16/02/2022
COPIED POST.
THOUGHT IT WOULD HELP SOMEONE STRUGGLING WITH FONDANT ICING
_*4 MISTAKES YOU MUST NEVER MAKE WHEN MAKING A PERFECT FONDANT*_
**NOT SIEVING YOUR ICING SUGAR BEFORE USE*
_(you'd have a fondant with seeds particles)_
**ADDING IN EXTRA GELATINE AFTER MAKING FONDANT BECAUSE YOU FEEL IT'S TOO HARD*
_(softness and melting is knocking on the door)_
**ADDING EXTRA GLUCOSE BECAUSE YOU FEEL IT WOULD MAKE YOUR FONDANT FORM TOGETHER WELL*
_(Too much glucose will cause the fondant to be too sticky and difficult to use)_
**MANAGING FONDANT BY ROLLING IT TOO THIN WHEN YOU HAVE A BIGGER CAKE TO COVER*
_(Cracks and tear in the fondant is just a call away)_
_*3 secrets to getting the perfect fondant icing everytime*_
_*ALWAYS MEASURE YOUR INGREDIENTS*_
_(conscience is not a measuring cup)_
_**ALWAYS SIEVE YOUR ICING SUGAR*_
_**ALLOW YOUR FONDANT REST AFTER MAKING IT BEFORE COVERING CAKE TO GET IT FIRM*_
_(This would save you from a sweating and melting fondant)_
_*ร ICING SUGAR*_
_*WATER*_
_*CMC*_
_*GELATINE*_
_*GLUCOSE*_
_*๐๐๐* is an ๐๐ ๐๐ง๐ญ, ๐ฌ๐ญ๐๐๐ข๐ฅ๐ข๐ณ๐๐ซ, ๐๐ข๐ฅ๐ฆ ๐๐จ๐ซ๐ฆ๐๐ซ ๐จ๐ซ ๐ญ๐ก๐ข๐๐ค๐๐ง๐ข๐ง๐ ๐๐ ๐๐ง๐ญ._
_This ๐ข๐ฌ ๐ญ๐ก๐ ๐ฆ๐จ๐ฌ๐ญ ๐ฐ๐ข๐๐๐ฅ๐ฒ ๐ฎ๐ฌ๐๐ ๐๐๐๐ข๐ญ๐ข๐ฏ๐ ๐๐จ๐ซ ๐ซ๐จ๐ฅ๐ฅ๐๐ ๐๐จ๐ง๐๐๐ง๐ญ._ _๐๐ฌ๐๐ ๐ญ๐จ ๐ ๐ข๐ฏ๐ ๐
๐จ๐ง๐๐๐ง๐ญ *๐ ๐ฎ๐ฆ๐ฉ๐๐ฌ๐ญ๐* ๐ฅ๐ข๐ค๐ ๐ช๐ฎ๐๐ฅ๐ข๐ญ๐ข๐๐ฌ ๐ญ๐จ ๐๐ ๐ฆ๐๐๐ ๐ข๐ง๐ญ๐จ ๐๐จ๐ฐ๐ฌ, ๐๐ฅ๐จ๐ฐ๐๐ซ๐ฌ, ๐๐ข๐ ๐ฎ๐ซ๐๐ฌ, ๐จ๐ซ ๐๐๐๐จ๐ซ๐๐ญ๐ข๐ฏ๐ ๐๐๐๐๐ง๐ญ๐ฌ ๐ข๐ง ๐จ๐ซ๐๐๐ซ ๐๐จ๐ซ ๐ญ๐ก๐ ๐๐จ๐ง๐๐๐ง๐ญ ๐ญ๐จ ๐๐ซ๐ฒ ๐ฉ๐ซ๐จ๐ฉ๐๐ซ๐ฅ๐ฒ ๐ข๐ง๐ญ๐จ ๐ญ๐ก๐ ๐๐๐ฌ๐ข๐ ๐ง๐๐ซ'๐ฌ ๐ข๐ง๐ญ๐๐ง๐๐๐ ๐ฌ๐ก๐๐ฉ๐๐ฌ._
_*๐๐ฅ๐ฎ๐๐จ๐ฌ๐* ๐ข๐ฌ ๐ฎ๐ฌ๐๐ ๐ข๐ง ๐ญ๐ก๐ ๐ฆ๐๐ค๐ข๐ง๐ ๐จ๐ ๐ซ๐จ๐ฅ๐ฅ๐๐ ๐๐จ๐ง๐๐๐ง๐ญ ๐ข๐๐ข๐งg.๐๐ญ ๐ก๐๐ฌ ๐ ๐ฏ๐๐ซ๐ฒ ๐ญ๐ก๐ข๐๐ค ๐๐จ๐ง๐ฌ๐ข๐ฌ๐ญ๐๐ง๐๐ฒ.It makes it its form into paste and hold together_
_*Gelatine* gelatin keeps the sugar pliable and creates a dough-like consistency_
_*So the reason we're able to have the fondant workable, like dough and we can even role it out is because of this*_
*PERFECT FONDANT RECIPE*
_*1. Sift Icing sugar-1.5kg (any type works well)*_
_*2. CMC- 1tbsp*_
_*3. Gelatin- 1tbsp + 1tsp*_
_*4. Glucose- 1/2 cup(half cup)*_
_*5. Water- 1/2cup (half cup) room temperature.*_
*โ๏ธPROCEDURE*
_*Pour your CMC into your sifted icing sugar, mix and keep aside._
_*In an empty bowl, pour your water, sprinkle your gelatin over it, mix it to blend, using a wooden spoon or a normal eating spoon._
_*Place a pot of water on fire, once it's a bit hot, place your gelatin mixture in it and keep stirring until it completely dissolves._
_*Scoop your glucose and turn it into your gelatin mixture and stir to dissolve._
_*After it has dissolved, remove from fire and turn it into your mixed icing sugar and CMC._
_*Knead in until it forms a dough and no longer sticky._
_*If you are not using it almost immediately, please tie in a clean polythene bag and keep for further use.*_
