Rolled Fondant – The Hot New American Cake Icing

Rolled fondant is a dense smooth white sugar mass, comparable to a pie dough used for decorating cakes. Rolled Fondant can be rolled and draped over a cake. Fondant originates from the word “fondre” which means to dissolve and is named so because it melts in your mouth when eaten. Fondant may be used as a modeling paste or to construct wedding cakes and fondant cakes for all occasions. Fondant is somewhat new to this country and has been gaining in recognition over the last ten years or so. Rolled Fondant has been well-known in Europe and other countries for decades. The influence is spreading here as availability of prepared Fondant grows. Rolled Fondant is sold to the baking and foodservice industry in 20 lb., 5 lb. and 2 lb. pails. Rolled Fondant products should be stored in a sealed container and will last for up to one year.

This is what the professionals do to prepare their Rolled Fondant. After removing your Fondant from the container, separate the product into smaller pieces and situate in mixing bowl with dough hook. If you coat or spray the bowl and hook with a vegetable shortening this will put a stop to the icing from sticking and allow trouble-free removal of product once mixed. Mix on slow speed for 1-2 minutes, kneading the icing to a smooth even uniformity. Color or flavor may be added prior blending. Of course, you can kneed the dough by hand if you do not have a mixer. Memo: Comparable to chewing gum, the gums in Rolled Fondant turn out to be more flexible and extendable once worked, this is why it is essential to knead well before rolling out.

The adding of extra gum will make the icing more extendable, and will also trigger the product to dry faster. Ready-made Gum Paste (gumpaste) is available for this purpose and is perfect for the production of sugar flowers and more. Gum Paste flowers can also be made well in advance of use.

Regular climate temperature changes may necessitate the icing to be softened or made a little stiffer. If you sense the need to stiffen the product, knead into the dough a little powdered sugar. The addition of a couple drops of glycerin to the fondant will soften the icing during the colder winter months, however once the product is stored at room temperature no add-ins or product changes should be needed.

Any time your Rolled Fondant remains exposed to the air it will dehydrate, therefore it is very essential that the storage of it is proper. I suggest storing it in the original bucket after use. Your covered cakes can be refrigerated and/or frozen. When doing so the cake should be kept covered or packaged, as refrigerated units often have elevated humidity which may trigger water condensation on top of the cake surface.

This is a great tool approximately determine how much fondant you will need to properly cover a cake. – Cake Diameter 6″ Net Weight Required 10 oz. – Cake Diameter 8″ Net Weight Required 12 oz. – Cake Diameter 10″ Net Weight Required 18 oz. – Cake Diameter 12″ Net Weight Required 24 oz. – Cake Diameter 14″ Net Weight Required 48 oz.

Here are the typical ingredients for white/vanilla Rolled Fondant. Each manufacturer is different so do not take the following as exact fact. Sugar, corn syrup, palm oil, flavorings, gum tragacanth, titanium dioxide glycerine, cellulose, corn starch, potassium sorbate, acetic acid. The majority are also manufactured with Zero grams Trans Fats, Zero grams Cholesterol, Gluten Free, Dairy Free, Nut Free, and containing no animal-derived ingredients. Verify each label to make certain it is Certified Kosher.

Beautiful creations prepared with Rolled Fondant have become progressively more popular with consumer and are highly rewarding to the baker. Some of the well known and celebrated cake designers and sugar artists use Rolled Fondant and Gum Paste. These products can be seen on cable and satellite TV food shows such as “Ace of Cakes” (Food Network), “Cake Boss” (TLC), “Food Network Challenge”, “Ultimate Cake Challenge” (TLC). The finest cake shops, bakeries and patisseries use Rolled Fondant and Gum Paste products to achieve their works of edible art.

There is one brand of Rolled Fondant manufactured in the United States. The name of this company is Satin Fine Foods. Their products are made with the flavor of Americans kept in mind. Their signature flavor is unmatched. In my opinion it has excellent elasticity/flexibility when rolled out, unproblematic to handle and seemingly unbreakable. The satin-fine texture allows it to be rolled awfully thin. The product is certified Kosher Pareve.

After modeling the decorations, your pieces will dry just as you planned for. A high-quality Rolled Fondant will not over dry and crack. A high-quality Rolled Fondant seals the cake, keeping it moist and fresh while also increasing the shelf life of the cake. The completed cake may be refrigerated or frozen as soon as it is covered.

