What is it?

Question

When I watch shows on baking they always cover their cakes with something that looks like play-dough, it makes the cake appear to have been frosted with no seams. Apparently it can be colored. What is it? Does anyone have a recipe I can use to make it?

Answer 1

here are 2 different recipes that would work well for this purpose.

Marzipan
INGREDIENTS
2 cups confectioners' sugar
1/2 pound finely ground blanched almonds
2 egg whites
1/2 teaspoon salt
1/2 teaspoon almond extract
DIRECTIONS
Blend the confectioner's sugar, finely ground almonds, egg whites, salt ,and almond extract in a blender until perfectly blended. Chill covered 24 hours to harden



Rolled Buttercream Fondant
INGREDIENTS
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar
DIRECTIONS
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.

Answer 2

It's called fondant, and it is a sort of candy paste that you can roll out lilke dough and cover the cake with instead of icing, to make it look all smooth and shiny. I wouldn't recommend it if you're doing it for taste rather than appearance. The few fondant cakes I have tried have had a waxy, sort of minty aftertaste, like I have been snacking on a tube of Colgate rather than a cake. If you still want to give it a try, here is a good recipe: http://allrecipes.com/Recipe/Rolled-Fondant/Detail.aspx

Answer 3

Rolled Fondant
1 tablespoon plus 2 teaspoons unflavored gelatin
1/4 cup cold water
1/2 cup Glucose
2 tablespoons solid vegetable shortening
1 tablespoon Glycerin
8 cups sifted confectioner's sugar (about 2 lbs.)
Icing color and flavoring, as desired
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Next, place 4 cups confectioner's sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.

This recipe makes approx. 36 oz., enough to cover a 10 x 4 in. high cake.

Answer 4

It is Marzipan. A sweet pliable paste made of ground almonds, sugar and egg whites; often colored and used in 3D decorations and cake coating.

I am sure you can buy the stuff in stores. If not you could make it. If you decide to color it, use your chosen food coloring very spareingly. A little goes a long way in marzipan.

You could also be thinking of Fondant, but although fondant is sometimes used to cover cakes (its most commonly used for a pastry known as napoleon) I don't think it has a 'play-dough' consistancy.

Answer 5

it's called fondant

INGREDIENTS

* 6 cups confectioners' sugar, sifted
* 1/2 cup water
* 2 tablespoons light corn syrup
* 1 teaspoon almond extract

DIRECTIONS

1. In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake.
2. To cover cake: Frost cake smoothly with buttercream and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.

Answer 6

It's called "fondant" and it's much easier to use than regular icing because it doesn't involve all that spreading! I don't have any recipes for it but I'm sure you can Google it and find some great ones =]

Answer 7

that is fondant. and you can actually buy that already made at a craft store in the wedding cake section. the product brand is Wilton. these links should help!

http://whatscookingamerica.net/PegW/Fondant.htm

http://www.wilton.com/recipes/recipesandprojects/icing/rolledfondant.cfm?section=wedding&subsection=recipes

Answer 8

It's called fondant...I see many recipes listed above and you can also purchase it ready to use..try www.wilton.com

Answer 9

It's fondant and you can buy it from King Arthur Flour

Answer 10

it's called "marzipan"......go to www.foodtv.com or www.foodnetwork.com to check it out.