RE: Fondant Questions (Full Version)

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dcnovice -> RE: Fondant Questions (1/8/2010 2:50:58 PM)

Thought from a non-baker: How 'bout using fruit rollups to make ribbons?



Aileen1968 -> RE: Fondant Questions (1/8/2010 2:51:47 PM)

Ok...so now I'm thinking not to even attempt the awful fondant. How do you ice a cake so that it's super smooth? That's basically the look I want. Anyone have any good buttercream icing recipes? Would the fondant decorations still be appropriate?



CalifChick -> RE: Fondant Questions (1/8/2010 2:54:14 PM)

For super-smooth, google the phrase "viva method".  Basically you frost with a crusting buttercream, and after it crusts, lay a Viva brand paper towel on it, and smooth it with your hand.  Viva is the only non-patterned paper towel.  If the frosting sticks to the paper towel it means the frosting has not crusted enough, smooth it out with a spatula and wait longer.

Cali



Aileen1968 -> RE: Fondant Questions (1/8/2010 2:54:36 PM)

Is marshmallow fondant easier to work with than regular fondant? Does it taste any better?



SDFemDom4cuck -> RE: Fondant Questions (1/8/2010 2:54:37 PM)

quote:

ORIGINAL: Aileen1968


quote:

ORIGINAL: Jeffff

I can see it now. "Tonight on the Food Network, the Kinky Baker with Ms.JoD and that cunt Aileen"


Alton Brown


Hahahaha. You could work the teleprompter.


Nooooo we would end up with a scene out of Anchorman if he worked the teleprompter!



windchymes -> RE: Fondant Questions (1/8/2010 2:55:14 PM)

Of course, I didn't have any daughters, so you probably know better than I [:)],  but I think a bunch of little girls would love a pretty display of beautiful, girly cupcakes instead of a fancy, formal-looking cake.  Maybe you could just give them plain frosted cupcakes and a whole bunch of all kinds of decorations and let them go crazy?



divi -> RE: Fondant Questions (1/8/2010 2:56:13 PM)

quote:

ORIGINAL: Aileen1968

Ok...so now I'm thinking not to even attempt the awful fondant. How do you ice a cake so that it's super smooth? That's basically the look I want. Anyone have any good buttercream icing recipes? Would the fondant decorations still be appropriate?


What flavor Aileen
http://www.foodnetwork.com/recipes/ina-garten/double-fudge-cake-with-chocolate-buttercream-frosting-recipe/index.html

This is for Chocolate I love her recipes



lusciouslips19 -> RE: Fondant Questions (1/8/2010 2:56:38 PM)


quote:

ORIGINAL: CalifChick

Google "marshmallow fondant" and try the website http://www.cakecentral.com ... tons of good advice, lots of marshmallow fondant tips, mad hatter cakes, etc. The abbreviation for marshmallow fondant is MMF, so don't let that throw you. LOL.

You can also take regular icing, beat as much powdered sugar into it as your mixer can handle, then turn it out onto a board (dusted with powdered sugar), and knead as much more powdered sugar into it as it can handle. It becomes dough-like, and you can use that instead of fondant. It's easy to practice this technique with a small cake or some cupcakes, and see how it works for you.

If I can get the picture to load, you'll see two cakes I made for my youngest's first birthday. In the middle is her favorite bear, which has a blanket sewn to its paw. The cake on the left is a "smash cake", and the little bear is holding a blanket made of marshmallow fondant. The cake on the right is the cake I served to everybody else, and it's also holding a blanket of marshmallow fondant. Oh, and please don't judge my abilities by these pics, LOL, the resolution is crummy and the bears kind of look like brown blobs.



[image]local://upfiles/510384/834250DF01444A5F9AD829DB12F2F9A7.jpg[/image]


But this is a good point. She wants to cover the whole cake. Shes never done it before. The bankets you made didnt have to be smooth as they were fondant "blankets". When you are wrapping the cake its not easy to get it smooth in certain conditions. I ve seen those cake battles, and even professional can have hard time with the Fondant.

So I would try it ahead of time. But also realize that its meant to be eaten and really the kids just eat it and it would be a great accomplishment but dont stress out over it Aileen.



Aileen1968 -> RE: Fondant Questions (1/8/2010 2:56:59 PM)

It's for the family birthday party with about 50 people (Mostly adults) attending. I do cupcakes for the kid parties...



sub4hire -> RE: Fondant Questions (1/8/2010 2:57:24 PM)

You can get a cake spatula..cake store..target, wherever.  If you use buttercream after you frost it.  It will harden if you leave it out.  Not a real hard, hardening if that makes sense.  Yet hard enough you can use decorations on it.

