Modelling Fondant Paste
While general fondant paste is
quite satisfactory for modelling or moulding fruit and flower
shapes, this special modelling paste is better for the bigger
flowers such as gladioli or large roses and lilies.
Ingredients Required
- 300g. icing sugar
- 1 teaspoon Copha
- 1 teaspoon gelatine
- 1 1/2 tablespoons water
Combine the Copha, gelatine and water in a small saucepan. Place over
a gentle heat and stir until both the Copha and gelatine have dissolved.
Sift 220g. icing sugar into a basin. Make a well in the centre and add
the cooled mixture. Stir with a wooden spoon until all the dry icing
sugar has been mixed in. Now turn the mixture on to a board and have
ready the remaining 80g. icing sugar. Knead sufficient of this sugar
into the dough to make it into a good consistency for moulding. Color as
required, kneading the coloring in evenly. This type of modelling
fondant does not require flavoring.
ALMOND PASTE
- 450g. sifted icing sugar
- 220g. ground almonds
- 2 egg yolks
- 1/2 teaspoon lemon juice
- 2 tablespoons sherry
Sift the icing sugar into a basin and add the ground almonds. Mix
well. Beat the egg yolks and add the lemon juice and sherry. Stir this
liquid into the sugar and almonds and mix to a rather dry dough. Turn on
to a board lightly dusted with sifted icing sugar. Knead only until the
paste is smooth on the outside and then roll to the size and shape
required.
This paste is used as a foundation covering for rich wedding and.
birthday cakes and, when rolled thinly, for petit fours.
Because almonds contain a percentage of almond oil which could stain
and spoil the appearance of the finished cake, it is advisable to apply
the almond coating at least one week before covering with fondant or
royal icing. Brushing the surface with egg white or dissolved gelatin
will help to "seal" the almond coating and prevent the oil from seeping
through.
Miniature fruit and vegetable shapes for decorating cakes may be made
from almond paste, but it is not suitable for modelling flowers.
MOCK ALMOND PASTE
- 450g. sifted icing sugar
- 30g. butter
- 1 egg white
- 60g. glucose
- 1 teaspoon almond essence
- 1/2 cup coconut
Place the icing sugar and coconut in a basin and make a bay in the
centre. Soften the glucose over boiling water and add the butter and egg
white. Pour the liquid into the dry ingredients and mix to a stiff
paste. Flavor with almond essence. Turn on to a board dusted with sifted
icing sugar and knead until of a smooth consistency.
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