07/05/2023
Fondant recipes
4 MISTAKES YOU MUST NEVER MAKE WHEN MAKING A PERFECT FONDANT
NOT SIEVING YOUR ICING SUGAR BEFORE USE
_(you'd have a fondant with seeds particles)
ADDING IN EXTRA GELATINE AFTER MAKING FONDANT BECAUSE YOU FEEL IT'S TOO HARD
_(softness and melting is knocking on the door)
ADDING EXTRA GLUCOSE BECAUSE YOU FEEL IT WOULD MAKE YOUR FONDANT FORM TOGETHER WELL
_(Too much glucose will cause the fondant to be too sticky and difficult to use)
MANAGING FONDANT BY ROLLING IT TOO THIN WHEN YOU HAVE A BIGGER CAKE TO COVER
_(Cracks and tear in the fondant is just a call away)
3 secrets to getting the perfect fondant icing everytime
ALWAYS MEASURE YOUR INGREDIENTS
(conscience is not a measuring cup)
ALWAYS SIEVE YOUR ICING SUGAR
ALLOW YOUR FONDANT REST AFTER MAKING IT BEFORE COVERING CAKE TO GET IT FIRM
_(This would save you from a sweating and melting fondant)
ICING SUGAR
WATER
CMC
GELATIN
GLUCOSE
_*𝐂𝐌𝐂* is an 𝐚𝐠𝐞𝐧𝐭, 𝐬𝐭𝐚𝐛𝐢𝐥𝐢𝐳𝐞𝐫, 𝐟𝐢𝐥𝐦 𝐟𝐨𝐫𝐦𝐞𝐫 𝐨𝐫 𝐭𝐡𝐢𝐜𝐤𝐞𝐧𝐢𝐧𝐠 𝐚𝐠𝐞𝐧𝐭._
_This 𝐢𝐬 𝐭𝐡𝐞 𝐦𝐨𝐬𝐭 𝐰𝐢𝐝𝐞𝐥𝐲 𝐮𝐬𝐞𝐝 𝐚𝐝𝐝𝐢𝐭𝐢𝐯𝐞 𝐟𝐨𝐫 𝐫𝐨𝐥𝐥𝐞𝐝 𝐟𝐨𝐧𝐝𝐚𝐧𝐭._ _𝐔𝐬𝐞𝐝 𝐭𝐨 𝐠𝐢𝐯𝐞 𝐅𝐨𝐧𝐝𝐚𝐧𝐭 *𝐠𝐮𝐦𝐩𝐚𝐬𝐭𝐞* 𝐥𝐢𝐤𝐞 𝐪𝐮𝐚𝐥𝐢𝐭𝐢𝐞𝐬 𝐭𝐨 𝐛𝐞 𝐦𝐚𝐝𝐞 𝐢𝐧𝐭𝐨 𝐛𝐨𝐰𝐬,𝐟𝐥𝐨𝐰𝐞𝐫𝐬, 𝐟𝐢𝐠𝐮𝐫𝐞𝐬, 𝐨𝐫 𝐝𝐞𝐜𝐨𝐫𝐚𝐭𝐢𝐯𝐞 𝐚𝐜𝐜𝐞𝐧𝐭𝐬 𝐢𝐧 𝐨𝐫𝐝𝐞𝐫 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐟𝐨𝐧𝐝𝐚𝐧𝐭 𝐭𝐨 𝐝𝐫𝐲 𝐩𝐫𝐨𝐩𝐞𝐫𝐥𝐲 𝐢𝐧𝐭𝐨 𝐭𝐡𝐞 𝐝𝐞𝐬𝐢𝐠𝐧𝐞𝐫❜𝐬 𝐢𝐧𝐭𝐞𝐧𝐝𝐞𝐝 𝐬𝐡𝐚𝐩𝐞𝐬._
_*𝐆𝐥𝐮𝐜𝐨𝐬𝐞* 𝐢𝐬 𝐮𝐬𝐞𝐝 𝐢𝐧 𝐭𝐡𝐞 𝐦𝐚𝐤𝐢𝐧𝐠 𝐨𝐟 𝐫𝐨𝐥𝐥𝐞𝐝 𝐟𝐨𝐧𝐝𝐚𝐧𝐭 𝐢𝐜𝐢𝐧g.𝐈𝐭 𝐡𝐚𝐬 𝐚 𝐯𝐞𝐫𝐲 𝐭𝐡𝐢𝐜𝐤 𝐜𝐨𝐧𝐬𝐢𝐬𝐭𝐞𝐧𝐜𝐲.It makes it its form into paste and hold together_
_*Gelatine* gelatin keeps the sugar pliable and creates a dough-like consistency_
_*So the reason we're able to have the fondant workable, like dough and we can even role it out is because of this*_
