Poured Fondant Icing
For those who do not prefer Cream Cheese Glaze this is the sugar icing that I used last year.
You do not need to refrigerate the gingerbread cake when using this recipe icing
Serves: 1½ cups
  • Confectioners Sugar 3 cups (360g)
  • Corn Syrup or Glucose Syrup warmed to about 120°F 3 tablespoons (45ml)
  • White Chocolate 45g (less than ¼ cup)
  • Water Warm 3 tablespoons (45ml)
  • *adjust as needed with more or less water for desired consistency
  1. In a bowl blend the confectioners sugar
  2. Add the warmed corn syrup and the melted white chocolate and continue to mix smooth.
  3. Add the warm water
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/gingerbread-cake-with-cream-cheese-glaze/