Easy Fondant Icing Recipe Beginners

Whoever wants to dress cake with a fondant cover for the first time should take the time. Do not put yourself under pressure for everything to be perfect. Because dealing with fondant requires exercise, fingertip feeling and fun at trying out! Do not use the first fondant cover for an important occasion.

It increases the pressure and the disappointment might be great after the failure. There are also finished fondant to buy and is usually referred to as rolling fondant. If you only want to practice the filling of the cake with fondant, you can help yourself with a rolled fondant. Fondant figurines and flowers on the fondant coat are best stuck with a sugar paste. Water also works but can fade the fondant and the look.

It's no secret that I love baking. A covered apple cake or a filled yeast wreath, I cannot get enough of the sweet delicacies. But only as long as they are not provided with pink hearts or a sugar-free buttercream. Cupcakes and Cake Pops? They are a nightmare.

But what if your girlfriend has a birthday and wants a cake again? There was a cheesecake last year. And a chocolate cake the year before. What would she be happy about? A Rainbow cake and decorated with a pink flagpole chain.

It is not the sugar-sweet taste that keeps me baking. It is also my trembling fingers, which make the decorating of cakes and pies to a farce. And I would not be me if I did not face the challenge of a rainbow cake. And if it's for the sake of the birthday!

The basic Marshmallow Fondant recipe


Birthday cake is beautiful and good - but where do I start? First of all, the fondant is a soft, kneaded mass used particularly well to make cakes and to model them. Sugar syrup fondant, chocolate fondant, Marshmallow Fondant are most popular!

Marshmallow Fondant has some advantages over its competitors. In professional circles, it is thus called beginner's fondant.

Melt marshmallows in water for 2-3 minutes at 600 watts in the microwave. Stir through again and again. Mix the melted Marshmallows with 50 g of powdered sugar. Then knead another 50 g of powdered sugar in small increments.

Fondant in stock - keep it in a safe place

Fondant is durable. The only prerequisite is that you keep it in air-tight and in a dry place. Fill the fondant in a freezer bag, close it well and place it in the food chamber, for example. Allow to warm for a few minutes and knead. Never store your fondant in a refrigerator or freezer compartment. Moisture is poison for fondant.

Fondant Color

Marshmallow fondant is white. If you want to dress your cake but with a bright red or a bright blue, you should use paste colors. This is more pigmented and provides a richer color result.

Another possibility is fruit juices and jellies. If you give too much juice to the fondant, it becomes too liquid. Add some powdered sugar.

Using a toothpick, apply the color to the fondant, fold it and pull it to the length.

Fondant roll out

How do you roll out fondant best? Polish the work surface and the noodle with powdered sugar or starch and unroll the fondant. Always dust with powdered sugar. Apply the noodles with a perlon stocking. Thus, no remains of pastry stick to the wood. Wipe the work surface with coconut grease and roll out the fondant.

When the fondant gets rolled out, pull the long knife or an angle pallet underneath the dough. Detach it from the work surface. Roll the fondant onto a rolling pin and wrap it around the cake. Never roll the fondant too thin. A thickness of 5-8 mm is optimal.

Best fillings for fondant covered cakes?

The buttercream is the classic in the pie bakery. But not every butter cream is suitable for filling a fondant cake. If the buttercream gets made on a pudding or a fruit, you should leave your fingers away. The same applies to cream and yogurt or quark creams. The classic butter cream, jam, and ganache are more suitable or a cream of fresh cheese.

Not only fondant pies are with butter cream. Cupcakes can also be with a creamy topping.

No fear of fondant - 5 helpful tips

Moisture and heat can damage every fondant. So always pay attention to the room temperature.

If you want to decorate your cake with fondant, this works with self-made sugar glue. Mix 50 ml of boiled water with ½ tsp of adhesive powder and swell.

The fondant is brittle or gets cracks? Then you did not knead it long enough. Very important: Knead the fondant before processing with greased fingers.

The fondant is too soft? Add a small amount of adhesive powder.

The fondant is too dry? Even a few drops of water can soften the fondant. If this does not help, knead some glycerine into the dough.

Fondant correct processing

Spread a baking tray. Biscuit bottom once cut through. Spread the buttercream on the bottom, place the second ground on top and spread with the butter cream. Sprinkle the butter cream on the baking tray

Stir the fondant. Spray the working surface with powdered sugar and roll out the fondant. Spread the work surface with plenty of powdered sugar and roll out the fondant with a rolling pin.

Roll the rolled fondant onto the rolling pin and unroll it over the cake.



Gelatin fondant Recipe

Ingredients

750 grams powdered sugar (sifted)
20 grams of glucose
9 grams of gelatin
90 grams oil

Recipe

Mix ground gelatine with water. It must swell for 10 minutes. Then heat, but do not bring to a boil. Heat the remaining 20 ml of water and stir in the dextrose and then stir with the gelatine water.

Stir 250 grams of powdered sugar.

Add the oil and then stir in the fondant mass.

Stir the remaining powdered sugar. If necessary knead the mixture until the mixture becomes too firm.