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Icing Only

Icing Only

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Icing Only

valutazioni:
5/5 (1 valutazione)
Lunghezza:
74 pagine
38 minuti
Editore:
Pubblicato:
Jan 1, 2001
ISBN:
9780988092006
Formato:
Libro

Descrizione

This icing booklet contains 50 basic and specialty icing recipes. Everything from a fabulous red velvet frosting to a chocolate marshmallow rolled fondant recipe. This is a good investment for anyone who loves to bake cakes or cupcakes and then top them with delicious homemade icing.
Editore:
Pubblicato:
Jan 1, 2001
ISBN:
9780988092006
Formato:
Libro

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Icing Only - Kim Knott

CAKES

Chapter 1 Basic Decorator Icings

Basic Rolled Fondant (Sugarpaste)

1/4 cup water

4 teaspoons powdered unflavored gelatin

1/2 cup liquid glucose

1 tablespoon glycerin

1 tablespoon butter

7 cups icing sugar

1. Measure water in a heat proof bowl and add gelatin. Let stand for 3 minutes.

2. Add unflavored gelatin, glucose, glycerin and butter to the bowl and then place the bowl in a large pot partially filled with hot but not boiling water.

Heat proof bowl in a large pot partially filled with hot water.

3. Stir until the unflavored gelatin dissolves and the butter melts.

4. To the gelatin mixture in the heatproof bowl, add 4 cups of icing sugar. Stir together with a wooden spoon or use an electric mixer.

5. Pour mixture out onto a surface spread with icing sugar and knead in the rest of the icing sugar. (3 cups)

6. Place in an airtight container or freezer bag right away.

Notes: If the icing is sticky add more icing sugar. This recipe makes very nice rolled fondant that looks professional. If you want to use fondant after a few days and it goes hard, it can be softened by microwaving it for 30 seconds.

Basic Rolled Fondant being placed on a cake.

Storage guidelines for the fondants in this booklet

Room temperature - 4 days

Refrigerator - 3 weeks

Freezer - 3 months

Hint: A fondant mat takes all the stress out of rolling and placing fondant on cakes. A fondant mat is two pieces of food safe plastic that you roll the fondant between eliminating the need to dust with icing sugar. It eliminates cracking and elephant skin and enables a decorator to roll out the fondant very thin and therefore use less fondant. It also slows down drying as you work (See Appendix A - J. Wilton Distributors).

Using a fondant mat to roll out the Basic Rolled Fondant.

Kim's Honey Almond Rolled Fondant (Sugarpaste)

1/2 teaspoon almond flavoring + water to make 1/4 cup (see Appendix B)

4 teaspoons powdered unflavored gelatin

1/4 cup liquid honey

1/4 cup liquid glucose

1 tablespoon glycerin

2 tablespoons butter

8 1/2 cups icing sugar

1. Measure the flavoring in a glass liquid measuring

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