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Fondant Cake Embellishments

Recipe Handout & Resources

STA Convention May 3, 2013

Chef Michelle Born

Classic American Buttercream
Ingredients Butter (softened) Icing Sugar Vanilla Milk or Cream Instructions: Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 1 lb of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere), gradually add 1 more 1lb of sugar, mix until it has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Enjoy! Yields about 3.5 lbs (1.5 kg) U.S. Metric 1 lb 454 g 2.5 lb I kg 1 15 ml tbsp 1-4 15-60 tbsp ml

Meringue Buttercream
Ingredients Butter Water Sugar (Granulated) Candy Thermometer Egg Whites (room temp) Cream of Tartar Glass Measuring Cup Flavoring or liqueur (optional) Instructions: U.S. Metric 1 lb 454 g 2 oz or 1/4 60ml cup .5 lbs or 1 250 g cup 5 ½ tsp 2 tsp 5 2.5 g 10g

Beat the butter until smooth and set aside. In a small saucepan, combine the water and ¾ of the sugar. Stir until the sugar is dissolved. Slowly heat the mixture, stirring constantly, until it starts to bubble. Reduce heat to low and insert candy thermometer. Do not continue the stir. In the large bowl of the electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and beat at high speed until soft peaks form. Gradually add the remaining ¼ of the sugar and beat until stiff peaks form. Meanwhile boil the sugar mixture until it reaches 120-121 degrees Celsius. Do not let the temperature go over 121 degrees Celsius Turn off the heat and immediately pour the mixture into the glass measuring cup to stop the sugar from cooking. Pour a little of the sugar mixture onto the egg whites and beat them on low. Slowly add the rest of the sugar then beat on high for 2 minutes. Continue to beat on low until the mixture is cool. Add the butter, 1 tablespoon at a time, to the egg-white mixture, beating continuously on low until all of the butter is added. If the mixture starts to separate, beat on high for a few seconds until it solidifies. Beat until smooth, then add the flavoring. This icing can be stored at room temperature for 2 days or refrigerated for 10 days. Yields about 2.5 lbs (1.2 kg)

Royal Icing
Ingredients Egg Whites (room temp) Cream of tartar Water Icing Sugar Instructions: U.S. Metric 2 2 2.5 g 10 ml 454 g

½ tsp 2 tsps 1 lb

Place all the ingredients in the bowl of the mixer and beat slowly until they are blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal-icing decorations to dry at room temperature. Yields about 1 lbs (.5 kg)

Rolled Fondant
Ingredients Gelatin Water White Corn Syrup Icing Sugar Corn Starch, for dusting Icing Sugar for Kneading Total Weight U.S. 0.5 oz 2 oz 4 oz 2.5 lbs As needed for kneading 4 lbs 10.5 oz Metric 15 g (1 pack) 60 ml 125 ml 1 kg

2.325 kg

Procedure :
1. 2. 3. 4. 5. 6. 7. In a large bowl sift icing sugar and make a well at the center. In a small saucepan, soak the gelatin in water. Heat gently until dissolved and clear. Do not boil. Stir corn syrup into gelatin mixture. Heat gently until dissolved. Pour into the well of the sugar and mixed until all the sugar is blended. Knead the icing on a clean sugared surface until it becomes stiff. If the mixture is sticky, add small amounts of icing sugar. 8. Dust with cornstarch and wrap tightly in plastic wrap, and place in airtight container until needed.

The following table give approximate amounts of fondant (rolled out to ¼“thick) needed to cover cakes of various sizes, all about 3 ½ tall. At least ½ pound will be trimmed away and may be reused.
Cake Round 6 inch 8 inch 10 inch 12 inch 14 inch 16 inch Square 6 inch 8 inch 10 inch 12 inch 14 inch 16 inch Pounds of Fondant 1½ 2 2½ 3 4 5

2 2½ 3 4 5 6½

White Chocolate Rolled Fondant
Ingredients Gelatin Water White Corn Syrup White Chocolate , melted Icing Sugar Corn Starch, for dusting Icing Sugar for Kneading Total Weight U.S. 0.5 oz 2 oz 4 oz 4 oz 2.5 lbs As kneaded 4 lbs 10.5 oz Metric 15 g 60 ml 125 ml 125 g 1 kg

2.325 kg

Procedure :
1. 2. 3. 4. 5. 6. In a large bowl sift icing sugar and make a well at the center. In a small saucepan, soak the gelatin in water. Heat gently until dissolved and clear. Do not boil. Stir corn syrup into gelatin mixture. Heat gently until dissolved. Remove from heat and stir the melted chocolate into the mixture and stir until blended. 7. Pour into the well of the sugar and mixed until all the sugar is blended. 8. Knead the icing on a clean sugared surface until it becomes stiff. If the mixture is sticky, add small amounts of icing sugar. 9. Dust with cornstarch and wrap tightly in plastic wrap, and place in airtight container until needed. The following table give approximate amounts of fondant (rolled out to ¼“thick) needed to cover cakes of various sizes, all about 3 ½ tall. At least ½ pound will be trimmed away and may be reused.
Cake Round 6 inch 8 inch 10 inch 12 inch 14 inch 16 inch Square 6 inch 8 inch 10 inch 12 inch 14 inch 16 inch Pounds of Fondant 1½ 2 2½ 3 4 5

2 2½ 3 4 5 6½