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Decorating Cakes with Marbled Fondant
Pastry Chef Sue McCown of Earth & Ocean at the W Hotel
- Seattle, WA
As demonstrated at the
Northwest Foodservice Show
One beauty of fondant is that it is indestructible. It can be
stored for one month at room temperature and can be frozen indefinitely.
The marbling technique shown here breathes new life into classic
fondant-wrapped cakes.
STEP 1: Cut white fondant and colored fondant
each into 5 equal pieces.
STEP 2: Stack fondant layers on top of one another,
alternating white and colored pieces.
STEP 3: Press fondant together, and then pull
and stretch to form marbling.
Classic Rolled Fondant
Pastry Chef Sue McCown of Earth & Ocean
at the W Hotel - Seattle, WA
Adapted by StarChefs.com and demonstrated
at the
Northwest Foodservice Show
Ingredients:
- 1 Tablespoon gelatin
- ¼ cup water
- ½ cup glucose
- 1 Tablespoon glycerin
- 2 Tablespoons solid white shortening
- 8 cups powdered white sugar
Method:
Sprinkle gelatin over water in a 2-cup heatproof glass measuring
cup or bowl and allow to sit for 5 minutes. Set measuring cup
or bowl in a small pan of simmering water and stir until the gelatin
is dissolved. (This can also be done in a few seconds in a microwave
on high power.) Blend in glucose and glycerin, then add shortening
and stir until melted. Remove from heat.
Place sugar in a large bowl and make a well in the center. Add
gelatin mixture and stir with a lightly greased wooden spoon until
blended. Mix with lightly greased hands and knead vigorously in
the bowl until most of the sugar is incorporated. Turn out mixture
onto a smooth, lightly greased marble or Formica surface and knead
until smooth and satiny. If the fondant seems dry, add several
drops of water and knead well. If it seems too sticky, knead in
more powdered sugar. The fondant will resemble a smooth stone.
It should be malleable like clay, and soft but not sticky.
Rolled fondant may be used at once, but seems to work more easily
when allowed to rest for 24 hours. It is important to cover the
fondant to prevent it from drying. Wrap tightly with plastic wrap
and place in zip-lock bag or airtight container. It will firm
up slightly on standing.
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