[Steps for Making Fondant Cake]Is the Fondant Cake delicious?
Steps for making fondant cake
Fondant is transliterated from fondant and is often used for surface decoration of cakes and pastries. It is a very crafted cake. It is different from the cream or cream cakes we usually eat. It uses fondant as the main material instead of common fresh cream, which is covered on the cake body, and then decorated with various sugar-shaped flowers and animals. The cakes are as delicate and gorgeous as decorations. Because it lasts longer than the cake decorated with fresh cream, and is beautiful, three-dimensional, easy to shape, and has a large space for modeling, it is the most popular kind of cake abroad, and it is also the most commonly used cake for weddings and anniversaries.
Due to the different materials and manufacturing process of fondant cake, its plasticity is unmatched by ordinary fresh cream cakes. It can be said that all the three-dimensional shapes you can imagine and cannot imagine can be realized on the cake through the fondant process.
Preparation method
The cake body of fondant cake must adopt the method of making American cakes, using the most natural ingredients such as fresh eggs, imported cream and fresh milk. The ingredients, even healthy fresh fruits or dried fruits and vegetables pickled in imported brandy – solid, delicate and rich texture, with a variety of flavors and mellow sandwiches; no matter the sweet fruit aroma, or the rich chocolate flavor, It’s fun to eat.
Main ingredients: 150g low-gluten flour
Excipients: 300g eggs
Seasoning: 150g salad oil, a pinch of salt, 150g sugar, 5g vanilla powder, 160g fondant, 200g powdered sugar, 200g butter, 100g egg white
How to make fondant cake
Allotment of ingredients required
Cake (8-inch cake + 6-inch cake) low flour 150g , 150 grams of salad oil, 300 grams of eggs, 150 grams of sugar, 5 grams of vanilla powder, a small amount of salt
fondant: 160 grams of massecuite, 20 grams of Gumpers
Meringue: 200g icing sugar, 100g butter, 50g egg whites
Ingredients: pink coloring, orange coloring, coffee coloring , powder puff (sugar powder + cooked cornstarch), pearl sugar
1. Separate the egg whites and yolks, beat the whites into a clean basin without water and oil, and beat the egg yolks directly into the oil-filled bowl In the container, add a quarter of the sugar to the egg yolk mixture and mix well
2. Add the sifted low-gluten flour and salt in three batches, and mix well.
3. Gradually add sugar to egg whites and beat with an electric mixer until white foam is formed.
4. Add a few drops of white vinegar and continue to stir until a small vertical tip can stand up in front of the stirrer.
5. Pour one-third of the egg whites into the egg yolk mixture and stir evenly, and then pour the egg yolk mixture into the remaining egg whites.
6. From Gently stir up and down to mix evenly, pour it into the mold, put it in a preheated 180-degree oven, the middle and lower layers, 40 minutes Use a toothpick to stick the pink pigment on the sugar paste
8. After kneading evenly to the desired color, roll it out into a large circle with a non-stick stick and use a small Take out the corresponding sugar flowers from the five-petal flower mold
9. Use a large five-petal flower mold to take out the corresponding sugar flowers, and prepare all other sugar flowers in the same way
10. Take a large sugar flower and put it on the operating sponge, press it down at the center point with the small round head, let it sag slightly, and use the big round head to drag the middle point outward on each flower with the big round head.
11. Then roll the round head along the edge of each petal, and arrange the large plum blossoms slightly, and roll them to the middle, so that they are more three-dimensional
12. Place the five small petals After the petal flower is placed on the sponge, also use the round head to drag from the middle of the flower to the outside of each petal, and then press it with the round head in the middle, it will be rounded up
13, the same Preliminary preparation of large and small plum blossoms in the same way, use a pen to paint orange to draw the middle stamens
14. Draw all the stamens in the same way, and then use a small round head to dip a little honey on it. Center
15. Put a small pearl sugar in the center to decorate, and then take a piece of sugar paste and roll it into a long strip. Cut it into a small section
16. Roll it into a rounded top and bottom. Oval stamens, make other stamens in the same way
17. Weigh the egg whites, powdered sugar and butter into a container, and stir them evenly
18. Mix Become a meringue, spread the meringue on the surface of the cake
19. Prepare the required lavender icing sugar and roll it into a large circle with a non-stick stick
20. Cover the cake body, cut off the excess corners, and tidy it up
21. Prepare the brown sugar paste needed for the trunk, and roll it into a long and thin strip
22. On the reverse side Apply meringue frosting and stick to the cake body
23. Stick other branches as you like, and paste the plum blossoms and buds on it.
24. Put the blue , lavender and orange icing sugar into thin strips; 48. Twist into a twist and stick to the bottom of the cake to form the edge of the cake.
Cooking Skills
1. The sponge cake I use for the cake body, the ratio of the cake ingredients is basically 2:1: egg:powder:oil:sugar : 1: 1, this time using the method of separating eggs, you can also directly send them together;
2. The powder in the middle of the puff is mixed with powdered sugar and cooked corn flour in a ratio of 1:1. If it is done, you can put the corn flour in the microwave for three minutes to make it cooked, but be careful to take it out and turn it every minute;
3. All sugar flowers are made of fondant and sugar. Pace is mixed in a ratio of 1:1, and the sugar candy can be directly used with sugar paste; the meringue icing is blended according to the ratio of egg white: butter: powdered sugar to 1:2:4;
4. I use Two kinds of molds, large and small, are used to press the plum blossom petals. Both large and small molds need to use a large round head to drag from the center of the flower to the edge of each petal, but the large mold also needs to roll the petal edge to make it thinner, but because the large mold divides each petal A lot, relatively speaking, it is not as good as a small mold, and it looks more three-dimensional;
5. All plum blossoms need to be operated on a slightly thicker sponge, so that they can be formed and more three-dimensional; if No, it can be operated in the palm of your hand;
6. I wanted to stick a yellow flower core in the middle, but I found that I couldn’t stand up at all during the actual operation, so I was lazy and drew it directly, and found that the effect is also good , just be careful when drawing to be radioactive.
Is fondant cake delicious?
Due to the special materials and craftsmanship of fondant cake, it is limited to some high-end However, with the improvement of people’s lives and tastes, more and more people will be interested in fondant art cakes due to the diversified demand for cake products.
“Fantastic cakes can actually be made delicious. For example, the fondant cake with truffle chocolate flavor is very good. It is very delicious and endearing, but the cost is very high. Selling this kind of fondant cake.” Mr. Lin, a pastry chef, told the Guangzhou Daily reporter that because of this, most of the current fondant cakes can only be artistic cakes with high ornamental value, and they contain a lot of icing and sugar. Cream, food coloring, etc., are not very suitable for public consumption.
Mr. Feng works in a dessert shop. He thinks that fondant cakes are not good-looking or delicious, their nutritional value is not high, their ornamental value is much higher than their edible value, and the fondant cakes are very “lucky”. , refers to fondant cakes that take a long time to make by hand, and will be “lucky”, which may be unacceptable to those who are particularly concerned. He usually pays more attention to health care, and thinks that it is best to choose some medium-sweet non-additive cakes for cakes. He said, “The shape of ordinary cakes can be very beautiful, and the ridiculously expensive fondant cake should be reserved for the rich.”
Miss Luo, who has 7 years of cake making experience, thinks fondant cake The popularity of cakes is a trend. Although fondant cakes have no nutritional value, their beautiful appearance symbolizes the status of customers. Personally customized fondant cakes represent the personality and taste of customers. Moreover, At present, most of the wealthy people can afford it.
