10 PORTUGUESE BOOKS RELATING TO «FONDANT»
Discover the use of
fondant in the following bibliographical selection. Books relating to
fondant and brief extracts from same to provide context of its use in Portuguese literature.
1
Character Cake Toppers: Over 65 Design Ideas for Sugar ...
Offers illustrated step-by-step instructions for creating fondant cake toppers, featuring sixty-five ideas for characters, bases, and accessories.
2
Kate's Cake Decorating: Techniques and Tips for Fun and ...
TIPS ♢ Before applying the Tondant, cover the cake with a thin layer of icing,
called a crumb coat, organache to act as a glue to adhere the fondant to the
surface ol the cake. ♢ Once you've rolled out the fondant, you need to work
relatively ...
3
Cake Decorating For Dummies
6 Use the fondant immediately, or store it in the refrigerator in an airtight
container. When you're ready to use it, bring it to room temperature, and knead it
until it's soft again. Tip: If you don't have a double boiler, you can make your own:
Fill a ...
4
Culinary Arts Institute Encyclopedic Cookbook
Fondant is a creamy, smooth confection made of sugar, water and some
substance such as glucose, cream of tartar, corn sirup or lemon juice Because
there are certain important rules involved in fondant making, all simple when they
are ...
5
The Well-Decorated Cake
Knead the fondant, adding more confectioners' sugar, if necessary, to form a
smooth, pliable mass. The fondant should be firm but soft. Rub the vegetable
shortening into your palms and knead it into the fondant. This relieves the
stickiness of ...
6
Fine Chocolates: Great Experience
Meanwhile, slowly heat the fondant sugar stirring well, to a temperature of 55°c (
131°f), maximum 6fc (149°f). Preferably au bain marie. Reduce the fondant sugar
by adding preserving syrup, until it is suff1ciently liquid to be able to dip the ...
Whilst it is possible to make fondant by hand, most processes are continuous and
consist of boiling a syrup to about 120°C (248°F) and cooling this ... After
preparation it used to be normal for fondant to be left to cool and mature for 24 h.
M.D. Ranken, Christopher G J Baker, R.C. Kill, 1997
During the manufacture of fondant, part of the sucrose is changed to invert sugar.
This helps keep the sugar crystals tiny, which makes for a very smooth, creamy
icing with a good shine. Fondant is discussed with other icings in chapter 17.
9
The Cake Decorator's Motif Bible: 150 Fabulous
Fondant ...
The book includes icing and fondant recipes, seasonal designs, patterns and borders, 3-D models, marzipan fruits and figures, and sugar flowers.
10
Sugar: User's Guide To Sucrose
The process of making fondant consists of cooking a mixture of sugar, water, corn
syrup, and sometimes invert sugar to temperature, cooling it to 100°F to 130°F (
38°C to 54°C), and then agitating (creaming) it until it recrystallizes (grains).
Neil L. Pennington, Charles W. Baker, 1990
10 NEWS ITEMS WHICH INCLUDE THE TERM «FONDANT»
Find out what the national and international press are talking about and how the term
fondant is used in the context of the following news items.
How To Make a Halloween Fondant Cake
Making an impressive cake typically requires the use of fondant, an edible icing with the consistency of play-dough and the taste of firm of marshmallows. «Gapers Block, Oct 15»
Bombom de uva: receita leva fruta, brigadeiro branco e fondant
Para preparar o fondant, acrescente água em uma panela e deixe ferver. Depois, coloque o fondant em uma vasilha, com cerca de duas colheres de sopa de ... «Globo.com, Oct 15»
Kitchen gadgets review: the Fail-Safe Fondant Dessert Kit – not …
The Fail-Safe Fondant Dessert Kit (£19.99, www.lakeland.co.uk) consists of cuffed silicone cylindrical moulds with flexible counterpart tray. Discs of frozen filling ... «The Guardian, Oct 15»
Eat the week: Peanut Butter Fondant
Half-fill the ramekins with the fondant mixture, spreading it out to form an even base. Shape the peanut butter into balls and place one in each ramekin. «Homes and Property, Sep 15»
Mary Berry's fondant French fancies
For the icing, churn the fondant in a mixer and gradually add water, flavouring and colouring. Melt the chocolate and put in a piping bag. Set aside. Put one cake ... «Telegraph.co.uk, Jul 15»
Fingerprints in the Fondant: Your Worst Wedding Cake Nightmares
The fondant was pressed into a mold and then the flowers were put on the cake like polka dots. It looked bizarre. But it tasted SO good. And then, after hubby ... «Jezebel, Jun 15»
Who needs Creme Eggs when you can make your own Creem Eggs?
Take 500g of white fondant icing, cut it in half, pummel yellow food colouring into ... Fill each shell half with white fondant then a dollop of yellow for the yolk and ... «The Guardian, Mar 15»
Lust in translation: Henry Dimbleby's Moelleux au chocolat recipe
Moelleux au chocolat, chocolate fondant or chocolate lava cake... whatever you call it, this spectacular hot chocolate pud is a cinch to make and will win you ... «The Guardian, Mar 15»
It's a MUGs game: Mini cinnamon caramel fondant puddings
... ○ Preheat the oven to 200C/180C fan/gas 6 and butter six espresso cups or ramekins, about 150ml (5fl oz) capacity each. Place all the ingredients in a food ... «Daily Mail, Dec 14»
Fondant de chocolate com sorvete de pistache derretido
Depois de gelada, retire o papel alumínio e corte o fondant em fatias com a ajuda de uma faca quente. Deixe atingir a temperatura ambiente uma hora antes de ... «Circuito Mato Grosso, Oct 14»
