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    Tuesday, August 25, 2015

    Decorating the cake with rolled fondant

    The ingredients:

    3 cups confectioner’s sugar

    ½ cup starch

    2 tsp orange spirit

    ½ cup Glucose


    - Combine all ingredients together and mix well.

    - Knead until the fondant is smooth, pliable and does not stick to your hands.

    - Prepare the cake by lightly covering with butter cream icing.

    - Lightly dust smooth work surface and rolling pin with confectioner’s sugar to prevent sticking.

    - Roll out fondant sized to your cake, add more confectioner’s sugar if necessary.

    - Gently lift fondant over rolling pin, position on cake.

    - Remove any extra dough with a tip of a sharp knife.

    - Smooth and shape fondant on cake using a smoother, beginning in the middle of the cake top, move the smoother outward and down the sides, to smooth and shape fondant to cake.

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    Item Reviewed: Decorating the cake with rolled fondant Rating: 5 Reviewed By: Mrs. Chef
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