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Cake Fondant

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198 replies to this topic

#61 *Deborah*

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Posted 24 January 2005 - 10:25 PM

Deborah,
The cake looks great. Good for you.
Looks like a lot of hours went into that.
How long do you think it took you?

Chef M

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Thanks :smile:

Research, sourcing, shopping, stuff like that? unknown. I read 6 cookbooks and all kinds of stuff on the net.

I took two days off work to do the baking and covering.

Preparing the green fondant for the leaves: about 45 minutes (not counting running to the store to find more colours)
Making the leaves: about 4 hours with a friend to help--that was my first time with fondant though.
Baking the cakes themselves: about an hour per layer; my oven is not big enough to do two at once, and I don't have the equipment. Maybe a little longer; I had forgotten the time I spent taking the stringy things off the eggs as I cracked them, and there were 21 all together.
Preparing and applying the ganache and white fondant: about 3 hours, including time I spent putting them back in the fridge or freezer to keep the ganache stuck on beneath the fondant (I goofed the proportion for the ganache and had too much cream, so it was runnier than I would have liked).
About 2 hours making the raspberry sauce, straining, reducing...
About half an hour preparing the packaging (time well spent as they got up that curvy highway in perfect order).
About half an hour assembling it.

So about 13 hours not including non-kitchen preparation, and then cleanup and like that...there was a severe learning curve involved, though, so I expect if I did another (maybe one day if I catch my breath!) I'd probably be able to cut that down to 10, or maybe even 8. I left myself enough time to do things slowly out of a fear of messing up irrevocably if I had to hurry. If I had a bigger kitchen and someone to help me wash things, and all the bowls and spatulas in the world, it would be even quicker!

Would I obsess any less? probably not! although if it's not your best friend you probably don't care quite so much whether you make a good impression.

Edited by *Deborah*, 24 January 2005 - 10:33 PM.

Agenda-free since 1966.

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#62 Ling

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Posted 25 January 2005 - 01:36 AM

The wedding cake looks marvelous! You have a lucky, lucky friend. :smile:

#63 In2Pastry

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Posted 16 April 2005 - 08:09 PM

I am looking for an out of this world White Chocolate Rolled Fondant recipe. I have purchased ready mades, but still don't like the taste. Does anyone have one and be willing to share? I am also in need of a recipe for a stong pastillage. Thank you so much for any help~~~

#64 Wendy DeBord

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Posted 16 April 2005 - 09:57 PM

I'd just like to add this note: you can add flavorings to rolling fondant and chocolate fondants. You'd be supprised how much better they taste.............and in my opinion they can taste better then homemade if you do so. Plus you still keep the advantages of purchased fondants.

I've made a couple different recipes for both items your searching for and haven't found the definitive recipe for either, so I'll step aside.

#65 In2Pastry

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Posted 17 April 2005 - 07:08 AM

Thank you Wendy. I have always had trouble adding flavoring to already made fondant. I find that it gets way too wet then when I add in more powder sugar, I get a nasty mess. Do you have a trick for that? By the way, I LOVE YOUR BLOG--lots of great information.
Thanks again for the reply

#66 chefette

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Posted 17 April 2005 - 07:55 AM

What pastillage recipe are you using now?

Strong pastillage is generaly thick pastillage

Pastillage is by its very nature brittle. If you need it to be weight bearing you need to think about the structure and possibly use pastillage to cover cardboard, styrofoam, or some other support piece.

If you cannot use some material that is actually strong you need to think about structure and design as I mentioned before.

One option is to use multiple thin layers with air space in between so that the load is borne by many pieces over a wider base. But if you are not in a competition that forbids use of non-edible infrastructure and you want some specific look - then use another material and cover it with pastillage.

