How do i make fondant for my cakes?!
how can i make homemade fondant for my cakes that i makeWww@FoodAQ@Com
Answers:
Ingredients
2 pounds confectioner's sugar, sifted
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup glucose (found in cake decorating stores) or white corn syrup
1 1/2 tablespoons glycerine (found in cake decorating stores)
1 teaspoon desired flavoring (vanilla will give the fondant an off-white color)
Cornstarch
Directions
In a large bowl (do not use metal), sift the sugar and make a well in the center!. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes!. Begin to heat the gelatin and stir until the gelatin is dissolved and clear!. Do not boil!. Turn off the heat and add the glucose and glycerine, stirring until well blended!. Add the flavoring!. Pour into the well of sugar, and mix until all of the sugar is blended!. Use hands to knead icing until it becomes stiff!. Add small amounts of confectioner's sugar if the mixture is sticky!.
Form the mixture into a ball and wrap tightly in plastic wrap!. Place in an airtight container!. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid!. Do not refrigerate!.
To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick!. Make sure that the fondant is large enough to fit over the top and sides of the cake!. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream!. (The icing makes the fondant adhere to the cake!.)
Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat!. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife!. Decorate the cake with buttercream or royal icing!. This fondant keeps a cake fresh for two days at room temperature!. Do not refrigerate a cake with fondant icing!.Www@FoodAQ@Com
2 pounds confectioner's sugar, sifted
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup glucose (found in cake decorating stores) or white corn syrup
1 1/2 tablespoons glycerine (found in cake decorating stores)
1 teaspoon desired flavoring (vanilla will give the fondant an off-white color)
Cornstarch
Directions
In a large bowl (do not use metal), sift the sugar and make a well in the center!. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes!. Begin to heat the gelatin and stir until the gelatin is dissolved and clear!. Do not boil!. Turn off the heat and add the glucose and glycerine, stirring until well blended!. Add the flavoring!. Pour into the well of sugar, and mix until all of the sugar is blended!. Use hands to knead icing until it becomes stiff!. Add small amounts of confectioner's sugar if the mixture is sticky!.
Form the mixture into a ball and wrap tightly in plastic wrap!. Place in an airtight container!. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid!. Do not refrigerate!.
To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick!. Make sure that the fondant is large enough to fit over the top and sides of the cake!. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream!. (The icing makes the fondant adhere to the cake!.)
Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat!. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife!. Decorate the cake with buttercream or royal icing!. This fondant keeps a cake fresh for two days at room temperature!. Do not refrigerate a cake with fondant icing!.Www@FoodAQ@Com
How to Make Fondant
Things You’ll Need:
1/3 Cup butter, softened
1/3 Cup light corn syrup
1 tsp vanilla
1/2 tsp salt
16oz (450g) icing sugar, sifted (powdered sugar)
food colouring (optional)
large mixing bowl
electric mixer
rolling pin
cookie cutters
plastic wrap
airtight container
In mixing bowl, blend the butter, corn syrup, vanilla and salt on medium speed until smooth!.
Add icing sugar and mix on slow speed, gradually increasing speed to medium until all the sugar is worked in and the ingredients form a ball!.
If you want coloured fondant, separate the dough into balls and add a drop or two of food colouring to each ball!. Knead the fondant until the colouring is worked all the way through the ball!.
Roll fondant out to desired thickness, then cut with cookie cutters!. Wrap tightly in plastic wrap and store in airtight container in a cool, dry place!.
Fondant is also often used to cover a cake!. To do this, roll out the whole ball very thinly, and carefully transfer to cake!. Trim to fit!.Www@FoodAQ@Com
Things You’ll Need:
1/3 Cup butter, softened
1/3 Cup light corn syrup
1 tsp vanilla
1/2 tsp salt
16oz (450g) icing sugar, sifted (powdered sugar)
food colouring (optional)
large mixing bowl
electric mixer
rolling pin
cookie cutters
plastic wrap
airtight container
In mixing bowl, blend the butter, corn syrup, vanilla and salt on medium speed until smooth!.
Add icing sugar and mix on slow speed, gradually increasing speed to medium until all the sugar is worked in and the ingredients form a ball!.
If you want coloured fondant, separate the dough into balls and add a drop or two of food colouring to each ball!. Knead the fondant until the colouring is worked all the way through the ball!.
Roll fondant out to desired thickness, then cut with cookie cutters!. Wrap tightly in plastic wrap and store in airtight container in a cool, dry place!.
Fondant is also often used to cover a cake!. To do this, roll out the whole ball very thinly, and carefully transfer to cake!. Trim to fit!.Www@FoodAQ@Com
http://whatscookingamerica!.net/PegW/Fond!.!.!.
This site will take you through making fondant step by step (and in a fun kinda way too!) I've made this fondant and even though it is a little bit of work it works (and tastes!) lovely!.
Good luck!Www@FoodAQ@Com
This site will take you through making fondant step by step (and in a fun kinda way too!) I've made this fondant and even though it is a little bit of work it works (and tastes!) lovely!.
Good luck!Www@FoodAQ@Com
this website is really good bc it has step-by-step instructions with pictures!
http://joepastry!.web!.aplus!.net/index!.php!.!.!.
hope this helps! =)Www@FoodAQ@Com
http://joepastry!.web!.aplus!.net/index!.php!.!.!.
hope this helps! =)Www@FoodAQ@Com