I changed the title just a little bit because now I'm in my spring quarter. This quarter I'll be doing a lot more baking classes: Special Needs Baking, Breakfast Pastries, Advanced Baking and Pastries, and Art of Baking and Pastry Applications. I'll try to keep up with this in an orderly way, but pretty much you'll be getting a special need topic once a week and the other topics staggered through the next ten weeks.
Wednesday, June 8, 2011
Poured Fondant
This is usually a purchased product because it is pretty labour intensive to make from scratch. You will want to warm the fondant over a double boiler to 100-110 degrees, adding simple syrup to help thin out the mixture. If you make the fondant too warm it will loose its shine and start to crack, if you add too much liquid to it the same thing will happen.
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