Fondant Icing Recipe

To all readers...today entry, I will share with you guys 'How to Prepare Fondant Icing', enjoy reading and baking guys...xoXo..

            

This fondant recipe produces a smooth, sweet candy that can be used as the basic for an endless variety of fondant creams and candies.

Ingredients :

• 2 cups granulated sugar
• 1/2 cup of water
• 2 tbsp light corn syrup

Preparation:

1. Prepare your workstation by setting a large baking sheet on a sturdy counter or table top, and sprinkling it lightly with water.

2. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2-3 minutes.

3. Remove the lid, and continue to cook the syrup, without stirring, until it reaches 240 degrees.

4. Pour the sugar syrup onto the prepared baking sheet. Allow it to sit at room temperature for several minutes. After 2-3 minutes, lightly touch the syrup with a fingertip. When it is warm but not hot, it is ready to be worked.

5. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet.

6. Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. After 5-10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate.

7. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother. Stop kneading once your fondant is a smooth ball without lumps.

8. At this point, your fondant can be used for melting and pouring. If you want to make flavored fondant candies, it is best to “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid on tightly. Ripen the fondant at room temperature, or if it is hot, in the refrigerator. After ripening, the fondant can be flavored, rolled, and shaped in whatever manner you wish. If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage. This recipe produces about 3/4 lb fondant.

  

Buttercream Icing

Hi Dear Readers.......today butter cream icing for you.... ;)

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract 
• 4 cups sifted confectioners' sugar 
• 2 tablespoons milk

step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Enjoy Baking guys...love you xoxo...

The Classic (Healthier) Chocolate Chip Cookie

Special recepi for all people out there who care about their healthy life.Sometimes simple is best. No frills. No extra additions. Just the classics. ;)

1/2 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
4 tbsp butter, melted
2 egg whites
1 tsp vanilla extract
3/4 cup firmly packed light brown sugar
1/2 cup semisweet chocolate chips

1. Preheat oven to 350 degrees. Line two cookies sheets with parchment paper or a silicone mat.
In a medium bowl, whisk flour, baking soda and salt. In a large bowl, whisk together the egg whites, butter, and vanilla; stir in the brown sugar until smooth. Gradually add in the flour mixture and mix well. Stir in chocolate chips.
2. Drop dough by the tablespoon onto cookie sheets about 2 inches apart. Bake one cookie sheet at a time for 10-12 minutes.

Congratz Darling Suraya

Moist Chocolate Cakes

Aida's Order (Happy Birthday and Happy Anniversary)

Selamat Bertunang

Hari Raya treats

Chocolate Cake with Cream Cheese......yummy

Rainbow cake with Cheese Cream

Gift from Wife to be to her Husband to be with LOVE

                          

                             Moist chocolate cake with fondant.

Red and White the way you like it My Love

My Best Friend Wedding Cakes :)