I've just helped my wife roll out a large block of chocolate fondant icing but the texture of the icing seems wrong. It sort of looks dried out and has tiny wrinkles and creases in it. Is there any trick to fix up these defects and generally make it look a bit nicer?
Fondant must be kneaded like dough, until it's soft and smooth, before you roll it out. If you roll it out straight from the pack it will be too cold and stiff.
I recently did a short cake decoration course and we rolled out fondant to prepare cake boards and then cover the cakes with fondant. The work surface there was absolutely clean with no scratches and when I kneaded and rolled out fondant, there were no air pockets or bubbles formed. I then started making cakes at home and the kitchen bench here is not without scratches or bumps. So, I ended up buying a cake mat (plastic sheet) and every single time, there have been air bubbles in the fondant, which I had to remove using a toothpick. But it still leaves a mark on the icing once it goes
It sounds simple enough. You take some icing sugar, wet it, mix it up until it's smooth, and then cover your cake with the stuff. The problem is, when I do this, the icing always runs off the top of the cake. Each time I make icing, I make it even drier than the last time. (Although never as little as 3 tsp per 100g. If you do that, it's just powder. I got 4 tsp to work though.) I've now... the cake! Question: How to prevent glacé icing from running off the cake? Notes: I realize I could use butter cream or fondant instead of glacé icing. (In fact, I'm probably going to do that at some
I'm making a 9x13 chocolate cake, frosted with a vanilla buttercream, (not filled) and covered with black Fondarific fondant. Here's the ingredients for the frosting: 1/2 cup unsalted butter 1-2 cups confectioners sugar 1/8 teaspoon salt 1/2 tablespoon vanilla up to 2 tablespoons milk The cake is going to be finished tonight, and eaten tomorrow afternoon. Is it safe to leave it out of the fridge?
I bought a tin of ready-made chocolate icing from the super market. But it's very dense and viscous while I prefer the more airy kind of icing the cakes from the bakery have. Can I do something to turn my icing into something like that?
I have a family recipe for a to-die-for hazelnut torte with chocolate frosting. I want to bake it for an occasion coming up, but there will be at least two, possibly three people there who are allergic to chocolate. (No, none of them are related to each other. Just one of those things.) What sort of frosting can I make that will go well with the hazelnut, but which doesn't involve chocolate? The cake is pretty sweet — equal parts sugar and ground hazelnuts, plus egg whites — so I usually make a bittersweet chocolate frosting by combining a good half or two-thirds cup of dutch cocoa with 2
Heston Blumenthal's recipe states royal icing or melted chocolate to build his gingerbread house. Until now I've used an eggless substitute for royal icing with adequate results, although it's trickier. Am I asking for even more trouble with the chocolate? I have some experience dipping truffles in tempered chocolate. I won't burn or tighten the chocolate, but I don't know if it will hold up. Tips?
Can china grass (agar-agar) be used as a substitute to gelatin in fondant cake icing?
I was looking up how to make my own powdered/confectioner/icing sugar. Some 'recipes' say that you should add a bit of cornstarch while others just leave this out. So what is the role of cornstarch? Does it act like a filler (since it's cheaper than sugar)? Is it to prevent lumps? Does it help with texture? Does it do something else? If this question is too broad, assume I'm only talking about frosting, since that's a frequent use of this sugar.
Two days ago, I was making ganache as a topping for cupcakes. I needed, as expected, cream and chocolate. But '1 teaspoon of liquid glucose' was also on the list of ingredients (for 12 cupcakes). I didn't think I had that, so I used 'fondant sugar' (powder sugar with a bit of water, described here as poured fondant). Is liquid glucose something specific you can buy in stores, or is it a collection name for all kinds of sweet, liquid stuff (honey, syrup, fondant etc.)? If it's something specific, can you make it at home as well? And yet another question: if I would have added (powdered