HOW TO MAKE CAKE FONDANT AT HOME RECIPES
HOW TO MAKE CAKE FLOUR {SIMPLE + HOMEMADE} - CAKEW…
Learn to make homemade cake flour. It's very easy and cheaper than buying at stores. You only need 2 ingredients: all purpose flour and cornstarch!
Provided by CakeWhiz
Categories Dessert
Total Time 10 minutes
Prep Time 10 minutes
Yield 1
Number Of Ingredients 2
Steps:
- Measure out 1 cup of all purpose flour.
- Remove 2 tablespoons of all-purpose flour from your cup and dump it back into your flour bag.
- Now, add 2 tablespoons of cornstarch into your cup of all purpose flour.
- Sift once.
- Sift twice.
- Sift thrice.
- Sift again.
- And sift one last time!
Nutrition Facts : Calories 515 kcal, CarbohydrateContent 109 g, ProteinContent 12 g, FatContent 1 g, SodiumContent 3 mg, FiberContent 3 g, ServingSize 1 serving
CHRISTMAS CAKE RECIPES - BBC GOOD FOOD
Celebrate Christmas with a rich, moist fruitcake, or perhaps a modern sponge-based creation. We've got all the recipes you need and tips for decorating, too.
Provided by Good Food team
Number Of Ingredients 1
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Make your own wedding cake with our step-by-step recipe. The great thing about making a fruit cake is that it can be made well in advance of the big day.
Equipment and preparation: For this recipe you will need a 15cm/6in, 23cm/9in and 30cm/12in round cake tin, thin cake boards of respective sizes, and 20cm/8in, 28cm/11in and 35cm/14in thick cake boards. You will also need eight dowelling rods and eight cake pillars. All of these are available from specialist cake shops. Plus you will need 5m/16ft 5in x 1.5cm/⅝in pink satin ribbon.
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- If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board: add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top of the largest cake, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the fondant roses in a cluster on the top of the cake and around the side of the 23cm/9in and 30cm/12in cake.
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TRADITIONAL WEDDING CAKE RECIPE - BBC FOOD - BBC - HOME
Make your own wedding cake with our step-by-step recipe. The great thing about making a fruit cake is that it can be made well in advance of the big day.
Equipment and preparation: For this recipe you will need a 15cm/6in, 23cm/9in and 30cm/12in round cake tin, thin cake boards of respective sizes, and 20cm/8in, 28cm/11in and 35cm/14in thick cake boards. You will also need eight dowelling rods and eight cake pillars. All of these are available from specialist cake shops. Plus you will need 5m/16ft 5in x 1.5cm/⅝in pink satin ribbon.
From bbc.co.uk
Reviews 3.2
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- If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board: add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top of the largest cake, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the fondant roses in a cluster on the top of the cake and around the side of the 23cm/9in and 30cm/12in cake.
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From foodnetwork.com
Reviews 2.9
Category dessert
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Category dessert
- In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.
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