Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I want to learn how to make this certin type of cake frosting, please help?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I want to learn how to make this certin type of cake frosting, please help?),it will help you,my kids.
I think it is called rollfonda. It is almost like a dough you can sculpt into anything.
Answers:
Fondant is a thick, creamy white sugar mass used in different forms for decorating cakes and cookies with; it can be rolled and draped over a cake, poured as a glaze or sculpted with. Fondant is also the basis of many candies -- it is the center of a piece of a chocolate buttercream candy or pecan logs. It can also be used as a thick creamy, sugary filling that gushes out of a chocolate-covered cherry when bitten into. 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 country and have been gaining in popularity 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 increases, but it can also be homemade. Today, ready-made Fondant is available in the sugarpaste variety (pure white), dark chocolate or a white chocolate. There are some flavorful Fondant recipes available, such as White Chocolate Fondant (Candy Clay) or Vanilla, Chocolate, Orange or Marshmallow.
Fondant is versatile - it tints very easily in a myriad of colors. Rolled Fondant yields pastel to deep colors while poured yields pastel ones. (How to Tint). You can flavor Fondant with small amounts of candy oil or sometimes dark or white chocolate is added to make a chocolate Fondant. Ready to use comes in already flavored, such as caramel, coffee, chocolate, peach, strawberry, etc.
No Cook Fondant Recipe
This is used for making candy; do not use for covering a cake. Fondant is usually made by cooking the ingredients. This recipe is easier because you don't have to do that.
2/3 cup sweetened condensed milk
2 teaspoons vanilla
1 cup dry powdered milk
1/2 cup powdered sugar
Combine the condensed milk and the vanilla and stir thoroughly.
Sift together the powdered milk and the powdered sugar and add to the condensed milk mixture.
Turn out on bread board sprinkled with powdered sugar and knead gently until firm enough to handle, adding more powdered sugar if needed.
Shape into balls and roll in cinnamon, coconut, or ground nuts.
VARIATIONS
Divide into portions and add a different food coloring to each portion. Flavor to taste with peppermint, orange, almond, black walnut, vanilla or lemon extract.
Divide into portions and roll fondant 1/8 inch thick. Put a layer of contrasting color between two similar colors. Press together firmly and cut into rectangles.
Or you can add any of the following:
1/2 cup shredded coconut; or 1/2 cup peanut butter; or 1/2 cup chopped nuts. Press to thickness of 1/2 inch and cut into squares or rectangles.
Pastillage - Fondant Recipe for Sculpting
Makes 1-1/4 pounds or 1-3/4 cups
This Fondant is used for sculpting or making decorations for cakes and even gingerbread houses ! See also, Rolled Fondant or Pored fondant for cake decorating.
1 tablespoon gelatin
Scant 1/3 cup water
4 cups powdered sugar (lightly spooned into cup)
1/2 cup cornstarch (lightly spooned into cup)
pinch of cream of tartar (optional)
Food color (optional)
Sprinkle the gelatin over water in a small heatproof glass cup and allow to sit for 5 minutes. Set in a small pan of simmering water and stir until the gelatin is dissolved. (This can be done in a few seconds in a microwave on high power). Remove from heat.
Combine the sugar, cornstarch and optional cream or tartar in a large bowl and make a well in the center. Add the gelatin mixture and stir with a wooden spoon until blended. Mix with lightly greased hands and knead vigorously in the bowl until the sugar is incorporated.
Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny. If the pastillage seems very dry, add several drops of water and knead well. If it seems too sticky, knead in more powdered sugar. The pastillage will resemble a smooth, well-shaped stone. When dropped, it should not spread.
Pastillage is easier to work with if it has rested for at least 1 hour. It dries very quickly, so it is important to cover to prevent drying. Wrap in a cloth rubbed with a bit of white shortening, then tightly in plastic wrap, and place it in an airtight container.
When ready to roll out, spray the work surface and rolling pin with nonstick vegetable oil spray. Pastillage can be rolled as thin as 1/16-inch. It dries and holds it shape very quickly.
If stored Pastillage seems very stiff, a few seconds in the microwave make it pliable. To give it the look of real marble, dab it with a bit of coffee concentrate or brown food color and knead only until the color streaks.
Good Luck!
Other Answers:
rolled fondant??? you can buy it already made, wherever they sell wilton products.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I want to learn how to make this certin type of cake frosting, please help?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I want to learn how to make this certin type of cake frosting, please help?),it will help you,my kids.
I think it is called rollfonda. It is almost like a dough you can sculpt into anything.
