???How to make a fondant cake?!?????!


Question: Rolled Fondant

1 tablespoon plus 2 teaspoons unflavored gelatin
1/4 cup cold water
1/2 cup Glucose
2 tablespoons solid vegetable shortening
1 tablespoon Glycerin
8 cups sifted confectioner's sugar (about 2 lbs.)
Icing color and flavoring, as desired

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Next, place 4 cups confectioner's sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding 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 a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.

http://www.wilton.com/recipes/recipesand...

Quick Pour Fondant Icing

Ingredients:

6 cups confectioners' sugar, sifted (1 1/2 lbs.)
1/2 cup water (4 ounces)
2 tablespoons light corn syrup
1 teaspoon Wilton Almond Extract
Wilton Icing Colors, optional

Cakes should be covered with apricot glaze (see recipe below) or a thin coating of buttercream icing. Let set 15 minutes before covering with fondant.

Place sugar in saucepan. Combine water and corn syrup. Add to sugar and stir until well mixed. Place over low heat. Don't allow temperature of fondant to exceed 100°F. Remove from heat, stir in flavor and Icing Color, if desired. To cover cake, place cake or cookies on cooling grid over a drip pan. Pour fondant into center and work towards edges. Touch up bare spots with spatula. Let set. Excess fondant can be reheated.

http://www.wilton.com/recipes/recipesand...

(*-*)


Answers: Rolled Fondant

1 tablespoon plus 2 teaspoons unflavored gelatin
1/4 cup cold water
1/2 cup Glucose
2 tablespoons solid vegetable shortening
1 tablespoon Glycerin
8 cups sifted confectioner's sugar (about 2 lbs.)
Icing color and flavoring, as desired

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Next, place 4 cups confectioner's sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding 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 a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.

http://www.wilton.com/recipes/recipesand...

Quick Pour Fondant Icing

Ingredients:

6 cups confectioners' sugar, sifted (1 1/2 lbs.)
1/2 cup water (4 ounces)
2 tablespoons light corn syrup
1 teaspoon Wilton Almond Extract
Wilton Icing Colors, optional

Cakes should be covered with apricot glaze (see recipe below) or a thin coating of buttercream icing. Let set 15 minutes before covering with fondant.

Place sugar in saucepan. Combine water and corn syrup. Add to sugar and stir until well mixed. Place over low heat. Don't allow temperature of fondant to exceed 100°F. Remove from heat, stir in flavor and Icing Color, if desired. To cover cake, place cake or cookies on cooling grid over a drip pan. Pour fondant into center and work towards edges. Touch up bare spots with spatula. Let set. Excess fondant can be reheated.

http://www.wilton.com/recipes/recipesand...

(*-*)

make the cake like normal, put a base of regular frosting on the cake as a crumb coat, and roll the fondant and place it on the cake carefully....

A few sites I have used the might be of some help enjoy

http://whatscookingamerica.net/PegW/Fond...
http://silence.vox.com/library/post/reci...
http://www.cakejournal.com/2007/08/how-t... :)

http://allrecipes.com/Recipe/Rolled-Butt...

Rather than making your own, I suggest buying it. Fondant is hard to work with unless you really know what your doing. And if this is your first fondant cake than buying it premade would be your best bet. Make sure you buy enough to cover the cake, and make sure your cake is smooth before you put the fondant on it. It will show every bump and curve if you don't be careful!!





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