Monday, May 25, 2009

my first kek fondant

biasalah ujung minggu, memacam aktiviti buat.. minggu ni mencuba jaya membuat topping fondant.. actually fondant ni dah dibuat 3 minggu yang lalu.. mengulinyer bukan main seksa lagik.. usaha membuat kek ni kerana nak buat kek hantaran utk majlis bertunang adik lelaki zd.. utk menyenangkan urusan membawanyer dr kl ker kedah.. kakak pun begitu baik kerana nak menjimatkan kos adik lelakinyer.. hehehe..(bila lagik nak puji diri sendiri)..hehehe... resepi fondant ni ambik kat internet adapted dr Rose Levy Beranbaum.. takderlah menarik sgt.. 1st time buat.. buat kek carrot.. n buat kecik jer..hehehe

Resepinyer...

CLASSIC FONDANT RECIPE adapted from Rose Levy Beranbaum

INGREDIENTS:
1 tablespoon gelatin
1/4 cup cold water (optional: replace 2 tablespoons water with rosewater, orange flower water or freshly squeezed lemon juice)
1/2 cup glucose (can use 9 tablespoons light corn syrup which equals 1/2 cup glucose)
1 tablespoon glycerin
2 tablespoons solid vegetable shortening
8 cups sifted confectioners sugar
2 - 3 drops liquid food color or flavoring as desired

INSTRUCTIONS:
Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let stand for 5 minutes. Set into a small pan of simmering water and stir until the gelatin is dissolved. (This can be done in a microwave on high for a few seconds).

Blend in the glucose and glycerin, then add the shortening and stir until melted. Remove from heat.
Place the sugar in a bowl and make a well in the center. Add the gelatin mixture and stir with a lightly greased wooden spoon until blended. Mix lightly with greased hand and knead vigorously in the bowl until most of the sugar is incorporated. Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny. If the Fondant seems dry, add several drops of water and knead well. If it seems too sticky, knead in more powdered sugar. The Fondant will resemble a smooth, well-shaped stone.

When dropped, it should spread very slightly but retain its shape. It should be malleable like clay, soft but not sticky.

Rolled Fondant may be used at once but seems to work more easily when allowed to rest for several hours, preferably overnight. It is important to keep Fondant covered to prevent it from drying. Wrap tightly in plastic wrap and place in an airtight container. It will firm slightly upon standing.

When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray.


5 comments:

nik ainn said...

nik..susahnya resipi fondant tu..camni kena beli yg instant je la..hik hik...

zdiana said...

eksesais tangan.. ekekekek

Beldandy said...

zd, kalau perasan resepi tu lebih thn panas compare yg beli. Resepi Rose tu mmg superb cuma nak menguli rasa nak tercabut tgn kan? bel pun suka guna resepi tu. lagi satu yang best kan, resepi chocolate rolled fondant dia...rasanya pun sgt sedap.

zdiana said...

ye ker bel.. kena cuba tu.. mmg sedap bel.. mmg penat sgt2 tangan.. rasa nak tercabut tangan...

Zilla HB said...

takpe zd..lenguh2 tangan tapi hasil mabeles, kire puas atila tukan?