Decorating With Fondant Recipes

DECORATING WITH FONDANT

Steps:

• Tip: Rolled fondant is versatile. It can be tinted, flavored, modeled, formed, twisted, imprinted, and shaped into numerous of decorative pieces.
• Tip: Before applying fondant, a "sticky" surface should be applied to the cake which will help the fondant adhere to it. Many spread a thin layer of buttercream before laying out the fondant.
• Tip: When using rolled fondant to make decorations from, roll it to 1/4-inch thick. Either place them flat on greased (use shortening) wax paper or over forms to dry for 24 to 36 hours. Use royal icing to adhere fondant pieces to a rolled fondant iced cake and for the fine decorating commonly used on wedding cakes.
• Tip: The cake to be covered with rolled fondant must be cooled completely, preferably 24 hours, covered. This will tighten the crumbs and make the cake more solid.
• Tip: How far ahead you cover your cake with fondant will depend on the type of cake, filling, icing, etc. you use. With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. A cake only remains fresh that long anyway and because fondant is sugar based, it's also how long it can stand without breaking down from the moisture in the cake. If you're using a layer cake and/or perishable fillings or icings, then you need to do everything just a day or two before the event.
• Tip: Fondant dries quickly, so while working with it, always keep excess well-wrapped in plastic, as well as the parts on the cake you are not working on.
• Tip: Once wrapped, unrolled fondant keeps for 1 to 2 months at room temperature. Do not refrigerate or freeze. If it gets too hard, put it in the microwave for a few seconds to soften; it will be easier to knead.
• Tip: To smooth out the fondant once it is put on the cake, use cornstarch on your hands to smooth out the fondant.
• Tip: If tiny cracks appear in the surface of the fondant, knead it a little - the warmth from the kneading or pressure from the rolling pin will make it smooth and satiny. Do not use water to smooth out cracks - water dissolves fondant as it is mostly sugar. Instead, use a bit of shortening on your fingertips to repair small tears.
• Add a few drops of vodka, lemon extract or clear vanilla extract. Use a small clean paintbrush to mix the liquid with the dust. Proceed to paint and decorate.
• Tip: Cracking can also be caused if your fondant is rolled too thick. Fondant is heavy and if not rolled thin enough (1/4-inch thick is usually best) the excess can pull the fondant from the top of the cake causing it to crack.
• Tip: To cover a crack, try rubbing a little of the same Fondant over the crack in a circular motion, then using a smother or your hands to rub it in.
• Tip: If fondant pleats at the bottom, gently unpleat and smooth out with the palms of your hands. With the palms of your hands, rub slightly up on sides to form an even top edge.
• Tip: Try to work with fondant in a cool room and on a cool surface. A warm room may make the fondant too soft and difficult to work with.
• Luster Dust Tips
• Tip: Luster dust gives colors a high sheen metallic-like finish. It can be used either alone or mixed with similar colored matte dusts to create a lustrous sheen, without lightening the color. They can also be used on gum paste, royal icing or any frosting recipe that dries hard and is firm to the touch. It is non toxic.
• Tip: Luster dusts can be incorporated into buttercreams to add shimmer cake decorations.
• Tip: When using luster dust, use an airbrush, blush brush or a small artist paintbrush to apply.
• Tip: Because luster dust is not water soluble, never mix them together to make paint colors. Instead use white spirits like vodka, gin, clear vanilla extract or lemon extract - the dust will absorb into these liquids and result in a more intense color. They also dry faster.
• How To Use:
• Use a bowl, mix a small amount of the dusting powder with a clear spirit.
• Luster dust comes in small, 2-gram, tubs. Carefully open the cap and, without breathing, put about 1/4 teaspoon into a very small cup.

MARSHMALLOW FONDANT

Steps:

• Place marshmallows and 2 tablespoons of water in a large microwave-safe bowl.
• Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until melted and smooth.
• Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows.
• Grease your hands and your counter generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough.
• Add more confectioners' sugar as needed and re-grease your hands and the counter as needed.
• If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading it until fondant forms a firm, smooth elastic ball that will stretch without tearing.

CAKE FONDANT

Steps:

• Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar. Roll out on a work surface generously dusted with confectioners' sugar to desired thickness.

EASY FONDANT DECORATIONS RECIPE BY TASTY

Steps:

• Star: Sprinkle work surface with powdered sugar. Knead red Sugar Paste for a minute, until it folds easily and becomes more pliable.
• Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter. Use a star-shaped cookie cutter to cut out stars.
• Use a pastry brush to brush off excess powdered sugar. Place a star on each cupcake.
• Bow: Sprinkle work surface with powdered sugar. Place a few drops of pink food coloring on the white Sugar Paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly pink and texture is pliable.
• Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter.
• Cut two strips that are 4x1 inches (10x3 cm) (these will be the sides of the bow). Roll up a paper towel to form 1 inch (2cm) wide cylinder. Fold a sugar paste strip over the rolled-up paper towel and press the two ends together (the paper towel will help keep the shape of the bow sides). Gently fold the pressed end into a slight wave shape. Repeat with the other strip and then press the two sides together to form the beginning of the bow shape. Carefully remove the paper towels.
• Cut one strip that is 2.5x1 inches (6x2 cm) wide (this will be the middle of the bow). Roll the long edges of the strip up slightly, then wrap the strip around the middle of the bow. Press the paste together behind the bow to seal and trim any excess with scissors.
• Cut two strips that are 2x½ inch (5x1.5 cm) wide (these will be the tails of bow). Cut a small diagonal piece off the top of one of the strips, then line up the two strips in the shape of a letter A with the diagonal edge pressed against the right edge of the other strip. On the bottom edge of the tails, cut out a small triangular piece to form a notch.
• Use a pastry brush to brush off excess powdered sugar from both the tails and the bow.
• Place the tails on the frosted cupcake first, then top with the rest of the bow.
• Leaves: Sprinkle work surface with powdered sugar. Place a few drops of green food coloring on the white Vahile Sugar Paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly green and texture is pliable.
• Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter.
• Select a mint leaf and press the leaf on the surface of the sugar paste, vein side down. Use a finger to gently press the leaf into the paste to create a print of the veins.
• Still holding the leaf in place, cut the leaf out using a paring knife, tracing around the leaf. Gently remove the mint leaf and the excess sugar paste around the cutout.
• Use a pastry brush to brush off excess powdered sugar from the leaf.
• Place leaf on a frosted cupcake.
• Flowers: Sprinkle work surface with powdered sugar. Cut off a quarter of the white Sugar Paste and set aside.
• Place a few drops of blue food coloring on the rest of the sugar paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly pale blue and texture is pliable.
• Roll out half of the blue paste to a thickness of 2 millimeters. Use the wide end of a pastry tip to stamp out circles.
• Pinch off pieces of blue paste and roll into balls that are about the size of an ⅛ teaspoon. Spread a little bit of white frosting on a blue circle and place the balls around the circle, leaving a space in the middle (5-6 balls will fit - these will be the petals).
• Use the white sugar paste to roll another ball to place in the center of the flower. Gently press the edge of a paring knife into each blue petal to form a small notch.
• Use a pastry brush to brush off excess powdered sugar from the flower.
• Place flower on a frosted cupcake.
• Enjoy!