_Why I used 1.5kg icing sugar is because even if you have a smaller cake you can cover conveniently and make designs..._
_Always make more fondant..._
_Remember this is the ultimate recipe.. Always use it... And I want to see all your fondant and sharp edges photos *ok*_
*How To Make Fondant Shiny*
_*Fondant* is a common type of icing with matte appearance, it is mostly used for covering wedding cakes along other cakes._
_Fondant can look kinda dull especially when worked upon with excess cornflour, there are few techniques that could be used to give a fondant covered cake and its details (flowers, bows, characters) a glossy appearance._
_The best technique to be used depend on the amount of fondant to be worked on._
_*โCorn syrup and Alcohol (preferably vodka)*_
_Mixing an equal volume of corn syrup and vodka or any clear drinking alcohol and applying it on fondant surface using a paint brush gives fondant a permanent and high gloss appearance._
_When using this technique, fats(e.g shortening) should not be used on fondant to be painted because fats separate the glaze leaving it with a bubbled and uneven appearance. It is best to knead fondant with corn flour when using this technique._
_*โ Alcohol*_
_Using a spray bottle or airbrush placed 10 cm away from fondant surface, spray the fondant with a little amount of alcohol as it excess will dry up the fondant so quickly._
_*โ Steaming*_
_This is done by introducing steam to fondant surface. This technique is actually not reliable as it only effectively remove powdery residues on fondant permanently and doesn't hold the sheen for long. This method is best used when a fondant covered cake is to be presented immediately._
_*โ Shortening*_
_Shortening can be thinly and evenly rubbed on fondant surface to give it a smooth, satin look._ _After applying shortening, a dry paper towel should be worked upon on the surface using a small, circular strokes._
_*The main disadvantage of this technique is that shortening doesn't dry so well and any slight touch will show.*_
_*When working with 1kg fondant please use this recipe.. Below..*_
๐ฝ๏ธ๐ฅ
*Measurement*
_**1 kg icing sugar*_
_**1/4cup of glucose*_
_**1 tsp of cmc*_$
_**1 tbsp & 2 tsp of Gelatin*_
_**1/4 cup of water and 1tbsp water*_
_**For harmattan seasons , add extra 1 tbsp water.*_
*PROCESS*
_* Add cmc to sieved icing sugar and whisk together_
_* Measure gelatin and melt in water measured in a stainless bowl, mix and allow to rest._
_* Put a pot on fire with a cup of water_
_* Put the stainless bowl inside the pot with the water measurement, and gelatin mix and stare till it's properly melted._
_* Add glucose, till its properly mixed_
_* Make a hole in icing sugar_
_* Pour into icing sugar_
_knead and cover for 24hrs before use
Credit to the owner
