CBC Cakes and More Created by Christi Simple White Fondant Covered

Gold and white birthday cake with stripes. The flowers are gilded in

Gather the ingredients. Set a large baking sheet on a sturdy counter or tabletop and sprinkle it lightly with water. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2 to 3 minutes.

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This is probably the easiest and most comprehensive homemade fondant tutorial for beginners as I cover the tips and tricks to ensure you maintain your sanity.

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Fondant is most commonly used to sculpt or decorate cakes, cupcakes, or pastries. The texture of fondant is very different than most icings, however, which is what really makes it unique. Fondant comes in a couple different forms: rolled or poured, usually. Rolled fondant has the same texture of clay that is a little stiffer than you are used.

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Place all ingredients in a large bowl. With an electric mixer, stir on low speed to combine (30 seconds). Then turn mixer up to medium and beat for 2 minutes. Pour into prepared pans and bake in preheated oven for 25-30 minutes or until a toothpick stuck in the middle of cake comes out clean.

Elegant White Fondant Wedding Cake with Sugar Flowers and … Flickr

Directions. Preheat the oven to 350 F. Spray two 8-inch round cake pans with cooking spray, line the bottoms with parchment paper, and set aside. In the bowl of a stand mixer, beat ½ cup of.

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Preheat your oven to 350°F/180°C and butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high. Line the bottoms with parchment paper. Combine the dry ingredients. In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk.

CBC Cakes and More Created by Christi Simple White Fondant Covered

Once the fondant is ready to knead and color, be sure to keep your hands and all surfaces lightly covered with shortening. Flour or powdered sugar will make it too stiff. Make sure it is pure white shortening. Butter-flavored shortening or cooking spray has a yellow tint, consequently turning fondant an off-white or yellowish color. Rolling the.

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Trim the bottom excess fondant with a fondant trimmer (a pizza cutter or paring knife works great, too), staying a tiny bit outside the edge of the cake. Remove the excess fondant. Now let's make that nice, crisp edge. Press the flat edge of the fondant smoother against the bottom of the fondant.

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Beat in extracts. Gradually add powdered sugar alternately with 2 Tbsp. milk. Beat at low speed until blended and smooth after each addition. Add up to 1 Tbsp. milk, 1 tsp. at a time, beating until frosting reaches desired consistency. Reserve 2 cups frosting in a small bowl. Process peppermint candies in a food processor until finely crushed.

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Combine in a separate bowl, your dry ingredients: flour, salt, baking powder. Alternating: add some of your dry ingredients, then a bit of the milk, then one egg. Repeat until all ingredients are incorporated. The batter will be thick. Place batter into the cake pan/pans and bake in the preheated oven for 40-60 minutes.

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In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth. Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.

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How to make fondant. Sift the powdered sugar and set aside in a large bowl. Place vegetable shortening in a stand mixer bowl. Heat marshmallows for 40 seconds in the microwave on high (or on stove top). Stir with spoon. Place marshmallows back into microwave and heat for another 30 seconds (or on stove top).

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Stir in 1½ cups of powdered sugar. Sprinkle a work surface with about a ½ cup of powdered sugar. Transfer the marshmallow mixture onto the prepared work surface and begin kneading. Sprinkle with additional powdered sugar as needed, kneading until the fondant is smooth and no longer sticky (about 10 minutes).

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Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes.

8 10 12 Inch Square Cakes Covered In Fondant And Decorated In Fondant

Cream together butter mixture. Cream together butter, shortening and sugar until light and fluffy with an electric mixer. Mix together for 4 minutes until light, fluffy and white. Add eggs one at a time, making sure to fully incorporate each egg before adding another. Whisk together the flour mixture.

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Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands.