Cake, Fondant, Butter cream!

Making butter cream

The thick but creamy texture of this flavorful icing makes it ideal for decorating. It can be
refrigerated in an airtight container for up to a week. Re-whip before using. Makes 3 1/2 cups.
1/4 c. butter, slightly softened
1/4 c. solid vegetable shortening
1 1/2 tsp. vanilla
5 c. confectioners' sugar (there are 4 c. in a lb.)
1/4 c. & 1 tbsp. milk
In a large mixing bowl: Cream butter and shortening with electric mixer. Add vanilla. Gradually
add sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl
often. When all the sugar has be mixed in, icing will appear dry. Add milk and beat at high speed
until light and fluffy. Keep icing covered with a damp cloth until you're ready to decorate. For
best results, keep icing bowl in refrigerator when not using. NOTE: For economy reasons we
suggest using butter cream icing recipe above.

(Cone to put icing/butter cream in)

  Step 1

Place triangle on a flat surface with pont A facing you.   Step 2

 Curl over point C to meet point A as shown.   Step 3

Now hold points A and C together with one hand while you bring point B over and around to join the

back of points A and C with your other hand. You have formed a cone.  
Step 4

Adjust points C and B to draw the top of the cone into a tight sharp point.

  Step 5

Tape the outside seam of the cone to hold it together.   Step 6

Cut about 3/4" off the top of your cone to accommodate a decorating tube. Don't cut off too much, or
 the tube will drop right through. Trial and error will show you how much of an opening you need. The

tube doesn't have to fit snugly, since the icing will hold it in place.  
Step 7

Put icing in your cone with a spatula, filling the cone no more than half full for ease in handling.

  Step 8

Fold the top of the cone as shown, with the sides folding in first and the top rolling down to force icing
out of the decorating tube. As you decorate, continue to roll down the top as needed.

  Step 9

To decorate, place the top, or rolled down part of the cone, in the palm of your hand and apply pressure
evenly, with your fingers. Guide the tip of the cone with your other hand.

Making Fondant

This icing is rolled out and used as a covering for a pound or fruit cake., which is traditionally first covered
with a layer of marzipan to seal in flavor and moistness of the cake. A light layer of buttercream may also
be used. Cakes covered with rolled fondant can be decorated with royal or buttercream icing.
 Rolled Fondant Recipe

1 Tbsp. unflavored gelatin

1/4 cup cold water

1/2 cup Glucose

1 Tbsp. Glycerin

2 Tbsps. solid vegetable shortening

2 lbs. confectioners sugar

2-3 drops liquid food color/flavoring, as desired

Combine gelatin and cold water, let stand until thick. Place gelatin mixture in top of double boiler  & heat
until dissolved. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted,
remove from heat. Mixture should cool until lukewarm. Next, place 1 lb. confectioners sugar in a bowl and
make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in
sugar and adding more, a little at a time until stickiness disappears. Knead in remaining sugar, icing color
and flavoring. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too
soft add more sugar; if too stiff, add water a drop at a time. Use fondant immediately or store in airtight
container in refrigerator. When ready to use, bring to room temperature and knead again until soft. This
recipe yields enough to cover a 10" X 3" high cake.

Applying Fondant.

Determine the diameter of fondant you need to roll: Simply measure the diameter of the and add to
the height of both sides. Example: for an 8" diameter cake that is 4" high: Add the diameter of 8" to the
(two) sides of 4" each, which gives 16" total.        

        1: Prepare cake: Cover with buttercream icing

   

2: Knead: Work until it is an even pliable consistency. If fondant is sticky add a little
confectioners' sugar. Also lightly dust work surface and rolling pin to prevent sticking.

3: Roll fondant to the correct size (diameter....see above). Use rolling pin, lifting and
moving as you roll. Add more confectioners' sugar if needed.
  

4: Place on cake: Gently lift fondant with aid of rolling pin, or use support of both hands,
be careful not to tear or separate it, and place it over the cake  

   

5: Shape & trim: Here's where the Easy-Glide smoother comes in handy........it's
better than your hands (heat might affect the fondant). Use the straight edge to mark
fondant at base of cake & trim off excess with a sharp knife, or pizza cutter.

   

6: Smooth & shape: Use the Easy Glide smoother, or your hands if necessary. Begin in
the middle and work outwards and down the sides. Smooth until it adheres evenly on top
and all around. If an air bubble develops simply pop with a pin and resmooth that area.

Cake ideas.
Materials

Square or circle.