PERFECT FONDANT RECIPE
1. Sift Icing sugar-1.5kg (any type works well)
2. CMC- 1tbsp
3. Gelatin- 1tbsp + 1tsp
4. Glucose- 1/2 cup(half cup)
5. Water- 1/2cup (half cup) room temperature.
PROCEDURE
_*Pour your CMC into your sifted icing sugar, mix and keep aside._
_*In an empty bowl, pour your water, sprinkle your gelatin over it, mix it to blend, using a wooden spoon or a normal eating spoon._
_*Place a pot of water on fire, once it's a bit hot, place your gelatin mixture in it and keep stirring until it completely dissolves._
_*Scoop your glucose and turn it into your gelatin mixture and stir to dissolve._
_*After it has dissolved, remove from fire and turn it into your mixed icing sugar and CMC._
_*Knead in until it forms a dough and no longer sticky._
_*If you are not using it almost immediately, please tie in a clean polythene bag and keep for further use.*_
_Why I used 1.5kg icing sugar is because even if you have a smaller cake you can cover conveniently and make designs..._
_Always make more fondant..._
_Remember this is the ultimate recipe.. Always use it... And I want to see all your fondant and sharp edges photos *ok*_
*How To Make Fondant Shiny*
_*Fondant* is a common type of icing with matte appearance, it is mostly used for covering wedding cakes along other cakes._
_Fondant can look kinda dull especially when worked upon with excess cornflour, there are few techniques that could be used to give a fondant covered cake and its details (flowers, bows, characters) a glossy appearance._
_The best technique to be used depend on the amount of fondant to be worked on._
_*✓Corn syrup and Alcohol (preferably vodka)*_
_Mixing an equal volume of corn syrup and vodka or any clear drinking alcohol and applying it on fondant surface using a paint brush gives fondant a permanent and high gloss appearance._
_When using this technique, fats(e.g shortening) should not be used on fondant to be painted because fats separate the glaze leaving it with a bubbled and uneven appearance. It is best to knead fondant with corn flour when using this technique._
_*✓ Alcohol*_
_Using a spray bottle or airbrush placed 10 cm away from fondant surface, spray the fondant with a little amount of alcohol as it excess will dry up the fondant so quickly._
_*✓ Steaming*_
_This is done by introducing steam to fondant surface. This technique is actually not reliable as it only effectively remove powdery residues on fondant permanently and doesn't hold the sheen for long. This method is best used when a fondant covered cake is to be presented immediately._
_*✓ Shortening*_
_Shortening can be thinly and evenly rubbed on fondant surface to give it a smooth, satin look._ _After applying shortening, a dry paper towel should be worked upon on the surface using a small, circular strokes._
_*The main disadvantage of this technique is that shortening doesn't dry so well and any slight touch will show.*_
_*When working with 1kg fondant please use this recipe.. Below..*_
🍽️🥄
*Measurement*
1 kg icing sugar
1/4cup of glucose
1 tsp of cmc
1 tbsp & 2 tsp of Gelatin
1/4 cup of water and 1tbsp water
For harmattan seasons , add extra 1 tbsp water
*PROCESS*
_* Add cmc to sieved icing sugar and whisk together_
_* Measure gelatin and melt in water measured in a stainless bowl, mix and allow to rest._
_* Put a pot on fire with a cup of water_
_* Put the stainless bowl inside the pot with the water measurement, and gelatin mix and stare till it's properly melted._
_* Add glucose, till its properly mixed_
_* Make a hole in icing sugar_
_* Pour into icing sugar_
_knead and cover for 24hrs before use
Credit to the owner
Follow Delimary kitchen for more tips
