What is that dough-looking frosting that professionals use on cakes called?!
Answers: I don't know how to describe it, but it looks like pizza dough and professional cake makers put it on their cake as frosting and it makes it look really neat and makes it easier to decorate it. What is that type of frosting called? And do you have a good recipe for it?
You're talking about fondant.
Store-bought fondant tastes really bad. Most people peel it off of their cakes. It's also expensive, which is a downside if you're trying to practice with it.
You can make marshmallow fondant at home. It's a nice bright white, has a pleasant taste, and is easy to work with. Here's a really good recipe and directions http://whatscookingamerica.net/PegW/Fond...
The only downside to fondant is that it's so fun that you'll want to do more with it, and that leads to buying tools...more rolling pins, silicone mats, cutters, tiny cookie cutters, fondant tools, pearl dust, disco dust...there are a million things you can buy to make your fondant experience more fun, so it can turn into an expensive hobby kind of fast.
Fondant
fondant I dont' have a recipe either but they do sell it in finer supermarkets and places that have cake decorating equipment. Personally I think it tastes like plaster but looks very pretty. Its an almond paste.
fondant. you can google a recipe easily and i believe you can buy it at craft and cake design shops. they use molding chocolate a lot too.
It's fondant. Its made out of cornsyrup and confectioner's sugar. It's difficult to make which is why professionals buy theirs, which is probably what you should do. You roll it out, drape it over cakes, you can cut it into shapes I have found it in Walmart in the craft section by the wedding supplies. It's not, however, an almond paste. That is marzipan, a different item altogether.
Fondant
Fondant (see Make Fondant from Marshmallows)
Powdered sugar (a cup or more)
Rolling pin
Ruler
Paper and pen
2 sheets of clear vinyl (larger than the size you need to roll out)
[edit] StepsClear a large, smooth work surface.
Prepare the cake or cake tiers for fondant with buttercream icing.
Bring your fondant to room temperature.
Measure the cake width and height. If you are doing a multi-tiered cake, measure one tier at a time.
For a round cake, add the cake width plus twice the height. For example, if it is a 10" cake that is 3" high, your measurement will be 10+3+3=16". Add 4 to 8 inches to this measurement. This is the diameter you will need your fondant to be. Write it down.
For any other cake, measure the greatest width across the top (this would be diagonally, from corner to corner on a square or rectangle cake) and then add twice the height. For example, if it is an 8" square cake that is 3" high, your measurement will be 12+3+3=18" (the 12 is rounded up from 11.31) Add 4 to 8 inches to this measurement. This is the diameter you will need your fondant to be. Write it down.
Place one piece of vinyl on the counter and lightly coat with powdered sugar.
Take the fondant and flatten it with your hands into a rough pancake shape.
Lay the flattened piece of fondant onto the powdered vinyl, sprinkle with more sugar and cover with the second piece of vinyl.
Use the rolling pin to flatten the fondant to your desired thickness, usually about 1/4 inch. Every few 'rolls,' flip the fondant (using the vinyl covers) and (very important) pull the vinyl off and re-sprinkle with sugar. If you don't do this, you will end up with fondant covered vinyl (the fondant won't come off). Fondant covered *vinyl* is clearly not as tasty as Fondant covered *cake.*
When the fondant is the desired diameter and thickness, confirm that it is not attached to the vinyl. It should stay in place but peel off easily.
Peel off the top layer of vinyl. Pick up the fondant using the the bottom piece of vinyl.
As you approach the cake/cake tier, begin flipping/unpeeling the fondant over the cake. DO NOT start at the base of the cake. Remember that extra 4-8 inches? Start on the table, then cover the side, then take the remainder of the fondant sheet across the cake, down the other side and you should have a somewhat equal remainder on the table on the side opposite your starting position. **This is the trick that none of the books tell you. It is this extra few inches all the way around the cake that make it go flat on the sides, rather than hanging like a table cloth (with too many folds).
Using a flat-sided glass or fondant smoothing tool, flatten out the top of the cake, square up (or bevel off) the corners and smooth down the sides.
Using a small paring knife (a pizza cutter also works), trim off all of the fondant excess that is on the table. Be careful with your cutting as you don't want to pull the fondant back away from the cake.
Fondant is hard to make, well harder than a normal frosting. You also usually put a butter cream icing underneath it.
You buy pre-made fondants and a cake place, or of all places Michaels.
Fondant, here's the recipe:
INGREDIENTS
1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar
DIRECTIONS
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add 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 fridge. When ready to use, bring to room temperature and knead again until soft.
Fondant
Here is a recipe I found online- Seems easy enough
it's fondant........and just to let ya know.......it tastes like crap, its great if you just want to make the cake look pretty but if you want something that will taste good too try a buttercream or a cream cheese frosting
fondant. google it, you should find a recipe there.
Its rolled fondant. Its a little tricky to work with (humidity has a big effect) and truthfully, it doesn't taste that good. I have used it in both the home made and packaged version (Wilton makes it) and although it makes a beautiful cake, I prefer taste over beauty anytime.
FONDANT
and I agree with white gravy taste like crap with cool to decorate with it