Ingredients

Group 1
Ingredient
KG
Fondant White - Soft
2.000
Stock (simple) syrup
0.200
Total Weight: 2.200
Group 2
Ingredient
KG
Chockex White
0.900
Refined & Deodorised Vegetable Oil
0.100
Total Weight: 1.000

Method

1. Beat Group 1 until smooth.
2. Heat Group 2 together in a double saucepan.
3. Then add to Group 1 and mix until smooth.
4. Place icing in a saucepan or bain-marie and gently heat to between 40-42°C.
5. Pour over mud cake and allow to set.
6. Decorate to desired finish.
Notes: If icing is too stiff after heating it can be thinned down with stock simple syrup.
The fudge icing can also be left overnight and beaten the next day to make a soft icing. APITO FRUIT FLAVOURING PASTES can be added to both icings for flavour variations.

Ingredients

Group 1
Ingredient
KG
Fondant White - Soft
2.000
Stock (simple) syrup
0.200
Total Weight: 2.200
Group 2
Ingredient
KG
Chockex White
0.900
Refined & Deodorised Vegetable Oil
0.100
Total Weight: 1.000

Method

1. Beat Group 1 until smooth.
2. Heat Group 2 together in a double saucepan.
3. Then add to Group 1 and mix until smooth.
4. Place icing in a saucepan or bain-marie and gently heat to between 40-42°C.
5. Pour over mud cake and allow to set.
6. Decorate to desired finish.
Notes: If icing is too stiff after heating it can be thinned down with stock simple syrup.
The fudge icing can also be left overnight and beaten the next day to make a soft icing. APITO FRUIT FLAVOURING PASTES can be added to both icings for flavour variations.

Category

Category

Bakery

Finished Product

Finished Product

Icings