Image source: SeattleFlowers.com
Showing posts sorted by date for query fondant. Sort by relevance Show all posts
Showing posts sorted by date for query fondant. Sort by relevance Show all posts
Groom Cake - What You Need To Know About The Groom Cake
Groom Cake - What You Need To Know About The Groom Cake
by Samuel Abdullah
Read more »
by Samuel Abdullah
It sounds rather odd, doesn't it? Traditionally, we all know that weddings must have the requisite wedding cake, the higher-tiered the better. So what is a groom cake? And why isn't there a bride cake, as well?
Actually, there is a cake for the bride, it's the aforementioned requisite wedding cake with the many tiers. The groom cake is a darker cake, cut during the reception and packaged as smaller individual pieces for the unmarried ladies in attendance to take home. Tradition has it that these women will place a piece of the cake under their pillows to dream of their true love. The cake was originally made of fruit, nuts and honey, like a fruitcake, and hard enough to leave under your pillow without staining the bedsheet with frosting. Perhaps these women eventually realized that the dream-inducing cakes were unreliable and the groom cake later functioned as part of the dining menu, cut during the reception, but passed around the guests with a glass of champagne for toasting the couple.
So what was the bride's cake for then? Well, again according to tradition, the bridal cake was to be broken over the heads of the couple, so another cake had to be available for the guests, who are quite unwilling to pick bits of cake from a bride's head. As this particular tradition fortunately evolved into slicing the cake, the groom cake became unnecessary, especially for couples who are trying to save on wedding expenses, and the bridal cake became today's wedding cake. At some point, if you notice, it became the standard for wedding cakes to be fruitcake under the white fondant, in a merging of all these different traditions.
Recently, groom cakes have made a comeback. Brides have taken to ordering groom cakes as a surprise for their husbands. These cakes are usually specially designed to represent the grooms, what they are like, or even what the brides love about them. Some cakes have these symbolic designs placed as toppings on the cake, a model airplane perhaps for the pilot, or a sugar drumset for the musician, or the cake can be shaped and designed accordingly, into a sportscar or a golf course. Or the cake can also appear in its original form, being the cake your new husband makes you go out with him at 3 in the morning to satisfy a craving.
Groom cakes can be served at the bachelor party (and suddenly, other designs come to mind), the rehearsal dinner, or at the wedding reception itself, sitting beside the wedding cake and providing an alternative dessert. It celebrates the groom, and, why not? After all, it's his day, too.
Learn how to save on your wedding cost for more tips on wedding visit http://www.WeddingCostAverage.com today!
© 2007 Samuel Abdullah - All Rights Reserved Worldwide.
Covering Cakes with Rolled Fondant
Covering Round Cakes with Rolled Fondant
Fondant amounts to cover cakes
Read more »
How do you cover a cake with fondant that's perfectly smooth, without wrinkles or air bubbles? The flexibility of fondant
is your secret weapon. Just follow our instructions for the right ways to knead, roll out and lift the fondant, and you'll
find that covering a cake is easy.
Steps
Step 1
Prepare cake by lightly covering with buttercream icing.
Fondant amounts to cover cakes
Step 2
Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioner's sugar. Lightly dust your smooth work surface or the Roll & Cut Mat and your rolling pin with confectioner's sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioner's sugar if needed.
Step 3
Gently lift fondant over rolling pin and position on cake.
Step 4
Shape fondant to sides of cake with Easy-Glide Smoother. We recommend using the Smoother because the pressure of your hands may leave impressions
on the fondant.Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.
Step 5
Smooth and shape fondant on cake using Easy-Glide Smoother. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again.
Step 6
Your cake is now ready to decorate.
Covering Large Rounds with Rolled Fondant
In most cases, the smaller your cake, the easier it will be to cover with rolled fondant. However, there is an easy way to position and smooth fondant on cakes that are 12 in. diameter or larger. Follow the steps below to lift fondant onto the cake without tearing.
Step 1
Cover cake lightly with buttercream icing. Roll out fondant sized to your cake.
Step 2
Slide a large cake circle that has been dusted with confectioners' sugar under the rolled fondant. Lift the circle and the fondant and position over cake. Gently shake the circle to slide the fondant off the board and into position on the cake. Smooth and trim as described above.
Found at Wilton.com.Fondant 101
Fondant 101
The porcelain-smooth finish of rolled fondant creates a suitable base for a variety of decorations and embellishments and can keep a cake fresh for several days (even in warm weather) by protecting it from air exposure. Rolled fondant is a popular choice for wedding cakes, but it does not have to be reserved for nuptials alone; its rich, sweet taste makes it a good icing for cakes for any special occasion.
