Wednesday, 19 October 2011

Birthday Cake: Ivy Vines

For my mothers birthday this year, I gave fondant cake decorating another try! This time I opted for a Glucose Based Fondant because my mother has commented that my previous Marshmallow-Based Fondants have been too sweet.

Glucose Based Fondant
2 Egg Whites
Roughly 1Kg Icing Sugar
2 Tbs. Glucose (warmed)

Directions (Super Simple!)
1. Combine egg whites and slowly mix in sifted icing sugar.
2. When the mixture becomes too thick to work with, add in the heated glucose. 
3. If you wish to make colour fondant, add the colour and kneed it into the dough now. 
4. There you have it! The dough cam be rolled to cover your cake as a sheet or may be shaped to form decorations.

Note: Do NOT store the fondant in the fridge. If you have made it ahead of time, store it by wrapping it in plastic wrap and putting it in an airtight container.

Things that I've learnt:

1. This type of fondant dries much faster and is less flexible than Marshmallow Fondant. So it is more difficult to roll out into a sheet to drape over the cake. But at the same time, this makes it easier to form stiffer shapes, such as the ivy vines and leaves pictured above.

2. Icing Colouring creates much richer colours than Food Colouring. It is normally available at cake decorating stores and the Bulk Barn. 

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