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Welcome to Fondant 101.
Fondant icing, also commonly just called fondant (/ ˈ f ɒ n d ən t /, French: ⓘ; French for 'melting'), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar , water , gelatin , vegetable oil or shortening , and glycerol . [ 1 ]
Fondant is a mixture of sugar and water used as a confection, filling, or icing. Sometimes gelatin and glycerine are used as softeners or stabilizers. There are numerous varieties of fondant, with the most basic being poured fondant .
A chocolate layered cake filled with chocolate, caramel and fondant cream. Amygdalopita: Greece: An almond cake made with ground almonds, flour, butter, egg and pastry cream. Angel cake: United Kingdom [1] A type of layered sponge cake, often garnished with cream and food coloring. Angel food cake: United States
The foil wrapping of the eggs was traditionally pink, blue, purple, and yellow in the United Kingdom and Ireland, though green was removed and purple replaced blue early in the 21st century. [ citation needed ] In the United States, some green is incorporated into the design, which previously featured the product's mascot, the Creme Egg Chick.
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Wedding cakes covered with fondant, on display at a sales event. Because the layers are stacked one atop the next, with no columns or separation between them, this style is sometimes called a stacked cake. Fondant is a form of frosting style that is rolled out and draped over tiers. Its smooth, firm sugar icing is often embellished with ...
Almond Octagon (purple wrapper, replaced with Vanilla Octagon, but the latter is now discontinued as well) Gooseberry Cream (green wrapper light green fondant with a touch of Gooseberry Preserve covered in milk chocolate) Fig Fancy (light brown wrapper) Apricot Delight (blue wrapper, square chunk, apricot flavoured jelly covered in milk chocolate)