This is a recipe I like alot - it is from Ewald Notter
850g 10x
150g cornstarch
10g gelatin (sheets)
30g glucose
15g vinegar

I usually need to add a bit more water - about 50g

#67 In2Pastry

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Posted 17 April 2005 - 02:25 PM

Thank you for the great information on the pastillage Chefette! I will definately give Ewald's recipe a try. I haven't used pastillage, I usually stick with gumpaste, but for a couple of projects I will be working on I needed something a little stonger and after having read that pastillage is the better of the two, I thought I would give that a try. Thanks again!

#68 Wendy DeBord

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Posted 17 April 2005 - 09:22 PM

Let me breifly say that Chefette is a genious with gum paste! Go check out the California Forum, she posted a photo of a sculpture she did of two planes while flying, out of gum paste. It was displayed in a pastry show at the airport. It's incrediable!

You can really trust her advice, you won't find better.

Flavoring fondant: you need to choose flavoring agents that don't require alot of wet volume to flavor. I really love natural fruit oils for flavorings. Other then oils choose strong extracts like lemon or almond........of course don't add enough to make your fondant strongly flavored. A little of either or a combo of several flavors changes the rolled fondants taste into something pleasant.

#69 In2Pastry

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Posted 18 April 2005 - 06:30 AM

Wendy thanks again for the information. WOW! Chefette your work is terrific, those plane were incredible. I just can't thank everyone enough for all the great information. Being from Montana, we just don't have the resources for sugar art. Thanks again. I will let you know how my projects turn out when I get them done.

#70 mignardise

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Posted 18 April 2005 - 08:19 PM

Margaret Braun's pastillage is great and easy to make.

#71 chefette

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Posted 19 April 2005 - 04:47 AM

Thanks Wendy - that was swet. My biplanes are actually pastillage - not gumpaste although I made some of the more delicate components from gumpaste. specifically - the little windows.

In2Pastry - pastillage in definitely stronger than gumpaste and is better for structural work where gumpaste is lighter, more delicate, allows you more working time and does things like stretching and frilling better than pastillage. The Ewald pastillage actually is a very nice and workable recipe. Ewald even does fairly thin flowers with it.

If you haven't worked with pastillage before it does work differently than gumpaste.
you will want to lightly dust your work surface with cornstarch before rolling out.
you have to work quickly and cleanly bec ause the surface will start wrinkling as it starts to form a skin almost immediately.
You can extend the working window by creating moisture to prevent surface drying. Some people roll out then freeze so that a natural condensation forms as it warms. I prefer using a steamer (mostly for larger jobs or pieces that require many intricate cuts before being shaped.

If you want curved or shaped pieces you need to locate or create forms for drying and shaping.

If you are sticking with flat pieces - or pieces than can be dried on a flat surface (I like sheets of styrofoam since they are clean, flat, and allow some air flow to the bottom so they dry a bit faster) you need to fluip the pieces every few hours or they tend to warp slightly or develop a tiny lip on the bottom side.

Good luck with your creation.

#72 pastrymama

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Posted 19 April 2005 - 07:01 AM

could you tell us the title to the post with the planes, I can't seem to find it. thanks
check out my baking and pastry books at the Pastrymama1 shop on www.Half.ebay.com

#73 In2Pastry

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Posted 20 April 2005 - 08:01 AM

Chefette, thank you. Those tips and tricks will save me so much time! Do you happen to know what the ratio would be between gelatine sheets and powdered gelatine? I know I've read it somewhere here on the board, but for the life of me can't think where. Actually maybe it was in the marshamllow thread......
If these turn out well I will take a picture and try to post them. Thanks again for all the wonderful help!!




~~Kelli

#74 Tepee

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Posted 20 April 2005 - 08:20 AM

could you tell us the title to the post with the planes, I can't seem to find it. thanks

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Here you go
--- Truly spectacular!

Edited by Tepee, 20 April 2005 - 08:27 AM.

