How do you make icing that you can roll out.?!
How do you make icing that you can roll out.?
Not the liquid-like one that you poor out. The other kind.
Answers:
its known as sugar paste and isn't easy too make i decorate cakes for a living and trust me its easier to buy any good cake retailer do it but you can get it in the supermarket its just a little dearer and if you buy too much it will freeze just give it a good knead once it has defrosted
You can buy them in any supermarket
just finished making a cake using it you can get it from sainsbury for ￡1.88 but buy a couple of packs though coz you dont really get much in it
MM (Marshmallow) Fondant Recipe
16 ounces white mini marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)
? cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
NOTE: Please be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ? minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ? tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.
I'm assuming that you mean fondant. It's easier just to buy it because it's a pain to make but here's how:
1 tablespoon unflavored gelatin
? cup cold water
? cup Glucose
1 tablespoon Glycerin
2 tablespoons solid vegetable shortening
2 lbs. sifted confectioners' sugar
2-3 drops liquid food 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 and glycerin, mix well.
Stir in shortening and just before completely melted,
remove from heat, add flavoring and color.
Mixture should cool until lukewarm.
Next, place 1 lb. confectioners' sugar in a bowl
and make a 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, bring to room temperature and
knead again until soft.
i believe the icing you are referring to is called fondant, it is a mixture of powdered sugar, corn syrup and water, it will to be to costly to make at home because of how much sugar it requires but you can by it from many superstores and craft shops.
the same way you make icing you poor out only with more icing sugar .
not possible.... lol
it's called fondant
read following website
use marzipan