Fondant icing. Want To Learn How To Make Fondant Icing? Check Out Top Brands On eBay. One thing that should be mentioned when using fondant: you have to put a thin layer of frosting on the cake first for the fondant to stick." – sketchy_larry.
Fondant can refer to one of two types of sugar-based pastes used in preparing and decorating cakes, pastries, and confections. Poured fondant and can be used for making candies and as an icing. Rolled fondant produces sheets that can be used for cake decorating, giving a smooth look. You can make Fondant icing using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Fondant icing
- Prepare of icing sugar.
- You need of tblspn gelatin.
- Prepare of tblspn CMC.
- Prepare of tblspn Glucose.
- You need of tblspn glycerine.
- You need of Crisco.
- Prepare of Water.
Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Flip the smooth side to the top, then roll it out to fit the cake, using the string for guidance.
Fondant icing step by step
- Sift icing sugar in a clean bowl.
- Pour small quantity of water in a bowl plate, add gelatin stir till its completely dissolved..
- Add glucose stir till its completely dissolved too..
- To the sifted icing sugar add CMC and mix evenly, create a well in the middle of the icing sugar, gradually pour the gelatin and glucose mixture while mixing..
- Work the icing thoroughly to make sure there is lump, drop the icing sugar on a clean flat surface sprinkle some icing sugar and kneed..
- Prepare your cake board and cake for covering. Add desired color to your fondant and cover cake..
Lift the icing using a rolling pin or your hands; drape it over the top of the cake. Fondant icing, also commonly referred to simply as fondant (/ ˈ f ɒ n d ə n t /, from the French: listen (help · info)), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable fat or shortening, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. Add the water, a teaspoonful at a time, and stir with a wooden spoon until it is too stiff to stir any more.