To conclude I want to explore growing your profit margins with usage of Rolled Fondant. With expenses well below that of dairy products used in buttercream blends, the profit margin has grown for bakeries offering specialty cake products using Rolled Fondant. The item produces the quality, elegant looking cake which is gaining in popularity in the baking industry as well as the retail sector.

For more information pay a visit to your nearby oasis cake decorating supply store.

Five Reasons Why You Should Opt For Specialty Cake Pans

The preparation of specialty cakes draws the attention of many people around the world. People are now eager to make cakes with excellent and innovative designs. There are many specialty cake making schools that let you go through the basics. The introduction of specialty cake pans has revolutionized the industry. With a wide range of shapes and size, people need to buy it for the preparation of cakes. The size of it varies from miniature to extra large and of different materials.

To Be Innovative: In the past, people knew only about classic, round-shaped pans. Now, there are many innovative designs available that let you make excellent cakes of your choice. There are special pans for kids with complex and intricate designs. The design of the pan is the feature that gives a particular shape to the cake. So it is very important for you to buy a pan that suits you. In fact, you may need to buy more than one to make a variety of designs.

To Be Attractive: The cakes that are made of specialty cake pans are very attractive. Moreover, it increases the scope of decoration. If you intend to be a professional, or if you want to show your talents to others, then it is mandatory for you to buy specialty cake pans that suit you.

To Preserve Shape: A great feature of the specialty pans is that it is bendable. So the cakes can be easily removed from the pan. It preserves the shape of the cake and gives originality to the cake.

To Make Cleaning Easy: Many of the cake pans are made of silicon. So it is easy for you clean. Moreover, it withstands high temperature. The cakes that you prepare will be in good shape and will be presentable to others.

To Conform To Standards: Some of the quality cake pans are approved by FDA, as they do not transfer particles to food. This feature of the pan is very important.

You should go for specialty cake plans if you are a businessman or if you are an individual who loves to make cakes at home. Opting for specialty pans gives you a lot of choice. The options will be wide open to you and you can make the best out of your own resources. Why should you wait, go for the best!

Two Most Popular Specialty Cake Recipes

Cakes for special occasions like wedding, birthday, and Christmas are a must. Now you too can bake the cake and decorate it yourself. It is fun in addition to saving money.

The main thing here is the specialty cake recipe. With a good recipe and step-by-step instructions, you can also create palate-tickling specialty cakes. However, keep in mind that baking is also an art and therefore you get the perfect one only after a couple of attempts.

Here are two most popular recipes for specialty cakes.
1. Birthday cake
Ingredients required
White sugar -1/2 cup
Flour – 2 &1/2 cups
Whipped cream – 2 cups
Fresh milk – 2/3 cup
Egg – 1
Vegetable Shortening – 1/3 cup
Fresh strawberries – 3 cups
Baking powder – 4 teaspoon
Salt – a pinch

Cut the strawberries into thin slices and keep it in half a cup of sugar. Mix the flour, shortening, sugar, baking powder, and salt in a bowl and keep it aside. In another bowl, mix milk and egg using a blender. Pour it into the batter and stir well. Transfer the batter into a greased pan. Bake for 20 minutes in an oven preheated at 220 degree Centigrade. Cool the cake and remove from the pan. Cut into two layers and spread strawberries in between and on the top. Dress with cream. Your specialty birthday cake is ready!

2. Christmas cake
Flour – 300 gm
Eggs – 6
Butter – 300 gm
Brown sugar – 300 gm
Black currants – 525 gm
Cherries cut into two – 165 gm
Raisins – 450 gm
Mixed candied peels, chopped – 110 gm
Brandy – 3 tbsp
Powdered spices – 1/2 tsp
Cinnamon powder – 1/2 tsp
Zest of lemon and a pinch of salt

Take a 9 inch cake pan and line it with parchment paper. Mix flour, raisins, currants, cherries, peels salt and spices in a bowl. Whip butter and sugar in another bowl until fluffy. Add lemon zest and beaten egg one after the other. Add flour and fruit in small quantities. Add brandy and mix. Transfer the batter into the pan and bake for 4 & 1/2 hours at gas mark 3. Take it out and cool. It can be iced after a few days.