Affiliate, Having Fun with Fondant

October 4, 2008

Hello Affiliate

Fun with Fondant

Fondant is a cake decorating element that is growing in popularity
in this country because of its versatility in creating shapes,
changing colors and providing an overall sophisticated, clean look
to virtually any cake.

What is Fondant?

Fondant is a special type of confection made from sugar which can
be used as both a filling and a cake covering, depending on its
consistency. In a more fluid form, the fondant typically is used
inside different types of candy and then covered in a chocolate
coating. The more malleable solid form can be rolled out like
cookie dough and you can cut out shapes for decorating or drape the
fondant over a cake for a smooth looking finish.

The Versatility of Fondant

There are different forms of fondant with some that are quite tasty
while others are more for looks than anything else. You can
purchase prepared fondant but the best tasting kind is one you make
yourself as it will be fresh and you can create whatever flavors
you choose. There are some great marshmallow fondant recipes as
well as Dutch chocolate, vanilla or even white chocolate fondant.

Most fondant can be tinted quite easily in your favorite colors and
with candy oil, you can change the flavor of it too. You can cut
out shapes using a cookie cutter and even sculpt a variety of items
into different shapes to use as decoration. A theme is needed to
provide guidance for your decorations though.

Applying the Fondant on Cakes

Rolling out fondant is the easy part; it's just applying it
smoothly onto your cake that is the hard part! There are few tricks
you can try for a smooth finish. First of all, ice your cake with a
nice quarter of an inch thick layer of butter cream frosting. The
frosting will give the fondant a smooth foundation in which to work.

Think about it - when you apply fondant to an un-iced cake, it can
be quite difficult to take it off and reposition or even slide it
to another position due to the traction between the fondant and the
dry cake top. However, applying the frosting first not only
provides a smooth layer but also a work area that allows for a bit
of fondant leeway in the positioning process.

The only true way to become adept at using fondant is to practice
and play with it. From experimenting with colors and shapes to even
the flavor of it, fondant will show its true versatility.

For more information check out the whole package at
http://clicks.aweber.com/y/ct/?l=7mB9t&m=1jA_lY5QFdnJLz&b=aNhBS3qzYfeAGJER_7p7qA

Sincerely,

Tina Blomquist

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