FONDANT
Steps:
- In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.
ROLLED FONDANT
Provided by Food Network
Categories dessert
Time 9h
Yield icing for a 9-inch cake, 4 inc
Number Of Ingredients 7
Steps:
- In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.
- Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
- To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.)
- Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.
MARSHMALLOW FONDANT
This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.
Provided by Kiele Briscoe
Categories Desserts Frostings and Icings Fondant Recipes
Time 8h30m
Yield 10
Number Of Ingredients 5
Steps:
- Place the butter in a shallow bowl, and set aside.
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 127.3 g, Cholesterol 12.2 mg, Fat 4.7 g, SaturatedFat 2.9 g, Sodium 89.8 mg, Sugar 114.6 g
EASY FONDANT
This is a great recipe to make tasty, little snacks for any type of holiday! I learned it in my home ec class and brought it home for Christmas! Enjoy!
Provided by jannacjansen
Categories Candy
Time 30m
Yield 40-80 quarter-sized balls, 20-40 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, stir together cream cheese with powdered sugar(added gradually). Wooden spoon works best.
- Form together in a big ball.
- Knead on a counter (not floured, if needed use a little powdered sugar) for a couple minutes to ensure dough sticks together well.
- Make a big ball again, indent center, and add extract according to your taste. Knead the extract through and taste test to see if more extract is needed.
- Do the same with food coloring. (I flavored mine mint and colored them green!).
- Roll into no bigger than quarter-sized balls and set on a plate. Put into freezer until hard(5-10 minutes?) or you can put them in the fridge for the next day.
- Dip into melted almond bark or chocolate for fancy, inexpensive candies!
Nutrition Facts : Calories 313.4, Fat 5, SaturatedFat 3.1, Cholesterol 15.6, Sodium 42.6, Carbohydrate 68, Sugar 66.5, Protein 1.1
EASY FONDANT DECORATIONS RECIPE BY TASTY
Here's what you need: powdered sugar, red sugar paste, frosted cupcake, powdered sugar, pink food coloring, white sugar paste, frosted cupcake, powdered sugar, green food coloring, white sugar paste, fresh mint leaf, frosted cupcake, powdered sugar, white sugar paste, blue food coloring, frosted cupcake
Provided by Tasty
Yield 6 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
More about "easy fondant recipes"
EASY FONDANT ICING RECIPE FOR BEGINNERS - MEADOW …
From meadowbrownbakery.com
Estimated Reading Time 50 secs
FONDANT RECIPES | ALLRECIPES
From allrecipes.com
EASY FONDANT RECIPE (WITHOUT MARSHMALLOWS) - RECIPES.NET
From recipes.net
4.9/5 (19)Total Time 30 minsCategory FondantCalories 606 per serving
- Roll out the mixture on wax paper using a rolling pin and store or use to decorate your favorite cakes!
EASY FONDANT RECIPE – ON CRAFTSY | CRAFTSY
BASIC HOMEMADE FONDANT RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.6/5 (158)Total Time 1 hr 20 minsCategory Cookies And Candy, Dessert, Candy, IngredientCalories 139 per serving
FONDANT RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FONDANT ICING RECIPES - BBC FOOD
From bbc.co.uk
EASY FONDANT DECORATIONS RECIPE - RECIPES.NET
From recipes.net
HOW TO MAKE FONDANT - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
HOW TO MAKE FONDANT FLOWERS | WILTON
From blog.wilton.com
140 BEGINNERS FONDANT CAKES IDEAS - PINTEREST
From pinterest.com
HOW TO MAKE FONDANT | BETTER HOMES & GARDENS
From bhg.com
EASY POURED FONDANT ICING RECIPE - THE SPRUCE EATS
From thespruceeats.com
QUICK & EASY FONDANT ICING - BAKING SENSE®
From baking-sense.com
HOMEMADE FONDANT THAT TASTES LIKE BUTTERCREAM (VIDEO)
From faithfullyglutenfree.com
EASY MARSHMALLOW FONDANT - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FONDANT FANCY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY FONDANT RECIPE - GETRECIPESUS.FUN
From getrecipesus.fun
CHEAP AND EASY MARSHMALLOW FONDANT - SAVOR THE BEST
From savorthebest.com
HOW TO MAKE ROLLED FONDANT RECIPE (WITH VIDEO) | BOLD BAKING …
From biggerbolderbaking.com
HOW TO MAKE EASY FONDANT FLOWERS - TUTORIAL - DANI'S COOKINGS
From daniscookings.com
20 FONDANT RECIPES TO MAKE YOUR CAKES STAND OUT (IN 2022)
From diys.com
HOMEMADE FONDANT RECIPE - DECORATED TREATS
From decoratedtreats.com
EASY FONDANT RECIPE-HALF A BATCH - THE BEARFOOT BAKER
From thebearfootbaker.com
FONDANT DECORATING TIPS FOR BEGINNERS | R&M INTERNATIONAL
From morethanbaking.com
EASY FONDANT IN 12 MINUTES - CAKECENTRAL.COM
From cakecentral.com
THE BEST HOMEMADE FONDANT RECIPE - HOW TO MAKE …
From veenaazmanov.com
AN EASY FONDANT RECIPE - FOOD NEWS
From foodnewsnews.com
EASY FONDANT RECIPES | HOW TO DECORATE SWEETS WITH FONDANT
From cookiesandcups.com
EASY FONDANT POTATOES RECIPE - TASTINGTABLE.COM
From tastingtable.com
EASY FONDANT ICING RECIPE FOR BEGINNERS - YOUTUBE
From youtube.com
EASY FONDANT RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE YOUR OWN FONDANT - EASY STEP BY STEP GUIDE
From honestcooking.com
EASY FONDANT DOG RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FONDANT RECIPE (HOMEMADE) + VIDEO TUTORIAL | SUGAR GEEK SHOW
From sugargeekshow.com
FONDANT ROSE CUPCAKES - SUGARHERO
From sugarhero.com
11 BEST EASY FONDANT RECIPE IDEAS - PINTEREST
From pinterest.ca
POURED FONDANT ICING | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE FONDANT RECIPES - EASY HOMEMADE DESSERT RECIPES
From homemade-dessert-recipes.com
EASY HOMEMADE FONDANT RECIPES - THERESCIPES.INFO
From therecipes.info
3-INGREDIENT "SUPER EASY" FONDANT RECIPE (FOR ALL TYPES …
From youtube.com
FONDANT RECIPE - 35+ EASY COOKING VIDEOS - CUB FOODS ROBERT …
From cubfoodsrobertstreet.foodtaobao.com
EASY CHOCOLATE FONDANT RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love