CAKE DECORATION ( FONDANT )

ASSALAMMUALAIKUM

Hi Readers, hows your day..  :)

we would like to share about decoration of icing we used a fondant. first we need to prepare the tools and equipment 

• styrofoam 
• stick
• glu
• fondant 

use a styrofoam and carve it. the figure must look 3D shape. our group will make a cartoon. we called it SMARTIES.

thats SMARTIES!!!!

Then

by using a fondant we need to wrapp the outer of styrofoam.

its look like this!!!

we need to lay the fondant using rolling pin and cut the size that we need

there are step to make smarties more strong. we need to use a stick.

this is how to indicate each other

im SMARTIES.. 

FINALLY  WE ARE DONE 

^_^

HISTORY OF FONDANT

ASSALAMMUALAIKUM

HAI READERS

Did you know about a fondant?... what is fondant?.. read this if you want to know.. just silent and read. okay

History of fondant

·         Invented in the 16th century, fondant has long been renowned as a frosting for its versatility and pliability. Unlike other frostings, fondant may be stored for long periods of time. Its texture lends itself easily to molding and shaping. Cake makers prefer to use fondant as a base frosting for any elaborately decorated cakes, such as wedding cakes, as it provides a smooth foundation on which to build. Today, bakers usually combine fondant frosting with piped frostings and other decorations, using royal icing to "glue" fondant into the shapes they desire.

Origin

·         Early fondants were made with rosewater, sugar, lemon juice, egg white and gum paste. Fondant gains its pliability from its chemical composition -- unlike other types of frosting, it is basically a sugar-water paste and contains no butter. The word "fondant" comes from the French word "fondre," which means "to melt." Likely this term was applied because fondant tends to melt in the mouth.

·         Early fondants first found popularity as candies, only later being adapted into a cake icing. Fondant icing did not achieve much popularity until the early 20th century, perhaps due to the prohibitively high cost of white sugar before that time.

Early Uses

·         Unlike modern fondant icings, early fondant was not chilled and then applied to cakes. Rather, small cakes were dipped in warm fondant and allowed to set. Because fondant icing has such a strong, sugary taste, flavorings were often added it.

These included chocolate, almond extract and citric acid. Some bakers also would ameliorate the sugary taste of fondant by beating marshmallows or other types of frosting into it. Small fondant-dipped cakes were sometimes used to decorate larger cakes.

there are type of fondant

Poured fondant

is a creamy confection used as a filling or coating for cakes, pastries, and candies or sweets. Its simplest form, it is sugar and water cooked to the soft-ball stage, cooled slightly, and stirred or beaten until it is creamy consistency. Sometimes lemon or vanilla is added to the mixture, mainly for taste. Other flavorings are used as well, as are various colorings.

Rolled fondant

 fondant icing, which is not the same material as poured fondant, is commonly used to decorate wedding cakes. Although wedding cakes are traditionally made with marzipan and royal icing, fondant is increasingly common due to nut allergies as it does not require almond meal.

It includes gelatin (or agar in vegetarian recipes) and food-grade glycerine, which keeps the sugar pliable and creates a dough-like consistency. It can also be made using powdered sugar and melted marshmallows.

 Rolled fondant is rolled out like a pie crust and used to cover the cake. Commercial shelf-stable rolled fondant often consists principally of sugar and hydrogenated oil. However, different formulations for commercial shelf-stable fondant are available and include more natural combinations such as sugar, cellulose gum and water.

Sculpting Fondant, is similar to rolled fondant with a stiffer consistency, because of its consistency it is used to sculpt objects,

What Are the Different Types of Fondant: 

Tips

Although you've figured out what are the different types of fondant, you still may not feel confident working with them all. Try out different recipes before you find one that works the best in your kitchen and tastes the best on your cakes. Other tips for working with the various types of fondant include:

• Store the fondant frostings in a cool but dry place in an airtight container.
• The refrigerator is usually not an ideal storage area, as condensation can occur, making fondant soft.
• Rolled fondant usually has a buttercream crumb coat beneath it. Buttercream melts in high humidity and high temperatures, which can cause fondant to droop or sag.
• Use a thinned fondant adhesive to put figures together or attach flowers to cakes. The adhesive is edible, making it safe for using directly on your cake.
• Pick up some ready-made fondant from craft stores, kitchen supply stores or cake decorating stores if you do not have time to make your own.
• Flavor and tint fondants before you place them on your cakes.

Fondant cake decorating produces stunning, professional results. Although it may seem like an intimidating frosting to work with, it simply takes practice, like any other decorating skill. Trial and error will result in finding the best recipes and tricks for making fondant work on your cake. Practice making fondant frosting and soon your cakes will look like they came straight from a celebrity chef's bakery.

Fondant tool

To decide what kind of tools would best serve your cake decorating needs, it's a good idea to think about your style and the way you prefer to decorate. If you most often use buttercream frosting for your cakes and you only use fondant occasionally, you may want to consider borrowing a friend's tools or purchasing just a few. You can learn a lot about working with the icing if you're just a beginner by spending that time hand-cutting designs and doing imprints by yourself. Then, when your skills are more advanced, you'll be able to do more with the tools you do buy.

