Wednesday, June 21, 2006
Sub Plot : Fondant Recipe for Snowdrop
It took me awhile to figure out that SUGARPASTE icing and FONDANT are more or less the same thing. Except, apparently, the original European Fondant involves some sort of cooking. As snowdrop pointed out in his/her comment in previous post, some fondant recipes use egg white.
The one I am using for the wedding cake, is from Australian Women's Weekly (to the uninformed, its a series of cookbooks...I don't consider myself an Australian Woman who read a weekly magazine).
For 500g of fondant
2 tablespoons water, with 3 teaspoons gelatine, dissolved together over low heat
When gelatine is dissolved, and make sure that it is, or you get unsightly clumps of booger (pei see) looking particles, add 2 table spoons liquid glucose, and 2 teaspoons glycerine.
Now, despair not, these are quite down to earth ingredients that you can get at the baking supply shops. Probably not in the supermarkets.
The resulting solution should be a viscous, but flowy liquid, the consistency of pouring honey. (not the PURE manuka honey which is like coagulated oil).
Slowly pour and stir gradually into a bowl of 480g (3 cups) sifted icing sugar. I hear there's a brand of icing sugar in Chang Tung (that's a bit costlier than normal), that doesn't need sifting. Continue stirring with a wooden spoon, until all the liquid has been poured. When you can no longer stir, pour all the stuff out onto a surface that's powdered slightly with ICING SUGAR. (not flour). Knead (and this is where I got my meta carpal tunnel syndrome) until it becomes a nice smooth pliable chunk. Its quite amazing, actually, that so little liquid, and so much sugar, can all come together like that.