Dessert should be not only tasty, but also beautiful! And fondant for cakes will help a lot with this, which, however, can decorate not only a great work of culinary art, but also small ones - cakes, muffins, rolls, eclairs ... Sweets come in three forms: like a very soft dough, in the form of a viscous liquid (decorations of which are applied with a culinary syringe) and simply liquid - they are also called glaze. Any of them serves one purpose: to make the delicacy even more delicious and seductive in appearance. There are a great many recipes, as usual. We will tell you how to make fondant for the cake in the most popular ways and from a variety of components.
Classic Sugar Fudge
This, one might say, is a basic recipe. Tasty, beautiful and uncomplicated. For such decoration, take a pound of sugar and an incomplete glass (150 ml) of water. Both components are combined in a saucepan, it is placed on a gentle fire, and the contents are cooked with stirring until all the sugar has dissolved. After boiling, the pan is removed from the fire, the foam and sugar adhering to the walls are removed, and the container returns to the stove. At this point, the fudge recipe for the cake eliminates stirring; after four minutes of boiling, the juice of the lemon (approximately a tablespoon) is poured into the syrup, and cooking continues for another minute. When the mass, poured in a small amount into cold water, can be rolled up into a soft ball - the fondant for cakes is ready. It is poured into a wide, low bowl, ice is laid on top, after cooling to body temperature, the fudge is whipped until it stops sticking and becomes very light. If you want it to become like a test, leave it on the table for a day, covering it with a damp cloth and a lid. However, you can use fondant for decoration right away.
Creamy Fudge
The principle of its preparation is approximately the same. Half a glass of cream (maximally fatty), a glass of sugar, a little vanilla and forty grams of butter are combined in a bowl. When boiling, this fondant for cakes should be constantly mixed, otherwise it will necessarily burn. Its readiness is checked in the same way as in the previous recipe. The test should begin when the mass becomes a pale cream color. By the way, creamy fudge is good not only as a decoration. If it is poured into a bowl and left for half an hour in the refrigerator, you will get a wonderful independent dessert.
Protein fudge
Another professional culinary way is how to make fondant for the cake. You don’t even need to boil it. Squirrels are separated from two eggs and carefully beat until they become four times larger. Without stopping working as a mixer, add two large spoons of lemon juice and - little by little - a little more than a glass (300 g) of powdered sugar. In principle, when you get a dense lush foam, the preparation can be considered complete. But if you wish, you can add strained jam or syrup - then your fondant for cakes will become colored and acquire a fruity smell.
Cocoa fondant : recipe number 1
Coffee, chocolate and cocoa ornaments are especially popular among children. That is why there are several recipes on how to make fondant for a cake using these ingredients. All options can be considered successful. The ones we have chosen are more likely universal, because they are suitable for any desserts and do not require a lot of time for cooking. The first fondant for cocoa cake is based on milk: three quarters of a glass of sugar mixed with two tablespoons of cocoa powder are poured with four tablespoons of hot milk and heated over low heat until the sugar has dissolved. It is necessary to interfere constantly. After removing from the stove, a rather large, 70 grams piece of oil is introduced into the pan. It is better to soften it in advance so that it melts faster. If you are satisfied with liquid fudge for cakes, you can stop there and pour dessert immediately. If you need a classic dense, you have to cook it for some more time, and then beat it with a blender or mixer and cool.
Cocoa fondant: recipe number 2
For it, you need thick sour cream - naturally, homemade is most suitable. If desired, it can be replaced with cream, also homemade, because you can’t buy so greasy in the store. This fondant recipe for a cake offers the following ratio of products (in tablespoons): two tablespoons of sour cream, one - sugar, two - cocoa. Since the base is very thick, it is better to take sugar in powder, and do not buy ready-made, but grind sugar in a coffee grinder. All components are combined, placed in a saucepan and heated very, very slowly over minimal heat. Interfere, interfere and interfere again! And it's better to take non-stick cookware. When the fondant for cakes thickens and starts bubbling, it is removed, cooled and poured for dessert. For splendor, you can pre-beat it.
Chocolate fudge: how to choose chocolate
The cocoa variant is often called chocolate, but this is not entirely honest. A real chocolate fondant for a cake is made from a tiled delicacy. However, not every chocolate is suitable for glaze. There are several conditions that must be met:
- Chocolate should be "clean", without fillers in the form of caramel, nuts, raisins and other things.
- Porous varieties do not give the desired uniformity and density, they will have to be abandoned.
- If dark chocolate is used, it is necessary to take with a high cocoa content - 72% will be just right.
- Amazing fondant for cakes is obtained from white chocolate. We remind you: do not take porous!
Some doubts are taken about milk chocolate. Some options are quite suitable, however, guessing which one is suitable is quite difficult. So choose either black or white.
Chocolate fudge: how to make it
The process begins with melting the chocolate. An absolutely dry dish is taken, a 100-gram bar of chocolate breaks, folds into it and is poured with five tablespoons of milk. A water bath is being prepared: a deep pan is taken, so much water is poured into it that it does not reach the bottom of a bowl of chocolate and milk. If the boiling water touches the bottom, the chocolate will melt too sharply, and an unaesthetic whitish coating will form on the cooled one. It is equally important to place the bowl on the pan so that the mass does not touch the steam in it - otherwise the chocolate will thicken so quickly that you do not have time to bring it to the cake. Therefore, it should be much larger in diameter than a pan intended for a bath. Categorically prohibited condensation: even a drop of water will not allow to achieve the desired density of fudge. For the same reasons, stir the mass with a perfectly dry spoon. When the chocolate has completely melted, the fire is extinguished, and the bowl remains on the pan so that its contents do not harden prematurely. It is better to put a cake for coating next to the stove.
White chocolate fudge
Its preparation is similar to cooking black glaze. What is the difference between a chocolate fondant recipe for a white variety cake is the addition of butter and the replacement of milk with cream or sour cream. First, 100 grams of broken white chocolate is poured with three tablespoons of cream fatter, melted again in a water bath, and forty grams of butter are added to fudge after turning off the stove.
Honey Chocolate Fondant
She has a very unusual taste, although it would seem that only one ingredient has been added! Chocolate will do just about anything - both white and black (given, of course, the above conditions). All the same 110 g of the main component is melted in 4 tablespoons of milk, and after removing from the oven, oil is first added (a 50 g slice), and after thorough mixing, honey, 4 teaspoons. You need to knead everything quickly so that the fudge does not have time to seize.
Any fondant for cakes can be supplemented with vanilla or cinnamon, a drop of rum or cognac; and coconut shavings or ground nuts can be added to the finished one.