Amount Guidelines
When deciding how much fondant to portion out, err on the side of too much. Excess fondant can always be reused.
For round, octagonal, petal, or hexagonal tiers approximately 3 1/2 inches high:
6-inch diameter: 1 1/2 pounds fondant
8-inch diameter: 2 pounds fondant
10-inch diameter: 2 1/2 pounds fondant
12-inch diameter: 3 pounds fondant
For square tiers approximately 3 1/2 inches high:
6-inch diameter: 2 pounds fondant
8-inch diameter: 2 1/2 pounds fondant
10-inch diameter: 3 pounds fondant
12-inch diameter: 4 pounds fondant
Fondant Tips
1. Fondant should be used at room temperature.
2. For a flawless final appearance, be sure that your surface, rolling pin, and hands are clean and lint-free. Tie back long hair, trim long nails, avoid wearing fuzzy clothing, and remove any jewelry on your hands and wrists.
3. When storing fondant, make sure the plastic bag and tub is tightly sealed to prevent it from drying out. Store the tub at cool room temperature; do not refrigerate. It will last for several days.
4. For best results, spread a thin layer of icing over the cake before applying the fondant; this "crumb coat" will create a tacky surface to which the fondant can stick.
5. Once the fondant has been rolled, quickly transfer it to the cake; the time between rolling it out and covering the cake should be no more than 5 minutes. The iced cake will keep at room temperature for several days. If the cake’s filling requires refrigeration, avoid a long chilling time or the fondant can become dewy.
6. If you are making a multi-tiered cake, cover each tier with fondant before stacking them on top of one another. For best results, stack just before serving.
7. To conceal rough edges between the fondant-covered cake layers, and for a more professional appearance, create a decorative border around the cake’s edges and between the tiers. Roll a small piece of fondant into a thin snake as long as the cake’s circumference. Wrap the snake around the cake’s edge, gently press into cake, and crimp as desired.
The porcelain-smooth finish of rolled fondant creates a suitable base for a variety of decorations and embellishments and can keep a cake fresh for several days (even in warm weather) by protecting it from air exposure. Rolled fondant is a popular choice for wedding cakes, but it does not have to be reserved for nuptials alone; its rich, sweet taste makes it a good icing for cakes for any special occasion.
Amount Guidelines
When deciding how much fondant to portion out, err on the side of too much. Excess fondant can always be reused.
For round, octagonal, petal, or hexagonal tiers approximately 3 1/2 inches high:
6-inch diameter: 1 1/2 pounds fondant
8-inch diameter: 2 pounds fondant
10-inch diameter: 2 1/2 pounds fondant
12-inch diameter: 3 pounds fondant
For square tiers approximately 3 1/2 inches high:
6-inch diameter: 2 pounds fondant
8-inch diameter: 2 1/2 pounds fondant
10-inch diameter: 3 pounds fondant
12-inch diameter: 4 pounds fondant
Fondant Tips
1. Fondant should be used at room temperature.
2. For a flawless final appearance, be sure that your surface, rolling pin, and hands are clean and lint-free. Tie back long hair, trim long nails, avoid wearing fuzzy clothing, and remove any jewelry on your hands and wrists.
3. When storing fondant, make sure the plastic bag and tub is tightly sealed to prevent it from drying out. Store the tub at cool room temperature; do not refrigerate. It will last for several days.
4. For best results, spread a thin layer of icing over the cake before applying the fondant; this "crumb coat" will create a tacky surface to which the fondant can stick.
5. Once the fondant has been rolled, quickly transfer it to the cake; the time between rolling it out and covering the cake should be no more than 5 minutes. The iced cake will keep at room temperature for several days. If the cake’s filling requires refrigeration, avoid a long chilling time or the fondant can become dewy.
6. If you are making a multi-tiered cake, cover each tier with fondant before stacking them on top of one another. For best results, stack just before serving.
7. To conceal rough edges between the fondant-covered cake layers, and for a more professional appearance, create a decorative border around the cake’s edges and between the tiers. Roll a small piece of fondant into a thin snake as long as the cake’s circumference. Wrap the snake around the cake’s edge, gently press into cake, and crimp as desired.
Found at MarthaStewart.com
Fondant rose
1. Using a 3/4-inch diameter ball of fondant, mold a cone base approximately 1-1/2-inch high.
2. Roll a 3/8-inch diameter ball of fondant.
3. Flatten this ball into a circular petal about 1/4 inch thick on bottom and thin on the top. Make about the diameter of a nickel. Make several petals this size.
4. Wrap first petal around the point of the cone to form a bud.
5. Press three more petals around the base of the bud. Gently curl edges of petals.
6. Make five more petals using slightly larger balls of fondant. Flatten, then thin edge with finger and shape petals. Press petals under first row of petals. Continue, placing petals in between and slightly lower than previous row.
Found at Wilton.com
Fondant bow
1. Roll fondant 1/8 inch thick. Make a practice bow using these measurements; once you have mastered these steps, modify the measurements for your own cake design: Cut two strips 1 inch wide x 6 inches long for loops and one length 1 inch wide x 2 inches long for center.
2. Make two loops: Fold strip over to form a loop, aligning ends. Brush ends with a damp brush. Pinch ends slightly to secure. Stand loops upright on side to dry. Make a bow center: Wrap length around your finger to create a loop; brush area to be seamed with a damp brush; overlap the ends slightly and press together to secure. Stand bow center on its side to dry.
3. Insert the ends of two loops into center; secure with dots of icing if necessary and position on cake.
Found at Wilton.com
Butterfly
Several days in advance, use cutter from Wilton's Animal Pals Set to cut butterflies from white fondant. Using Wilton's Color Mist™ and spray butterflies. Score a piece of cardboard down center with craft knife, dust lightly with cornstarch and position butterfly on score line. Bend up each side of cardboard at a 45° angle and prop up so that wings dry in flight position; let dry.
Using royal icing, pipe tip 3 spiral antennae on parchment paper; let dry completely. Pipe tip 8 dot head and elongated shell body on each butterfly.
Insert antennae in head. Pipe tip 1 dot eyes and outline mouth. Pipe tip 4 dots on wings. Attach lollipop stick to back of 1 butterfly with royal icing; let dry.
Using royal icing, pipe tip 3 spiral antennae on parchment paper; let dry completely. Pipe tip 8 dot head and elongated shell body on each butterfly.
Insert antennae in head. Pipe tip 1 dot eyes and outline mouth. Pipe tip 4 dots on wings. Attach lollipop stick to back of 1 butterfly with royal icing; let dry.
Found at Wilton.com
Lace
Lacework is a special cake decorating technique that is particularly suited to wedding, shower and fondant-covered cakes. Usually done in white on pastel cakes for feminine occasions, lacework requires nearly perfect pressure control. Continued practice should give you pleasing results.
Apply lacework to an entire cake or within a pattern on a cake. Use thinned buttercream or royal icing for buttercream frosted cakes; thinned royal or boiled for fondant-covered cakes. (For this lesson always use thinned buttercream icing.)
In Brief
Icing: thin consistency
Tip: plain tip 1
Positions:
Bag: slightly less than 90° angle
Tip: close enough to cake so that icing attaches without scraping cake with tip and without flattening icing strings.
Apply lacework to an entire cake or within a pattern on a cake. Use thinned buttercream or royal icing for buttercream frosted cakes; thinned royal or boiled for fondant-covered cakes. (For this lesson always use thinned buttercream icing.)
In Brief
Icing: thin consistency
Tip: plain tip 1
Positions:
Bag: slightly less than 90° angle
Tip: close enough to cake so that icing attaches without scraping cake with tip and without flattening icing strings.
Sequence:
Beginning and ending at edge that will later be covered with a border, pipe a meandering icing string line.
Move tip up, around and down to produce a lacy effect (should look like a series of "R's" or "S's").
Do not let lines touch or cross.
Let dry before adding other icing trims.
Explanation:
Hold your decorating bag at slightly less than a 90° angle.
Keep tip close enough to cake so that icing attaches without scraping cake with tip and without flattening icing strings.
Always begin and end cornelli lace at edge that will later be covered with a tip 14 border.
Cornelli lace is a series of smooth "R's" or "S's".
Cornelli lace lines never cross or touch.
Cornelli lace does not follow any type of pattern.
Beginning and ending at edge that will later be covered with a border, pipe a meandering icing string line.
Move tip up, around and down to produce a lacy effect (should look like a series of "R's" or "S's").
Do not let lines touch or cross.
Let dry before adding other icing trims.
Explanation:
Hold your decorating bag at slightly less than a 90° angle.
Keep tip close enough to cake so that icing attaches without scraping cake with tip and without flattening icing strings.
