Fondant recipe

Fondant
recipe
This fondant recipe produces a smooth, sweet candy that can be used as the basis for an endless variety of fondant creams and candies. Be sure to check out the photo guide to making homemade fondant!




Ingredients:
2 cups granulated sugar
1/2 cup water
2 tbsp light corn syrup
Preparation:

1. Prepare your workstation by setting a large baking sheet on a sturdy counter or table top, and sprinkling it lightly with water.

2. 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 2-3 minutes.

3. Remove the lid, and continue to cook the syrup, without stirring, until it reaches 240 degrees.

4. Pour the sugar syrup onto the prepared baking sheet. Allow it to sit at room temperature for several minutes. After 2-3 minutes, lightly touch the syrup with a fingertip. When it is warm but not hot, it is ready to be worked.

5. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet.

6. Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. After 5-10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate.

7. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother. Stop kneading once your fondant is a smooth ball without lumps.

8. At this point, your fondant can be used for melting and pouring. If you want to make flavored fondant candies, it is best to “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid on tightly. Ripen the fondant at room temperature, or if it is hot, in the refrigerator. After ripening, the fondant can be flavored, rolled, and shaped in whatever manner you wish. If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage. This recipe produces about 3/4 lb fondant.

VIDEOS:
http://video.about.com/candy/How-to-Make-Marshmallow-Fondant.htm

http://video.about.com/candy/How-to-Color-Fondant.htm

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Chocolate Cake Roll

ROLL CAKE IN CHOCOLATE FAVOR
Chocolate Cake Roll
1 / 3 cup cake flour

1 / 3 cup cocoa powder, containing added sugar

2 tablespoons cornstarch

1 / 2 teaspoon baking powder

1 / 2 teaspoon baking powder

1 / 3 teaspoon salt

4 large eggs, separated

1 cup sugar, divided

1 cup (8 ounces) whipped cream

1 / 2 cup mini chocolate chips.

Preheat oven to 350 degrees.
Line 15 x 10 Jelly Roll all on paper. Grease and flour lined pan and touch more flour. Set aside.
A medium bowl of flour, cocoa powder, flour, corn, soda, baking powder and salt. Mix well together. In another bowl, beat with electric mixer at medium speed, the egg yolks with 1 / 4 cup sugar until fluffy.
In addition to the chilled small bowl with a sharp edge of a mixer, beat egg whites until foaming height. Gradually, sugar, 1 / 2 cup play stiff. Fold egg white mixture into yolk mixture to third. Flour mixture alternately with the remaining egg whites. Pour batter into prepared pan and smooth the surface. Bake 15 minutes or until toothpick in the center comes out clean.
Fill and construction on the cake:
Use a clean cloth with remaining sugar. Turning Sugar Cream Pie. Remove paper from cake. Insert smooth edges. Long edge of the cake, firmly roll up the cake with a cloth. Transfer cake rolled grid.
Cake If the cake is cold, roll and remove towel. Combine chocolate covered chips, whipped cream. Spread cream cake mixture through a 1/2-inch border. Re-roll cake and welding work on the plate. Dust cake with powdered sugar before serving.
Variant: A black forest cake, my cake mix instead of filling topped with whipped cream. Serve slices with a gain of whipped cream or skip if you wish.
Easy to cut, the dough from the freezer 15 to 20 minutes if necessary.

Sour Cream Cake

SOUR CREAM CAKE
Sour Cream Cake Recipe

Ingredients:
3 cups all purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
3/4 cup butter (3 sticks), softened
3 cups sugar
6 eggs (separated)
3 teaspoons vanilla
1-1/2 cups sour cream


Preheat the oven to 325 degrees F.

Line 2 9" cake pans with parchment paper. Grease and flour pans.

Combine the flour, baking powder and salt in a bowl and set aside.

Cream butter in the bowl of an electric mixer. Add sugar and beat until fluffy.

Add egg yolks, one at a time, mixing until combined.

Add vanilla.

Add flour mixture alternately with the sour cream in 3 additions, beginning and ending with the flour mixture. Blend until completely combined with each addition.

Scrape down the sides of the mixer bowl with a spatula. Beat batter again for 2 minutes.

In a separate bowl, beat egg whites until they form soft peaks.

Fold egg white mixture into the batter.

Divide the batter up evenly between the 2 cake pans.

Bake in the center of the oven for 40 - 50 minutes or until a toothpick comes out clean from the center of the cake.

Remove from oven and let cool for 10 minutes. Invert cakes on to a cooling rack.

This step is optional: I wrap the cakes up and put them in the freezer. This locks in the moisture and also reduces the number of crumbs on the outside of the cake, making it easier to frost.

This yellow cake recipe goes well with any flavor fillings and icings.

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