TPcal!
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Please take pictures of all the food you get to try (and if you can, the food at the next tables)............................Dejah

#75 sherribabee

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Posted 20 April 2005 - 11:35 AM

Chefette, thank you. Those tips and tricks will save me so much time!  Do you happen to know what the ratio would be between gelatine sheets and powdered gelatine? I know I've read it somewhere here on the board, but for the life of me can't think where. Actually maybe it was in the marshamllow thread......
If these turn out well I will take a picture and try to post them. Thanks again for all the wonderful help!!


~~Kelli

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4 sheets gelatin = 1/4 oz. powdered gelatin
Sherri A. Jackson

#76 In2Pastry

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Posted 20 April 2005 - 07:07 PM

Sherri, Thanks for the gelatine conversion!

~~Kelli

#77 Wendy DeBord

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Posted 21 April 2005 - 06:16 AM

You can see Chefettes work on the following thread: here.

#78 chefette

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Posted 21 April 2005 - 06:10 PM

So what are you planning to make?

#79 chefette

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Posted 22 April 2005 - 04:58 AM

If you can - you should try to use gelatine sheets, but if you are going to use powder -
a gelatine sheet generally weighs 2g. 1 of those little envelopes of gelatine is normally equal to 2 1/2 - 3 sheets of gelatine

I would bloom and melt 3 1/2 packets of gelatine in about 150g water
warm your vinegar and glucose (you can use light corn syrup if you don't have glucose - I don't think it has that much of an affect) in a small pan and add the bloomed gelatine to dissolve

in a steady stream add the warm liquid to the combined 10X and corn starch while mixing on lowest speed with the paddle.

this will appear impossible at first but works itself out mostly - add a little (very little) extra water.

scrape the pastillage out onto the very clean counter lightly dusted with corn starch (amazingly enough pastillage will magnetically draw the only black speck in the vicinity). Knead this thoroughly until it is smooth and pliable. I find that adding a little extra water by moistening my hands periodically is helpful. You don't want your pastillage to be too wet, but maintaining a pliability is important. Like bread dough it should be firm and smmoth and clean the counter and not stick to your hands or the counter.

Cut the lump in half or even quarters and wrap each very well in plastic and store in a zip lock bag with a damp paper towel. Try not to roll out more than you need for each piece at hand. Also don't try to be too ambitious and cut out to many pieces at from one sheet. Until you get your cutting zen and timing it is best to stick to a single piece.

Immediately rewrap any excess from the rolled out sheet.

The pastillage is easiest to work with the day you make it. If you use it another day you will need to knead it up well. You can even microwave it just a few seconds - I would stick with about 6 second blasts. Othyerwise it just melts.

You can wrap and freeze excess pastillage for later use.

Allow plenty of time for drying - Depending on thickness - you should probably allow 24 hours.

The real thrill f pastillage is in the sanding process to ensure smooth perfect edges. - Make plenty of extra pieces to allow for breakage.

#80 Wendy DeBord

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Posted 22 April 2005 - 05:36 AM

I had forgotten about this........but I have mixed homemade white chocolate plastic with purchased fondant. It worked fine and did taste pretty good. You can do that in what ever ratios you want. Fondant mixed in with your white chocolate plastic makes it more elastic.

#81 mignardise

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Posted 30 May 2005 - 05:46 PM

Been doing fondant for years...........I have been noticing a pattern lately...........am quite stumped on why sometimes this happens to the fondant, when I add color to the fondant and it starts to get really (hard to explain) stretchy, tears at the top edges, isn't homogenous, lots of holes, maybe dry.

What can cause this? Is it the colors, brand/type of colors? I use a variety of brands.

The other thing I think could be the culprit is the A/C drying it out. Because once in a blue moon it does it to the regular fondant. I just assume it's a bad tub (Pettinice) and I open another one.

Give me a clue someone as to what's happening.....................and what to do to remedy this problem.
Thanx

#82 chefpeon

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Posted 31 May 2005 - 01:02 PM

The only thing I can really say about this is that I have experienced similar problems but not
because of any type of color issue. I always use the Pettinice, and I swear some buckets of it don't seem to be as fresh as others. No matter if a add some glycerin or a little water....it just
seems dryish and/or off-ish. Then I'll open another bucket and everything's fine.

