Fondant is a simple and very sweet icing. It is used mostly on wedding, tier and special occasion cakes. Let your ideas run rampant and your creative side will produce a very artistic talent you didn’t know existed.
Father’s Day is celebrated all over the world. It is observed on the third Sunday of June. It was thought up by Sonora Smart Dodd in 1909.
Fathers are one of two people who are an important part of a child’s life. At least, they should be. Their presence alone is one that speaks respect. They provide unconditional love that is special and different than what a child receives from their Mothers.
Fathers usually portray a strong personality. Although you can find that soft spot when you ask him to read you a story or practice tossing a ball.
It is not easy being parents. There is a lot to juggle: emotions, rules, affection, work and family balance.
Two of the greatest things that happen on Father’s Day is we get to spend time with this man we look up to and love as well as remembering the past times shared and new memories in the making.
Here are a few ways to say Happy Father’s Day!
- Polish: “Dzie? Szcz??liwego Ojca”
- Italian: “Felice giorno del padre”
- French: “Le Jour De Père Huereux”
- Spanish: “Feliz Día De Los Padre”
- 1 pound of mini marshmallows
- 2-5 tablespoons of water
- 2 pounds of confectioner’s sugar
- ½ cup Crisco shortening
- In a large sauce pan melt the mini marshmallows and 2 tablespoons of water in a double boiler.
- Once the marshmallows are completely liquefied add about ¾ of the confectioner’s sugar. Stir together.
- Now take the Crisco and rub generously over your counter top and cover your hands completely. (Yes, you are right, it does feel slippery.)
- Pour the marshmallow sugar mixture onto the greased counter.
- Put the pan into the sink with hot soapy water. (Yes, do it now! You will be thankful. Otherwise that pan will be a bear to clean later on.)
- Begin kneading as if you were making bread. This mixture is extremely sticky at this stage. Be patient, you will see your hand again shortly.
- Now add the remainder of the confectioner’s sugar and continue kneading.
- If the fondant starts to stick heavily to your fingers and the countertop just grease both with more Crisco. On the other hand, if the mixture is too dry and starts to break apart add water a ½ teaspoon at a time.
- From start to finish it may take 7-10 minutes to knead the fondant to the proper consistency. The fondant should be elastic but firm. Then it will stretch out and across your cake without tearing.
- Make sure the counter top is greased thinly this time and that no powder sugar remnants are anywhere.
- Use a rolling pin to roll out the fondant.
- When you get the desired thickness and span needed it is time to decorate the cake.
- Spread a thin layer of (butter cream) icing over the top of the cake and sides. This will serve the same purpose as glue. The icing will give the fondant something to adhere to. (You don’t want the decorations sliding off the cake in front of your guests do you? Didn’t think so.)
- Now very slowly roll the fondant. (It should resemble the shape of a pecan log.)
- Very carefully lift the fondant off the counter and place on cake top.
- Smooth the fondant out over the cake and cut away excess.
- Any creases can be smoothed out easy enough. Dampen your fingers lightly and smooth out the fondant crease.
- Now you have covered your cake and the fondant is smooth and flawless.
- Add lettering, flowers, bows, candies or whipped cream on the fondant to suit the occasion.
Happy Decorating and Enjoy!
- Fondant will be white using the instructions above.
- If you want colored fondant here is what you need to do.
- First, make sure you wear rubber gloves. The dye will stain your hands. If you don’t have gloves put a medium sized baggie on each hand. This will protect them from the color and still allow you to work with the fondant.
- Make an indent in the fondant ball on the counter you want colored. Then simply add a drop or two of food coloring in the center. Press the sides of the fondant over the food coloring.
- Now knead again. Continue kneading until the color you are looking for appears throughout the entire ball being used. Add more food coloring for a darker hue if so desired.
- If the fondant becomes too soft again, place the ball in a Ziploc baggie and refrigerate for 10-15 minutes. Once cooled, it will again be workable.
- Fondant is easier to handle if it was made the day before.
- After preparing the fondant, form a large ball. Using Crisco, generously coat the fondant. Place ball in a Ziploc bag. Squeeze the air from the bag. Refrigerate and your fondant will be ready when you are.
- Fondant will keep in the refrigerator up to two weeks.
- You will notice an immediate difference of how your hands feel after making fondant. The Crisco actually softens the skin.
- Fondant can be shaped into anything if you have the patience for it.
- To make the dimples in the golf ball take a Q-tip and cover it with saran wrap and gently press to make the indentations.
- To form the grass use a tooth pick when the fondant is soft and pull in an upwards motion. This takes a while since you can only do one blade a time.
Sign up for local cake and icing decorating classes at Sweet Stuff, Inc. in Biloxi, Mississippi. Winona residents just found out about this exciting way to decorate cakes and learn from a professional.
Winona’s cooking husbands and wives are looking forward to the oohs and aahs from their family and friends when they carry one of their creations to the dining table. The spring class schedule is available. But you need to call to reserve your space and time slot before it is too late.
Sweet Stuff, Inc.
2011 Popps Ferry Road
Biloxi, MS 39532
(228) 388 – 8352
E-mail: [email protected]
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