question about "THE ACE OF CAKES"?

Question

What's that dough type of frosting the chefs use on their cakes in the show, what's it called, and how do you make it? I will really appreciate your help

Answer 1

It is called FONDANT.

Not sure how to make it exactly.

**EDIT: Found a recipe.

2 pounds sifted powdered sugar (8 cups)
2/3 cup water
3 tablespoons light corn syrup
2 teaspoons clear vanilla (You don't want the extract to color the fondant -- clear is available from cake decorating shops. Use almond extract if not available.)
bulletFood color (optional)

1. In a saucepan, combine all the ingredients except food color, on low heat, warm the mixture until the sugar is dissolved and the mixture is smooth.

2. Add food color in very small amounts, one drop at a time. The color becomes dark very quickly.

3. Keep the icing warm, but use a thermometer to be sure it doesn’t go above 100 degrees F.

4. It shouldn’t be too thick, or it will not pour over the cookies smoothly. Simply use a teaspoon of water at a time until a thinner consistency is reached.

***SECOND EDIT: I just found a site called baking911.com and they have more recipes for FONDANT. Check that one out. Seems they have a few for shiny results, sculpting.....

Answer 2

It is fondant, however there are a few different types of fondant. One is a pourable kind (that is what the recipe above is for), one is a less than pourable kind but is not like the one on the show ( like in Queen Anne cherries) and the other is the type of fondant you see used on cakes. It is very similar to playdough however it is a pain to work with. It dries out very fast and instead of using flour to roll it out you would use powdered sugar. You can buy it online which is probably going to be a lot easier than making it.

Answer 3

It is fondant and here is a great link to how to make it and decorate with it:

http://www.baking911.com/decorating/cakes_fondantrolled.htm

Also, Wilton makes some so you could probably buy it at your local craft store.

Answer 4

It's called fondant (sp?) and I think you have to buy it somewhere professional cooks go.