[Sca-cooks] OOP-Buttercream Frosting

[Jeff Gedney]

>Perhance, a recipe for said fondant? 
>I have heard that it can be purchased. Is that true? 
>Is it any good?


Yes you can get it made. It comes commercially in great ugly 
tubs that you will never need to buy in your life unless you 
are "in the business". 15 pounds of the stuff covers a LOT of 
petit fours, let me tell you! 
It also comes in smaller sizes in a number of retail shops that sell cake supplies. Nearly anyplace that does Wilton carries fondant. 
Wilton also has an On-Line store at wilton.com

As for "is it good?"
Well, I would not want to make a meal of it, but as far 
as your basic icing goes, it's not bad. 
The premade stuff has no flavoring added and no color so 
it is a tad bland, if sweet. I have used it many times and it 
is rarely left uneaten on the dish.

I usually just buy the 24 oz premade stuff from Wilton, 
as making the stuff is pretty inconvenient.

2 lb. confectioners' sugar 
1 tb + 2 tsp Knox gelatin. 
1/4 cup Cold Water
1/2 cup WILTON glucose (I think you can 
substitute Corn syrup)
2 tb Crisco
1 tb Glycerin 

sift confectioners sugar into a metal bowl
with your fingers make a well in the sugar

In a pyrex or other heat safe measuring cup, add the cold water 
and sprinkle the gelatin on top of the water and set aside. 
after 5 mins stir. 
set the measuring cup into a pan of boiling water and 
add the glucose, glycerin, and crisco.
You should also add whatever flavor you want at this stage.
Stir until the crisco just melts and mixes in (do not let the 
mixture get hot to the touch.)

Add the wet to the dry and mix on low speed, using a paddle or 
with a spoon, until the mix comes together and is not sticky. 

You may need to add additional confectioners sugar, depending 
on humidity and temperature of mixture ( the warmer the 
mixture, the more confectioners that will be required )

when it is kneaded to the point of appearing smooth ans is not 
sticky when you pinch off a bit, you should turn the mix out.

Sift together 1 pound confectioners sugar and 1 cup corn starch 
as a dusting mixture.
Spray your rolling surface with cooking spray, and liberally 
dust it. 
turn your fondant out and knead it until it is completely 
smooth dry to the touch. 
roll to the desired thickness and carefully lay the fondant 
onto the cake.

I like to heat apricot jam (raspberry jam, if it's chocolate), 
until it is about half in volume and spread that, hot, onto the 
cakes to create a sticky sealed surfac for the fondant to hold 
on to.

With clean dry hands you can smooth the fondant to the cake.
and then decorate.

It is a lot more convenient to just go to you nearest Michaels 
or other store that sells Wilton supplies and buy the stuff. 

A quick search of the wilton website turned up this recipe 
which is very similar to mine:
http://www.wilton.com/recipes/recipesandprojects/icing/rolledfondant.cfm?section=wedding&subsection=recipes

this is the prepared stuff:
http://www.wilton.com/store/site/product.cfm?sku=710-2076&killnav=1

Capt Elias
Dragonship Haven, East
(Stratford, CT, USA)
Apprentice in the House of Silverwing