Always begin and end cornelli lace at edge that will later be covered with a tip 14 border.
Cornelli lace is a series of smooth "R's" or "S's".
Cornelli lace lines never cross or touch.
Cornelli lace does not follow any type of pattern.
Found at Wilton.com
Fondant Cake Decorations - 7 Tips For That Perfect Wedding Cake By Donald Saunders
Whether you make it yourself or buy it from your local supermarket, rolled fondant icing is the icing of choice choice for wedding cakes and for other "special occasion" cakes. Drying to a smooth matt porcelain finish, it is suitable for cakes of all shapes and provides the ideal base for the most inticate or simplest of decoration.
Fondant icing is a soft sugar-based icing that is generally rolled out to a thickness of about 1/4 inch, layed over the cake and smoothed and pressed into place before being trimmed for a perfect fit.
Despite the fact that fondant cake decorations are ideal for a wedding cake, fondant icing is not always easy to work with so here are a few tips to help you get that perfect result.
Tip 1. Fondant icing should be stored in a plastic bag (or covered in a non-permeable plastic wrap such as Sara wrap) and placed in a tightly sealed container to prevent it from drying out. Fondant icing should also be kept at room temperature and should not be put in the refrigerator. If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life.
Tip 2. Fondant icing dries out very fast and should be applied to the cake quickly (within no more than 5 minutes) after it has been rolled out. Once fondant icing is applied, the cake can be stored without problem for several days at room temperature.
Tip 3. In the case of cakes with a number of tiers, each tier should be iced individually before assembling the cake. It is also advisable, when the final design allows, to store the tiers separately and to assemble them when the cake is needed.
Tip 4. For that truly professional looking finish, and to cover any rough edges, make a decorative border to go around the cake and, particularly, to cover the join between adjoining tiers.
Tip 5. Fondant icing should always be used at room temperature.
Tip 6. For a smooth and flawless result, ensure the working surface, rolling pin and hands are both clean and lint free. jewelry on your fingers or wrists, long hair, long fingernails and fluffy clothing could all cause problems.
Tip 7. A "crumb coat" (a thin layer of icing) should be applied to the cake before the fondant is added. This produces a tacky surface for the fondant icing to stick to.
When contemplating the quantity of fondant icing involved try to allow for having too much icing rather than too little, as leftover icing can be stored and used at a later date.
As a guide, for 3 1/2 inch high cake layers a 12 inch diameter round cake will need about 3 pounds of icing, while a 8 inch diameter square cake will need about 2 1/2 pounds of icing.
For some people fondant cake decorations, in spite of their marvellous appearance, are somewhat bland and this can be solved by adding flavoring, often accompanied with coloring. There are many flavorings available and typically to flavor one pound of icing you can add 1/2 cup of dried, shredded and sweetened coconut, 3 to 5 drops of oil of peppermint or 1/3 cup of hazelnut or peanut butter.
Visit us at TalkingWeddings.com for all of your wedding needs including fondant cake decorations.
Fondant icing is a soft sugar-based icing that is generally rolled out to a thickness of about 1/4 inch, layed over the cake and smoothed and pressed into place before being trimmed for a perfect fit.
Despite the fact that fondant cake decorations are ideal for a wedding cake, fondant icing is not always easy to work with so here are a few tips to help you get that perfect result.
Tip 1. Fondant icing should be stored in a plastic bag (or covered in a non-permeable plastic wrap such as Sara wrap) and placed in a tightly sealed container to prevent it from drying out. Fondant icing should also be kept at room temperature and should not be put in the refrigerator. If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life.
Tip 2. Fondant icing dries out very fast and should be applied to the cake quickly (within no more than 5 minutes) after it has been rolled out. Once fondant icing is applied, the cake can be stored without problem for several days at room temperature.
Tip 3. In the case of cakes with a number of tiers, each tier should be iced individually before assembling the cake. It is also advisable, when the final design allows, to store the tiers separately and to assemble them when the cake is needed.
Tip 4. For that truly professional looking finish, and to cover any rough edges, make a decorative border to go around the cake and, particularly, to cover the join between adjoining tiers.
Tip 5. Fondant icing should always be used at room temperature.
Tip 6. For a smooth and flawless result, ensure the working surface, rolling pin and hands are both clean and lint free. jewelry on your fingers or wrists, long hair, long fingernails and fluffy clothing could all cause problems.
