MOLDING CLAY RECIPE RECIPES

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ROLLED BUTTERCREAM FONDANT RECIPE | ALLRECIPES



Rolled Buttercream Fondant Recipe | Allrecipes image

Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting.

Provided by Kelley

Categories     Fondant

Total Time 10 minutes

Prep Time 10 minutes

Yield 3 pounds

Number Of Ingredients 5

1 cup light corn syrup
1 cup shortening
½ teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar

Steps:

  • In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
  • To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Nutrition Facts : Calories 139.7 calories, CarbohydrateContent 25.7 g, FatContent 4.6 g, SaturatedFatContent 1.1 g, SodiumContent 30.6 mg, SugarContent 21.7 g

DANESCOOK COOKIE MOLD CLASSIC SHORTBREAD RECIPE - FOOD.COM



Danescook Cookie Mold Classic Shortbread Recipe - Food.com image

I keep finding this recipe for my Angel Teddy Bear mold "in"every place but a safe place there is none safer than www.food.com so here it is in all of the details to enjoy. Mold delightful large-sized cookies and treats, perfect for gifts and celebrations This hand-crafted clay mold provides great detail that's works well for marzipan and decorative crafts - wax, clay, papier mache', hand cast paper and more.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 cookies, 4 serving(s)

Number Of Ingredients 5

1 cup butter
2/3 cup confectioner's sugar
2 teaspoons vanilla extract
2 1/4 cups flour (1/4 set aside)
1/8 teaspoon salt

Steps:

  • Preheat oven to 325°F In a medium mixing bowl, cream butter, sugar and vanilla. Add 2 cups flour and mix until dough is smooth. If dough feels sticky add additional 1/4 cup flour as needed.Dough should be soft but not sticky.
  • Spray cookie mold lightly with vegetable pan spray.
  • Flour mold, shake out excess. Firmly press dough into mold, making sure dough is even.
  • Prick surface with fork and bake in mold 30-35 minutes or until lightly browned.
  • Cool in mold 15 minutes.
  • Loosen edges of shortbread with tip of knife and flip mold over onto cooling rack. Makes 4 cookies.
  • Note:For Cookies Press dough in mold and bake flowing recipe directions. For best results, bake in mold. For easier handling, place mold on a cookie sheet before baking. If desired, to make more than one cookie at a time, you may release dough from mold and bake directly on cookie sheet. To unmold after cooling, run knife blade on the edge of mold and release.
  • For Candy: Freeze mold at least 20 minutes before molding candy. Melt Chocolate or confectionery coating as directed on package. Fill mold cavity to top; freeze approximately 10 minutes to set and release.
  • For Rolled fondant: It's easy to create a fondant "plaque" to add dimension to any type of cake. Press fondant paste lightly into cavity, then release.
  • Cool mold completely before washing. To clean hand wash in warm soapy water; rinse thoroughly.

Nutrition Facts : Calories 798, FatContent 46.7, SaturatedFatContent 29.3, CholesterolContent 122, SodiumContent 401.1, CarbohydrateContent 87.3, FiberContent 1.9, SugarContent 33.8, ProteinContent 7.8

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