Rabu, 26 November 2008

Buttercream Fondant - Cake Decoration


• 1 cup light corn syrup
• 1 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon clear vanilla extract
• 2 pounds confectioners' sugar


1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.

2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Top pictures: our cake chef Helmi working the fondant dough adding more and more of sugar to make it manageable. He doesn't look too impress with the results.

Bottom picture: the finished fondant with Karo the corn syrup (RM15/bottle)

1 ulasan:

Norazihan berkata...

The dough looks alright white and kneable. But cannot be formed well without cracking. Definitely cannot be rolled out flat for cake covering let alone lifted!!

The recipe is too much too try out first time - 2lbs sugar is like 4kg!! Borpoloh ketiak. Melengeh dapur. Nak mengangih tukang uli!

(Sorry Mi wasn't thinking of the quantity when advising you of the measurements!)

Helmi's comment - Kene buat resepi Fondant, bukan Buttercream Fondant!! Puhh.