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Post-Doc Frosting
29/10/08 15:02Last night was my first fondant class. I have no pictures, since the first class (of three) was all watching someone else work. Our instructor made the fondant, which includes all manner of piquant ingredients (250-bloom gelatin; glucose by the handful--really!; buckets of confectioners' sugar; glycerine; a touch of Hi-Res shortening and a bit of flavoring. And water, in which to soften the gelatin.
What results is a satiny, flowing sheet of stuff that looks like you could make a dress with it. It's tastier than the premade fondant you find, but a little chancier to work with. Still, as the teacher notes, in the end it's just sugar. Boy, howdy is it sugar.
Next week, we get to make our own fondant and cover cake forms. The third week we get to decorate. I'm already thinking of trouble to get into.
A side note: our instructor, who has been doing this for decades, measures out the glucose by the handful--it's like pale golden, transparent taffy. I suspect I will have to use a measuring cup.
What results is a satiny, flowing sheet of stuff that looks like you could make a dress with it. It's tastier than the premade fondant you find, but a little chancier to work with. Still, as the teacher notes, in the end it's just sugar. Boy, howdy is it sugar.
Next week, we get to make our own fondant and cover cake forms. The third week we get to decorate. I'm already thinking of trouble to get into.
A side note: our instructor, who has been doing this for decades, measures out the glucose by the handful--it's like pale golden, transparent taffy. I suspect I will have to use a measuring cup.
