’s lots more rolling to go). Roll your coloured balls into sausages that match the length of your white sausage and sandwich them with your white in the middle. Smooth out your fondant rainbow by rolling the sausage on a flat surface.
Hold each end of your sausage with your fingers and twist in opposite directions. This will drag your colours and give the sausage a swirl. Smooth it out again by rolling it on an icing sugar and cornflour dusted surface. Keep rolling so you have the right thickness for your candy cane. Cut into shorter lengths and curve the top of each cane around your finger to create your classic candy cane shape.
Leave to harden for 24 hours, and use them to decorate your Christmas cake!