Rolled Fondant Icing-note 2 Of 4 Bswn00a Recipe
Yield: 37 ServingsRecipe by luhu.jp
Ingredients:
DIRECTIONS CONTINUED
Directions:
5. Set the glass measuring cup in a pan with 1" of very hot water in
it. Add into the cup: Glucose, Crisco & glucose.
Stir w/ spoon until Crisco is dis solved. DO
NOT GET THIS MIXTURE MORE THAN WARM! 6. If adding flavor/color, do
this now. 7. Pour the cup of warm ingredients into the "well" of
conf.sugar. Stir w/wooden spoon until too thick.
Pour mixture out onto the cornstarch/conf.sugar, knead w/hands &
incorporate as much conf.sugar from pinch the dough. It shouldnt feel
sticky. 8. Roll out the dough 1/4" thick.
<<<>>> Stop frequently & turn. Try not to get
conf.sugar on the top-side. Use a RULER to measure. The dough should
be large enough around for both the top & sides of cake.
high.> Is table wide enough? 9. To drape icing on the cake: Elevate
the cake on the Crisco pan.
USING ONLY!, pick up icing dough by sliding both hands
underneath & lifting gently.
Center icing to cake & gently let it down on the cake. DONT PLEAT!
Cut off excess dough ABSOLUTELY level with bottom of c.board cake is
setting on.
Gently work out the "draping," by pressing gently with fingers. DONT
STRETCH THE ICING! 10. Now, using palms of hands only, rub gently in a
circular motion to smooth.
a pin at an angle. 11. USING ON A CAKE DUMMY FOR SHOW: Use the porous
foam that mashes. With a gumpaste roller, roll top edge to it isnt
so sharp. Also mash any rough places. Fill in any holes w/royal
icing. Set dummy on a cardboard the same size as the cake, glue down
with royal icing.
Use piping gel for the "glue" to stick icing on. *Continued note
3.......
Source from luhu.jp
it. Add into the cup: Glucose
Stir w/
NOT GET THIS MIXTURE MORE THAN WARM! 6. If adding flavor/color, do
this now. 7. Pour the cup of warm ingredients into the "well" of
conf.sugar. Stir w/wooden spoon until too thick.
Pour mixture out onto the cornstarch/conf.sugar, knead w/hands &
incorporate as much conf.sugar from pinch the dough. It shouldnt feel
sticky. 8. Roll out the dough 1/4" thick.
<<<
conf.sugar on the top-side. Use a RULER to measure. The dough should
be large enough around for both the top & sides of cake.
high.> Is table wide enough? 9. To drape icing on the cake: Elevate
the cake on the Crisco pan.
USING
underneath & lifting gently.
Center icing to cake & gently let it down on the cake. DONT PLEAT!
Cut off excess dough ABSOLUTELY level with bottom of c.board cake is
setting on.
Gently work out the "draping," by pressing gently with fingers. DONT
STRETCH THE ICING! 10. Now, using palms of hands only, rub gently in a
circular motion to smooth.
a pin at an angle. 11. USING ON A CAKE DUMMY FOR SHOW: Use the porous
foam that mashes. With a gumpaste roller, roll top edge to it isnt
so sharp. Also mash any rough places. Fill in any holes w/royal
icing. Set dummy on a cardboard the same size as the cake, glue down
with royal icing.
Use piping gel for the "glue" to stick icing on. *Continued note
3.......
Source from luhu.jp
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