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The word fondant has been shooting up a lot lately, but what exactly is it? Fondant is recently new to this country, but has been gaining a great deal of presence over the last ten years. There are 3 different types of fondant, and they aren’t just for experts! Fondant should be considered to produce yummy treats at home as well as to buy already prepared
Rolled Fondant, also called fondant icing, is used for cakes. It can be rolled out using a rolling pin and then placed on top of the cake to provide it a smooth finish. Wedding Cakes typically have this sort of fondant on top of them, that may then be decorated over or not. Poured fondant has a cream like consistency to use to place into cake, candy, or any sweet treats. The third type of fondant is sculpted fondant, which is created into a rough consistency in order that it may be mended to make patterns, or designs.
Many people say that fondant doesn’t have the perfect taste, but that may be easily fixed by adding a bit of candy oil. Dark or white chocolate might be also added to make a chocolate fondant. Already prepared and ready to use fondant that can be bought comes in many different flavors. Fondant may also subtlety be changed in color, by tinting the normally white fondant. To tint all you need to do is add a bit of paste colors, powdered colors, gel colors and in many cases liquid food coloring
Here is an easy, but very tasty recipe to get you started. Peanut butter fondant balls are simply delicious. All you will need is one package of white frosting mix, a half cup of butter, a half cup of peanut butter, and coconut. Initially you have to mix the frosting, butter, and work right into a ball. Next, you have to knead for 20 to 30 times on top of confectionary sugar after which you can shape into balls and roll in coconut
To produce rolled fondant, all you need is one cup of powdered sugar, one tbsp of butter, and one tbsp. of milk or water. First, mix all the ingredients’ together until they’re very tight. Then use a rolling pin and roll the fondant out on wax paper until it is about 1 / 4 of an inch thick. Once you are proud of what you rolled out, you’re ready to place it on top of your cake and decorate! To insure quality and uniformity, many bakers are buying the ready to use rolled fondant from stores that sell cake and candy supplies.
For more information about fondant plus the varieties that can be found, please visit our cake decorating and candy online store. We discuss most of the new trends and will be happy to assist you with your cake making and candy decorating! Thank You, Hilly Kate.
Tags: cake decorating supplies, cake decorating supply, decorating a cake, Gum Paste, rolled fondant
Posted in Baking · March 11th, 2010 · Comments (0)
Buttercream Icing carries a sweet and buttery flavor. It tastes one of the best and looks attractive for most decorating. It has a thin to stiff texture depending on the amount of corn syrup or sugar added. It is best used for frosting cakes smooth, borders, and writing. Most cake decorators will make roses, drop flowers, sweet peas, and figure piping with buttercream. This particular icing yields all colors. Most colors deepen upon setting. Let the frosting set for two to three hours to make the deepest colors, although some colors may fade upon sitting under bright lights. This frosting may be refrigerated in an sealed container for up to two weeks. An iced cake may be stored at room temperature for two to three days. The flowers from a buttercream icing remain soft enough to be cut using a knife.
A Snow-White Buttercream icing has a sweet almond flavor and is great for wedding cakes. It has a thin to stiff consistency determined by the amount of corn syrup or sugar added. Extra sugar will stiffen the frosting. Uses for this frosting will be for borders, writing, flowers and generally most decorations. This icing yields a more true color due to its pure white base color and also creates many deep colors. Like buttercream most colors grow deeper upon setting. This Snow-White frosting may be refrigerated in an airtight container for up to two weeks. An iced cake can be stored at room temperature for two to three days. The flower designs from this type of a buttercream frosting stay soft enough to be cut with a knife.
The Royal Frosting has a very sweet flavor and it dries candy-hard for lasting decorations. The texture is thin to stiff determined by the amount of water you have added. The Royal Icing is used for flower making, figure piping, making flowers attached to wires. Also, for decorating cookies and gingerbread houses. The sort of icing is created using a meringue powder. Royal frosting yields very deep and long lasting colors, but as with the other icings some colors might become paler resulting from sitting under brilliant lights. Royal frosting calls for more base color than buttercream to achieve the same intensity. This variety of icing may be stored in an sealed, grease free container at room temperature for two weeks, however the air-dried decorations can last for months. Cake Decorators use this kind of icing to decorate fake or dummy cakes that they are going to use for display purposes because of its long lasting nature. Please cover this icing using a damp cloth to prevent crusting, and as well be sure to keep the bowl and tools that you will be using free from grease.
When practicing your cake decorating procedures, try out any of the three icings to see which one works the best for you. It is fun to figure out cake decorating ideas and best of all, you are able to eat any mistakes which might be made! Please feel free to contact us, we will be more than happy to help you with your oasis cake decorating.
Tags: cake decorating designs, cake decorating supplies, cake decorations, rolled fondant, Wilton cake decorating
Posted in Baking · March 11th, 2010 · Comments (0)