Tip 7. A "crumb coat" (a thin layer of icing) should be applied to the cake before the fondant is added. This produces a tacky surface for the fondant icing to stick to.
When contemplating the quantity of fondant icing involved try to allow for having too much icing rather than too little, as leftover icing can be stored and used at a later date.
As a guide, for 3 1/2 inch high cake layers a 12 inch diameter round cake will need about 3 pounds of icing, while a 8 inch diameter square cake will need about 2 1/2 pounds of icing.
For some people fondant cake decorations, in spite of their marvellous appearance, are somewhat bland and this can be solved by adding flavoring, often accompanied with coloring. There are many flavorings available and typically to flavor one pound of icing you can add 1/2 cup of dried, shredded and sweetened coconut, 3 to 5 drops of oil of peppermint or 1/3 cup of hazelnut or peanut butter.
Visit us at TalkingWeddings.com for all of your wedding needs including fondant cake decorations.
Making a Baby Shower Fondant Cake By T. Brandt
Fondant is a rich, rolled icing. It gives a cake a polished look and can make any homemade baby shower fondant cake look like a professional made it. Traditional fondant is not very easy to make and requires specialty ingredients that may be hard to find. When looking for recipes for baby shower fondant cake online a person will comes across many fondant recipes using marshmallows. This easy fondant recipe turns out just like traditional fondant without all the hassle.
Making marshmallow fondant is a great alternative to making traditional fondant. To make a baby shower fondant cake with marshmallow fondant will turn out just as it would with traditional fondant. The baby shower cake fondant recipe uses 16 ounces of mini marshmallows, 2 tablespoons of water and 2 pounds of powdered sugar. Begin by melting the marshmallows with the water. Add in almost all of the powered sugar and mix to form a dough. Grease hands and knead the fondant, adding in the rest of the powdered sugar. Knead until it can be stretched without tearing. If it is too dry add a tablespoon of water, if it is too wet add more powdered sugar. Once the fondant is done, wrap and store in the refrigerator.
To cover a baby shower cake in fondant, roll out the fondant to ¼ inch thickness. Try to roll it into the general shape of the cake. The cake should be cooled and covered with a thin layer of frosting or jam to help seal the fondant. Once the fondant is rolled out it can be laid over and smoothed onto the cake.
Making a baby shower fondant cake using a marshmallow fondant recipe is not too difficult but it will make a stunning cake. There are many tips and recipes for baby shower fondant cake online that can help a person perfect using fondant.
This article is brought to you by The Baby Shower Zone - your experts on all baby shower related topics. For more information please visit our: Hilarious Baby Shower Fun page.
Making marshmallow fondant is a great alternative to making traditional fondant. To make a baby shower fondant cake with marshmallow fondant will turn out just as it would with traditional fondant. The baby shower cake fondant recipe uses 16 ounces of mini marshmallows, 2 tablespoons of water and 2 pounds of powdered sugar. Begin by melting the marshmallows with the water. Add in almost all of the powered sugar and mix to form a dough. Grease hands and knead the fondant, adding in the rest of the powdered sugar. Knead until it can be stretched without tearing. If it is too dry add a tablespoon of water, if it is too wet add more powdered sugar. Once the fondant is done, wrap and store in the refrigerator.
To cover a baby shower cake in fondant, roll out the fondant to ¼ inch thickness. Try to roll it into the general shape of the cake. The cake should be cooled and covered with a thin layer of frosting or jam to help seal the fondant. Once the fondant is rolled out it can be laid over and smoothed onto the cake.
Making a baby shower fondant cake using a marshmallow fondant recipe is not too difficult but it will make a stunning cake. There are many tips and recipes for baby shower fondant cake online that can help a person perfect using fondant.
This article is brought to you by The Baby Shower Zone - your experts on all baby shower related topics. For more information please visit our: Hilarious Baby Shower Fun page.
Rolled Fondant
CLASSIC FONDANT RECIPE adapted from Rose Levy Beranbaum
INGREDIENTS:
1 tablespoon gelatin
1/4 cup cold water (optional: replace 2 tablespoons water with rosewater, orange flower water or freshly squeezed lemon juice)
1/2 cup glucose (can use 9 tablespoons light corn syrup which equals 1/2 cup glucose)
1 tablespoon glycerin
2 tablespoons solid vegetable shortening
8 cups sifted confectioners sugar
2 - 3 drops liquid food color or flavoring as desired
INSTRUCTIONS:
Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let stand for 5 minutes. Set into a small pan of simmering water and stir until the gelatin is dissolved. (This can be done in a microwave on high for a few seconds).
