Rolled fondant icing, is not the equivalent substance as poured fondant. Rolled Fondant is used to to adorn several types of cakes, particularly wedding cakes. It includes gelatin and food-grade glycerine which keep the sugar flexible and creates a dough-like texture.
Rolled fondant is rolled out like a pie crust and used to cover the cake. This gives the cakes a even appearance. Rolled Fondant was very trendy in Europe. It found its way to the United States approximately 15 years ago, but only became accepted within the last few years. Cake Decorators who use rolled fondant, will buy it in or pails that weigh fifteen to twenty pounds. More and more cake decorating supply houses are selling rolled fondant. The cost varies, depending on the amount that you buy and the color that you buy. The white or vanilla is the most popular and can be purchased wholesale from several cake decorating supply companies.
Here are the major steps when covering cakes with rolled fondant. The easiest cake to use would be a round cake. You’ll want to cover up the cake with rolled fondant that is void of wrinkles and be nice and smooth. It shouldn’t have any air bubbles. It is imperative to prepare the fondant so that it is workable and easy to roll out. Please spend [spin]time kneading the fondant, you’ll find that by doing so the cake will be covered with no trouble.|Trained bakers will spend additional time kneading the fondant. They find that by doing so the cake can be covered easily.[/spin]
Number 1: Crumb coat the cake with a thin coat of buttercream icing. This will help stick the fondant on the cake while giving the cake a nice flavor.
Number 2: Knead the fondant until you feel as though it is at a workable consistency. From time to time the fondant is a little tacky. This is simple to fix. Just add a little confectioners sugar and knead it in the dough. Lay out a silicon mat, which can be bought at most cake and candy suppliers, and dust it with confectioners sugar. (You utilize the confectioners sugar like you would make use of flour). Okay, so now roll out the fondant a tiny bit larger than the cake, but be wary and do not let the fondant stick to the silicon mat.
Number 3: Be careful and lift the fondant. This is how the pros do it: they roll the fondant back onto the rolling pin and then unfurl it on the cake.
Number 4: Take your fondant smoother and smooth the fondant against the cake. Some people won’t use a smoother and simply use their hands. The drawback is that they will leave fingerprints or marks on the fondant. Work the smoother from the top of the cake toward the sides, and then down. Get out all of the wrinkles!
Number 5: Go back to step number four and make sure your icing is flat. Okay, now you are ready to decorate the cake. You can use all ready made up gumpaste flowers. The cake decorating stores also sell many special kinds of crimpers which when pressed onto the fondant, they leave a outline.
For more information about rolled fondant and other kinds of cake decorations look on the internet and search for a cake decoration supplier.
