Does anyone have a recipe for fondant icing for cakes?!
I am planning on making a cake for a shower and I was planning on using fondant icing!. I did not know if anyone had a recipe for making some!. Any help would be greatly appreciated! Thank-you!!Www@FoodAQ@Com
Answers:
The hands down best, easiest, tastiest recipe is marshmallow fondant!. Its what I use and everyone loves it!. The way I learned was through youtube!. Go to youtube and type in "how to make marshmallow fondant"!. Its the only video with that title and it gives you the recipe and an instructional video!. The recipe is a bit unclear on how sugar you'll need but it takes about a pound!.Www@FoodAQ@Com
This is a great Fondant recipe that can be tinted with paste food color if desired!. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface!. Excess fondant can be stored, tightly covered, in refrigerator for weeks!. Reheat to use again!. Recipe may be doubled or tripled!.
INGREDIENTS
6 cups confectioners' sugar, sifted
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
DIRECTIONS
In a saucepan, combine confectioners' sugar, water and corn syrup!. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C!.) Mixture should be thin enough to pour, but thick enough to coat cake!.
To cover cake: Frost cake smoothly with buttercream and place on a cooling rack with a cookie sheet underneath!. Pour fondant over iced cake, flowing from center and moving out in a circular motion!. Touch up sides with a spatula!.
I've been using this one for years!. It is easy and it tastes good!. The only short coming is that it is a very translucent icing, even with coloring added!. That's the only reason I keep searching for a recipe that is more opaque (and is still easy!)!. Icing tip: dip cake-frosting knife into icing to start (this will keep cake from slipping off), place cake on knife, hold over sauce pan, spoon icing over cake, slide cake off onto wire rack with table knife!. It's easy to coat the sides with this method!. You get crumbs in the icing, but most of these slide off as you ladle!.
So try this delectible method!Www@FoodAQ@Com
INGREDIENTS
6 cups confectioners' sugar, sifted
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
DIRECTIONS
In a saucepan, combine confectioners' sugar, water and corn syrup!. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C!.) Mixture should be thin enough to pour, but thick enough to coat cake!.
To cover cake: Frost cake smoothly with buttercream and place on a cooling rack with a cookie sheet underneath!. Pour fondant over iced cake, flowing from center and moving out in a circular motion!. Touch up sides with a spatula!.
I've been using this one for years!. It is easy and it tastes good!. The only short coming is that it is a very translucent icing, even with coloring added!. That's the only reason I keep searching for a recipe that is more opaque (and is still easy!)!. Icing tip: dip cake-frosting knife into icing to start (this will keep cake from slipping off), place cake on knife, hold over sauce pan, spoon icing over cake, slide cake off onto wire rack with table knife!. It's easy to coat the sides with this method!. You get crumbs in the icing, but most of these slide off as you ladle!.
So try this delectible method!Www@FoodAQ@Com
Makes enough to cover one 20 cm / 8 in cake
450g/1 lb/2 cups caster (superfine) or lump sugar
150 ml water
15 ml/1 tbsp liquid glucose or
2!.5 ml cream of tartar
Method:
Dissolve the sugar in the water in a large, heavy-based pan over a low heat!. Wipe down the sides of the pan with a brush dipped in cold water to prevent crystals forming!. Dissolve the cream of tartar in a little water, then stir into the pan!. Bring to the boil and boil steadily to 115°C/242°F when a drop of icing forms a soft ball when dropped into cold water!. Slowly pour the syrup into a heatproof bowl and leave until a skin forms!. Beat the icing with a wooden spoon until it becomes opaque and firm!. Knead until smooth!. Warm in a heatproof bowl over a pan of hot water to soften, if necessary, before use!.Www@FoodAQ@Com
450g/1 lb/2 cups caster (superfine) or lump sugar
150 ml water
15 ml/1 tbsp liquid glucose or
2!.5 ml cream of tartar
Method:
Dissolve the sugar in the water in a large, heavy-based pan over a low heat!. Wipe down the sides of the pan with a brush dipped in cold water to prevent crystals forming!. Dissolve the cream of tartar in a little water, then stir into the pan!. Bring to the boil and boil steadily to 115°C/242°F when a drop of icing forms a soft ball when dropped into cold water!. Slowly pour the syrup into a heatproof bowl and leave until a skin forms!. Beat the icing with a wooden spoon until it becomes opaque and firm!. Knead until smooth!. Warm in a heatproof bowl over a pan of hot water to soften, if necessary, before use!.Www@FoodAQ@Com
Here is a simple recipe for fondant icing!
INGREDIENTS
6 cups confectioners' sugar, sifted
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
DIRECTIONS
1!.In a saucepan, combine confectioners' sugar, water and corn syrup!. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C!.) Mixture should be thin enough to pour, but thick enough to coat cake!.
2!.To cover cake: Frost cake smoothly with buttercream and place on a cooling rack with a cookie sheet underneath!. Pour fondant over iced cake, flowing from center and moving out in a circular motion!. Touch up sides with a spatula!.
Hopefully this helpsWww@FoodAQ@Com
INGREDIENTS
6 cups confectioners' sugar, sifted
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
DIRECTIONS
1!.In a saucepan, combine confectioners' sugar, water and corn syrup!. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C!.) Mixture should be thin enough to pour, but thick enough to coat cake!.
2!.To cover cake: Frost cake smoothly with buttercream and place on a cooling rack with a cookie sheet underneath!. Pour fondant over iced cake, flowing from center and moving out in a circular motion!. Touch up sides with a spatula!.
Hopefully this helpsWww@FoodAQ@Com
nope maybbe chck on a cookig websiteWww@FoodAQ@Com