e speed to medium, mixing for approximately 10 minutes (or
br>After it boils, simmer for 2 hours.
Makes about
e mixture for another 2
mall bowl; Let it rest for two minutes to soften.
rape your bowl and mix for just another few seconds to
inutes, checking the cakes for doneness at 22 minutes.
he bowl in the microwave for 30 seconds, open microwave and
o cool on a rack for 5 minutes before unmolding.
paste is formed. Refrigerate for 15 minutes to let harden
Place all ingredients in mixing bowl and blend.
Fondant should be consistency of cookie dough.
If too wet, add more powdered sugar.
If too dry, add more cream.
Keep refrigerated in an airtight container and fondant will store for several months. Add 2 to 3 drops of desired candy oil flavorings to each 1/2 cup of prepared basic fondant.
tand mixer, the dough hooks for your stand mixer, a large
For the fondant, blend together the sugar, condensed milk and flavorings.
Knead the fondant until very smooth and creamy.
Add the finely chopped pecans.
Divide mixture into three separate bowls and tint one pale green, one pink and leave the other white.
Cover the bowls with damp cloth and refrigerate overnight.
Fill each date with fondant and roll in the granulated sugar.
late. Drizzle pudding with lemon fondant. Serve with additional fresh berries
For the Cake:
Preheat oven
ool on a wire rack for 15 minutes. Remove cupcakes from
otels is really the best for this-- soft toilet paper doesn
ntil smooth. Leave to cool for about ten minutes.
In
emperature.
MAKE THE CHOCOLATE FONDANT:
Preheat oven to 500
Centers for candy to be dipped in coatings.
Flavor fondant with any flavor (mint, pecan, maple, coconut, cherry, peanut butter, etc.).
Shape into small balls, refrigerate for a while then dip in melted coating.
Let drain and cool.
br>Cover and let rest for 30 minuets.
Filling-----------.