When she says "Regal Ice available from craft stores" she means ready made
fondant (also called sugar paste in England). Ready made fondant is available
from the Bulk Barn, or you can make it yourself:
1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup (you can substitute clear corn syrup available at any supermarket with the sugars)
1 tablespoon glycerin (available from wine making stores) - this stops the fondant going rock hard
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
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Easter cakes are full of chocolate (tiny chocolate eggs) or marzipan (Simnel Cake), shaped like baskets, eggs and flowers. Use pastel shades with white, lots of florals including daffodils, pansies and tulips. Don't forget to buy some Peeps for the top of your cake!
Use nuts, preserved fruits and candies for spring cakes which traditionally use up the goodies that are left from the winter stash.
Summer cakes are rich in colour, light in taste. Remember to keep your cakes refrigerated and away from bugs (bees and ants love sugar!)
Use lots of roses for your summer cakes, they make a great seasonal decoration.
Fill your cakes with cooked fruit puree and serve with fresh berries and ice cream for a memorable dessert.
Thanksgiving cakes are dark, rich and spicy. Use pumpkin liberally for decoration and for taste. Cinnamon, clove, allspice, cardomom, orange and caramel are good Fall flavours. Carrot cake with cream cheese icing is a wonderful fall combination also.
Shape your cake like a pumpkin by adding 'sausages' of fondant to a round cake and covering with orange fondant, it looks so cool.
The same carrot and cream cheese cake from the fall can be spiced up with rum flavouring (in the cheese)and the cake spiked with warm spices and rum soaked raisins.
Traditional fruit cake is a wonderful choice for winter cakes, can be made months (or even years) in advance, covered with marzipan and fondant. Nothing says "merry Christmas" like a fruit cake with a snowman on top.
Don't forget the Yule Log, also called Buche de Noel, a jelly roll covered in chocolate icing and sprinkled with icing sugar decorated with little plastic ornaments.