Awesome Hank
The word fondant continues to be shooting up a lot lately, but what is it? Fondant is of late new to this country, but has been gaining loads of presence over the last ten years. There are three different types of fondant, and they are not only for professionals! Fondant can be utilized to make yummy treats in the home as well as to purchase already prepared
Satin Ice Rolled Fondant, also called fondant icing, is used for cakes. It is rolled out with a rolling pin and then placed on top of the cake to give it a smooth finish. Wedding Cakes typically have this type of fondant on top of them, which can then be decorated over or not. Poured fondant features 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 right into a rough consistency so that it can be mended to produce patterns, or designs.
Some people say that fondant doesn’t have the perfect taste, but that can be easily fixed by adding a little bit of candy oil. Dark or white chocolate can be also added to produce a chocolate fondant. Already prepared and ready to use fondant that can be bought comes in a variety of flavors. Fondant also can subtlety be changed in color, by tinting the normally white fondant. To tint all you must do is add a bit of paste colors, powdered colors, gel colors and in many cases liquid food coloring
Here’s a simple, but very tasty recipe to get you started. Peanut butter fondant balls are simply scrumptious. 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 should 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’ll need is one cup of powdered sugar, one tbsp of butter, and one tbsp. of milk or water. First, mix all ingredients’ together until they are very tight. Then use a rolling pin and roll the fondant out on wax paper until it will be about a quarter of an inch thick. Once you are pleased with what you rolled out, you’re ready to place it on top of the cake and decorate! To insure quality and consistency, many bakers are buying the ready to use rolled fondant from shops that sell cake and candy supplies.
For further information about fondant plus the varieties that can be found, please visit our cake decorating supply and candy online store. We discuss many of the new trends and will be happy to help 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)
A flower nail is used in conjunction with various tubes to form numerous kinds of flowers and decorations. The nail is held with the thumb and forefinger. The nail is twisted in a counter-clockwise direction. When making a flower from a hard drying icing, an inch and a half square of waxed paper is placed on the nail. This is done by placing a dot of icing on top of the nail and sticking the waxed paper to it. By holding your cone of icing in your right hand, and applying pressure, the petals are formed on your nail. As the force is applied, the nail is twisted, thus forming a petal. As soon as the flower is completed, slide the waxed paper off the nail onto a pan and after drying, the flower is peeled from the waxed paper. Use this technique to make as many flowers as preferred in advance. In your first few efforts working with a nail, you will discover it difficult to turn the nail in a smooth synchronized movement. But with a little practice you will become very talented.
If you are building a flower in buttercream or a softer kind of icing, the blossom is made completely on the nail and is lifted off with a pair of scissors. This is feasible only when making the bigger flowers. If a very small flower were prepared in this way, directly on the nail, it would be impossible to lift the flower off the nail without damaging the flower. These supplies can be purchased at stores that sell Cake Decorating Supplies.
Constructing a Parchment Paper Cone
The single thing that discourages a beginner from using paper cones is not knowing how to create one properly. With five minutes preparation, you can become very proficient in making a cone.
The idea is to turn round the paper into a cone-like contour. The tip of the cone is cut off, and the decorating tube is dropped inside the cone. This cone is then filled with a decorating icing and closed up by folding or rolling over. Even though any sort of paper can be used, the best is a vegetable parchment. If this is not available, waxed paper may be used. The heavier the waxed paper, the easier it is to create the cone. Brown wrapping paper is satisfactory if not used for any great length of time. It absorbs moisture and will break while wet. Vegetable parchment is available in a variety of sizes and cuts.
To assemble a paper cone, from a 9″ roll of paper, initially roll out a sheet roughly 17″ long. Lay the sheet of paper flat on a table. Grasp the outer edges between your thumb and forefinger. Twist the right hand curve and roll the right hand until a limited cone is formed. Circle the right hand with the left hand. Move your hands back and forth to fiddle with the tip of the cone until it is needle sharp. Don’t fill the cone over 3/4 full. As soon as the cone is full, the pinnacle of the cone is folded in. This keeps the icing from backing out of the cone as pressure is applied. For a small cone, an oblong piece of parchment paper may be cut in half and the same procedure followed using the long side of the triangle to construct the cone. As the cone becomes barren, it is essential to continue folding the top down as the icing is forced out.
Have fun and a great time with these tricks. For our next article, issue number 3, we are going to be discussing the uses of the various utensils. For more information please visit our large oasis Edible Image and rolled fondant online Cake Decorating store. We will be glad to assist you.
Tags: cake decorating supplies, cake decorations, candy making supplies, rolled fondant, Wilton cake decorating
Posted in Baking · March 11th, 2010 · Comments (0)