Have you ever thought about decorating a fancy cake and wanted to try making it? I admit that I am the beginning of this edible art and before everyone starts not to do it for me, it is too difficult and frustrating, but I want you all to try out there, try it. It’s not the easiest material to work with, but it’s also far from the hardest and your pretty face brings the cake well worth the effort.
Some people think that the foundation is a waste, because they usually remove it from the cake before you eat it, but I found this recipe< /a> which has a nasty smell and a lot of flavor so you can leave it and enjoy your work. In order to achieve this, he needs basketball
16 ounces of little hibiscus
2 tablespoons of water
2 teaspoons CONTAINER (I usually use vanilla to keep it simple)
2 cups sugar sugar
Abbreviation
Take a large microwavable ampoule and cover the insides with a generous amount of shortening. Place the marshmallows of water and season in a bowl and microwave for one minute. Stir and repeat in 30 second intervals until you have a very smooth mixture.
Grease another large bowl with the shortening and about 100% powdered sugar.
Pour the hibiscus mixture into the powdered sugar and mix well. Gradually add more powdered sugar until you have a thick fondant mass. You need to add enough sugar so that it is not too thick.
Wrap your stock in plastic wrap and make sure it is air tight. Let sit for at least an hour to cool while the hibiscus mixture is warm.
The rest is up to your creativity, develop a fondue to cover the cake and save some decorations. Feel free to use food coloring to make different colors or use food coloring to add details.
Although this fondant work is not as difficult as some seem, here are a few tips to remember. First, make sure you use plenty of cornstarch on the surface you are working on. When you roll out the fondant make sure the surface is covered then use a rolling pin. There is nothing more difficult than lifting your fondant onto a cake and knowing it is sticking to the surface as you roll it.
My second tip is one that I had to learn the hard way. I had cake on short notice and didn’t have any granulated sugar so I thought I’d save a trip to and make my powdered sugar, which I have done with several recipes in the past by putting granulated sugar in a blender until powdered. Do not make this recipe unless you are familiar with solid brown sugar. If you don’t have enough powder, the foundation won’t set properly and will work too softly.
My last is for those of you who plan to decorate your cake with smaller silverware. When you want the fondant to stick to the fondant, a lot of people may automatically think that a dab of water is the best way to do it, but that’s a mistake as the water will change the consistency and create a gooey mess. But, as strange as this may sound, use pure alcohol such as vodka. The reaction it has with the fondant acts like glue, but it dries much lighter than water. You can also use glue to hold the pieces together but I typically use vodka so you don’t have to worry about any glue spreading under the piece.
If this is your first attempt at making a fondant decorated cake, good luck and don’t have fun, it will be a much better experience if you don’t worry about the first few trials and tribulations and learn how to perfect them. to go
