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Lori Horton
Lori Horton is the owner of Celebrations by Lori in Pittsburg, Ks. With over 15 years experience in the bakery business, Lori opened Celebrations in 2000. She is always out front with the most unique ideas in cake and cookie decorating for all occasions. Celebrations is also on top of the industries' latest trends and products with the area's largest selection of baking and cake decorating supplies. Open Monday - Saturday, Celebrations can be reached at 620-231-5700 or at www.celebrationsbylori.com
Cookies, Cakes & Sweets
2013-01-02 15:43:48
Experimenting with fondant designs
A-Entry into the world of fondant can be a little scary, but don't let it intimidate you! Fondant can be a really fun addition to your decorating skills if you do it right. My first suggestion as always is take a class if you can. Seeing someone demonstrate those techniques in three dimensions, right in front of you is so different than trying to glean that information from pictures in a book. If that option is not available to you, then I would say start small. Don't tell your niece that you would like to try making her 5 tiered wedding cake with hand made flowers and pieces as your first project. Check out some books or instructional articles on the subject at wilton.com, they have a lot of information on their site. Next, try out a small cake for an unimportant event or maybe just a treat to take to church or work. Allow yourself lots of time and don't stress if the first couple of tries don't come out exactly how you wanted. Most important is practice, practice, practice! When it comes down to the make it vs. buy it debate, definitely buy it the first few times you are learning the general technique. Not only will this save you some time, but you will get a good feel for exactly what texture the fondant is supposed to have before you set out on trying to recreate that! After you feel comfortable with handling and using fondant, then try making a batch and see what you think, there are a lot of different recipes and types, so try a couple before you decide. The recipe I'll include here is for a marshmallow based fondant which is very inexpensive to make and fine for practice. However, it is a bit softer than traditional fondant and can be a little sticky to work with on bigger cakes. After a little practice, I absolutely suggest switching to a traditional style fondant made with glucose and glycerin for elasticity. • 1 package (16 ounces) white mini marshmallows (use a good quality brand) • 2-5 tablespoons water • 2 pounds (about 8 cups) sifted confectioners' sugar • 1/2 cup solid vegetable shortening Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes). Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes. It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
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