Bryan Sumner
The word fondant continues to be shooting up a lot lately, but what exactly is it? Fondant is recently new to this country, but continues to be gaining loads of presence over the last ten years. There are three various kinds of fondant, and they aren’t just for professionals! Fondant should be considered to make yummy treats at home as well as to buy already prepared
Satin Ice Rolled Fondant, also called fondant icing, is used for cakes. It can be rolled out using a rolling pin after which it is placed on top of the cake to provide it a smooth finish. Wedding Cakes normally have this kind of fondant on top of them, that may then be decorated over or not. Poured fondant has a cream like uniformity to use to put into cake, candy, or any sweet treats. The third style of fondant is sculpted fondant, which is created into a rough consistency in order that it may be mended to create patterns, or designs.
Some people say that fondant doesn’t have the very best taste, but that may be easily fixed by adding a bit of candy oil. Dark or white chocolate might be also added to make a chocolate fondant. Already prepared and ready to use fondant that can be bought comes in many different flavors. Fondant may also subtlety be changed in color, by tinting the normally white fondant. To tint all you should do is add a little bit of paste colors, powdered colors, gel colors or even liquid food coloring
Here is an easy, but very tasty recipe to get you started. Peanut butter fondant balls are simply delicious. All you will need is one package of white frosting mix, a half cup of butter, a half cup of peanut butter, and coconut. First you have to mix the frosting, butter, and work into a ball. Next, you have to knead for 20 to 30 times on top of confectionary sugar after which shape into balls and roll in coconut
To make 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’s about a quarter of an inch thick. Once you are proud of what you rolled out, you are able 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 stores that sell cake decorating supplies.
For more details about fondant plus the varieties that are available, please visit our cake decorating and candy online store. We discuss many of the new trends and will be happy to assist 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 8th, 2010 · Comments (0)
The traditional style cake decorations of years past featured individually separated cakes. These cakes were separated by a method of plates and pillars. The pillars were either Grecian design or Swan style. Maybe you’ve seen cakes that had three or four separations, with cake sizes that ranged from eight to fourteen inches. The bottom layer which would be the largest cake at fourteen inches might have sat on the top of the fountain stand.
In between the fountain stand would be a water fountain, with three cascades, with interior lights plus running water that was possibly tinted with color. On the very top of the littlest cake, the eight inch in this instance, would sit a plastic bride plus groom ornament. The cake itself would have had roses, pearl beading, foil silver or gold leaves, and so forth.
Today’s brides are planning their wedding cakes with simplicity in mind. Their preferences are elegant, but down-to-earth, including the dress, reception and most of all, the wedding cake. Straightforward, stylish designs adorn today’s wedding cakes. Many brides want cake decorations that replicate the lace and beading on their bridal gowns, plus many gowns feature clean, classic designs. Requested decorations are often tailored to suit the couple’s personalities. Fresh or silk flowers, sugared fruit, ribbons, beads, tulle and lace are fashionable toppers.
Not all wedding cakes are white either. Off-white tones, for instance ivory are becoming increasingly popular. Round tiers for wedding cakes are still a favorite choice, but square, octagon, elliptical, heart plus hexagon shaped cakes are commonly requested. The flavor of the cakes plus fillings vary extensively plus brides are also frequently requesting non-traditional cake varieties, for example cheesecake, carrot, red velvet, tiramisu as well as chocolate cake. Icing requests also are becoming more varied. In response, bakeries are not just offering traditional buttercream, but in addition Wilton Rolled Fondant, rolled buttercream, non-dairy, whipped cream, cream cheese, white chocolate plus marzipan. Brides are requesting handcrafted gum paste flowers. Gum paste flowers are available in over a hundred styles, plus are bought through cake decoration supply stores.
Stacked tiers or acrylic stands with separated tiers are fashionable styles. Sculpted cakes also are being asked for more frequently, often for themed weddings. A relatively new idea that is increasing in popularity is stacked and tiered cupcakes as a substitute for traditional wedding cakes. Many couples are also choosing different decorated cakes for each guest table.
Wedding cakes account for 8 percentage of average full-line retail bakeries’ sales, as per Modern Baking’s Retail Bakery Survey, 2003. Separated cakes are usually sold by the portion, so check your area for this going price and charge for the cakes accordingly. Additional information regarding wedding cakes can be found at our website, which features most of the hot new cake decorating and designs.
Tags: edible image, Gumpaste, rolled fondant, Satin Ice, Wilton
Posted in Baking · March 3rd, 2010 · Comments (0)