Coats Culinary
24 September 2010
Coats Culinary
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When making a fondant cake. Culinary experts out there?
Hello. I recently started getting into making fondant cakes. They are amazingly fun to make. My first one wasn't so good so im hoping my next one will be better so here are my questions:
1.What is the best type of fondant to use?
2.How would i go about dying fondant?
3.How thin should i roll it?
4. How much crumb coat should i use?
5. Any other pointers?
Also I'm making a halloween cake. What cake flavors do you suggest? Thanks for helping!
A lot of the answers to these questions would be answered differently by different decorators. Many times it is just a personal choice.
1. A lot of decorators buy their fondant pre made and most like the Satin Ice brand. If you make your own, I prefer the recipe which uses gelatin and glycrine as I find it smoother and more stretchy. A lot of decorators love the simplicity of making marshmallow fondant.
2. To dye the fondant you put a tiny bit of color on a ball of fondant and knead the color in.
3. If you are rolling the fondant to drape over the cake, it needs to be about 1/4 inch thick. If you are making flower petals...you roll it paper thin.
4. For the crumb coat you want the icing to be thick enough that you really can't see any of the cake because the fondant needs the buttercream to cling to.
5. There are a lot of youtube clips showing different things about working with fondant. I am listing a few of these.
To me, the flavor of the cake for Halloween needs to be spicy or apple and spicy. The pumpkin flavor I save for Thanksgiving.
Here is a clip with the recipe for the fondant:
Here is a clip showing how to make marshmallow fondant:
Here is how to color the fondant:
This is a very good clip on prepping the cake, rolling out the fondant, covering the cake, and smoothing it.
this one is on making a fondant rose:
how to make a little teddy bear....Aine2 is really good with people figures too.
http://www.youtube.com/watch?v=YJSRUlLZows
