- 150g fondant icing sugar
- natural gel food colourings
- cornflour, for dusting
These make great little Christmas cake toppers! Add 1 tablespoon of water to the fondant icing sugar and stir until combined (follow the packet instructions). If you want to flavour your fondant, you could mix in some peppermint essence!
Put two-thirds of your fondant aside as your white base. Divide the final third into 3 colours of your choice. Dust the fondant with cornflour, covering any which is not being used with clingfilm to stop it drying out.
Roll a third of your white into a chunky sausage. Split your coloured balls in half and roll into sausages, equal length as your white. Sandwich the white between two coloured sausages of your choosing. Roll the fondant over a work surface with your palms until long and thin.
Take both ends between your fingertips and twist them in opposite directions to create a swirl effect.
Cut the twisted fondant into five lengths and curl one end of each around your finger to form a cane shape.
Transfer to a sheet of non-stick baking paper. Leave the candy canes to harden for 24 hours, and use them to decorate your Christmas Pudding!