Playing with Fondant

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Merry Christmas to All :)

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Two-Tier Birthday Cake with Marshmallow Fondant ~ My first fondant attempt on a two tier cake

I made this cake on my birthday last week. Every year, at Christmas, I used to make homemade fondant and decorate a small fruit cake… but I had never tried fondant on a regular sponge cake… so  to experiment fondant on a two tier cake I made this on my birthday… Bottom layer of the cake was a Vanilla Buttermilk cake and top layer was a Dark chocolate Cake and I layered and lightly crumb coated the cake with Buttercream Frosting and then covered and decorated the cakes with homemade Marshmallow Fondant… I really enjoyed making this cake :) …. 

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Marshmallow Fondant Icing Recipe / MM Fondant Icing Recipe

Every year I decorate one of my Christmas cakes with fondant icing and this time I made Marshmallow Fondant.... I got the recipe from Spicyana girl Archana sometime back.... I adore her cake decorating skills and the beautiful cakes she makes.... so once when she mentioned on FB that she uses homemade MM fondant, I asked her for the recipe and she immediately sent it to me with the links and a lot of tips.... I got a chance to try it at Christmas.... it is so smooth and pliable and tastes great too.... Only thing is you have to knead it really well... In Archana words “knead for some 10 minutes, in a stand mixer using the dough hook and then knead for a good ten minutes or more by hand. Be sure to liberally smear the hands and the hook with shortening. The longer you knead the better and hand- kneading is the most important part. Make the fondant the day before, and keep it in a ziploc bag at room temperature. This "resting" part is also important. Also, when you roll out the fondant, thinly smear the surface and rolling pin with shortening”. I followed all these instructions and I got a perfect fondant!!!....  Thank you so much dear for the recipe and the tips.... I know my cake won’t come anywhere near as beautiful as your cakes, but I hope one day I will able to :):) .....I made half amount of the fondant for one cake....

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Fondant Icing Recipe (Eggless)

"May the spirit of Christmas bring you peace,

The gladness of Christmas give you hope,

The warmth of Christmas grant you love."

Merry Christmas to all.....

As a tradition every year, I make Christmas Fruit Cake and decorate it with icing. Earlier I have posted another fondant icing recipe and in the last couple of years I was using the same icing for my Christmas cake. But a lot of my readers expressed concern about using raw egg white and so this year I thought of using another recipe I found in Vanitha magazine, which has no egg in it. It came out very well …. Also please note that I am not a trained cake decorator and have not taken any cake decorating courses ….. So my cake decorations are not perfect … :D

Fondant Icing Recipe (Eggless)

Ingredients:
Gelatin-1 tsp
Water- 1 oz
Liquid Glucose- 1 tbsp
Glycerin- ¼ tsp
Icing sugar- 300-400 gms

Method:

• In a saucepan mix liquid glucose and water. Add gelatin and keep the pan over a big pan of boiling water and melt this mixture.
• Remove and add glycerin and icing sugar and make a smooth, soft and pliable dough.
• Add desired colour according to the design you want to make.
• Always keep the fondant dough in an airtight container.

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Sugarpaste Icing / Fondant Icing

Makes 350gms/ 12 oz/ 2 1/4 cups
Recipe Source: children's party cakes & cookies by Martha Day.




Sugar paste icing is wonderfully pliable and can be coloured, molded and shaped in imaginative ways.

Ingredients:

1 egg white
15 ml/ 1tbsp liquid glucose, warmed
350g/ 12 oz/ 3 cups icing (confectioners') sugar

Method:

• Put the egg white and glucose in a mixing bowl. Stir them together to break up the egg white.
• Add the icing sugar and mix together with a metal spatula, using a chopping action, until well blended and the icing begins to bind together.
• Knead the mixture with your fingers until it forms a ball.
• Knead the sugar paste on a work surface that has been lightly dusted with icing sugar for several minutes until it is smooth, soft and pliable.If the icing is too soft, knead in some more sifted sugar until it reaches the right consistency.

Tips:

• If you want to make the sugarpaste in advance wrap it up tightly in a plastic bag. The icing will keep for about three weeks.
• The paste is easy to colour with paste colours, add a little at a time using the tip of a knife or toothpick.
• Roll out sugarpaste on a surface lightly sprinkled with icing ( confectioners') sugar or a little white vegetable fat to avoid the paste sticking.

These are my last two years decorated Rich Fruit Christmas Cakes :)

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