Best 2 Fondant For Sculpting Or Making Decorations For Cakes Recipes
Fondant, a versatile and pliable sugar paste, opens up a world of creative possibilities in cake decorating and sculpting. This versatile edible paste can be molded, shaped, and colored to create intricate designs, realistic figurines, and lifelike flowers that transform ordinary cakes into edible masterpieces. Whether you're a seasoned cake artist or just starting, our collection of fondant recipes caters to all skill levels, offering a variety of techniques and flavors to suit your needs.
From the classic marshmallow fondant, beloved for its smooth texture and ease of use, to the sophisticated ganache fondant, renowned for its rich chocolate flavor and velvety finish, our recipes provide a comprehensive guide to crafting the perfect fondant. Additionally, we've included recipes for modeling chocolate, a firm and pliable medium ideal for sculpting intricate details, and isomalt, a clear and versatile sugar used to create stunning sugar showpieces. With step-by-step instructions and helpful tips, our recipes empower you to create stunning edible decorations that will elevate your cakes and confections to new heights.
CAKE FONDANT
A quick fondant. If you want colored fondant, add a dash of food coloring and knead.
Provided by beth plouff
Categories Desserts Frostings and Icings Fondant Recipes
Time 15m
Yield 14
Number Of Ingredients 4
Steps:
- Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar. Roll out on a work surface generously dusted with confectioners' sugar to desired thickness.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 61.5 g, Cholesterol 22.4 mg, Fat 7.9 g, Protein 1.2 g, SaturatedFat 5 g, Sodium 65.7 mg, Sugar 60.6 g
EASY FONDANT DECORATIONS RECIPE BY TASTY
Here's what you need: powdered sugar, red sugar paste, frosted cupcake, powdered sugar, pink food coloring, white sugar paste, frosted cupcake, powdered sugar, green food coloring, white sugar paste, fresh mint leaf, frosted cupcake, powdered sugar, white sugar paste, blue food coloring, frosted cupcake
Provided by Tasty
Yield 6 servings
Number Of Ingredients 16
Steps:
- Star: Sprinkle work surface with powdered sugar. Knead red Sugar Paste for a minute, until it folds easily and becomes more pliable.
- Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter. Use a star-shaped cookie cutter to cut out stars.
- Use a pastry brush to brush off excess powdered sugar. Place a star on each cupcake.
- Bow: Sprinkle work surface with powdered sugar. Place a few drops of pink food coloring on the white Sugar Paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly pink and texture is pliable.
- Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter.
- Cut two strips that are 4x1 inches (10x3 cm) (these will be the sides of the bow). Roll up a paper towel to form 1 inch (2cm) wide cylinder. Fold a sugar paste strip over the rolled-up paper towel and press the two ends together (the paper towel will help keep the shape of the bow sides). Gently fold the pressed end into a slight wave shape. Repeat with the other strip and then press the two sides together to form the beginning of the bow shape. Carefully remove the paper towels.
- Cut one strip that is 2.5x1 inches (6x2 cm) wide (this will be the middle of the bow). Roll the long edges of the strip up slightly, then wrap the strip around the middle of the bow. Press the paste together behind the bow to seal and trim any excess with scissors.
- Cut two strips that are 2x½ inch (5x1.5 cm) wide (these will be the tails of bow). Cut a small diagonal piece off the top of one of the strips, then line up the two strips in the shape of a letter A with the diagonal edge pressed against the right edge of the other strip. On the bottom edge of the tails, cut out a small triangular piece to form a notch.
- Use a pastry brush to brush off excess powdered sugar from both the tails and the bow.
- Place the tails on the frosted cupcake first, then top with the rest of the bow.
- Leaves: Sprinkle work surface with powdered sugar. Place a few drops of green food coloring on the white Vahile Sugar Paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly green and texture is pliable.
- Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter.
- Select a mint leaf and press the leaf on the surface of the sugar paste, vein side down. Use a finger to gently press the leaf into the paste to create a print of the veins.
- Still holding the leaf in place, cut the leaf out using a paring knife, tracing around the leaf. Gently remove the mint leaf and the excess sugar paste around the cutout.
- Use a pastry brush to brush off excess powdered sugar from the leaf.
- Place leaf on a frosted cupcake.
- Flowers: Sprinkle work surface with powdered sugar. Cut off a quarter of the white Sugar Paste and set aside.
- Place a few drops of blue food coloring on the rest of the sugar paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly pale blue and texture is pliable.
- Roll out half of the blue paste to a thickness of 2 millimeters. Use the wide end of a pastry tip to stamp out circles.
- Pinch off pieces of blue paste and roll into balls that are about the size of an ⅛ teaspoon. Spread a little bit of white frosting on a blue circle and place the balls around the circle, leaving a space in the middle (5-6 balls will fit - these will be the petals).
- Use the white sugar paste to roll another ball to place in the center of the flower. Gently press the edge of a paring knife into each blue petal to form a small notch.
- Use a pastry brush to brush off excess powdered sugar from the flower.
- Place flower on a frosted cupcake.
- Enjoy!
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
Tips:
- To achieve the best results, use high-quality marshmallows. Look for marshmallows that are fresh and free of blemishes.
- When melting the marshmallows, use a double boiler or microwave-safe bowl to prevent burning.
- Gradually add the powdered sugar to the melted marshmallows, stirring constantly to prevent clumping.
- If the fondant becomes too dry, add a little bit of water or corn syrup. If it becomes too sticky, add more powdered sugar.
- To color the fondant, use food coloring paste or gel. Avoid using liquid food coloring, as this can make the fondant too runny.
- When working with fondant, keep it covered with plastic wrap to prevent it from drying out.
- Fondant can be stored in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Fondant is a versatile and delicious sugar paste that can be used to create beautiful and impressive cake decorations. Whether you are a professional baker or a home cook, with a little practice, you can master the art of fondant and create stunning cakes that will wow your friends and family.
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