I was recently asked by Sainsbury if I’d like some ready to roll icing in various colours. I’ve always felt a little bit of envy when I’ve come across a beautifully decorated cake or biscuit but somehow this area of creativity has passed me by. So with this in mind a jumped at the chance to road test some icing! My mind starting buzzing with all sorts of ideas. The one that stuck, was I think inspired by all the lovely Gromit dog statues which have recently been decorated by various designers and celebrities and I particularly like the one decorated by Kath Kidston with her signature rose design. She also tends to have a lot of pale blue in her designs so I put some of that into these biscuits too. (Come to think of it my Kath Kidston oven gloves are blue with roses)!
Since making my Fondant Rose Biscuits I have learned that a rub down of my worktop saver with some Trex (it’s colourless and flavourless) would have saved my icing from sticking to the board. You don’t turn the icing over but just swivel it round. So next time I work with ready to roll icing I will be a lot quicker and hopefully have even better results.
I was sent a page of instructions of how to make an individual rose which looked beautiful but being an impatient kind of a “girl” I wanted to do something quicker. I decided to apply the same principle of making a tomato rose which I learned during a stint in catering – you peel your tomato like an apple and then roll up the skin and it makes a rose! After a practice rose or two I decided that the result was quite pleasing and then proceeded to make my leaves which were based on the pastry ones I also learned from Chef! This decoration would also work really well on cupcakes. I made up a batch of shortbread biscuits which I shall post at a later date (or this would have been the longest post ever)!
What you will need:
Packets of Ready to Roll Icing in at least White, Red & Green
Shortbread biscuits or your favourite biscuit
A fine paintbrush
A pot of water
A rolling pin
A glass or non-stick mat
For each stage of making, pull off a small amount of ready to roll icing and give it a good kneading in your hands to get it pliable.
So here’s my guide in pictures:
NB: In stage 8 you need to roll out the fondant circle a bit flatter to get the coverage as home made biscuits tend to spread on baking. (Using the same size cookie cutter as originally used for biscuits).
Don’t forget to get the kids involved, here are some decorations which my daughter made and didn’t eat!
And one last picture, or maybe two!
NB: Thank you to Sainsbury’s for the ready to roll icing, I was not paid for this post.