How to make fondant---hmm.
I found someone who gave courses on cake decorating and although what was taught, I already knew from my hours and hours and hours and hours and hours of research online and my late night video watching, it was good to know that I was on the right track all along and apparently ALL the ingredients are sold in Spain!!!
Ingredients for making fondant
1/2 cup cold water
2 tbsp gelatine
3 tbsp glycerine
2 tbsp crisco (I've never used crisco when making my fondant)
3 lbs icing sugar
3/4 cups glucose
1 tsp essence (the clear one)
Directions:
* Dissolve gelatine in cold water for one minute.
* Place in baño de mari which is literally a pot placed in another pot of boiling water.
*Using a whisk mix in wet ingredients (glucose, glycerine and essence)
*Mix well.
*Take off heat and slowly add in sifted icing sugar little at a time until you can't use the whisk anymore.
* Place on the counter and mix well, gradually adding the icing sugar until you have a consistency like dough.
*Let it sit for at least 6 hours before using.
Now I've done this fondant a few times and what I learned was:
- NEVER put fondant in the fridge, because when you take the fondant out of the fridge, it creates condensation and that extra liquid is NOT needed. It makes your fondant runny!
- It's better to use the clear vanilla essence to dark because the fondant takes the colour!!
- I also found it to be cheaper to make my own than buying it, the only problem with that is I only use about half of the fondant and the other half is wrapped in cling film and placed in an air tight bag. I've yet to learn the proper way and my fondant ends up getting very hard and impossible to mix after that.
- Always cover your fondant, when working otherwise it gets hard!
So I learned how to cut out the top of a cake and what to do with the left overs as well as how to accurately cut the cake into layers...interesting stuff, that.
And then comes the part I never did properly. Crumb coating the cake before covering it with fondant. the trick is to not use too much buttercream! I used to use so much buttercream and then when I covered it with fondant, it just spilled out from every which way!
This my cake after doing my first course. My fondant still dried up a bit but hey, it was and still is a learning experience!
I found someone who gave courses on cake decorating and although what was taught, I already knew from my hours and hours and hours and hours and hours of research online and my late night video watching, it was good to know that I was on the right track all along and apparently ALL the ingredients are sold in Spain!!!
Ingredients for making fondant
1/2 cup cold water
2 tbsp gelatine
3 tbsp glycerine
2 tbsp crisco (I've never used crisco when making my fondant)
3 lbs icing sugar
3/4 cups glucose
1 tsp essence (the clear one)
Directions:
* Dissolve gelatine in cold water for one minute.
* Place in baño de mari which is literally a pot placed in another pot of boiling water.
*Using a whisk mix in wet ingredients (glucose, glycerine and essence)
*Mix well.
*Take off heat and slowly add in sifted icing sugar little at a time until you can't use the whisk anymore.
* Place on the counter and mix well, gradually adding the icing sugar until you have a consistency like dough.
*Let it sit for at least 6 hours before using.
Now I've done this fondant a few times and what I learned was:
- NEVER put fondant in the fridge, because when you take the fondant out of the fridge, it creates condensation and that extra liquid is NOT needed. It makes your fondant runny!
- It's better to use the clear vanilla essence to dark because the fondant takes the colour!!
- I also found it to be cheaper to make my own than buying it, the only problem with that is I only use about half of the fondant and the other half is wrapped in cling film and placed in an air tight bag. I've yet to learn the proper way and my fondant ends up getting very hard and impossible to mix after that.
- Always cover your fondant, when working otherwise it gets hard!
So I learned how to cut out the top of a cake and what to do with the left overs as well as how to accurately cut the cake into layers...interesting stuff, that.
And then comes the part I never did properly. Crumb coating the cake before covering it with fondant. the trick is to not use too much buttercream! I used to use so much buttercream and then when I covered it with fondant, it just spilled out from every which way!
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