Answers:
Fondant is a thick, creamy white sugar mass used in different forms for decorating cakes and cookies with; it can be rolled and draped over a cake, poured as a glaze or sculpted with. Fondant is also the basis of many candies -- it is the center of a piece of a chocolate buttercream candy or pecan logs. It can also be used as a thick creamy, sugary filling that gushes out of a chocolate-covered cherry when bitten into. 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 country and have been gaining in popularity 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 increases, but it can also be homemade. Today, ready-made Fondant is available in the sugarpaste variety (pure white), dark chocolate or a white chocolate. There are some flavorful Fondant recipes available, such as White Chocolate Fondant (Candy Clay) or Vanilla, Chocolate, Orange or Marshmallow.
Fondant is versatile - it tints very easily in a myriad of colors. Rolled Fondant yields pastel to deep colors while poured yields pastel ones. (How to Tint). You can flavor Fondant with small amounts of candy oil or sometimes dark or white chocolate is added to make a chocolate Fondant. Ready to use comes in already flavored, such as caramel, coffee, chocolate, peach, strawberry, etc.
No Cook Fondant Recipe
This is used for making candy; do not use for covering a cake. Fondant is usually made by cooking the ingredients. This recipe is easier because you don't have to do that.
2/3 cup sweetened condensed milk
2 teaspoons vanilla
1 cup dry powdered milk
1/2 cup powdered sugar
Combine the condensed milk and the vanilla and stir thoroughly.
Sift together the powdered milk and the powdered sugar and add to the condensed milk mixture.
Turn out on bread board sprinkled with powdered sugar and knead gently until firm enough to handle, adding more powdered sugar if needed.
Shape into balls and roll in cinnamon, coconut, or ground nuts.
VARIATIONS
Divide into portions and add a different food coloring to each portion. Flavor to taste with peppermint, orange, almond, black walnut, vanilla or lemon extract.
Divide into portions and roll fondant 1/8 inch thick. Put a layer of contrasting color between two similar colors. Press together firmly and cut into rectangles.
Or you can add any of the following:
1/2 cup shredded coconut; or 1/2 cup peanut butter; or 1/2 cup chopped nuts. Press to thickness of 1/2 inch and cut into squares or rectangles.
Pastillage - Fondant Recipe for Sculpting
Makes 1-1/4 pounds or 1-3/4 cups
This Fondant is used for sculpting or making decorations for cakes and even gingerbread houses ! See also, Rolled Fondant or Pored fondant for cake decorating.
1 tablespoon gelatin
Scant 1/3 cup water
4 cups powdered sugar (lightly spooned into cup)
1/2 cup cornstarch (lightly spooned into cup)
pinch of cream of tartar (optional)
Food color (optional)
Sprinkle the gelatin over water in a small heatproof glass cup and allow to sit for 5 minutes. Set in a small pan of simmering water and stir until the gelatin is dissolved. (This can be done in a few seconds in a microwave on high power). Remove from heat.
Combine the sugar, cornstarch and optional cream or tartar in a large bowl and make a well in the center. Add the gelatin mixture and stir with a wooden spoon until blended. Mix with lightly greased hands and knead vigorously in the bowl until the sugar is incorporated.
Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny. If the pastillage seems very dry, add several drops of water and knead well. If it seems too sticky, knead in more powdered sugar. The pastillage will resemble a smooth, well-shaped stone. When dropped, it should not spread.
Pastillage is easier to work with if it has rested for at least 1 hour. It dries very quickly, so it is important to cover to prevent drying. Wrap in a cloth rubbed with a bit of white shortening, then tightly in plastic wrap, and place it in an airtight container.
When ready to roll out, spray the work surface and rolling pin with nonstick vegetable oil spray. Pastillage can be rolled as thin as 1/16-inch. It dries and holds it shape very quickly.
If stored Pastillage seems very stiff, a few seconds in the microwave make it pliable. To give it the look of real marble, dab it with a bit of coffee concentrate or brown food color and knead only until the color streaks.
Good Luck!
Other Answers:
rolled fondant??? you can buy it already made, wherever they sell wilton products.
sorry i havent heard about it!! No. I think you mean rolled fondant. Is that right?
http://www.pastrychef.com/htmlpages/recipes/fondant.html
marzapan. it is an almond paste bakers use to decorate cakes. i have seen it at the store. check out foodnetwork.com. Buttercream frosting is the best !!!!! Look up in cooking book or look up on internt . Or a friend of yours or family passing the recipe around if they allow it
Source(s):
I get that from friend of mine that I grew up with
Marzipan is like that, try allrecipes.com.
correctness,It's Non-profit and only for informational purposes.
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