|
|
Print Friendly Recipe
| Recipe Information |
- Description:
- Traditional Smooth Topping for Wedding Cakes
- Source:
- Bon Appetit June 1980
- Ingredients
- 1 tbsp (15 ml) unflavored gelatin
- 1/4 cup (60 ml) cold water
- Or 2 tbsp (30 ml) Rosewater mixed With 2 tbsp (30 ml) cold water
- 1/2 cup (125 ml) glucose syrup
- 1 tbsp (15 ml) glycerin
- 2 tbsp (30 ml) solid white vegetable shortening
- 2 lbs (.9 kg). powdered sugar
- nonstick spray
- powdered sugar
- cornstarch
- Preparation
- Soften gelatin by sprinkling over water in 2 cups (475 ml) glass bowl.
- Set in small pan of simmering water and stir until gelatin is dissolved.
- Blend in glucose and glycerine.
- Add shortening and stir until melted.
- Remove from heat.
- Place sugar in large mixing bowl and make well in center.
- Add gelatin mixture to well and stir with wooden spoon until blended; then mix with hands and vigorously knead in bowl until smooth.
- If mixture seems too dry, add several drops of water, rosewater or corn syrup and knead again.
- If mixture seems too sticky after kneading, add more powdered sugar and knead again.
- To assemble:
- Spray work surface and rolling pin with nonstick spray.
- Dust with powdered sugar and cornstarch.
- Roll fondant into desired shape large enough to cover cake top and sides, rotating it after every 2 or 3 rolls to prevent sticking.
- Dust top with powdered sugar and cornstarch.
- Elevate layer from work surface for easier access to all sides.
- Slip fists gently under fondant; then lift onto layer, covering evenly and completely.
- Trim excess.
- Smooth fondant gently with hands until it covers top and sides of cake.
- Trim again as necessary.
- Brush away any cornstarch or sugar.
- Comments
- This is wonderful for a smooth look and fairly easy to work with unless you have a huge bottom layer. A good site for info. about wedding cakes is www.pastrywiz.com.
|
|
|
Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights
reserved.
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
or consumption.
This site uses cookies, but they do not contain or tranmit any personal information.
Send comments to
our email. For
more information, check our About
the Cookbook page.
