Ad
related to: how to roll fondant evenly
Search results
Results From The WOW.Com Content Network
And even with a simple flavor, the sleek lines, intricate design work, and easy handling it allows for is why it’s chosen to decorate elaborate bakes for special occasions. ioni_99 Types of Fondant
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 ]
Roll your dough into a log of the same length as the cardboard tube. Wrap the dough in plastic wrap, then enclose the cardboard tube around the dough, creating a mold.
A fondant rose edible cake decoration. Fondant, also known as sugar paste or ready-roll icing, is a soft, opaque paste made of sugar, water, gelatin, vegetable fat or shortening and glycerol. Fondant is typically sold in a variety of colors when bought ready-made; it is easy to handle and provides a smooth, matte and non-stick cake cover.
First the fondant is rolled out and then the mat is placed face down on the fondant. Finally, by gently but firmly going over the mat with the rolling pin, the impression is made in the fondant. Then the shapes are cut out. For example, to create a lace heart, a patch of white fondant is rolled out first on a silicone mat.
Marzipan can also be rolled out similar to fondant for decorating cakes. Aside from just looking cute, marzipan is also a wonderful ingredient that can be used for folding into pastries, challahs ...
A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pin are found: rollers and rods. Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are usually thin tapered batons.
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 .