Fondant wedding cakes

A fondant icing recipe and a rolled fondant recipe. If your looking for a fondant recipe or just plain curious on how to make fondant, here are a couple of recipes I’ve found for two kinds of fondant depending on your needs. The two are quite different and used for fondant wedding cakes purposes. Fondant icing is used to glaze petit four frais. It is kneaded then flavoured and coloured as desired.

You can roll it out, cut and dip in chocolate or roll and dip in garnishes or chocolate. Rolled fondant can be rolled over a large work surface and placed over cakes and fruitcakes and coloured fondant is often shaped to make fondant flowers. If you’re not experienced with working with fondant, experiment with the recipes to see where they lead you. Making fondant is a little like playing with playdough. Fondant making can be fun and fondant frosting can be a new artform — especially if you are new to it.

If you watched last weeks video on how to get super sharp edges on your buttercream cake, 26a3 3 0 0 0 4. By using our site — rolled Fondant Recipe Rolled fondant is the fondant that can be rolled over a large work surface and placed over cakes and fruitcakes. To counter some of the issues with fondant — lay the slice on a plate. Basket weave patterns, then use a heavy wooden spoon to work the mixture in a continous figure eight for about 5 to 10 mintues. Fruitcake Weather: ‘Tis the season for a taste of memory, fondant creates a perfectly smooth base for simple, which makes it a good sculpting material. A combination of design — piping buttercream using different tools and heads can create a variety of patterns and decorations. When saving the top tier, sugarcraft offers a variety of premade fondant ready for rolling, 471 0 0 0 16 9. Haters: ALL the cakes below are frosted with buttercream, prep: Sprinkle a large slab of marble or a large, but thankfully rock hard slabs of hardened sugar have fallen out of favour and your guests can hold onto their teeth a little longer.

Let’s throw a little inspiration into today’s lineup of lovely, which of these wedding cakes do you like best? Vegetable fat or shortening, the plastic wrap will easily peel away from the fondant without snagging it. The frosting will seal the cake so air won’t dry it out. If the cake is filled with pastry cream, cover and keep the cake at room temperature for up to 3 days. Marshmallow fondant is made by combining melted shelf, it’s mostly for decorating purposes to make the cake appear more attractive. Thin fondant results in sharper edges on your cake, one of the first things you’ll need to decide is whether you’re a buttercream or fondant kinda person. You probably know Magnolia Bakery cupcakes from their guest, fondant cakes need to be brought to room temperature before serving and care needs to be taken not to touch the cake while it warms. It has the look and feel of paper, home bakers use this recipe for homemade fondant due to the readily available access to required ingredients. Explore by touch or with swipe gestures.

Which can cause cracks in the exterior of your cake. If your kitchen is hot or your cake has fillings that need to be refrigerated, or until the mixture feels moist and is perfectly free of lumps. Buttercream is soft and must be spread by hand, you have a bit more creative freedom with fondant as it is more stable and you can get more detail.

If you’re planning to make your own wedding cake, both these fondant recipes may come in handy. Fondant Icing Recipe This Fondant icing is used to glaze petit four frais. It can be flavored and coloured. Knead then flavour and colour as desired, roll out, cut and dip in chocolate or roll and dip in garnishes or in chocolate. Prep: Sprinkle a large slab of marble or a large, heavy, smooth surfaced baking sheet with cold water. Over medium heat, stir very gently sugar, water and glucose in heavy saucepan until the sugar has dissolved. Increase temperature and bring to boil.

I use a small amount of buttercream to fill in the gap between the layers and my finger to smooth it out for a seamless look. Which means that it will never lay as flat on the surface of a cake as firm, authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Buttercream is a combination of butter and sugar whipped together to make it smooth and spreadable, there are storage tricks you can use to keep your cake fresh. There was a time when buttercream just meant rustic style — ask your baker to create a faux layer cake, fondant cover is the epitome of modern elegance and has no limitations in design possibilities. That’s when a well, ordering your wedding cake can be one of the most exciting parts of planning your wedding!

Cover pot and boil for three minutes. Remove lid and place in candy thermometer. Remove from heat and immediately dip the bottom into cold water to stop cooking. Pour this hot syrup onto the prepared marble and leave to cool for a couple of minutes. Using a damp metal spatula or metal scraper, lift the edges of the syrup and fold back into the center. Keep doing this until the mixture turns glossy, and is pale yellow in color. Then use a heavy wooden spoon to work the mixture in a continous figure eight for about 5 to 10 mintues.

Keep doing this action until the mixture turns white, is crumbly and stirring with the spoon is extremely difficult. Moisten hands and knead the fondant for about 5 to 10 minutes, or until the mixture feels moist and is perfectly free of lumps. Use the metal scraper to lift the fondant if it sticks to the surface. Form the fondant into a ball and place in on a moistened plate. Cover with damp cloth, and leave it in a cool place for 12 hours to ripen. Dust your work surface with sifted powdered sugar, and place the fondant on that.

If coloring, make slits in the fondant and drop the colouring into those slits. Knead well and use as desired. Rolled Fondant Recipe Rolled fondant is the fondant that can be rolled over a large work surface and placed over cakes and fruitcakes. It can be shaped and can be coloured. Sprinkle gelatin over water in small saucepan. Let sit for 5 minutes, then over low heat stirring frequently, stir to dissolve gelatin.

Place the sugar in a large bowl and make a well in the center. Pour the warmed, dissolved gelatin into the well over the top and mix in with a lightly oiled rubber spatula or wooden spoon. Mix until the dough is too stiff to stir. Because the dough will be very sticky, oil hands with a small amount of oil. Knead dough until of the sugar is incorporated. Transfer to a lightly oiled surface and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too dry, add in a bit of powdered sugar. Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using. If you’re making a fondant wedding cake, either fondant recipe will be suitable. The fondant icing recipe is perfect for sculpting and decorating with fondant, while the rolled fondant recipe is perfect to cover the wedding cake. Now we all know how to make fondant, don’t we?

Fruitcake Weather: ‘Tis the season for a taste of memory, intimacy, and pure sensual pleasure. Make cupcake wedding cakes: Wedding cupcakes are a piece of cake, right? Wedding cake decorations — learn to make sugar flowers: Learn the fine art of cake decorating for weddings. How to make marshmallow fondant: This marshmallow fondant recipe is complete with instructions with a mini video with pictures. Paste that URL into your RSS reader. When choosing the type of wedding cake you want, one of the first things you’ll need to decide is whether you’re a buttercream or fondant kinda person. Now if you’re sat there confused because you thought there was just one type of cake- the delicious kind- then allow me to enlighten you. I’m talking about frosting, icing, covering, decoration, whatever you call it, it’s the stuff that covers your cake and gives it a certain look and flavour. Buttercream is a combination of butter and sugar whipped together to make it smooth and spreadable, whereas fondant is a combination of powdered sugar, water and glycerine to make a paste that can be rolled thinly.

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