Flipping Sugar, made from a variety of materials, is the main decorating material used in the production of flipping cake (Fondant Cakes) used.

Main ingredient: 10g of glycerin, 10g of gypsum powder, 225g of icing, 16g of glucose syrup.

Accessories: 80g of water.

Steps:

1, put 10 grams of gilletine powder in 16 grams of water and let it sit for a minute or two. Then separate the hot water until the ghiridin powder is dissolved.

2. In a small saucepan, put 225 grams of frosting and the remaining 64 grams of water and 16 grams of glucose syrup. Cook over medium heat until the icing is completely dissolved. Turn off the heat and let it sit for two to three minutes, before cooling it in a separate bowl of cold water.

3. When the icing has cooled down a bit, add the dissolved gylcine and 10g of glycerine, mix all together and stir well.

4. Pour the liquid out onto a flat surface and stir with a spatula until it hardens a little, then wrap in cling film.

5, wrapped up the flip candy into the refrigerator overnight, greater than 12 hours, the next day to take out on the finished.