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Tinting Rolled Fondant
To tint rolled fondant, use icing colours and a clean toothpick, adding small amounts of colour until you reach the desired colour. Some colours like pink and violet do fade a bit from sunlight and fluorescent lights so you may want to deepen the shade a bit from what you originally need. After you knead the colour into the fondant, wrap the fondant very well in plastic wrap and place in an air-tight plastic bag, then place it into a small box or plastic container to keep out the light.
For marbleizing fondant, add icing colour to the fondant and only knead slightly until the colour begins to blend in, creating marbleized streaks. You can also use 2 or 3 different colours for marbleizing the fondant and get wonderful results. For black fondant, you can make chocolate fondant and add a bit of black icing colour to the fondant
250g of Solite
1 teaspoon of vanilla flavour
2 tablespoons of water 500g of pure icing sugar
1 tablespoon meringue powder
In a large bowl mix Solite, flavour, water and meringue powder for 1 minute. Add well sifted icing sugar and mix for another minute. Keep in airtight container
Tip: Place a damp tea towel over the bowl while mixing in icing sugar to prevent getting icing sugar all over the kitchen
Modelling Chocolate or Chocolate Plastic
This is a pliable chocolate paste made from just two ingredients, chocolate and corn syrup. It has a similar texture to fondant or marzipan and is very easy to work with. It can be used to make ropes, braids, ribbons, ruffles, flowers, or leaves. Can be made with bittersweet(dark), semi-sweet, milk or white chocolate.
Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water.
Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit.
Stir in the corn syrup. The chocolate will stiffen almost immediately.
Stir until completely combined. Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about two hours).
When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work with. If it is too hard, cut off small pieces, and knead until pliable.
Grease the counter where you are working with oil or spray so the chocolate won’t stick. At this point you can make the chocolate into whatever shape you want.
Some ideas: It can be formed into a long rope or braid and wrapped around the base of the cake. It can also be placed around the outside top edge of the cake.
This dough can also be used to make ribbons to cover a cake. To do this pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine. This dough can also be used to make flowers, leaves, or any other decorations. Well wrapped it will keep for months.
If it gets hard to work with knead in a little more corn syrup until it is pliable again.
Dark Chocolate Modelling Paste:
7 ounces (200 grams) bittersweet chocolate, chopped
1/4 cup (60 ml) light corn syrup
Semi-Sweet Chocolate Modelling Paste:
7 ounces (200 grams) semi-sweet chocolate, chopped
3 1/2 – 4 tablespoons light corn syrup
White Chocolate Modelling Paste:
7 ounces (200 grams) white chocolate, chopped
1 1/2 – 2 tablespoons light corn syrup
Milk Chocolate Modelling Paste:
7 ounces (200 grams) Milk Chocolate
2 1/2 – 3 tablespoons light corn syrup
Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring.
Step 1 The trick to keeping crumbs out of your icing is gliding your spatula on the icing— never allow it to touch the surface of the cake. Place a large amount of thin consistency icing on the centre of the cake.
Step 2 Spread icing across the top, pushing toward edges. Smooth the top using the edge of the spatula. Sweep the edge of the spatula from the rim of the cake to its centre then lift it off and remove excess icing.
Step 3 Cover the sides with icing. Smooth sides by holding the spatula upright with the edge against the icing and slowly spinning the turntable without lifting the spatula from the icings’ surface. Return excess icing to the bowl and repeat until sides are smooth.
Step 4 Rotate the cake slightly and repeat the procedure, starting from a new point on the rim until you have covered the entire top surface. Smooth the centre of the cake by levelling the icing with the edge of your spatula. For easier smoothing, it may help to dip the spatula into hot water, wipe dry and glide it across the entire surface. Set the cake aside and allow the icing to crust over for at least 15 minutes before decorating. At that point you may also lay Non-Stick Parchment Paper on the iced cake top and gently smooth with the palm of your hand.