Tuesday, May 21, 2013

What is fondant’s best recipe? Here it is ...

What is fondant’s best recipe? Here it is ...
Fondant is one of several kinds of icing-like substances used to decorate or sculpt pastries.
Poured fondant is a creamy confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it 
is sugar and water cooked to the soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Sometimes lemon or vanilla is added to the mixture, mainly for taste. Even Cream of tartar is generally added just for stability.
Sugar, water and corn syrup are the three ingredients you will use to make poured fondant.
Now what is actually ..? ? Cream of tartar, more technically known as potassium hydrogen tartrate, is a fine white powder with many culinary applications..
Rolled fondant, fondant icing, or pettinice, which is not the same material as poured fondant, is commonly used to decorate wedding cakes. Although wedding cakes are traditionally made with marzipan and royal icing, fondant is increasingly common due to nut allergies as it does not require almond meal. It includes gelatin (or agar in vegetarian recipes) and food-grade glycerine, which keeps the sugar pliable and creates a dough-like consistency.
It can also be made using powdered sugar and melted marshmallows. Rolled fondant is rolled out like a pie crust and used to cover the cake.
In recent years, rolled fondant has become a more popular way to decorate cakes. It is seen as much easier to use, as well as to be creative with, than the butter cream icing traditionally used to decorate cakes.
In many British cookbooks, for instance, a soft-centered chocolate cake is called “chocolate fondant.”
For cakes fondant is most often colored with some type of dye and rolled out into a sheet that can then be draped over a cake.

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