F.O.N.D.A.N.T

Introduction

There are two main types of fondant, rolled fondant and poured fondant. For purpose of this instructional, however we will be referring to rolled fondant. Rolled fondant is a 'dry, firm fondant that is rolled out with a rolling pin and draped over a cake similar in texture to play dough. Fondant can be died any color and can be purchased or handmade. In our class, lecture give to all students around 2 or 3 weeks to make a fondant.

Rolled fondant

rolled fondant normally is a "dry", firm fondant that is rolled out with a rolling pin and draped over a cake. Its use to create smooth and stunning coverings on cake, as well as for edible cake decorations.

Poured fondant

is creamy confection used as a filling or coating for :

pastries
cakes
candies
sweets

Fondant recipe .

Ingredients :

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

Preparations :

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 to boil for 2-3 minutes

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

4-Pour the sugar syrup into 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 s ready to be worked.

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

6- Paste the fondant to the product that we made

Our groupmates fondant that we made at the class :