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How to: Fondant Icing

2012-09-17   Views:1

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Using fondant icing is edible way of decorating a cake to give it a smooth, satin finish. Since it is pliable and soft like Play-Doh, it can be fashioned into anything you could imagine. For some, decorating a cake with fondant may be easier than usi

How to: Fondant Icing

Using fondant icing is edible way of decorating a cake to give it a smooth, satin finish. Since it is pliable and soft like Play-Doh, it can be fashioned into anything you could imagine. For some, decorating a cake with fondant may be easier than using frosting, but it does present unique challenges. Be prepared to experiment with the recipe and your techniques until you get it right, and you will be rewarded with a cake that looks as if it were made by a professional.

Skill level:Moderate

Things you need

1 tbsp unflavored gelatin1/4 cup cold water1 tsp almond extract1/2 cup light corn syrup1 tbsp of glycerine0.907kg 10X confectioners' sugar1/2 tsp white vegetable shorteningCornstarchMixing bowlsWooden spoonCling filmRolling pinCake to decorateButter cream frosting

Instructions

Making the Fondant

1 Pour 1/4 cup of cold water into a bowl. Add the powered gelatin to the water and allow it to soften for two minutes, then place the bowl in the microwave and heat it for two minutes. Allowing the gelatin to soften in cold water first will mean it will dissolve in the microwave evenly, resulting in fewer clumps.

2 Remove the gelatin from the microwave and add the almond extract, corn syrup and glycerine. Stir the mixture with a wooden spoon until you get a smooth even texture.

3 Pour 1 1/2 pounds of the sugar into another larger bowl and break up any lumps you find. Hollow out a space in the centre of the sugar and slowly pour the liquid mixture into the centre. Stir in the sugar from the sides until fully combined, then stir the fondant until it has a smooth, sticky texture.

4 Place the fondant on a wooden board and begin to roll it out. Knead and stretch the fondant, adding more sugar as you go. Using the shortening on your hands and on the board to make the fondant easier to handle. Add water to the fondant if it gets too dry. Keep kneading the fondant until it can stretch without tearing, then roll it into a ball.

5 Add a thin coat of shortening to the ball of fondant and wrap it tightly in cling film and place it in an air tight container. If you don't plan to use the fondant right away, put it into the refrigerator overnight.

Applying Fondant to a Cake

1 Take the fondant out of the refrigerator and allow it to warm to room temperature. This will make it easier to work with.

2 Dust your hands and your work space with cornstarch so that the fondant does not stick. Begin to knead the fondant as you would knead bread dough until it is soft.

3 Roll the fondant out flat on the counter with the rolling pin until it is 1/2-inch thick or thinner. You may have to do this a few times until you achieve the proper thickness. Use a fork to pop any air bubbles you find.

4 Make sure you spread a thin layer of butter cream frosting to your cake before you apply the fondant. This will "glue" the fondant in place.

5 Measure your cake to determine how much fondant you will need to cover the top and sides. Roll out the fondant so that the entire cake can be covered in one piece. With both hands, gently lift the fondant from underneath and drape it over the cake. Gradually flatten the fondant to remove any air bubbles.

6 Trim away any extra fondant with a knife or any other cutting tool. This extra fondant can be refrigerated and used on other cakes.

Tips and warnings

After you apply the fondant to the cake, leave the cake out at room temperature as condensation can form on the fondant if refrigerated.

How to: Fondant Icing

How to: Fondant Icing

Category:FoodRelease time:2012-09-17Views:130

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