Cutters

Fondant flower cutters and other shape cutters are very similar to cookie cutters and are used in the same way.

1. Sprinkle a flat work surface and a rolling pin with cornstarch or confectioners' sugar.
2. Roll out the fondant evenly, to your preferred thickness, ideally no thinner than 1/8 inch.
3. Press the fondant cutters firmly into the rolled fondant, then use a flat spatula to dig under the edges of the designs until you can pull them free of the work surface.

flower cutter

Imprints

Imprint mats are smooth, pliable mats with designs and pattern that can be gently pressed onto rolled fondant to create an imprint.

1. When the fondant is rolled out to your preferred thickness, use a flat spatula to loosen its edges.
2. Pull up the entire sheet of fondant and press it gently over the imprint mat.
3. Peel back the sheet of fondant and use it to decorate as normal.

imprint for fondant

another shape from rolling pin

Forming Cups

With a curved shape, these forming cups are ideal for rounding flowers or other smooth shapes. Let cutouts dry in the forming cups before you place them on the cake, and they'll keep a gentle curved position.

1. Gently press already-cut fondant flowers into the forming cups.
2. Let them dry. If necessary, use the holes in the forming cups to tweak the curve of the shapes

forming cup..

fondant show.credit by youtube.

CHOCOLATE MODELLING PART 2

Assalammualaikum

for chocolate modelling part 2 we will continue the next step. we would share on how to make chocolate glaze and chocolate flower

how to make chocolate glaze

Chocolate glaze

ingredients

Whipping cream                                                      300 gm

Butter                                                                      50 gm

Chocolate         ( chopped & mix well )                   250 gm

Method :

1) prepare the pot and put a whipping cream and butter. Let it become warm slowly.

2) then, added a chopped of chocolate and mix well.

step 1

step 2

see, chocolate glaze was done.. its really melting in your mouth, delicioussss 

now!, we must topping the moist cake with chocolate glaze. 

then we must make a chocolate flower  for decoration

Chocolate flower

Ingredients :

Water                                                                              40 ml

Castor sugar                                                                    60 gm

Liquid glucose                                                                150 gm

Chocolate            ( chopped & mix well )                        500 gm

Method :

1) prepare a pot and bowl, then double boiled a water, castor sugar, and liquid glucose. Stir it slowly.

2) added a chopped of chocolate into a bowl. Mix it well.

3) after the it mix, then the chocolate become oily. So we need to separate an oily and chocolate.

4) filter the oily. To make a flower we need make at a cold room, to make sure that flower not melting. 

step 1

step 2 & step 3

step 4 

flower of chocolate

then place the flower of chocolate above the cake, it become like this

done.. alhamdulilah ^_^

CHOCOLATE MODELING

Assalammualaikum

next entry for this blog are chocolate modeling..
lets get to know

What is chocolate modeling ?

Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup and/or a simple syrup (made from table sugar and water). Primarily used by upscale cake makers and pâtisseries to add decoration to cakes and pastries, modeling chocolate is formed into a variety of shapes and structures that cannot be easily accomplished with other softer edible materials such as butter cream frosting, marzipan, or fondant. Modeling chocolate can be made from white, dark, semi-sweet, or milk chocolate.

We need to make a chocolate moist cake

Chocolate moist cake

Ingredients

250 gm                                      cake flour

½ cup                                         castor sugar

300 gm                                      castor sugar

1 cup                                          cocoa powder

1 cup                                          full cream milk

6 noss                                         egg

½ tbsp                                         vanilla essence

250 gm                                       butter

½ tbsp                                         baking powder

½ tbsp                                         baking soda

Method :

1) sift cake flour, and baking powder, also baking soda.

2) boil full cream and cocoa powder then cooling it. Add castor sugar, stir it slowly

3)beat butter, ½ castor sugar, and put egg slowly and vanilla essence.

4)combine method 1 and method 3, last method 2

5) bake 180 degree for 50 min

step 1

step 2                                      

step 3

step 4

step 5

 yeah, chocolate  moist cake was done... 

                                                                          ^_^ 

CHOCOLATE ARCH

Assalammualaikum

Hi, Readers.. Whats up, hows your feeling today.. happy or sad... hahahaha

our group need to make chocolate arch. From a melting of chocolate we need to make a arch and carve it into 3D shape.

equipment and tools

-paring knife
-plastisine

how to make
1) prepare the equipments and tools.
2) sketch the picture that we need to carve.
3) must have 4 elements : base, stage, stand, object
4) should 1 feet x 1 feet
5) lay the plasticine and use rolling pin to make it thin.
6) make a shape use knife to cut the inside, and take out the inside

after take out the inside

put chocolate inside. use a spoon to make it easier, hihihi

females shoes 

thank you !!!!!!