How do I make my fondant soft? - how to make a fondant ballerina shoe
The last time I had a cake with, the background was tough and resilient. AND no taste. How do I get a better taste my soft ground?
Friday, January 15, 2010
How To Make A Fondant Ballerina Shoe How Do I Make My Fondant Soft?
7 comments:
~ * ~ This is my favorite recipe for fondant. It is the right consistency to work easily and really tastes good.
Marshmallow Fondant
16 oz white mini marshmallows (use a good brand)
2 to 5 tablespoons water
2 pounds powdered sugar (please use C & H powdered sugar for best results)
½ cup Crisco shortening (you will be caught up in a container as easily accessible)
Note: Be careful, this first step be heated.
Load Melt marshmallows and 2 tablespoons water in microwave or water bath: Remove the bowl in the microwave for 30 seconds, open microwave and stir, return to microwave for 30 seconds also provides microwave and stir again, and continue to do so until they melted. Usually takes about 2 ½ minutes total. Place 3 / 4 powdered sugar to the melted marshmallow mixture.
Now grease the generous hands - hands, back and between his fingers, then heavily grease-switch you are using and the blank bowl of marshmallow mixture of sugar in the middle. (Incidentally, this recipe aLSO good hands. When you are finished, they are baby soft.)
Start as you knead bread dough. You will immediately see why you have greased hands. If you have children in the room or they laugh at you, or you with a quizzical look. You can even hear a whisper: "What are you doing?"
Keep kneading, this material is sticky at this time! Add the remaining icing sugar and knead some more. Re-grease on my hands and fight against the ground if they stick. If the mixture is easily broken, which is dry, we need to add water (about ½ tablespoon at a time, kneading). It usually takes me about 8 minutes to a firm smooth elastic ball so that it is enough, without breaking, when applied to the wafer.
It is better if you let it in, double bagged, (overnight, but you can use immediately if it bit dry) powdered sugar. If you can see them, you need to knead and maybe add a few drops of water.
Prepare the fondant for storing by coating with a good layer of Crisco shortening, wrap in aType of product, plastic wrap, then placed in an airtight Ziploc bag or new. Exhale as possible.
MM fondant keeps well refrigerated for several weeks. If I know I have to decorate a cake, usually 2 games on a free evening in the week to be ready when needed. Take advantage of the fact that this fund also can be prepared in advance.
This site has basic instructions on how to cover a cake with fondant too. http://whatscookingamerica.net/PegW/Fond ...
FUDGE
2 cups sugar
1 cup water
2 tablespoons corn syrup
In a saucepan over medium heat
In a saucepan over medium heat, combine sugar and water. Stir until the sugar has dissolved. Add the corn syrup. Bring mixture to a boil and cook until the mixture reaches the softball stage, 234 to 240 degrees on a candy thermometer. Put the dough on a wet marble slab. Prevent the whole with a little water to form a crust and let cool for 2 to 3 minutes. Using a triangular scraper, work the sugar syrup from scratch on the side of the plate and bend towards the center. Alternatively, the work can flow in an electric mixer with dough hook. Work vigorously to thicken especially when the river begins to and creamy. After 3 to 5 minutes, suddenly stiff. Breaking a piece of fondant into a long and difficult by pinching your fingers until they are soft and flexible. Press all the pieces together flexibly and knead in any flavor or color on. Pack in an airtight container and leave in the cooledigerator or "cool" at least 1 hours, preferably 1 days heat.
Get a pot of boiling water and place a saucer on top to a water bath to form. If the fondant enaugh Isenta soft little sugar Add syrip continues until the right consistency
Fondant is known for bad taste
Often they are based, drag the cake
If they're eating
Use marshmallows and powdered sugar and water and make sure to implement thin.
You learn soo good.
I can not tell you why not in good taste, but added a little water or syrup.
Hend contracts generally softer in order to work ... But it takes time. Perhaps one of the last answer is a good thing
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