I've only had trouble with colored fondants that are deep hues....for instance when you have to add a lot of black or red coloring to get it as deep as you want, and then it slacks the fondant out. I have since found that I can offset that problem by using half powder and half gel-paste.

#83 cakesuite

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Posted 31 May 2005 - 07:37 PM

Yes, too much coloring destroys my fondant as well. When I need a deep color, I usually color the fondant subtly, then go over it with the airbrush.

#84 mignardise

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Posted 02 June 2005 - 12:14 AM

I sometimes think it is the bucket too.
Like I mentioned before, sometimes it happens to the plain white fondant. But definately to the colored fondant.
I seldom have colored cake orders. So, I am guessing it has something to do w/ the color added.
I had stretch marks all on the top edges, and some parts were almost on the verge of tearing. Never happened to me like this.
Anyone else have some added advice and thoughts?

#85 justcake

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Posted 02 June 2005 - 12:36 AM

I've been using Satin Ice recently after having consistent problems- similar to the ones you described- with Petinice. I've found that you really have to stay on top of the distributors in regard to rotating their stock... I no longer accept any buckets with dust on them! usually means they've been sitting in a warehouse too long and that's the only time I've had problems. I believe the shelf life is only 6 months- at least that's what the Satin Ice rep stated.

In regard to color- yes, the more food color the weaker the fondant gets... I usually let it "rest" overnight after adding a lot of food color before I attempt to use it- not sure why it works but it seems to help. Also- Satin Ice is making colored fondant now in primary colors which is the same consistency as the basic white- I've used it to mix colors into white fondant instead of food color- it works great for lighter colors- that way it stays the same consistency and can be used right away. For darker colors I use the airbrush to accentuate as well.

#86 JeanneCake

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Posted 02 June 2005 - 02:21 AM

I believe the shelf life is only 6 months- at least that's what the Satin Ice rep stated.

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I never had much success working with SatinIce brand, it was very stretchy, very easy to poke through when applying to a cake, it was harder to work with than Pettinice and not worth the aggravation at the time - this was at least two years ago and that's when I went back to Pettinice! So maybe SatinIce has reformulated their fondant? Do you have these types of issues with it? During a PastryScoop chat last year, Ron Ben-Israel said that he used a sheeter for this brand and he recommended icing down a table if you were going to roll it out. When my distributor doesn't have Pettinice, I use Albert Uster's Massa Grischuna.

At the time I was buying it, SatinIce told me the shelf life was a year so maybe they have reworked it and it is time to try this again.

#87 mignardise

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Posted 04 June 2005 - 09:44 AM

Thanks for the replies.
One more...........when I pick up the Pettinice from my distributor, it is in their temperature controlled warehouse, then I bring it to my cake studio and it is not a/c'd all the time. I crank it up towards the end of the week when all the cakes are due. Could it be the fluctuation in temperature?
Thanks Justcakes..........I certainly will make sure that my distributor hands me fresh buckets. Or, I'll try the Satin Ice one more time for comparison. Kinda a creature of habit. Hate to try something new when you got the other one down.

#88 zaskar

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Posted 08 February 2006 - 11:25 AM

I bought a 50lb box of fondant for $20. I haven't opened it yet. I was wondering if anyone knows if you can add color to it, and how? Would I use powdered color or a liquid color?

Thanks,

-z

#89 nightscotsman

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Posted 08 February 2006 - 12:22 PM

Is this a rolled fondant or poured fondant? You can add color to both, but usually use different products.

#90 DragonflyDesserts

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Posted 09 March 2006 - 04:03 PM

I want to start using fondant more in my cake shop. I've made marshmellow fondant for small pieces but making fondant can be time consuming. Do most of you that use it buy it or make it. If you buy it, what have you found to be the best brand? Any input would be appreciated.

TIA!!!
Cheryl Brown
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