Will I find ready made fondant here in the supermarket in Italy?!


Question: If yes... what is the name?
Thank you


Answers: If yes... what is the name?
Thank you

I don't know, but my hunch is that it's there somewhere (I mean, Italians need wedding cakes too, right?) What I would do is go on Italian Yahoo! answers and ask your question--in Italian--there instead. Just scroll down to the bottom of this page where all the little flags are and click on Italy. I've had really good results a couple of times this way (I scored an excellent recipe for panzanella!)

According to my dictionary, fondant translates as fondente. Maybe you don't need my help to compose your question in Italian, but just in case you do, try something like:

"Dove posso comprare il fondente gia preparato, tipo che si usa per le torte e i dolci?

In inglese si chiama "fondant". Qui in Italia non arrivo a trovarlo. Qualcuno potrebbe aiutarmi? Grazie in anticipo."

Something like that. (Hopefully your computer, unlike mine, can do the accents!) I bet you'll get at least one useful response, if not more. Buona fortuna! :)

hey, I'm in Italy too but am not 100% sure what fondant is, is it glaze? when it dries does it have a very smooth opaque if so it's called "glassa" and you can find it at any little shop. all you do is add water mix and pour over and wait to stiffen.

there are a lot of instant creams here though and they are very delicious, crema pasticcera is really good that yellow cream in some doughnuts, so is crema chantilly, like a very light whipped cream.

if you need any other help you can email me.

I've never seen it here but i'm in sardinia, i also have no idea as to what it's called in italian, you can try a pastry shop, if they don't normally sell it they will make it for you, good luck!

a pastry shop is a pasticceria

Hi, if it is difficult for you to find ready fondant, you can prepare by yourself. I prepare my very easy: I make it from marshmallows:

How to Make Fondant from Marshmallows

Fondant *can* be tasty and fun! Everyone loves the way fondant looks but hates the way it tastes. The cost also makes experimentation/practice prohibitive. This recipe offers a solution for both!

Ingredients

* 16 ounce bag of marshmallows
* 2 pound bag of powdered sugar
* 1/2 cup of water
* Flavoring (vanilla, amaretto, orange essence, etc.)

Steps

1. Empty the bag of marshmallows into a glass bowl and add a splash of the water (a tablespoon or two).
2. Microwave the mixture until the consistency is smooth. Do this in 20-30 second increments, stirring between times.
3. Remove the bowl from the microwave and stir in about half the sack of powdered sugar.
4. Take the remaining powdered sugar and dump it on a very clean counter.
5. Dump the marshmallow mixture onto your powdered sugar pile.
6. Add flavor to your marshmallow mixture. I recently discovered that pepperment extract makes the fondant taste really good. The amount depends on the potency of your flavoring and what the desired final flavor is. 1 teaspoon is a good place to start for most flavorings (see vanilla tip below).
7. Keeping your hands covered in powdered sugar (see warning below for "non-stick"), knead the remaining sugar into the dough. You will reach a point where you are certain that no more sugar can be incorporated, but keep going and feel free to add in little bits of the remaining water. You know that the fondant is ready when you have a smooth, elastic ball. If the dough breaks when stretched, add a bit more water.

Tips

* Beautiful things about this fondant:
o It doesn't dry out as quickly as traditional fondant, so that you don't have to be rabid about keeping it covered every second that it's not used.
o It holds spray and brush paint (edible, of course) very well.
o You can buy the materials for this any time of night or day at your local 24 hour retailer.
o It costs a fraction of what commercial fondant does.
* You may use a plastic bowl but I find the results are better with glass.
* Use clear vanilla if you don't want to add a tint to your fondant.
* If your dough is too stiff (e.g. after refrigeration), drop it in the microwave for a short time on defrost.
* If you have children, use left-overs to keep them entertained on rainy afternoons! They can build tiny sculptures. Let them dry, and you can paint them with watered down food colors.
* Double wrap the fondant when it is not being used.


Warnings

* Some recipes use shortening for the "non-stick" solution. If you use shortening instead of powdered sugar, you will not get good results from painting your cake and the end result is not the "porcelain-like" finish that we all like with fondant.


Related wikiHows

* How to Fondant a Cake
* How to Make Chocolate Fondant
* How to Make Basic Fondant for Candies
* How to Make Chocolate Caramel Walnuts (Uncooked Fondant)

* Chocolate Fondant Recipe
Free Chocolate Fondant Recipe info Find what you're looking for!
www.chocolate-site.com





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