![]() ![]() Poured fondant: Made by boiling water, corn syrup, and confectioners’ sugar until clear, with a creamy consistency.Rolled fondant: A mixture of powdered sugar, corn syrup, and shortening/oil.Here are the 3 most common fondant recipes: There are a few different types of fondant. As a baker, you will likely use poured fondant to dip petit fours, cupcakes, and other small cakes and pastries. Rolled fondant is the most common type used by professional and amateur bakers because it is easy to use. FondantĪ smooth sugary paste, fondant is popular with bakers for decorating cakes. It can be stored for up to one week, making this a popular choice for smaller bakeries looking to save costs by limiting waste. Almond paste spreads effortlessly, or you can slice it or mold it into figures. The mixture will have the texture of coarse dough. Heavy cream or cornstarch can be used in place of the egg whites. To make an almond paste, you will put the following ingredients into a food processor: If you make your own marzipan or frangipane, you can use almond paste as the primary ingredient. It is bitter, and you should not use the almond paste on its own. Almond PasteĪlmond paste is used for many of your desserts and fillings and the base for candy and pastries. You may love how easy it is to use, but marzipan flavor is nutty and tastes very sweet, so some bakers only use it for design elements where other options will not create the desired effect. With marzipan, it is more about the presentation than taste. ![]()
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