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| Expand? | Letters | Answer | Clue | |||||
| 99% | 7 | Exact Match! | ||||||
noun • candy made of a thick creamy sugar paste | ||||||||
| 45% | 8 | Name, derived from a Burmese port once famed for glazed jars used to export candied fruits, confections, preserves and spices, for a sugary almond paste used to coat cakes | ||||||
noun • almond paste and egg whites | ||||||||
| 39% | 11 | Commonly used sugar for making icing sugar | ||||||
noun • very finely granulated sugar that was formerly sprinkled from a castor | ||||||||
Thick Sugar Paste Used For Icing Cakes Crossword Clue
There is 1 exact and 156 possible answers.
We've checked our database and believe the answer is
FONDANT which was last seen in the The Guardian Quick crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
FONDANT
Updated: October 13, 2023
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| The Guardian Quick30 Nov 2018 | Across 10 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Commonly used sugar for making icing sugar | |
2 | Lines, strings, swirls etc of cream or icing ornamenting cakes/puddings; fabric-covered cord as a trimming; a cutting of a carnation or a pink; or, a collective system of tubing
Telegraph Giant General Knowledge -
27 May 2023 | Telegraph Giant General Knowledge / 27 May 2023 |
3 | Name, derived from a Burmese port once famed for glazed jars used to export candied fruits, confections, preserves and spices, for a sugary almond paste used to coat cakes
Telegraph Giant General Knowledge -
25 Mar 2023 | Telegraph Giant General Knowledge / 25 Mar 2023 |
4 | Smooth and creamy icing used to decorate cakes | |
5 | Thick paste of sugar and water, used for making sweets or icing cakes
The Guardian Quick -
08 Jul 2022 | The Guardian Quick / 08 Jul 2022 |
6 | Thick tomato paste used in Italian cuisine
The Guardian Quick -
31 Aug 2020 | The Guardian Quick / 31 Aug 2020 |
7 | Tip used for icing
New York Times -
05 Oct 2013 | New York Times / 05 Oct 2013 |
