This week is all about a little technique and tips to make Roses with Fondant. I am talking about American fondant. Here in Australia, people call it either plastic icing or R.T.R. Icing, which means Ready to roll icing. I will take you to a step by step approach make beautiful little roses. You can even do them with the kids or grand kids or get everyone involve in the family and your friends too. With this icing you can create a multitude of flowers and decorate your cakes or desserts. You can do them weeks in advance and store them to dry.
To access the full recipe and video, click the link below:
The history of Fondant and RTR Icing:
Invented in France in the 16th Century, fondant has long been famous for its pliability and versatility amongst bakers all over the world. The word “fondant” comes from the French verb “fondre” which means to melt. Its early uses were not cover large cakes but rather to dipped little cakes such as “Iced petits fours. The fondant was soft and of a pouring consistency.
It was often made with rosewater, egg white, lemon juice and icing sugar. After the second world war, in the 1950s, we saw the apparition of a fondant that was more like a paste. Bakers and cake makers used it commonly to cover wedding cakes has the paste is very white. Slowly but surely the fondant gain popularity over the marzipan that was used during the Victorian Era. Many reasons made the fondant icing popular. It is indeed whiter than marzipan and creates a sense of purity. It is also four time cheaper than marzipan. Finally, it is safer amongst people who suffer from nut allergy.
In the 20th Century, fondant icing (RTR Icing) has become very popular amongst the globe and cake makers. It is very accessible and relatively easy to use. TV shows such as “Cake Boss” and “Ace of Cakes” have really created a new wave of interest for any home bakers out there to create Novelty cakes, theme cakes, birthday cakes made of any type of shapes.
You can create your own fondant using recipes with marshmallows, icing sugar, water and shortening. Creating your own paste is always rewarding and you can adjust the flavour and colour of your rolled fondant. Commercially made “rolled fondant” is made of icing sugar, gelatine, flavouring, Food gum, vegetable fat, glucose and glycerol.
Uses for “Poured fondant”:
Iced petits fours, Eclairs, Cookies and more recently Donuts.
Uses for Fondant icing “rolled fondant”:
Covering wedding cakes, theme cakes, birthday and celebration cakes.
Creating figures, faces, humans, animals, flowers.
Bon Amusement and please share this post and video.
Frenchy
