nd satiny.
If the Fondant seems dry, add several drops
our hands and the fondant to prevent the fondant from sticking to
ill take.
Knead the fondant, adding a little more sugar
br>Now, to use the fondant - roll out to about 1
ake 1/2 lb of fondant, cut it into 20-25
ork surface with cornstarch. Knead fondant until no longer tacky. Roll
emaining sugar. Knead until the fondant is smooth, pliable and does
owdered sugar.
Turn out fondant on to a greased surface
Mix corn syrup, vegetable shortening, and salt in a large bowl. Beat in clear vanilla extract and cornstarch. Slowly stir in confectioners' sugar, about 1 cup at a time, mixing in the sugar thoroughly each time before adding the next cup. Fondant will become increasingly stiff; if too sticky, add more cornstarch and confectioners' sugar to make an easily-workable dough.
Turn fondant onto a work surface generously dusted with cornstarch; roll to desired thickness.
ake a chocolate brown colored fondant without the chocolate taste, knead
ame method as if using rolled fondant.
iers with buttercream; chill. Smooth fondant over tiers.
br>To make the lemon fondant, bring a small saucepan of
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.
late. Drizzle pudding with lemon fondant. Serve with additional fresh berries
alnut-sized pieces of white fondant; roll into thin circles that
emperature.
MAKE THE CHOCOLATE FONDANT:
Preheat oven to 500
ind.
Fold down the fondant sheet over the roll of
preheat oven to 360\u00b0F.
In a medium bowl, combine rolled oats, flour, baking soda, and baking powder and set aside.
In a large bowl, cream together butter and the two sugars until fluffy. Beat in egg until blended and add vanilla and coconut and mix well.
Add to dry ingredients just until blended.
Shape into 5cm (2\") balls.
Arrange on ungreased cookie sheet and space about 5cm apart and flatten with floured fork tines.
Bake for 10-12 minutes or until golden brown.
Pour boiling water over rolled wheat in mixer bowl.
Let stand 2 minutes.
Add butter, eggs and vanilla. Mix 2 minutes at low speed.
Thoroughly blend dry ingredients.
Add to rolled wheat mixture.
Mix 2 minutes. Pour into 3 buttered pans (12 x 20 x 2 1/2-inches).
Bake 25 to 30 minutes at 350\u00b0.