A decent sized cake spatula you can frost a cake in three swipes.  Make it as smooth as you want.  You can also use solid food coloring to make virtually any color you want.

Yeah, I make more than my share of cakes. 
Buttercream is as simple as it gets.
1 cup solid shortening..I use vegetable
1 teaspoon flavor.  Vanilla, butter flavor, whatever you want
2 tablespoons milk
1lb powdered sugar

add more milk until you get the consistency you want.
If you want chocolate add 3/4 cup cocoa to the mix.  Though your colors are out then.




kittinSol -> RE: Fondant Questions (1/8/2010 2:57:30 PM)

quote:

ORIGINAL: sub4hire

You'd be better off covering it with marzipan.  You can roll marzipan out the same way you do fondant.



Oh my fuck, marzipan is ZE best thing in the world. In England, a traditional wedding or Christmas cake is made with loadsa alcohol and covered with a layer of marzipan AND fondant.

Now that is da shit, it really truly is.

Not cool for a kiddies' birthday cake, but the thing with it is that because of all the booze, it keeps for yonks. Maybe make it now, eat half of it, and keep the other half for their eighteenth birthday, or whenever the age limit is?

It's the bizness. Now I want some. Bastards.



Jeffff -> RE: Fondant Questions (1/8/2010 2:57:36 PM)

quote:

ORIGINAL: windchymes

Of course, I didn't have any daughters, so you probably know better than I [:)],  but I think a bunch of little girls would love a pretty display of beautiful, girly cupcakes instead of a fancy, formal-looking cake.  Maybe you could just give them plain frosted cupcakes and a whole bunch of all kinds of decorations and let them go crazy?



Or, you could  given a bowl, a boxed cake mix, a bottle of tequlia, turn the oven on and leave them in the kitchen.

They'd like that better than a clown.


Jeff



domiguy -> RE: Fondant Questions (1/8/2010 2:57:55 PM)

Go to Aldi.   buy the kid a shitty cake. You whore.



divi -> RE: Fondant Questions (1/8/2010 2:58:50 PM)

Marzipan is awesome



windchymes -> RE: Fondant Questions (1/8/2010 2:59:28 PM)

quote:

ORIGINAL: Aileen1968

It's for the family birthday party with about 50 people (Mostly adults) attending. I do cupcakes for the kid parties...


Well, that changes things, lol.

Hell, you're in Jersey....call the Cake Boss!!!  [:)]



lusciouslips19 -> RE: Fondant Questions (1/8/2010 3:00:29 PM)


quote:

ORIGINAL: CalifChick

For super-smooth, google the phrase "viva method". Basically you frost with a crusting buttercream, and after it crusts, lay a Viva brand paper towel on it, and smooth it with your hand. Viva is the only non-patterned paper towel. If the frosting sticks to the paper towel it means the frosting has not crusted enough, smooth it out with a spatula and wait longer.

Cali



I thought typically there was 2 layers. A crumb layer and then later after it dries a second coating?

Is the Viva method easier?



sub4hire -> RE: Fondant Questions (1/8/2010 3:01:22 PM)

quote:

ORIGINAL: kittinSol



Oh my fuck, marzipan is ZE best thing in the world. In England, a traditional wedding or Christmas cake is made with loadsa alcohol and covered with a layer of marzipan AND fondant.






Well you don't have to make an alcohol cake to use marzipan..hehe.  Although rum cake is quite good.



SDFemDom4cuck -> RE: Fondant Questions (1/8/2010 3:02:05 PM)

Ganache will come out smoother because it's basically poured. Think about the frosting on a Boston Cream Pie it's pretty much a ganache.

However it will only be a smooth as your crumb coat is. I have better luck doing more than one crumb coat to get a really smooth finish and then pouring the ganache.

Otherwise I've used a offset spatula, dipped in water, and a very steady hand to get any other frosting super smooth. You need an offset as big as the biggest cake so it covers the cake itself and a good spin base. I use a lazy susan with a bowl turned upside down to hold the cake itself.




kittinSol -> RE: Fondant Questions (1/8/2010 3:03:32 PM)

Are you kidding :-) ?

Deliaonline.



subtee -> RE: Fondant Questions (1/8/2010 3:04:21 PM)

I don't know any of this stuff.

Am I even a girl?



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