{"id":480,"date":"2009-08-23T11:12:00","date_gmt":"2009-08-23T11:12:00","guid":{"rendered":"https:\/\/hobbitsabroad.com\/?p=480"},"modified":"2009-10-31T16:45:11","modified_gmt":"2009-10-31T16:45:11","slug":"fondant-finally","status":"publish","type":"post","link":"https:\/\/hobbitsabroad.com\/?p=480","title":{"rendered":"Fondant, Finally"},"content":{"rendered":"

\"Lemon<\/a><\/p>\n

If you’ve been following the fondant follies<\/a> you’ll know that I’m pretty determined to get this fondant thing to work. This last batch was quite different from the first attempt: it didn’t solidify into a solid rock, but merely to about the consistency of modeling clay. I think<\/i> that this is what’s supposed to happen, but I don’t really suppose it matters much: I got the stuff to dissolve with a minimum of headache, and without any lumps! That’s good enough for Round III!<\/p>\n

\"Lemon<\/a><\/p>\n

The pour also went well, and at a low enough temperature not to melt the buttercream icing used for the crumb coat. There is a bit of sagging, where you can see ripples in the icing, along the sides. I think that this is because it really wasn’t quite stiff enough. I probably used too much simple syrup to dilute, is my guess. I’ll be extra careful next time.<\/p>\n

Danielle<\/a> asked, Why bother? Why go to all this trouble, when she can get something much the same which is microwaveable? Well … because sometimes making a whole dessert from scratch, from start to finish, is worth the bother. Sure, this is a bit much work for an everyday type of thing, but just to prove to ourselves that we CAN, we wanted to try. After all, the guys on Ace of Cakes<\/a><\/i> can do it! For that level of mastery with fondant, mere mortals have to start somewhere. While we don’t have delusions of being Duff, we challenged ourselves to make something we’d never made, and had fun along the way. <\/p>\n

\"Lemon<\/a><\/p>\n

From what I’ve read, there are 3 types of fondant: boiled fondant (a.k.a. European Fondant), which is what we’ve been making these last few times; “quick” fondant, which is just powdered sugar, heated up with a wee bit of water; and then there’s Gum Paste or Sugarpaste. I don’t know what’s in off-the-shelf products, because I haven’t found any, but the recipes out there for the rollable fondants \/ sugarpastes contain gelatin (which is, you know, boiled animal skin and bones, which is fine, unless you’re a vegetarian). That’s also why we’ve avoided the marshmallow fondants: marshmallows also contain gelatin. True, we might be able to substitute agar-agar, or xantham gum, or some such thing … but that’s a lot of “maybe” and “if” experimentation, so that’s for another attempt for another day.<\/p>\n

\"Lemon<\/a><\/p>\n

In this case, we’ve made a boiled fondant, poured over a lemon cake which has been drenched in lemon simple-syrup. Because we were visiting friends with a three-year-old son, T. made some fish out of marzipan, painted them with food coloring (and saffron extract – beet juice would have worked better for the red, but we were, sadly, out. Don’t know any natural dyes for a vibrant green — Suggestions, anyone?). These were stuck to the sides using a bit of leftover fondant, and just pressed onto the top. Our little friend was tickled, his mother immediately tried to book us for his birthday party (Noooooo!) and all the adults loved the cake, and felt that the almond flavor went well with the lemon. A big win! Just how big? Well, let’s say that when it was time for us to go home, and there was still 1\/4 of the cake left, they immediately went looking for a plate – there was no chance<\/i> we were taking it home with us.<\/p>\n


\n\"Creative
\n<\/a>
\n
This work is licensed under a
\nCreative Commons Attribution-Noncommercial-No Derivative Works 3.0 License<\/a>.<\/div>\n","protected":false},"excerpt":{"rendered":"

If you’ve been following the fondant follies you’ll know that I’m pretty determined to get this fondant thing to work. This last batch was quite different from the first attempt: it didn’t solidify into a solid rock, but merely to about the consistency of modeling clay. I think that this is what’s supposed to happen, […]<\/p>\n","protected":false},"author":59,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-480","post","type-post","status-publish","format-standard","hentry","category-baking"],"_links":{"self":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/posts\/480","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/users\/59"}],"replies":[{"embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=480"}],"version-history":[{"count":0,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/posts\/480\/revisions"}],"wp:attachment":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}