Blend in the glucose and glycerin, then add the shortening and stir until melted. Remove from heat.
Place the sugar in a bowl and make a well in the center. Add the gelatin mixture and stir with a lightly greased wooden spoon until blended. Mix lightly with greased hand and knead vigorously in the bowl until most of the sugar is incorporated. Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny. If the Fondant seems dry, add several drops of water and knead well. If it seems too sticky, knead in more powdered sugar. The Fondant will resemble a smooth, well-shaped stone.
When dropped, it should spread very slightly but retain its shape. It should be malleable like clay, soft but not sticky.
Rolled Fondant may be used at once but seems to work more easily when allowed to rest for several hours, preferably overnight. It is important to keep Fondant covered to prevent it from drying. Wrap tightly in plastic wrap and place in an airtight container. It will firm slightly upon standing.
When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray.
From The Cake Bible, by Rose Levy Beranbaum
INGREDIENTS:
1 tablespoon gelatin
1/4 cup cold water (optional: replace 2 tablespoons water with rosewater, orange flower water or freshly squeezed lemon juice)
1/2 cup glucose (can use 9 tablespoons light corn syrup which equals 1/2 cup glucose)
1 tablespoon glycerin
2 tablespoons solid vegetable shortening
8 cups sifted confectioners sugar
2 - 3 drops liquid food color or flavoring as desired
INSTRUCTIONS:
Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let stand for 5 minutes. Set into a small pan of simmering water and stir until the gelatin is dissolved. (This can be done in a microwave on high for a few seconds).
Blend in the glucose and glycerin, then add the shortening and stir until melted. Remove from heat.
Place the sugar in a bowl and make a well in the center. Add the gelatin mixture and stir with a lightly greased wooden spoon until blended. Mix lightly with greased hand and knead vigorously in the bowl until most of the sugar is incorporated. Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny. If the Fondant seems dry, add several drops of water and knead well. If it seems too sticky, knead in more powdered sugar. The Fondant will resemble a smooth, well-shaped stone.
When dropped, it should spread very slightly but retain its shape. It should be malleable like clay, soft but not sticky.
Rolled Fondant may be used at once but seems to work more easily when allowed to rest for several hours, preferably overnight. It is important to keep Fondant covered to prevent it from drying. Wrap tightly in plastic wrap and place in an airtight container. It will firm slightly upon standing.
When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray.
From The Cake Bible, by Rose Levy Beranbaum
Found at Baking911.com.
Chocolate Poured Fondant
Follow recipe Quick-Pour Fondant Icing recipe, but increase amount of water by 1 ounce. After fondant is heated, stir in 3 ounces of melted, unsweetened chocolate, then add flavoring.
Quick-Pour Fondant Icing
Ingredients:
6 cups confectioners' sugar, sifted
1/2 cup water (4 ounces)
2 tablespoons white corn syrup
1 teaspoon Wilton Almond Extract
Icing Colors, optional
Combine water and corn syrup. Add to sugar in a saucepan and stir over low heat until well-mixed and heated to 92°F, thin enough to be poured, but thick enough so it won't run off the cake. Stir in extract and Icing Color, if desired. To cover cake, ice smoothly with buttercream and let icing crust, or cover with apricot glaze (recipe below). Place cake on cooling rack with a cookie sheet beneath it. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again.
YIELD: 4 cups, enough to cover a 10 in. round cake. Recipe may be doubled or tripled.
Quick-Pour Fondant Icing
Ingredients:
6 cups confectioners' sugar, sifted
1/2 cup water (4 ounces)
2 tablespoons white corn syrup
1 teaspoon Wilton Almond Extract
Icing Colors, optional
Combine water and corn syrup. Add to sugar in a saucepan and stir over low heat until well-mixed and heated to 92°F, thin enough to be poured, but thick enough so it won't run off the cake. Stir in extract and Icing Color, if desired. To cover cake, ice smoothly with buttercream and let icing crust, or cover with apricot glaze (recipe below). Place cake on cooling rack with a cookie sheet beneath it. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again.
YIELD: 4 cups, enough to cover a 10 in. round cake. Recipe may be doubled or tripled.
Found at Wilton.com.
Blue Wedding Cake with Pearls
Beautiful blue wedding cake with white pearls on top tier, swirls on the second and loose Cornelli lace on the bottom, then topped off by a beautiful white fondant bow.
This lovely cake was found at CakeDot.com
