Guidelines For Working With Rolled Fondant Edible Cake Icing Number 1 Of 2.
Rolled Fondant is a thick, creamy white sugar mass, comparable to a pie dough used in for decorating cakes. Rolled Fondant can be rolled and draped over a cake. Fondant originates from the word “fondre” which means to melt named so because it melts in your mouth when eaten. Fondant is fairly new to this nation and has been gaining in recognition over the last ten years or so. Rolled Fondant has been prominent in Europe, South Africa, Australia and New Zealand for decades. This influence is spreading here as availability of prepared Fondant grows. Rolled Fondant is sold to the baking and foodservice industry in 20 lb., 5 lb. and 2 lb. pails. Rolled Fondant products can be stored in an airtight container designed for up to one year.
This is what the experts do to prepare their Rolled Fondant. After removing your Fondant from the bucket, divide the product into lesser pieces and place in mixing bowl with dough hook. If you smear or spray the bowl and hook with a vegetable shortening this will put a stop to the icing from sticking and allow for trouble-free removal of product once mixed. Mix on slow speed for 1-2 minutes, kneading the icing to a smooth even uniformity. Color or flavor may be added prior to blending.
Note: Similar to chewing gum, the gums in rolled fondant turn out to be more elastic and extendable once worked, this is why it is necessary to knead well ahead of rolling out.
The adding of extra gum will make the icing more extendable, and will also trigger the product to dry faster. Ready-made Gumpaste is available for this purpose and is perfect for the production of sugar flowers, ruffles, etc. Gum Paste flowers can also be made well in advance of use.
Seasonal climate temperature changes may require the icing to be softened or made a little stiffer. If you feel the need to stiffen the product, knead into the product a little powdered sugar. The addition of a couple drops of glycerin to the fondant will soften the icing during the colder winter months, however once the product is stored at room temperature no add-ons or product changes should be needed.
Any time your Rolled Fondant remains exposed to the air it will dry, therefore it is very important that product storage is sealed. I recommend storing it in its pail after use. Your covered cakes can be refrigerated and/or frozen. When doing so the cake should be kept covered or packaged, as refrigerated units often have high humidity which may trigger water condensation on top of the cake surface.
For more information visit your local oasis cake decorating supply store.
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