Cake Mastic
3 servings
60 minutes
Cake fondant is an indispensable element of pastry art that allows for the creation of true masterpieces from sweet mass. Its history begins in European culinary traditions where fondant was used to decorate cakes for royal receptions. It has a soft taste, sweet with light citrus notes thanks to lemon juice. Its main advantage is its elasticity and plasticity, allowing for the crafting of complex shapes and coverings for desserts. When working with fondant, it's important to achieve the perfect consistency so it doesn't tear but isn't too soft either. Cakes decorated with it look professional, turning any celebration into a true festivity. Thanks to food colorings, fondant can be dyed in any color, creating striking and vibrant decorations.
1
First, we pour gelatin with clean water and let it swell for 30-40 minutes.
- Gelatin: 3 g
2
After this happens, we place our mixture in a water bath. Now we add margarine and glucose to the gelatin.
- Margarine: 0.5 tablespoon
- Glucose powder (dextrose): 1.5 teaspoon
3
Then, add a little powdered sugar to the cooled gelatin mixture and mix well. After that, sprinkle the clean table with powdered sugar and place our mixture on it.
- Icing sugar: 400 g
4
We knead the fondant just like regular dough. The fondant should be elastic. Ideally, it should stretch well without tearing, but not be overly soft. Once you achieve the desired consistency, you can start creating anything you wish from it. Like clay, you can make many diverse and interesting items from it.
- Food colouring: to taste
